HEALTHIER SOFT OATMEAL COOKIES
My family loves these oatmeal cookies, and with my made-over version, they are a great way to sneak extra fiber and grains into their diet! I reduce the sugar, add whole wheat, use rolled oats and add dates (for extra fiber!)
Provided by MakeItHealthy
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h30m
Yield 24
Number Of Ingredients 12
Steps:
- Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract. Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl; stir into butter mixture. Fold in oats and dates. Cover and chill dough for at least one hour.
- Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
- Roll dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten each cookie with a large fork.
- Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 30.2 g, Cholesterol 35.8 mg, Fat 8.9 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 212.7 mg, Sugar 14.9 g
HEART SMART OATMEAL DATE CHOCOLATE COOKIES
From Health, January 2008. I made these with dried figs (soaked thoroughly in water) in place of the dates. Very chewy and delicious cookies and plenty sweet.
Provided by Vino Girl
Categories Drop Cookies
Time 42m
Yield 28 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- Melt butter in a small saucepan over low heat.
- Remove from heat and add brown sugar.
- Stir until smooth.
- In a medium bowl, combine all-purpose flour, whole-wheat flour, baking soda, oats, and salt.
- Combine the butter mixture with the dry ingredients, and add egg, vanilla, and chopped dates.
- Fold in bittersweet chocolate.
- Mix well and spoon mixture by tablespoon-fulls out onto lightly greased (or silicone baking mat-covered) baking sheets.
- Bake for 12 minutes, until tops are dry to the touch.
Nutrition Facts : Calories 107.8, Fat 3.3, SaturatedFat 1.7, Cholesterol 14.1, Sodium 80.8, Carbohydrate 18.2, Fiber 1.6, Sugar 9.7, Protein 2.2
HEART SMART OLD FASHIONED OATMEAL COOKIES
Provided by CookEatShare Cookbook
Number Of Ingredients 10
Steps:
- Cream butter and sugars. Add in egg whites and vanilla. Blend well. Mix flour, baking pwdr and salt. Add in gradually to butter and sugar mix. Add in oatmeal and raisins. Mix till well blended. Drop by teaspoonsful onto nonstick cookie sheet (can use pan spray on cookie sheet). Bake 10 to 12 min at 375 degrees.
Nutrition Facts : ServingSize 71 g, Calories 325, Fat 14.49 g, TransFat 0.35 g, SaturatedFat 1.16 g, Cholesterol 0 g, Sodium 466 g, Carbohydrate 46.82 g, Fiber 1.8 g, Sugar 25.9 g, Protein 3.29 g
HEART HEALTHY OATMEAL COOKIES
We all have heard that Oatmeal and flax seed are good for your heart. These combine both in a chewy, yummy cookie that even your picky eater will love!
Provided by ellie_may12
Categories Drop Cookies
Time 25m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Beat together butter and sugars until creamy.
- Add eggs and vanilla; beat well.
- Add flour, flax, soda, cinnamon, salt and mix well.
- stir in oats and raisins; mix well.
- Drop by rounded tablespoonfulls onto ungreased cookie sheet.
- Bake 10-12 minutes or until golden brown.
- Cool 1 minute on cookie sheet; remove to a wire rack.
HEARTSMART OATMEAL COOKIES
Categories Cookies Dessert Bake Quick & Easy
Yield AT LEAST 30 cookies, more or less
Number Of Ingredients 10
Steps:
- 1. Pre-heat oven to 350 degrees. [ Let this be on for AT LEAST 20 minutes and use an oven thermometer. ] 2. Beat the olive oil, vanilla and sugar well. [ This may not look like your usual BUTTER recipe. Trust me on this. ] 3. Add the flour; baking soda; cinnamon and salt mixture to the olive oil, sugar and vanilla mixture. Beat it. 4. Pour in the oats and raisens and beat. 5. Put the mix on an ungreased cookie sheet, I use stainless steel, and use a heavy tbs. that is HEAPING full. Drop them on the sheet. OK, they don't drop, you have to use your finger. Just spread them out adequately for YOUR baking sheets. I get 3 across and about 5 down. 6. Bake for about 9 minutes the first time you do this with your gear. [ Mine works well at 11 minutes AND keep in mind: you have used NO eggs so you can adjust the doneness according to YOUR wishes and those of your family and don't have to worry about potential bacteria in the eggs. You can make some soft and chewy, some crispy and satisfy everyone. ] 7. Cool. [ Sure most recipes for cookies STATE use a cooling rack. Phooey. Just have two baking sheets or pans. Put the hot one on the stove top, OK it should be cool, but just that. As you time the next batch, about a minute before use a spatula to remove the cookies to another place. I use a plate. Next batch, I move the plate-cooled batch to a freezer container, etc. Some don't make it TO this container. : ^) ] 8. These cookies freeze VERY well. I can easily eat them directly FROM the freezer. Now I have a micro-wave, I just buzz them 10 seconds. You need to experiment with this for YOUR MW. Robin's Cookin' With Olive Oil Oatmeal Cookies
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