Honey Whole Wheat Oatmeal Cookies Recipe 455

HONEY WHOLE WHEAT OATMEAL COOKIES RECIPE - (4.5/5)

Steps:

• Prepare 2 baking sheets by lining with parchment paper or silpat. In a large mixing bowl, cream together butter and sugars. Add spices, salt, and baking soda, mix to combine. Add vanilla and mix until smooth. Beat in the egg, then add honey and mix well. Add the flour, then the oats. Stir to combine. Fold in cranberries and nuts. Cover the mixing bowl with plastic wrap and place in the refrigerator for at least 2 hours or until dough is completely chilled (this allows the oatmeal to absorb the honey which gives these cookies a moist and tender texture). When you are ready to bake the cookies, heat the oven to 375° F. Using a tablespoon or a cookie dough scoop, drop the chilled dough on to the prepared baking sheets leaving at least 2″ between them. Bake the cookies for 10 minutes or until the tops just barely begin to turn brown. If you are baking 2 pans at the same time, rotate the pans from top to bottom shelf halfway through the baking time. Remove cookies from the oven and transfer to a wire rack to cool. Store in an air tight container.

HONEY WHOLE WHEAT OATMEAL RAISIN COOKIES RECIPE

Steps:

• Preheat oven to 320 degrees F. Lightly spray cookie sheet with non-stick cooking spray or use a baking liner. Set sheet aside.
• In a large bowl, mix together flour, salt, cinnamon, baking powder, and baking soda. Add in butter, oil, eggs, honey, molasses, vanilla, and milk and stir until all combined.
• Fold in oats and raisins.
• Drop heaping tablespoonfuls (these cookies work best if they are a little bit bigger . . . I found that if they are smaller, they burn easily) onto prepared baking sheet.
• Bake for 8-10 minutes or until cookies are slightly golden. Keep in mind that honey bakes faster than sugar, which is why you cook these at a lower temperature that most cookies. Be sure to not overcook them or they will be crispy (unless you like cookies that way!).

HONEY WHOLE WHEAT OATMEAL COOKIES

Steps:

• Mix all ingredients until well combined- except oats, raisins and nuts.
• Mix in Oats, raisins, and nuts. Mix well.
• Drop onto lightly greased baking sheet using ice cream scoop.
• Bake at 325 degrees for 18-20 minutes.

HONEY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease a cookie sheet. Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.

AMAZING WHOLE WHEAT OATMEAL COOKIES

Steps:

• Heat oven to 375.
• Combine the flour, cinnamon, baking powder, baking soda, and salt in one bowl.
• Mix the brown sugar, applesauce, eggs, margarine, and vanilla in another bowl.
• Mix the two bowls into one bowl.
• Then add in the oats and raisins.
• Drop rounded teaspoons of the dough onto a baking sheet.
• Cook for 10-12 minutes or until golden brown.

HONEY WHEAT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the butter and peanut butter until smooth. Mix in the honey, egg and vanilla. Combine the whole wheat flour, dry milk powder, wheat bran and baking soda; stir into the peanut butter mixture. Drop by teaspoonfuls onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until edges begin to brown. Remove from baking sheet to cool on wire racks.

HONEY WHOLE WHEAT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or use cooking spray.
• Combine peanut butter, honey, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add Greek yogurt, egg, and vanilla extract; mix well. Add whole wheat flour, baking soda, and salt. Mix until dough is blended together. Refrigerate dough for 20 minutes.
• Scoop 1 tablespoon of chilled dough and roll into a ball. Place cookie balls 2 inches apart on the prepared cookie sheet. Press down with a fork in a criss-cross pattern.
• Bake in the preheated oven until edges firm up and start to brown, 8 to 10 minutes.

BEST WHOLE WHEAT-OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir sugars, butter, baking soda, cinnamon, salt, vanilla and eggs with spoon until well blended. Stir in oats, flour and raisins.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets.

GIANT HONEY AND OAT COOKIES

Steps:

• Heat oven to 350°F. Grease cookie sheet. Beat sugar, butter, honey and egg whites in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except icings.
• Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 3 inches apart onto cookie sheet.
• Bake 11 to 14 minutes or until edges are light brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack. Cool completely. Drizzle icings over cookies, using smallest tip of tube, in zigzag design.