Mango Oatmeal Cookies Recipes

MANGO OATMEAL COOKIES

Steps:

• *Preheat the oven to 375 degrees *Line 4 cookie sheets (depending on size) with Alu foil or Silpat *Weigh out all ingredients and combine flour, cinnamon, baking powder and baking soda in a bowl. *Cut the mangoes into 1/4 inch pieces. *In Kitchen Aid with Paddle, cream the butter and the sugars until frothy and light in color on high speed *At low speed add 1 egg at a time *Add Vanilla at low speed to avoid spillage, then on med. speed combine well. *Add mangoes at med. speed and combine weel. *Add flour mixture at low speed. *Turn off kitchen aid and scrape the bowl. *At low speed, add the oatmeal, then turn up to med high for 5 sec. until combined well. *Turn off machine, dislodge the bowl and drop 1/2 tblsp. onto 2 cookie sheets. *Bake for appr. 18 min. switching cookie sheets after 9 min., until cookies are pale golden and still chewy. For a crisper cookie bake longer. Let cool, put into freezer bags and freeze (almost) indefinitely. (I doubt they last that long)

MANGO OATMEAL COOKIES

Steps:

• *Preheat oven to 375 degrees *Line 2 baking sheets with aluminum foil or silpat sheets *Cream the butter and sugars in a kitchen aid with paddle attachment until light and fluffy on high *Lower speed and add eggs one at a time *Add vanilla on low to prevent splashing *On med. high add the mangoes and combine until well distributed *In a separate bowl combine flour,cinnamon, baking powder and soda and add to kitchen aid. *Add oatmeal *With 2 soupspoons, drop a 3/4 spoonful onto baking sheet 2 inches apart - the cookie will be spreading and come out flat. *Bake for 20 min., switching pans from second tolower to second to upper shelf after 10 min. Bake until pale golden, not brown to create a chewy cookie. For a crisper cookie, bake until the edges are slightly brown.

MANGO HAWAIIAN COOKIES

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Simmer orange juice and mango in a small pan over medium-low heat for 8 minutes. Set aside. Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Combine the flour, baking soda, and salt in a separate bowl. Mix the flour mixture into the butter mixture until just incorporated. Fold in the macadamia nuts, coconut, cranberries, and mango; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto greased baking sheets.
• Bake in the preheated oven until the edges are golden brown, about 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MARGIE'S SHORTBREAD OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Dissolve the baking soda in the water.
• Combine the oats, flour and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the baking soda mixture and form dough into a ball. Either roll dough out to 1/4 inch thick and cut with cookie cutters or press dough into the bottom of one 9x13 inch baking pan.
• Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

CREAMY STEEL CUT MANGO COCONUT OATMEAL

Steps:

• Preheat oven to 325 degrees. Spread the coconut onto a cookie sheet and bake for about 5 minutes, stirring occasionally to ensure even toasting, until the coconut is golden brown. Remove from oven and set aside.
• Place steel-cut oats, water, light coconut milk, and salt in a medium-size saucepan over medium heat. Stirring occasionally, bring ingredients to a boil, then reduce heat to medium-low and simmer for 20 minutes until thick and creamy.
• Stir in mango and vanilla extract. Taste for sweetness, and add sugar if desired depending on your individual tastes.
• Spoon into individual bowls and sprinkle with toasted coconut. Serve.

TROPICAL MANGO COOKIES

Steps:

• Preheat oven to 350 degrees.
• Peel the mangoes and cut off the pulp around the seed. Put in a food processor and puree.
• Using an electric mixer, cream together butter and sugar until fluffy. Beat in egg. Stir in baking soda, fruit puree and vanilla and molasses.
• Stir together the dry ingredients until well combined. Gradually add to the butter and sugar mixture. Mix coconut and Macadamia nuts. Stir into the cookie batter using a wooden spoon.
• Drop by teaspoonfuls onto greased cookie sheets, flattening with a fork to make a criss-cross pattern.
• Bake 12-15 minutes or until done.

TROPICAL OATMEAL COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour and baking soda; mix well. Stir in oats, coconut, nuts and dried fruits.
• Drop dough by rounded tablespoonfuls 2 inches apart onto sprayed cookie sheets.
• Bake at 375°F. for 7 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.