Oatmeal Lunchbox Cookies Recipes

LUNCHBOX COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Whisk all-purpose flour, whole wheat pastry flour, oats, 5-grain cereal, baking powder, baking soda, and salt together in a bowl. Mix butter with white and brown sugar in a separate large bowl until mixture is smooth and creamy. Beat eggs into creamed mixture with an electric mixer until thoroughly combined. Gradually beat dry ingredients into moist ingredients to make a dough. Stir chocolate chips into dough. Drop batter by heaping teaspoonfuls onto prepared baking sheets, keeping cookies about 2 inches apart.
• Bake in the preheated oven until cookies are lightly browned, about 10 minutes.

OATMEAL SANDWICH COOKIES

Steps:

• Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.

OATMEAL LUNCHBOX COOKIES

Steps:

• Adjust oven rack to center position and preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the whole wheat pastry flour, baking powder, salt, and nutmeg; set aside.
• In a large bowl, use an electric mixer to cream the butter until smooth. Add the sugars and beat on medium high for 2 to 3 minutes or until fluffy. Blend in the eggs, one at a time. With the mixer on low, gradually stir in the flour mixture, and then the oats and cranberries, until just combined, scraping the bowl as necessary to ensure that all ingredients are incorporated.
• Scoop cookie dough using a tablespoon (or a 1-tablespoon-sized cookie scoop) and roll into balls (with an approximately 1-inch diameter). Space the balls at least 1 inch apart on prepared baking sheets. Bake for 14 to 16 minutes or until the cookies are set in the center and the edges are just starting to turn golden brown, taking care not to overbake. Allow to cool for 2 minutes on the pan before removing to a wire rack to finish cooling. Once completely cool, store in an airtight container.

GRANOLA OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat™) or parchment paper.
• Combine flour, salt, baking powder, and baking soda in a bowl and whisk for 30 seconds until dry ingredients are well combined.
• Combine butter, light brown sugar, and granulated sugar in a second bowl. Cream with an electric beater until mixture is light and fluffy. Add egg and mix on high speed until well combined. Add vanilla extract and cinnamon and beat in.
• Fold in dry ingredients with a spatula just until flour disappears. Fold in granola and oats until well combined.
• Scoop out tablespoonfuls of dough onto the prepared baking sheet, leaving ample space between the dough balls as they will spread out, about 8 per baking sheet.

LUNCHBOX COOKIES

Steps:

• Preheat oven to 325-degrees F.
• Spead oats on baking sheet and toast in preheated oven for 10 minutes or until oats are golden brown, stirring occassinally. Set aside.
• Increase oven temperature to 350-degrees F.
• Combine flour, orange peel, baking soda, baking powder and salt in a large bowl.
• In a separate bowl cream butter and peanut butter until light.
• Add sugars (brown and white) and beat until light and fluffy.
• Add eggs one at a time and continue beating. Stir in vanilla.
• Fold in flour mixture.
• Fold in browned oatmeal and peanuts.
• Drop batter onto baking sheets by tablespoons, spacing 3-inches apart. Flatten cookies slightly with a fork making criss-cross lines on the cookies.
• Bake for 10-12 minutes or until done (cookies will begin to brown around edges).
• Cool in pans for 5 minutes before transferring cookies to racks to finish cooling.