OATMEAL FRUIT COOKIES
I've been using this recipe for more than 25 years, so I don't have to tell you how much my family likes it! Whole wheat flour and oats make these crisp yet chewy cookies a hearty around-the-clock snack.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking, soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Stir in raisins, walnuts, coconut and dates. , Roll into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until edges are firm. Remove to wire racks to cool.
Nutrition Facts : Calories 339 calories, Fat 15g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 228mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 4g fiber), Protein 6g protein.
SUPER FRUIT OAT COOKIES
Packed with delicious dried fruit, these scrumptious cookies are perfect snacks for both kids and adults.
Provided by 5recipe
Time 35m
Yield 18 Servings
Number Of Ingredients 8
Steps:
- Heat oven to gas 3, 170°C, fan 150°C. Line 3 large baking trays with non-stick baking parchment. In a bowl mix the oats, flour and dried fruit with a pinch of salt, then set aside.
- Put the butter, sugar and maple syrup in a medium saucepan. Once melted remove from the heat. Boil a kettle then mix the boiling water and bicarbonate of soda in a small bowl, pour this into the butter and sugar mix, it will froth up so stir to combine. Mix this into the oat mixture and stir until combined.
- Use an ice-cream scoop to make balls of the mixture and put on the lined trays, leaving lots of space between them. Flatten each ball slightly.
- Bake for 13-15 mins, depending on if you want a more chewy or crunchy cookie. They will set as they cool. The trays on the bottom of the oven shelf may need to come out 2-3 mins after the tray at the top. Cool for a minute on the tray, then transfer to wire racks to cool completely.
Nutrition Facts : Calories 231
SUPER-LOADED OATMEAL COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield about 36 cookies
Number Of Ingredients 19
Steps:
- Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 2 hours.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
OATMEAL DRIED FRUIT COOKIES
These are the best oatmeal cookies I've ever had! Very buttery and very hearty. Any dried fruit works well such as cherries, raisins, cranberries, blueberries, or chopped apricots. For a really decadent treat, use chocolate chips and nuts instead of fruit.
Provided by matzahball
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 16.4 g, Cholesterol 22.1 mg, Fat 7 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 4.2 g, Sodium 148.9 mg, Sugar 7.2 g
MIXED DRIED FRUIT OATMEAL COOKIES
Categories Cookies Dessert Bake Kid-Friendly Back to School Cranberry Prune Apricot Cherry Oat Healthy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 30 large cookies
Number Of Ingredients 11
Steps:
- In a large bowl cream the butter with the brown sugar and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla. Stir in the oats, the apricots, the prunes, and the cherries and combine the dough well. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork dipped in cold water flatten and spread each mound into a thin round, about 2 1/2 inches in diameter. Bake the cookies in batches in the middle of a preheated 375°F. oven 8 to 10 minutes, or until they are golden, transfer them with a spatula to racks, and let them cool. The cookies keep in an airtight container at room temperature for 5 days.
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