I got this recipe from a sparkpeople email I received today. I signed up for sparkpeople a while ago and have done nothing with it but saved a few recipes. I was in the mood to bake a little tonight but didn’t want to have a ton of cookies laying around calling my name all weekend either!
The recipe said 24 servings and I made exactly 24 small cookies. I think they’re good, but they do taste kinda healthy.
3/4 c flour (recipe calls for unbleached, I used all-purpose)
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 c quick cooking oats
1/3 c raisins (I omitted)
1/4 c chopped walnuts (I omitted)
1 large egg white
3 tbsp butter, cut in 1/2 in pieces
1/2 c packed dark brown sugar
1 small banana, cut in 1 in pieces
1 tsp vanilla
Set baking racks in top and lower third of the oven. Preheat oven to 400.
Whisk together flour, salt, baking soda, cinnamon, and allspice in mixing bowl. Mix in oats, raisins and nuts.
In a blender on medium speed, mix egg white, butter, and sugar until smooth. Blend in banana and vanilla until smooth. Pour banana mixture into dry ingredient bowl, mixing with spatula until well combined. Batter will be fairly stiff.
Drop batter in walnut sized spoonfuls onto baking sheets, spacing cookies about 2 in apart. Flatten them slightly with the back of a wet spoon, wetting spoon frequently between cookies.
Bake 10 mins. Switch position of pans in oven. Bake for additional 5-8 mins (5 mins was more than plenty for in my oven) or until cookies are golden brown and almost firm in the center. Transfer to cool racks. Can be stored in airtight container for up to 1 week.
Today I baked the pumpkin chocolate chip bread and oreo brownies for a sorority alum book club that’ll be at our house tomorrow. The State game isn’t on TV so I baked instead!
I haven’t made these yet, but they sound good so I’ll probably try them out and share pictures of them in the next week or so. I found these recipe on Recipezaar.com. I was planning on omitting the raisins (not a fan) but I thought I’d post it as it was online then edit it after I make it for any changes. The recipe’s supposed to make 108 cookies so I might try to scale down the recipe so it doesn’t make so many.
1 c butter or margarine
2 c sugar
1/2 c peanut butter
3 1/2 c oats
1 c flour
3/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 c raisins
Cream butter; gradually add sugar, beat well.
Add eggs and peanut butter, beat well.
Combine oats, flour, soda, salt & cinnamon; add in creamed mixture and beat well.
Stir in raisins.
Drop dough by heaping teaspoonfuls onto lightly greased cookie sheets.
Bake at 350F for 10-11 minutes.
Cool slightly on cookie sheets; remove to wire racks.
I found this recipe on a nestie cooking blog (goodthingscated) and tried it this week for a co-workers going away party. I think they were a hit. They’re kind of different, but I thought the flavors blended well together. And as a plus they were pretty easy to make.
1 1/2 cups all-purpose flour
1 cup oats
1 tsp ground cinnamon
1 small dash of ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 cup semisweet chocolate chips
1 large apple, peeled & diced, about 1 cup
adjust oven racks to upper & lower middle positions & heat oven to 325. Line cookie sheets with parchment paper (I didn’t do this and think that might’ve been good b/c they stuck a little)
Whisk dry ingredients together & set aside
With electric mixer or by hand, mix butter & sugars until thoroughly combined.
Beat in egg, yolk, and vanilla until combined
Add dry ingredients & beat at low speed just until combined. Stir in chips & apple
Original directions say to do the following. I just scooped tablespoon sized chunks of dough onto the pans. “Roll scant 1/2 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves 90 degrees and with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Top dough ball with extra chocolate chips.”
Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown & outer edges start to harden yet centers are still soft & puffy, about 12-15 minutes.
Cool cookies on sheets until able to lift without breaking & place on wire rack to cool.
I’ve been craving sweets (I think its the PMS) so I decided to try Daddy’s Oatmeal Cookies from Bride & Groom First and Forever Cookbook. The recipe is a favorite of the daddy of the authors of this book. They are delicious!! Jason & I (and our co-workers) are really enjoying them! Here’s the recipe:
2 c all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt (all I had was normal & they were still good)
1 tsp ground cinnamon
2 eggs at room temperature
2 tsps vanilla extract
1 c (2 sticks) unsalted butter at room temperature
2 c firmly packed light brown sugar
2 c rolled oats or quick-cooking oaks
1 c raisins (I don’t like so I left out)
Position rack in center of oven and preheat at 350. Spray 2 or more cookie sheets with cooking spray or line with parchment paper.
Stir together the flour, baking soda, salt, and cinnamon in a small bowl. Set aside.
Stir together the eggs and vanilla in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until creamy and blended. Alternatively, use a electric hand mixer. (What I did b/c I don’t have a KA mixer) Add the egg mixture to the butter mixture in two additions and beat until incorporated. Scrape down the sides of the bowl after each addition. Reduce the speed to low, slowly add the dry ingredients, and beat until just incorporated. Scrape down the sides if necessary. Stir in the oatmeal (and raisins).
Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets.
Bake until the edges of the cookies are golden and the centers are barely cooked, about 10 mins.
Let the cookies cool on the baking sheets for 2-3 mins, then transfer the cookies to wire racks and let cool completely.
I found that 10 mins wasn’t quite enough so I cooked them for 12-13 mins, but we like cookies soft & chewy. Enjoy!