HOW TO COOK OATMEAL COOKIES RECIPES

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NO- BAKE OATMEAL COOKIES - JUST A PINCH RECIPES



No- bake Oatmeal Cookies - Just A Pinch Recipes image

These cookies are super easy and fun to make with the kids! We make these every year for the kids teachers and they love them!

Provided by Dana Lavelle @DLavelle

Categories     Cookies

Prep Time 5 minutes

Cook Time 15 minutes

Number Of Ingredients 7

2 cup(s) sugar
1 stick(s) butter
1/2 cup(s) milk
3 tablespoon(s) cocoa powder
2 teaspoon(s) vanilla flavoring
2 cup(s) oatmeal, uncooked
2 - spoonfuls of peanut butter ( creamy or crunchy).

Steps:

  • In a saucepan, mix together the sugar, butter, milk, and cocoa powder. Bring to a boil.
  • Once it has come to a boil, turn heat to medium and stir continuously for 5 minutes.
  • Add vanilla flavoring.
  • Remove from the heat and add oatmeal.
  • Add peanut butter until well blended and drop by spoonfuls onto wax paper.
  • Cool completely and Enjoy!

HONEY OATMEAL-RAISIN COOKIES RECIPE | ELLIE KRIEGER | FOOD ...



Honey Oatmeal-Raisin Cookies Recipe | Ellie Krieger | Food ... image

Provided by Ellie Krieger

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 30 cookies

Number Of Ingredients 14

Nonstick cooking spray
2 tablespoons unsalted butter, melted
1/4 cup canola oil
1/2 cup honey
1 large egg
1/4 cup smooth unsalted almond butter
1/2 teaspoon vanilla extract
1/4 cup nonfat dry milk
1 cup whole-wheat pastry flour (or 1/2 cup each all-purpose and whole-wheat flour)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 3/4 cups rolled oats
1/2 cup raisins

Steps:

  • Preheat the oven to 350 degrees F. Mist 2 baking sheets with cooking spray. Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl with a mixer until combined.
  • In another bowl, whisk the dry milk, flour, baking soda, cinnamon and salt. Add the flour mixture to the butter mixture and stir to combine. Stir in the oats and raisins.
  • Scoop tablespoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in a loosely covered container for up to 3 days.

Nutrition Facts : Calories 100, FatContent 5 grams, SaturatedFatContent 1 grams, CholesterolContent 10 milligrams, SodiumContent 45 milligrams, CarbohydrateContent 13 grams, FiberContent 1 grams, ProteinContent 2 grams

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