OAT CRISP COOKIES RECIPES

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OAT COOKIES RECIPE - BBC FOOD



Oat cookies recipe - BBC Food image

These oat cookies are super simple to make, with just five ingredients – but add raisins for extra chewiness if you like. A great addition to the kids’ lunch box, or treat yourself for elevenses. Each cookie provides 165 kcal, 4.5g protein, 21g carbohydrates (of which 4g sugars), 7g fat (of which 1.5g saturates), 2g fibre and 0.23g salt. Based on the recipe making 12 cookies.

Provided by Annie Rigg

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 12–14 cookies

Number Of Ingredients 6

125g/4½oz rolled oats
½ tsp bicarbonate of soda
125g/4½oz peanut (or other nut) butter
125g/4½oz caster sugar
1 free-range egg, lightly beaten
50g/1¾oz raisins (optional)

Steps:

  • Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper.
  • Briefly whizz the oats in a food processor until they are chopped to half their original size. Add the bicarbonate of soda and whizz for another 5 seconds then tip into a mixing bowl.
  • Add the peanut butter, sugar and egg (and raisins if using) and mix until thoroughly combined.
  • Roll the mixture into walnut-sized balls and arrange on the trays, leaving a little space between each one. Flatten each cookie to about 1cm/½in thick.
  • Bake for 12–14 minutes until crisp and starting to turn golden brown. Leave the cookies to cool on the baking tray to firm up.

Nutrition Facts : Calories 165kcal, CarbohydrateContent 21g, FatContent 7g, FiberContent 2g, ProteinContent 4.5g, SaturatedFatContent 1.5g, SugarContent 4g

BANANA EVERYTHING COOKIES RECIPE - NYT COOKING



Banana Everything Cookies Recipe - NYT Cooking image

Here's a treat for the vegans in your life. Adapted from the cookbook “Vegan Cookies Invade Your Cookie Jar,” by Isa Chandra Moskowitz and Terry Hope Romero, these cookies, which are chunky with chocolate chips, walnuts and rolled oats, are best when they are completely cooled, so their exteriors can crisp up. They do not taste strongly of banana — it's just a hint.

Provided by Alex Witchel

Total Time 12 minutes

Yield About 2 dozen cookies

Number Of Ingredients 12

Nonstick cooking oil spray
1 very ripe medium banana
1/3 cup canola oil
2/3 cup sugar
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour, or as needed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups quick-cooking (not instant) oatmeal or rolled oats
1/2 cup chopped walnuts
1/2 cup chocolate chips (vegan, if desired)

Steps:

  • Preheat oven to 350 degrees. Lightly spray two baking sheets with oil. In a mixing bowl, mash banana well. Add oil, sugar and vanilla, and mix with a strong fork. Add flour, baking soda, salt and cinnamon, and mix until just moistened.
  • Add oatmeal, walnuts and chocolate chips. Using your hands or a sturdy spoon, mix well, making sure oats are well moistened. (If dough is very slippery, add one or two extra tablespoons flour.)
  • Using clean, wet hands, re-wetting as needed, roll dough into balls slightly smaller than a golf ball, about 1 1/3 inches in diameter. Flatten slightly and place 2 inches apart on a baking sheet. Bake until lightly browned, 10 to 12 minutes. Remove from heat and allow to cool for 2 minutes, then transfer to a rack to cool completely. Store in an airtight container.

Nutrition Facts : @context http//schema.org, Calories 146, UnsaturatedFatContent 5 grams, CarbohydrateContent 19 grams, FatContent 7 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 74 milligrams, SugarContent 9 grams, TransFatContent 0 grams

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