OATMEAL RAISIN HONEY COOKIES RECIPES

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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

THE ULTIMATE HEALTHY SOFT & CHEWY OATMEAL RAISIN COOKIE…



The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookie… image

These oatmeal cookies are the best I’ve ever eaten! They’re extremely chewy and packed full of warm cinnamon and raisins. To preserve their texture, store any leftovers in an airtight container for up to a week—if they last that long!

Provided by Amy's Healthy Baking

Categories     Dessert

Total Time 81 minutes

Prep Time 30 minutes

Cook Time 11 minutes

Yield 15

Number Of Ingredients 10

1 cup (100g) instant oats
¾ cup (90g) whole wheat flour or gluten-free* flour
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
⅛ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120mL) honey or agave
¼ cup (40g) raisins ((see Notes!))

Steps:

  • Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey or agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes.
  • Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  • Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes (see Notes!). Cool on the pan for 10 minutes before transferring to a wire rack.

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