Oatmeal Cookie Recipes
Grainery No Bake Cookies
2 cups white sugar
1/4 cup unsweetened cocoa powder- we like Hershey's Special Dark
1/2 cup milk
1/2 cup butter
1 tsp vanilla
1/2 cup peanut butter
3 cups Grainery Oats
In a saucepan over medium heat, combine the sugar, cocoa, milk and butter. Bring to a boil, stirring occasionally. Boil for 1 minute***, then remove from heat and stir in the vanilla, peanut butter and oats.
Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container- if they last!!
*** Be precise in your timing the boiling. Too much will make crumbly cookies and less will not allow them to harden.
1/4 cup unsweetened cocoa powder- we like Hershey's Special Dark
1/2 cup milk
1/2 cup butter
1 tsp vanilla
1/2 cup peanut butter
3 cups Grainery Oats
In a saucepan over medium heat, combine the sugar, cocoa, milk and butter. Bring to a boil, stirring occasionally. Boil for 1 minute***, then remove from heat and stir in the vanilla, peanut butter and oats.
Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container- if they last!!
*** Be precise in your timing the boiling. Too much will make crumbly cookies and less will not allow them to harden.
Oatmeal Cherry Drops
1 c sugar
1 c butter 2 eggs 1 tsp vanilla 1 tsp baking soda 2 cups flour Chill dough, drop on a cookie sheet. Bake at 375 for 8-12 min. |
2 cups fresh milled oats 1 cup dried cherries (we use shoreline) Orange Icing: 2 Tbsp butter 1 cup powdered sugar Orange Juice (add 1 tsp at a time to thin icing) |
Sift dry ingredients into bowl. Add vanilla, butter, eggs and oatmeal, mix all together. Cover and set in fridge for 30 minutes to chill. When chilled, use a spoon to drop dough onto a cookie sheet. Bake at 375 for 8-12 minutes.
Orange Icing: Beat butter and sugar together. Mix 1 tsp of juice in at a time until desired consistency is reached.
Orange Icing: Beat butter and sugar together. Mix 1 tsp of juice in at a time until desired consistency is reached.
Peanut Butter Oatmeal Cookies
1 c. flour 1/2 tsp baking soda 1/2 c butter 1 c peanut butter 1/3 c sugar Mix flour and baking soda together. Use electric mixer on medium speed, beat butter for 30 seconds or until softened. Add peanut butter, sugar and brown sugar. Beat until combined, scraping side of bowl occasionally. Add egg whites and vanilla, beating until well combined. |
1/3 c packed brown sugar 2 egg whites 1/2 tsp vanilla 1 c Grainery Oats Add flour mixture and beat on low until mixed well. Stir in oats. Drop rounded teaspoons 2-inches apart on an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes or until edges are golden brown. Makes about 356 cookies. ENJOY! These are one of our kid's favorites! |
Grainery Oatmeal Breakfast Cookies
1/2 cup mashed banana (about 1 large)
1/2 cup natural peanut butter
1/2 cup pure maple syrup (or honey)
2 tsp vanilla
1 cup Grainery Oats
1/2 cup Grainery Oat flour
2 tsp cinnamon
1/4 cup nonfat milk powder or vanilla protein powder- can omit for vegan recipe
1/2 cup dried cherries, cranberries, raisins
Preheat oven to 350 degrees. Lightly coat baking sheet with cooking spray or coconut oil. In a large bowl, stir together first 4 ingredients. In a small bowl, combine next 4 ingredients. Stir the oat mixture into the banana mixture until combines. Add dried fruit. Drop mounds of dough onto baking sheets about 3 inches apart and flatten with a spatula dipped in water to 1/2 inch thickness.
Bake 14-16 mins or until lightly browned. ENJOY immediately, or store in an airtight container. Dry ingredients can be modified to include nuts, other dried fruits.
1/2 cup natural peanut butter
1/2 cup pure maple syrup (or honey)
2 tsp vanilla
1 cup Grainery Oats
1/2 cup Grainery Oat flour
2 tsp cinnamon
1/4 cup nonfat milk powder or vanilla protein powder- can omit for vegan recipe
1/2 cup dried cherries, cranberries, raisins
Preheat oven to 350 degrees. Lightly coat baking sheet with cooking spray or coconut oil. In a large bowl, stir together first 4 ingredients. In a small bowl, combine next 4 ingredients. Stir the oat mixture into the banana mixture until combines. Add dried fruit. Drop mounds of dough onto baking sheets about 3 inches apart and flatten with a spatula dipped in water to 1/2 inch thickness.
Bake 14-16 mins or until lightly browned. ENJOY immediately, or store in an airtight container. Dry ingredients can be modified to include nuts, other dried fruits.
Chocolate Chip Cookies made with Oat Flour
1 stick butter
1/2 cup brown sugar 1/2 cup white sugar 1 egg 1 tsp vanilla Preheat oven to 350 degrees. Mix together the butter and sugars. The mixture will be slightly crumbly. Add the egg and vanilla and beat until smooth. |
1/2 tsp baking soda 1/2 tsp salt 2 1/4 cup Grainery oat flour 3/4 cup chocolate chips Mix together the soda, salt, and flour and add to the wet ingredients. Mix until well incorporated. Dough will be slightly sticky. Add the chocolate chips. Bake on ungreased baking sheets for about 8-10 minutes or until edges are just becoming golden. |
Oatmeal Raisin Cookies
1 cup butter 1/2 tsp baking soda
1 cup sugar 1/4 tsp salt
2 eggs, beaten 2 tsp cinnamon
2 cups flour 1 tsp ground cloves
2 cups Grainery flour 1 cup raisins
1/4 cup sweet milk 1 cup chopped walnuts (optional)
1 tsp baking powder
Preheat oven to 350 degrees. Mix all dry ingredients together and then add the raisins. Mix to coat and distribute evenly. Set aside.
Cream the butter and sugar, add eggs, and beat until well mixed. Add the dry mixture to the butter mixture, stir to mix. Add the milk to make a stiff dough.
Drop tablespoons on a baking sheet 1 inch apart. Bake for 8-12 minutes depending on your desired "doneness".
I often omit the cloves due to my husband's dislike.
ENJOY!!! These are the cookies that we had when we sampled at The Anderson's in Toledo, OH.
1 cup sugar 1/4 tsp salt
2 eggs, beaten 2 tsp cinnamon
2 cups flour 1 tsp ground cloves
2 cups Grainery flour 1 cup raisins
1/4 cup sweet milk 1 cup chopped walnuts (optional)
1 tsp baking powder
Preheat oven to 350 degrees. Mix all dry ingredients together and then add the raisins. Mix to coat and distribute evenly. Set aside.
Cream the butter and sugar, add eggs, and beat until well mixed. Add the dry mixture to the butter mixture, stir to mix. Add the milk to make a stiff dough.
Drop tablespoons on a baking sheet 1 inch apart. Bake for 8-12 minutes depending on your desired "doneness".
I often omit the cloves due to my husband's dislike.
ENJOY!!! These are the cookies that we had when we sampled at The Anderson's in Toledo, OH.
Oatmeal Cherry Chocolate Chip Cookies (in Grainery Gift Basket)
2 1/2 cup unbleached flour 1/2 cup white chocolate chips
1 tsp. baking soda 1 cup walnuts or pecans (optional)
1 tsp. salt 1 cup softened butter
3 cup Grainery Fresh Milled oats 1 cup white sugar
1 cup dried cherries 1 cup light brown sugar
1/2 cup chocolate chips 2 eggs
1 tsp vanilla
Preheat oven to 375 degrees. Cream together butter, sugar, brown sugar, eggs and vanilla. Mix together dry ingredients in bowl and add to butter mixture until well combined. Roll/drop cookies onto greased baking sheet. Bake 8-12 minutes in the center of the oven. Remove with bottoms are lightly browned. Let cookies rest on cookie sheet for 2 minutes before moving to cooking rack.
Tip: With most cookies, they should not be cooked all the way through until they have hardened since they will continue to harden once they are removed from the oven. This is the secret to a perfect, soft cookie!
ENJOY!!!
1 tsp. baking soda 1 cup walnuts or pecans (optional)
1 tsp. salt 1 cup softened butter
3 cup Grainery Fresh Milled oats 1 cup white sugar
1 cup dried cherries 1 cup light brown sugar
1/2 cup chocolate chips 2 eggs
1 tsp vanilla
Preheat oven to 375 degrees. Cream together butter, sugar, brown sugar, eggs and vanilla. Mix together dry ingredients in bowl and add to butter mixture until well combined. Roll/drop cookies onto greased baking sheet. Bake 8-12 minutes in the center of the oven. Remove with bottoms are lightly browned. Let cookies rest on cookie sheet for 2 minutes before moving to cooking rack.
Tip: With most cookies, they should not be cooked all the way through until they have hardened since they will continue to harden once they are removed from the oven. This is the secret to a perfect, soft cookie!
ENJOY!!!
