Healthy Crispy Oatmeal Cookies Recipes

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CRISP OATMEAL COOKIES



Crisp Oatmeal Cookies image

Crispy, delicious oatmeal cookies.

Provided by S. Hynek

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 27m

Yield 24

Number Of Ingredients 12

½ cup shortening
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup rolled oats
½ cup flaked coconut
½ cup miniature semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
  • Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

Nutrition Facts : Calories 127.4 calories, Carbohydrate 17.5 g, Cholesterol 7.8 mg, Fat 6.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 94.1 mg, Sugar 11.2 g

THIN AND CRISPY OATMEAL RAISIN COOKIES



Thin and Crispy Oatmeal Raisin Cookies image

I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.

Provided by Abracadabra

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 30m

Yield 30

Number Of Ingredients 14

1 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ¾ sticks cold salted butter
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups rolled oats
1 cup raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
  • Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
  • Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g

HEALTHY CRISPY OATMEAL COOKIES



Healthy Crispy Oatmeal Cookies image

Its been ages since I made cookies. I usually sample what I make and hubby eats the rest :) I usually make them crispy since those are his favourites. These ones are loaded with healthy goodies.

Provided by Jo Zimny

Categories     Chocolate

Time 25m

Number Of Ingredients 15

1/4 c earth balance margarine
1/2 c packed brown sugar
1/3 c coconut sugar (or plain white sugar)
1 tsp ground cinnamon
1/2 tsp baking soda
1/8 tsp sea salt
1 large organic egg (at room temperature)
1 tsp vanilla extract
3/4 c spelt flour (or all purpose)
3/4 c rolled oats
1/4 c flax seed meal
1/4 c wheat germ
2-oz dark chocolate, finely chopped
1/4 c dried cranberries or currants
1/4 c chopped hazelnuts or walnuts, toasted

Steps:

  • 1. Preheat your oven to 350'F
  • 2. Using a large electric mixer, add the earth balance to the bowl and on medium high mix for 30 seconds. Add the brown sugar, coconut or plain sugar, cinnamon, baking soda, and salt. Beat until combined scraping the bowl as you go.
  • 3. Beat in the egg, vanilla until combined. Beat in the flour, and stir in the rolled oats, flax seed meal, wheat germ, chocolate, cranberries and walnuts. The dough will be sticky and thick.
  • 4. Drop by teaspoons onto an "UNGREASED" cookie sheet. I have a gold coloured one. It's very heavy but works like a charm as nothing sticks to it. Space the cookies 2" apart, they spread.
  • 5. Bake for 9-11 minutes (I did mine for 10). They should be lightly browned on the top. Let the cookies cool for a minute then transfer to a wire rack. Makes around 3 dozen crispy cookies. Enjoy!

CRISPY OATMEAL COOKIES



Crispy Oatmeal Cookies image

Provided by Food Network

Categories     dessert

Time 25m

Yield 48 cookies

Number Of Ingredients 10

3/4 pound (3 sticks) unsalted butter
1 cup light brown sugar
1 1/8 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
3 cups rolled oats (not instant)
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
2 1/2 teaspoons baking soda
1 1/2 cups raisins

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
  • In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
  • Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

LACY OATMEAL CRISP COOKIES



Lacy Oatmeal Crisp Cookies image

Make and share this Lacy Oatmeal Crisp Cookies recipe from Food.com.

Provided by anme7039

Categories     Drop Cookies

Time 18m

Yield 1 batch

Number Of Ingredients 5

1 cup butter, room temperature
3 cups oatmeal (uncooked)
1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon salt

Steps:

  • Pre heat oven to 350 degrees.
  • Cream together butter, sugar, vanilla and salt.
  • Fold in the oatmeal, one cup at a time until combinded.
  • Drop in ice cream scoop sized sized balls onto a very lighty greased baking sheet spaced pretty far about because these spread flat when baked.
  • Bake 10 to 12 minutes, or until lightly browned then let cool for a few minutes on baking sheets then remove.

OATMEAL CRISPS



Oatmeal Crisps image

Bake these delicate cookies during the weekend, and enjoy them throughout the week.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 25m

Yield Makes 24

Number Of Ingredients 6

4 tablespoons softened unsalted butter
3 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup rolled oats

Steps:

  • Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
  • Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.

CRISPY OATMEAL COOKIES



Crispy Oatmeal Cookies image

This recipe courtesy of Gale Gand. It is a recipe for the most delicious Crispy Oatmeal Cookies. These thin crispy cookies just melt in your mouth. This recipe is well worth having in your recipe file.

Provided by BarbAmen

Categories     Dessert

Time 25m

Yield 48 serving(s)

Number Of Ingredients 10

1 1/2 cups unsalted butter
1 cup light brown sugar
1 cup white sugar
1 large egg
1 1/2 teaspoons vanilla extract
3 cups rolled oats (not instant)
1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 1/2 teaspoons baking soda
1 1/2 cups raisins

Steps:

  • Preheat oven to 350°F.
  • In mixer cream butter until fluffy.
  • Add the sugars and cream together until light and fluffy.
  • Add the egg and vanilla and mix well.
  • In another bowl, stir together the oats, flour, salt and baking soda.
  • With mixer on low begin adding the oat mixture to the butter mixture.
  • Mix only to combine.
  • Add raisins and again mix only to combine.
  • Drop by tablespoonfuls onto the baking sheets leaving at least 2 inches between cookies.
  • MY HINT; PRESS EACH COOKIE DOWN SLIGHTLY WITH YOUR FINGERS BEFORE BAKING.
  • Bake until browned and crispy around the edges about 8-10 minutes.
  • Let cool on wire racks and store in airtight container.

Nutrition Facts : Calories 133.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 19.7, Sodium 106.7, Carbohydrate 18.6, Fiber 0.8, Sugar 11.4, Protein 1.5

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