Look How Small My Thighs Are No Fat Chocolate Oatmeal Cookies Recipes

SUPER-MOIST NO-BAKE CHOCOLATE AND OATMEAL COOKIES

Steps:

• Stir sugar, milk, butter, and cocoa powder together in a saucepan over medium heat; bring to a boil and cook, stirring constantly, to dissolve sugar completely, 90 seconds to 2 minutes. Remove saucepan immediately from heat.
• Stir peanut butter and vanilla extract into the milk mixture until smooth; add oats and stir to coat. Spoon the mixture onto a sheet of baking parchment and let sit until the mixture holds together, about 15 minutes.

FAT FREE OATMEAL RAISIN COOKIES

Steps:

• Combine the flour, oats, sugar and baking soda; stir to mix well.
• Add applesauce, honey, vanilla extract, and raisins, stirring well to mix. (if dough seems crumbly, keep stirring until it holds together.).
• Coat a baking sheet with nonstick cooking spray.
• Drop rounded teaspoonful of dough onto sheet about 1 1/2 inches apart.
• Slightly flatten each cookie with tip of spoon.
• Bake at 350 degrees for about 9 mins, or until golden brown.
• Cool on baking sheet for 1 minute.
• Transfer cookies to wire racks and cool completely.

CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

DOUBLE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, using a handheld mixer, cream the butter and both sugars together.
• Add the eggs and vanilla; mix until completely combined.
• Add the flour, cocoa powder, baking powder, baking soda, and salt, and beat until combined.
• Remove the mixer, and using a wooden spoon, mix in the oats and one cup of the chocolate chips.
• Using a small ice-cream scoop, (about 1 1/2 tablespoons) position the mounds of cookie dough onto a Silpat or parchment-lined baking sheet.
• Gently press a few chocolate chips into the top of the mounds of dough and bake for 10 minutes.
• Allow to cookies to sit for two minutes before transferring to a wire cooling rack to cool completely.

HEALTHY OATMEAL CHOCOLATE CHIP COOKIES (AWARD WINNING!)

Steps:

• Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. Alternatively, use two baking trays, to avoid cookies from overspreading.
• In a large mixing bowl, add your coconut sugar, white sugar, coconut oil, applesauce and vanilla extract, and mix until fully combined. Then, add your flour, baking soda, and salt, and mix well. Finally, fold through your oats and chocolate chips, until just combined. Do not overmix. Refrigerate the dough for 30 minutes.
• Remove the dough from the refrigerator. Using a cookie scoop or large spoon, drop balls of cookie dough onto the lined trays, about 2 inches apart.
• Bake the cookies for 15-17 minutes, or until just beginning to go golden brown around the sides. Remove from the oven and let cool on the tray for 10 minutes, before transferring to a wire rack to cool completely.

EASY OATMEAL COOKIES

Steps:

• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.
• To a large bowl, add the egg, butter, sugars, vanilla, and mix with a spoon aggressively for about 90 seconds, or until smooth and slightly fluffed, i.e. your bicep and shoulder should be burning if you've mixed well enough.
• Add the oats, flour, baking soda, salt, and stir to combine.
• Add the chocolate chips and stir to combine.
• Using a 2-tablespoon cookie scoop, form mounds and place on prepared baking sheet spaced about 2 inches apart (I baked 12 cookies on the first sheet)
• Bake for about 10 to 13 minutes (short for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
• Immediately upon taking the baking sheet out of the oven, add about 5 additional chocolate chips per cookie. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

LOOK HOW SMALL MY THIGHS ARE, NO FAT CHOCOLATE OATMEAL COOKIES

Steps:

• Mix first 7 ingredients together. Set aside.
• Beat egg. Mix in vanilla and melted chocolate. Add to dry ingredients. Mix well.
• Stir in rolled oats.
• Spray cookie sheet with Pam. Drop by spoonful onto cookie sheet. I use a small cookie scoop to make perfect cookies and keep my portion size accurate.
• Bake at 350 for 8 minutes.