THE OATIEST OATMEAL COOKIES EVER
Provided by Alton Brown
Categories dessert
Time 1h30m
Yield About 3 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
- Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine.
- Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.
OATMEAL COOKIES NO FLOUR
A chewy sweet treat made for Sam who avoids flour. If any left over you can crumble and use as granola over ice cream or yogurt.
Provided by Rita1652
Categories Drop Cookies
Time 30m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Place the first 7 ingredients in a mixer, mixing till blended. Stir in the remaing ingredients.
- Spoon on to a parchment lined cookie sheet pan.
- Bake in a preheated 350 degree oven for 15-20 minutes.
- Remove and let set for 5 minutes.
THE OATIEST OATMEAL COOKIES EVER
Simple and delicious gluten-free oatmeal cookies use oat flour rather than wheat for a perfectly chewy, slightly sweet, and deliciously satisfying dessert. I have baked hundreds of different "oatmeal" cookies, and 98.358 percent of them called for gobs of wheat flour. Now, why would you make an oatmeal cookie with wheat flour when you could use oat flour and produce a cookie that is gluten free? Consider, too, the fact that such a cookie tastes more oaty and feels more crunchy and chewy than a cookie that relies on wheat - which obviously has no place in an oatmeal cookie. This recipe first appeared in Season 14 of Good Eats. Photo by Lynne Calamia
Provided by Level Agency
Categories Sweets
Time 1h8m
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF. Line two half sheet pans with parchment paper and set aside.
- Spread oats into a single layer on a half sheet pan and bake until lightly toasted, about 20 minutes. Cool the oats on the pan for 2 to 3 minutes.
- Grind half the toasted oats in a food processor until they reach the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon, and salt to the food processor, and pulse 2 to 3 times to combine. Set aside.
- Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the ground oats mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using. Stir to combine.
- Scoop the dough with a 1 1/2-ounce disher onto the prepared half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a wire rack to cool completely.
FLOURLESS PEANUT BUTTER OATMEAL COOKIES
Only 7 simple ingredients in these soft & chewy flourless peanut butter oatmeal cookies.
Provided by Sally
Categories Cookies
Time 50m
Number Of Ingredients 7
Steps:
- In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the chocolate chips.
- Chill the cookie dough for 30 minutes.
- Preheat oven to 350°F (177°C). Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten as pictured in this recipe. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.
- Bake for 9-10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispier cookies, bake for up to 11-12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!
- Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long!
EASY 4 INGREDIENT PEANUT BUTTER OATMEAL COOKIES
These easy 4 ingredient peanut butter oatmeal cookies are quick, hearty, and filling and made with simple pantry ingredients you probably have on hand -- no brown sugar or baking soda required!
Provided by Real Mom Nutrition
Time 20m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients together in a medium bowl.
- Roll into 1-inch balls or drop by rounded teaspoons onto ungreased cookie sheet (I use a cookie scoop).
- Press the tops of the cookies with the back of a fork (dipped in sugar) to make a crisscross design.
- Bake about 10-12 minutes or just until the tops start to look dry.
- Cool 1-2 minutes, then remove from baking sheet and place on cooking rack.
Nutrition Facts : Calories 111 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cookie, Sodium 51 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
OATIEST OATMEAL COOKIE
Find out why Alton Brown's Food Network cookie recipe earns the title of Oatiest Oatmeal Cookie.
Provided by Alton Brown
Categories dessert
Time 27m
Yield 3 dozen cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 375 degrees F. Spread oats in a single layer on half-sheet pans and bake until lightly toasted, about 20 minutes. Remove the oats from the oven and let cool for 2 to 3 minutes.
- Grind 8 ounces of the toasted oats in a food processor for 3 minutes or until the consistency of whole-wheat flour. Add the baking powder, cinnamon and salt and pulse to combine.
- Combine the butter, brown sugar and granulated sugar in the bowl of a stand mixer, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed, add the egg and vanilla and mix to combine. Stop to scrape down the sides of the bowl, if necessary.
- With the mixer on the lowest speed, slowly add the oat mixture, the remaining 8 ounces of oats and the raisins until just combined. Stop once to scrape down the sides of the bowl. Scoop the dough with a 1-ounce ice cream scoop or disher onto parchment-lined half-sheet pans, leaving 2 inches between each mound. Bake the cookies for 12 minutes, rotating the pans after 6 minutes, until the cookies begin to brown around the edges. Remove the pans from the oven and let the cookies cool on the pans for 2 minutes. Transfer the cookies to a cooling rack to cool completely.
Nutrition Facts : Calories 158 calorie, Fat 7.5 grams, SaturatedFat 4 grams, Cholesterol 27 milligrams, Sodium 27 milligrams, Carbohydrate 21 grams, Fiber 1.5 grams, Protein 3 grams, Sugar 11 grams
THE OATIEST OATMEAL COOKIES EVER
Provided by Alton Brown
Time 1h8m
Yield about 3 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes . Cool the oats for 2 to 3 minutes on the pan.
- Grind 8 ounces of toasted oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
- Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine.
- Scoop the dough with a 1 1/2-ounce disher onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to14 minutes. Rotate the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely.
NO FLOUR COOKIES (6 FLAVORS!)
Easy no flour oatmeal cookies made without eggs, without dairy and without flour! These flourless cookies are healthier, and take 10 minutes to make! 6 different flavors- Oatmeal raisin cookies, white chocolate macadamia nut cookies, white chocolate cranberry cookies, pecan coconut cookies, flourless chocolate chip oatmeal cookies, triple chocolate chip cookies, and chocolate chunk oatmeal cookies.
Provided by Arman
Categories Dessert
Number Of Ingredients 20
Steps:
- Preheat the oven to 180C/350F. Line a large baking tray or cookie sheet with parchment paper and set aside.
- In a high-speed blender or food processor, add your oats, baking powder, baking soda, salt, and sugar and blend until combined and the oats are coarse.
- In a large mixing bowl, add your blender ingredients. Add your coconut oil (or butter), vanilla extract, and milk and mix until combined. Fold through your mix-ins of choice (depending on which cookie option you choose), reserving a few to top the cookies with.
- Form 12 small balls of dough onto the lined tray or cookie sheet. Press on each ball into a cookie shape and top with extra mix-in ingredients. Bake for 10 minutes, before removing from the oven and letting cool on the pan completely.
Nutrition Facts : ServingSize 1 cookie, Calories 72 kcal, Carbohydrate 11 g, Protein 1 g, Fat 3 g, Sodium 125 mg, Fiber 1 g
OATIEST OATMEAL COOKIES -NO FLOUR
Categories Dessert
Number Of Ingredients 11
Steps:
- Directions Heat the oven to 375 degrees F. Spread the oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes. Cool the oats in the pan for 2 to 3 minutes. Grind 8 ounces of the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon, and salt to the food processor and pulse 2 to 3 times to combine. Set aside. Combine the butter and sugars in the bowl of a stand mixer, and mix on medium speed using the paddle attachment until light in color about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine. Scoop the dough with a 1 1/2-ounce disher or server onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, about 12 to 14 minutes. Rotate the pan halfway through the cooking time. Cool the cookies on the pans for 2 minutes, then remove them to a cooling rack to cool completely.
More about "oatiest oatmeal cookies no flour recipes"
SUPER HEALTHY OATMEAL COOKIES (NO FLOUR, SUGAR-FREE, …
From flexitariannutrition.com
Servings 10Total Time 30 minsEstimated Reading Time 3 mins
- In a large bowl, mix together the oats, ground almonds, coconut, sea salt, cinnamon, and baking powder.
- In a second bowl, mash the bananas well, then stir in the vanilla extract, melted coconut oil and olive oil. Add the wet ingredients to the dry ingredients and stir until combined; fold in the cacao nibs and chocolate chips.
- Use a 1/4 cup measuring cup to form the cookies. Dip the measuring cup in water before filling it with the mixture to avoid sticking. Flip the measuring cup down on the prepared cookie sheet with parchment paper.
FLOURLESS OATMEAL CHOCOLATE CHIP COOKIES - THE …
From thebakermama.com
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, sugar and brown sugar until smooth. Add the eggs and vanilla and beat until well combined. Add the oats and baking soda and mix on low speed until just combined. Stir in the walnuts and chocolate chips.
- Using a 1 ounce cookie scoop, drop two-tablespoon sized portions of dough a few inches apart onto lightly greased or parchment-lined baking sheets. Slightly flatten the top of each scoop of dough with the palm of your hand.
- Bake cookies for 10-12 minutes or until golden brown. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.
10 BEST CHEWY OATMEAL COOKIES NO FLOUR RECIPES | …
From yummly.com
10 BEST OATMEAL COOKIES WITH NO FLOUR NO SUGAR …
From yummly.com
ALTON BROWN'S OATIEST OATMEAL COOKIES EVER - EAT LIKE …
From eatlikenoone.com
Estimated Reading Time 7 mins
ALTON BROWNS SUGAR COOKIES RECIPES
From tfrecipes.com
THE OATIEST OATMEAL COOKIES EVER | RECIPE | FOOD …
From pinterest.ca
OATMEAL COOKIES RECIPE NO FLOUR - TFRECIPES.COM
From tfrecipes.com
OATMEAL COOKIES RECIPE WITHOUT FLOUR RECIPES WITH ...
From tfrecipes.com
10 BEST OATMEAL COOKIES WITHOUT EGGS AND FLOUR …
From yummly.com
THE OATIEST OATMEAL COOKIES EVER | RECIPE | FOOD …
From pinterest.com
OATMEAL COOKIES NO FLOUR RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
OATMEAL COOKIE RECIPE WITHOUT FLOUR RECIPES WITH ...
From tfrecipes.com
OATMEAL COOKIES WITH NO FLOUR RECIPES
From tfrecipes.com
10 BEST OATMEAL COOKIES WITH NO FLOUR RECIPES | YUMMLY
From yummly.com
27 HOMEMADE GLUTEN-FREE OATMEAL COOKIE RECIPES | …
From foodfornet.com
OATIEST OATMEAL COOKIES NO FLOUR RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love