DIABETIC OATMEAL COOKIES WITH CHOCOLATE CHUNKS AND CANDIED GINGE
This is my own adapted version that I made from an Epicurious recipe. They are delicious but I need to say that they taste best the next day. When fresh from the oven the ginger hasn't really matured and mingled to it's best yet.
Provided by Annacia
Categories Dessert
Time 25m
Yield 45 cookies
Number Of Ingredients 13
Steps:
- Arrange racks in upper and lower thirds of oven and preheat to 375°F Line 2 large baking sheets with parchment paper.
- In food processor, combine oats, both flours, salt, and baking soda and ground ginger.
- Pulse until oats are coarsely chopped, about 6 (1-second) pulses and set aside.
- Using electric mixer at high speed, beat butter and Splenda brown sugar until fluffy, 2 to 3 minutes.
- Add egg white and vanilla and beat until smooth, about 1 minute. Add oat mixture and mix at low speed just until incorporated.
- Stir in chocolate and ginger.
- Drop rounded tablespoons of dough about 2 inches apart onto baking sheets.
- Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 10 to 14 minutes. Cool on sheets 3 minutes, then transfer to racks to cool completely. Continue making cookies with remaining dough and cooled sheets.
- Transportation tips:.
- To keep them fresh, pack the cookies in covered containers with waxed paper between each layer. If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.
GINGERBREAD OATMEAL COOKIES
Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- Whisk together the first 5 ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours., Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 210 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 113mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL COOKIES WITH CHOCOLATE CHUNKS AND CANDIED GINGER
Provided by Tracey Seaman
Categories Cookies Food Processor Chocolate Egg Ginger Dessert Bake Picnic Kid-Friendly Quick & Easy Oat Honey Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 50 cookies
Number Of Ingredients 12
Steps:
- Arrange racks in upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with parchment paper.
- In food processor, combine oats, all-purpose flour, whole-wheat flour, salt, and baking soda. Pulse until oats are coarsely chopped, about 6 (1-second) pulses. Set aside.
- Using electric mixer at high speed, beat butter and brown sugar until fluffy, 2 to 3 minutes. Add egg, honey, and vanilla and beat until smooth, about 1 minute. Add oat mixture and mix at low speed just until incorporated. Stir in chocolate and ginger.
- Drop rounded tablespoons of dough about 2 inches apart onto baking sheets. Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 14 to 16 minutes. Cool on sheets 3 minutes, then transfer to racks to cool completely. Continue making cookies with remaining dough and cooled sheets.
- Transportation tips:
- To keep them fresh, pack the cookies in covered containers with waxed paper between each layer. If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.
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- In the bowl of an electric stand mixer fitted with a paddle attachment (or in large bowl using electric hand beaters) cream together butter and sugar until light and fluffy, about 3 to 5 minutes.
- Stop the mixer and scrape down the sides of the bowl. Add the egg and beat for 1 minute, until well incorporated.
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