Oatmeal Fennel Seed Cookies Recipes

THESE OATMEAL-FENNEL-RAISIN COOKIES ARE ONE OF RACH'S FAVES

Steps:

• Preheat the oven to 350˚F
• In the bowl of a food processor, pulse 1 cup old-fashioned oats until coarsely ground or "sandy" in texture
• Transfer to a medium mixing bowl and add all-purpose flour, whole wheat flour, the remaining ½ cup oats, salt, baking powder, baking soda, fennel seeds, ginger, cinnamon and cloves
• Whisk to combine
• In a second mixing bowl, using your hands, combine the brown sugar and granulated sugar
• In the bowl of a standing mixer, add the butter and, with the mixer running on low, add the sugars
• One at a time, with the mixer still on low, add in the eggs
• Increase the mixer speed to medium and beat until fluffy and pale, about 1 minute
• Reduce the speed to low and add the dry ingredients in small increments, about ½ cup at a time, until incorporated
• (It takes a while, but be patient
• ) Turn off the mixer once the dry ingredients are incorporated and the dough has formed
• Mix in the almonds and raisins using a large rubber spatula or clean hands
• Using a cookie scoop or large kitchen spoon, scoop the dough into large walnut-sized balls and arrange about 6 to 8 cookies each on a parchment-lined cookie sheet, leaving a few inches between each cookie
• Bake cookies for 6 minutes, rotate the pan, and bake until cookies have spread and browned around the edges and risen slightly in the center, about 6 minutes more
• Remove the cookies from the oven and, while the cookies are still warm, drizzle with honey and sprinkle with fennel pollen and flaky sea salt
• Let cool on the cookie sheet

OLD FASHIONED OATMEAL COOKIES

Steps:

• In a large bowl, combine butter, shortening and sugars.
• Add eggs and vanilla and beat until fluffy.
• Combine flour, salt, baking soda, cinnamon, cloves and allspice.
• Add to creamed mixture; mix to blend.
• Stir in oatmeal and raisins.
• Drop a tablespoon of dough onto cookie sheet about 2-inches apart. Cookies will spread!
• Bake at 350°F for 12-15 minutes.
• Cool for about 5 minutes on cookie sheet, then remove to a cooling rack.

SUPER-LOADED OATMEAL COOKIES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 2 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.