Oatmeal Sugar Cookies Recipes

NO SUGAR OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir oats, bananas, applesauce, raisins, almond milk, vanilla extract, and cinnamon together in a bowl until evenly mixed; drop by the spoonful onto a baking sheet.
• Bake in the preheated oven until the edges are golden, 15 to 20 minutes.

OATMEAL SUGAR COOKIES

Steps:

• Cream sugar, shortening (may substitute 1/2 cup butter or margarine), eggs and vanilla thoroughly. Mix in remaining ingredients. Refrigerate 4 to 5 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Shape dough by rounded teaspoonfuls into balls. Place on ungreased baking sheet. Flatten with greased bottom of glass dipped in sugar. Bake for 10 minutes.

SUGAR-FREE OATMEAL COOKIES

Steps:

• Beat together: shortning, sugars, egg, water, and vanilla until creamy.
• Combine in a separate bowl, flour, salt and soda and cinnamon.
• Add to creamy mixture, then fold in the raisins and oats, mix well.
• Drop by rounded teaspoons onto ungreased cookie sheet.
• Makes 5 dozen small or you can make them larger.
• Bake 12-15 minutes.

LEMON OATMEAL SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon zest and lemon juice. In another bowl, whisk flour, oats, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 375°. Shape level tablespoons of dough into balls; place 2 in. apart on parchment-lined baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten, redipping in sugar as needed., Bake until edges are light brown, 6-8 minutes. Remove from pans to wire racks to cool.

SUGAR FREE OATMEAL COOKIES

Steps:

• In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
• Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
• In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt.
• Add flaxseed mixture and whisk really well.
• Add oats and oat flour; stir to combine. Add nuts and dried fruit; mix well. Dough will be very thick.
• Using large ice cream scoop, place batter on previously prepared sheet and flatten with the back of a scoop into large size cookies. Cookies do not spread. I had about 6 cookies per sheet. Bake in batches for 20 minutes or until nuts start to brown a bit.
• Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely. Enjoy for breakfast, snack or a healthy dessert!

BROWN SUGAR OATMEAL COOKIES

Steps:

• Preheat the oven to 350 F.
• In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.
• Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.
• Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!
• Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.* Note: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.

THE BEST HEALTHY OATMEAL COOKIES

Steps:

• Preheat oven to 350F. Line a baking sheet with parchment paper, foil or silicone baking mat and set aside.
• In a large bowl, whisk the honey, coconut oil, egg, and vanilla. In a medium bowl whisk, all the dry ingredients then stir them into the wet mixture.
• Drop cookie dough onto the prepared baking sheet using a medium-large cookie scoop and flatten to about ¾'' thickness. Bake 10 minutes then allow in the pan for at least 5-10 minutes and enjoy!

4 INGREDIENT FLOURLESS HEALTHY OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper.
• In a large bowl add bananas and peanut butter. Stir until evenly mixed. Add in oats. Stir until evenly combined.
• Add in chocolate chips or dried fruit. Stir until evenly combined.
• Using a 1 ½ tbsp cookie scoop, scoop cookie batter and place onto prepared cookie sheets, spacing them about 2 inches apart. Use the palm of your hand to press down and flatten cookie. Cookies will not spread during baking so shape the cookie batter to your desired cookie shape.
• Bake cookies about 10 minutes or until set. Let cookies cool completely before removing from baking sheets.

OATMEAL COOKIES

Steps:

• Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
• Add eggs, one at a time, beating until combined.
• Stir in vanilla extract.
• In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
• Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
• Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
• Chill dough in refrigerator for 30 minutes.
• Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
• Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart.
• Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
• Allow cookies to cool completely on cookie sheet before serving and enjoying.

BROWN SUGAR OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs one at a time, scraping the bowl after each one.
• Mix together the flour, salt and baking soda in a medium bowl. Add it into the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats until just combined.
• Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
• Let the cookies cool slightly on the baking sheets, then transfer onto a plate for serving.