Oatswholewheatmaplesyrupmolassescookies Recipes

CANADIAN MOLASSES COOKIES - NO BUTTER

Steps:

• Preheat oven to 350 degrees F & grease several cookie sheets.
• In large bowl, stir together molasses, brown sugar, vinegar & egg.
• In another sift or whisk together flour, baking soda, ginger & salt, then add to molasses mixture, mixing until well blended.
• Spoon dough by teaspoonfuls onto cookie sheets, about 2 inches apart.
• Bake until edges are golden.
• Remove from oven & let cool on pans on wire rack for 5 minutes before removing.

CHEWY MOLASSES-SPICE COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
• With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
• Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
• Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.

HEALTHY WHOLE WHEAT MOLASSES COOKIES

Steps:

• preheat oven to 350°F.
• sift first four ingredients together.
• in another bowl, mix butter, molasses and vanilla, then add eggs.
• add sifted ingredients and whole wheat flour, thoroughly mix.
• add raisins and mix.
• drop a tsp about 2 inches apart and bake for 10 - 12 minutes or until lightly browned.

OATMEAL MAPLE COOKIES

Steps:

• Beat the butter, brown sugar and egg until creamy, add syrup and zests.
• Mix all dry ingredients with raisins, add mixture to egg mixture.
• Drop by teaspoon onto cookie sheet two inches apart.
• Cook at 375 for 6 to 8 minutes.

WWII OATMEAL MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.
• In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets.
• Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

OATMEAL MOLASSES COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.
• In a stand mixer, mix the sugar and coconut oil until combined. Add the molasses and eggs and mix until combined. Add the dry ingredients and mix until just combined. Fold in the raisins and walnuts.
• Using a 2-tablespoon or 1-ounce scoop, portion the dough onto the baking sheets, 1/2 to 1 inch apart. If you like chewier cookies, leave the dough as is. If you like crispier cookies, press down with a spoon to flatten. Bake until the edges are brown, about 15 minutes. Cool before serving.

OATS WHOLE WHEAT MAPLE SYRUP MOLASSES COOKIES

Steps:

• Preheat oven at 350 degrees.
• cream the butter and egg until creamy.
• add maple syrup and molasses and vanilla extract and mix well.
• in another bowl, combine whole wheat flour, oats, salt, baking powder and baking soda.
• Stir in the dry ingredient into the butter mixture and mix well (not too long, just stir until the flour can not be seen).
• Bake for 12 to 15 minutes.
• remove from the oven and let them stay in the pan for 5 minutes then let cool on wire rack.
• store in airtight container.