Celestial Oatmeal Cookies Recipes

CELESTIAL OATMEAL COOKIES

Steps:

• Heat oven to 350°F Lightly spray cookie sheets with cooking spray.
• For cookies, beat sugar and vegetable oil spread with electric mixer in large bowl until well blended. Add pumpkin, egg whites and orange peel; beat well. (Mixture will look curdled.)
• In separate bowl combine oats, flour, pumpkin pie spice, baking soda and salt. Add oat mixture to wet mixture and mix well.
• Stir in prunes and walnuts.
• Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
• Bake 11 to 13 minutes or until lightly browned. (Do not overbake. Centers of cookies will be soft.) Cool 1 minute on cookie sheets; remove to wire racks. Cool completely.
• For glaze, combine powdered sugar and orange juice in small bowl; mix well. Drizzle glaze over cooled cookies. Let cookies stand until glaze sets. Store tightly covered.

CELESTIAL OATMEAL COOKIES

Steps:

• Beat sugar and oil in large bowl until well blended; add pumpkin, egg and orange peel and beat well.
• Add combined oats, flour, cinnamon, baking soda and salt, stir well.
• Fold in prunes and walnuts.
• Drop by tablespoonfuls about 2 inches apart onto cookie sheet lightly coated with cooking spray.
• Bake at 350 degrees 11-13 minutes or until lightly browned.
• Cool completely, then drizzle glaze in strips. (blend powdered sugar and orange juice to make glaze).

MILLENNIUM MOCHA ROCKY ROAD OATMEAL COOKIES

Steps:

• Heat oven to 350°F.
• Spray cookie sheets with cooking spray.
• Beat butter and sugars with electric mixer until creamy.
• Add eggs and vanilla; beat well.
• Add coffee if using or milk substitute and mix well.
• Add combined flour, baking soda and salt; mix well.
• Stir in oats (and extra flour if using old fashioned), chocolate chips and walnuts.
• To shape cookies, flatten 1 heaping Tbsp of dough in palm of hand.
• Arrange 4 marshmallows in center; wrap dough around marshmallows to cover completely.
• Repeat with remaining dough and marshmallows.
• Space cookies 2" apart on cookie sheets.
• Bake 10-12 minutes or until edges are golden brown.
• (Do not overbake; centers of cookies should still be soft.) Let stand 2 minutes on cookie sheets; remove to wire racks.
• Cool completely.
• Store tightly covered.

CLASSIC OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
• Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.