Crispy Oat Cookies Healthy Recipes

CRISPY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
• In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
• Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

HEALTHY CRISPY OATMEAL COOKIES

Steps:

• 1. Preheat your oven to 350'F
• 2. Using a large electric mixer, add the earth balance to the bowl and on medium high mix for 30 seconds. Add the brown sugar, coconut or plain sugar, cinnamon, baking soda, and salt. Beat until combined scraping the bowl as you go.
• 3. Beat in the egg, vanilla until combined. Beat in the flour, and stir in the rolled oats, flax seed meal, wheat germ, chocolate, cranberries and walnuts. The dough will be sticky and thick.
• 4. Drop by teaspoons onto an "UNGREASED" cookie sheet. I have a gold coloured one. It's very heavy but works like a charm as nothing sticks to it. Space the cookies 2" apart, they spread.
• 5. Bake for 9-11 minutes (I did mine for 10). They should be lightly browned on the top. Let the cookies cool for a minute then transfer to a wire rack. Makes around 3 dozen crispy cookies. Enjoy!

THIN AND CRISPY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
• Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
• Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

CRISPY OAT COOKIES (HEALTHY!)

Steps:

• Preheat oven to 350.
• Mix all ingredients and drop spoonfuls on pan sprayed with Pam.
• Bake for 15 minutes or until toasty brown. I like to cook them a little longer to make them crisp.

CRISPY OATMEAL COOKIES

Steps:

• Cream butter and sugar to gether until light and fluffy.
• Beat in water.
• Combine flour, oats, cinnamon and baking soda.
• STir into creamed mixture.
• Roll out 1/8 inch thick on a lightly floured surfaace.
• Cut into 2 1/2 inch circles.
• Place on lightly greased baking sheet.
• Bake in 350 degrees oven 10 to 12 minutes, until golden brown around edges.
• Remove from pan.
• Do not under cook these cookies, they should be crisp.
• Cool and store in covered container.
• They freeze well in a covered container.

CRISPY OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• In mixer cream butter until fluffy.
• Add the sugars and cream together until light and fluffy.
• Add the egg and vanilla and mix well.
• In another bowl, stir together the oats, flour, salt and baking soda.
• With mixer on low begin adding the oat mixture to the butter mixture.
• Mix only to combine.
• Add raisins and again mix only to combine.
• Drop by tablespoonfuls onto the baking sheets leaving at least 2 inches between cookies.
• MY HINT; PRESS EACH COOKIE DOWN SLIGHTLY WITH YOUR FINGERS BEFORE BAKING.
• Bake until browned and crispy around the edges about 8-10 minutes.
• Let cool on wire racks and store in airtight container.

CRISP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
• Bake for 12 minutes in the preheated oven, or until edges are lightly browned.