OATMEAL COOKIE SMOOTHIE
Provided by Food Network
Time 5m
Yield 1 serving (8 ounces)
Number Of Ingredients 7
Steps:
- Place the oats, almond milk, ice cubes, cinnamon, salt, dates and banana in a high-powered blender and blend until a thick smoothie forms, about 1 minute. Pour into a chilled serving glass.
SUNFLOWER OATMEAL COOKIES
A sweet oatmeal cookie with crunchy toasted sunflower seeds. This cookie is a family favorite. It calls for coconut, but I like them better without the coconut.
Provided by TOYBEME
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 52m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the white sugar, brown sugar, and butter until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture until just blended. Mix in the rolled oats and sunflower seeds. Stir in coconut if desired. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Leave room for spreading.
- Bake for 10 to 12 minutes in the preheated oven, or until the cookies begin to brown around the edge. Allow cookies to set for a few minutes on the sheet before removing to wire racks to cool completely.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.9 g, Cholesterol 23.9 mg, Fat 8.1 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.1 g, Sodium 102.7 mg, Sugar 12.4 g
OATMEAL SUNSHINE COOKIES
Oatmeal cookies are my favorite and I have quite a collection of different variations from the standard. This one combines the the classic oatmeal cookie with grated citrus rind. I liked the flavor.
Provided by ratherbeswimmin
Categories Dessert
Time 42m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream the butter.
- Add in the sugar and beat with an electric mixer on medium speed until mixture is light and fluffy.
- Add in egg; beat well.
- In another bowl, combine the flour, baking soda, and salt.
- Add dry mixture to the creamed mixture; stir to mix.
- Add in rind, juice, oats, raisins, and pecans; stir to combine.
- Drop cookie dough by rounded teaspoonfuls onto a greased baking sheet.
- Bake at 350° for 10-12 minutes or until lightly browned.
- Let cool a couple minutes on cookie sheet, then transfer to a cooling rack to continue cooling.
Nutrition Facts : Calories 73, Fat 2.8, SaturatedFat 1.4, Cholesterol 9.5, Sodium 54.5, Carbohydrate 11.1, Fiber 0.7, Sugar 5.4, Protein 1.4
SUNSHINE COOKIES
Make and share this Sunshine Cookies recipe from Food.com.
Provided by Nyteglori
Categories Drop Cookies
Time 22m
Yield 24-30 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and honey.
- Add egg and vanilla and mix well.
- In separate bowl mix dry ingredients. Slowly add to honey mixture. Beat until smooth.
- Stir in raisins, coconut and sunflower seeds.
- Drop by teaspoonfuls onto ungreased cookie sheet.
- Bake at 350 for 10 to 12 minutes until golden brown.
Nutrition Facts : Calories 118.3, Fat 6.3, SaturatedFat 3.1, Cholesterol 19, Sodium 110.2, Carbohydrate 15, Fiber 1.2, Sugar 10.2, Protein 2.1
SOFT OATMEAL COOKIES
These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.
Provided by BITTERSWEET1
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 218 calories, Carbohydrate 32.3 g, Cholesterol 35.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 213.1 mg, Sugar 17.4 g
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