Oatmeal Cookies
- Number of Servings: 30
Ingredients
Dry ingredients:1 cup whole wheat flour1.5 cups oats.5 tsp baking soda.5 tsp baking powder.5 tsp salt1-3 tbsp cinnamon.5 tsp nutmeg (optional)Wet ingredients.5 cup honey.5 cup oil (olive, grapeseed, corn...)1 tbsp. molasses2 egg whites (beat with 1 tbsp water)1 tsp vanilla extractExtraDried cranberries, chocolate, etc. optional
1.In a large bowl, mix all the dry ingredients together.
2.In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
3.Mix the wet stuff with the dry stuff. Add in preferred mix-ins (cranberries, etc).
*If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.
4.COOL the mix for 20 minutes in the fridge.
5.Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
6.Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
7.Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.
I made 30 small cookies; others made 14 large. Depends on how big you want them, but tbsp. sized seems right for me.
Number of Servings: 30
Recipe submitted by SparkPeople user SARA_DICKINSON.
2.In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
3.Mix the wet stuff with the dry stuff. Add in preferred mix-ins (cranberries, etc).
*If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.
4.COOL the mix for 20 minutes in the fridge.
5.Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
6.Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
7.Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.
I made 30 small cookies; others made 14 large. Depends on how big you want them, but tbsp. sized seems right for me.
Number of Servings: 30
Recipe submitted by SparkPeople user SARA_DICKINSON.
Nutritional Info Amount Per Serving
- Calories: 86.6
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 51.3 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 1.7 g
- Protein: 1.3 g
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