Carrot Cranberry Oatmeal Stout Breakfast Cookies Recipe 55

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray baking sheet with cooking spray.
• Whisk flour, oats, baking powder, baking soda, and ground cinnamon together in a bowl; stir in carrots and dried cranberries. Add dark brown sugar, light brown sugar, eggs, butter, oil, maple syrup, vanilla extract, and salt to the carrot mixture and stir until dough is well combined.
• Drop tablespoonfuls of dough about 2 inches apart onto prepared baking sheet.
• Bake in preheated oven until edges are brown, 12 to 15 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until incorporated.
• Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and cloves together in a bowl; stir into butter mixture until just incorporated. Fold oats, carrots, raisins, and walnuts into dough. Drop large mounds of dough onto the prepared baking sheet and sprinkle each with coarse sugar.
• Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

Steps:

• Preheat oven to 375 degrees. In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stir in oatmeal, carrots and cranberries. Set aside. In work bowl of an electric mixer cream the butter, white sugar and brown sugar until light and fluffy. Blend in egg, molasses, Guinness Stout, and almond extract. Add dry ingredients, a little at a time, until well combined. Do not over mix. Drop rounded spoonfuls onto parchment lined cookie sheets. Bake at 375 degrees for 9-11 minutes or until done. Let cool for 2 minutes then carefully remove to a cooling rack and let cool completely. Makes 24 cookies

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
• Combine honey and coconut oil in a large bowl; beat with an electric mixer until creamy. Add carrots and eggs and mix well.
• Sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt together in a large bowl. Add to the wet ingredients and mix until well combined. Mix in oats, raisins, and walnuts until well distributed.
• Drop large spoonfuls of dough 2 inches apart onto the prepared cookie sheets and flatten with a fork, if desired.
• Bake in the preheated oven until tops are a golden color, about 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, whisk together the egg whites, milk, oil and vanilla. Stir into the oat mixture just until moistened., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 50-55 minutes or until oats are tender and liquid is absorbed. Cut into bars. Serve in bowls with milk if desired.