OATMEAL CURRANT COOKIES
I'm not a big fan of the oatmeal raisin cookie, but I love this cookie!!! Even if you like oatmeal raisin cookies this is a nice change!
Provided by E.A.4957
Categories Drop Cookies
Time 30m
Yield 4 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Lightly grease baking sheets.
- Toss the oats, flour cinnamon, and baking soda together in a bowl.
- Cream the butter and both sugars together in a mixing bowl until light.
- Beat in the egg and vanilla.
- Then slowly beat in the dry ingredients, then the currants and walnuts.
- Drop the batter by rounded teaspoonfuls, 2 inches apart, onto the prepared baking sheets.
- Bake until golden, about 10 minutes.
- Leave the cookies on the baking sheets for 2 minutes, then transfer them to wire racks to cool.
Nutrition Facts : Calories 603.6, Fat 23.5, SaturatedFat 13.7, Cholesterol 101.3, Sodium 170.6, Carbohydrate 92.3, Fiber 4.4, Sugar 57.2, Protein 8.8
CURRANT AND SPICE OATMEAL COOKIES
Provided by Sally Siegel
Categories Cookies Mixer Dessert Bake Currant Dried Fruit Oat Spice Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 45 cookies
Number Of Ingredients 12
Steps:
- Whisk eggs and vanilla in small bowl to blend. Mix in dried currants; cover and let stand at room temperature 1 hour.
- Preheat oven to 350°F. Butter and flour 3 large baking sheets. Sift flour, baking soda, salt, and spices into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Add currant mixture and beat to blend. Stir in flour mixture. Mix in oats. Drop batter by level tablespoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Using moistened fingertips, flatten cookies slightly. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Cool on sheets.
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
VEGAN CRANNBERRY CURRANT OATMEAL COOKIES
This is one of the only desserts that i eat as a vegan. They taste really good, aren't that hard to make, and are actually pretty good for you. This recipe is one that has been adapted from Vegan Planet.
Provided by faervfillia
Categories Dessert
Time 22m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350 degrees.
- oil baking sheets.
- mix together flour, baking powder, cinnamon and salt in a bowl.
- set this bowl aside for the moment.
- mix together margarine (softened), sugar, soy milk, and egg replacement in another, larger, bowl.
- add the first bowl to the second along with the oats, crannberries, and currants.
- Drop cookies by the spoonful onto baking sheets about 2 inches apart.
- Bake for about 12-15 minutes.
- note: You can use any number of things for the egg replacement but i used:.
- 1/4 cup applesauce (cinnamon or plain) plus 1/2 teaspoon baking powder to replace one egg.
- If you prefer to use Ener-G or something else, just use egg replacement for 2 eggs.
- Also, you can use any kind of applesauce but i think cinnamon tastes best.
CURRANT OATMEAL COOKIES
From the book "The Stevia Cookbook" by Ray Sahelian MD & Donna Gates. I am posting this recipe in order to get more people interested in the all-natural sweetening herb stevia, and to get the nutritional information for this recipe.
Provided by Mary Scheffert
Categories Dessert
Time 35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Lightly grease a cookie sheet (or use parchment paper) & set aside.
- In a medium mixing bowl, sift together the flour, salt, baking powder & nutmeg.
- Place butter in another mixing bowl & whisk until light & fluffy. Add the stevia & eggs (one at a time), whisking well after each egg. Add the flour mixture, about 1/2 cup at a time until thoroughly combined. Stir in the oats & currants.
- Form the mixture into 2-inch balls & place about 2 inches apart on cookie sheet. Bake 20-25 minutes or until golden brown.
- Variations: For cinnamon-raisin oatmeal cookies, simply substitute 1 cup raisins & 1/4 teaspoon of cinnamon for the currants & nutmeg. For chocolate oatmeal cookies, substitute 1 1/2 cups carob chips for the currants. For a low-sugar variation, use grain-sweetened chocolate or carob chips.
Nutrition Facts : Calories 149.9, Fat 8.6, SaturatedFat 5.1, Cholesterol 38, Sodium 71.5, Carbohydrate 16.1, Fiber 1.4, Sugar 5.2, Protein 2.8
HEALTHY OATMEAL COOKIES
Pull a fast one on the kids: In just 10 minutes, whip up the dough for these sweet, crunchy treats made with whole-wheat flour. Many recipes for baked goods can be tweaked to use equal parts whole-wheat and all-purpose flours, without losing flavor or texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 18 to 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder; set aside.
- In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats and currants.
- Using two tablespoons of dough per cookie, roll into balls; place on two baking sheets lined with parchment paper, 1 1/2 inches apart. Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.
- Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 111 g, Fat 4 g, Protein 2 g
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- In a medium bowl, mix together the all-purpose flour and black currants. If the currants are sticking together, be sure to break them apart and completely coat them in flour. Set the mixture aside.
- In a large bowl, cream together the butter and brown sugar for about 2-3 minutes, until light and fluffy. Add the eggs, lemon zest, vanilla extract, baking soda and salt; mix until thoroughly combined. Fold in the oats until completely combined. Next, fold in the flour and currant mixture and mix until there are no longer any specks of flour.
- Using a 2-inch cookie scooper, drop rounds of cookie dough onto a parchment-lined baking sheet, spacing the cookies about 2-inches apart and flattening each cookie slightly. Transfer the baking sheet to the oven and bake for 10-12 minutes, until the cookies' edges are lightly golden brown. Place the cookies on a cooling rack and repeat the baking process until you've baked through all of the dough. Cookies are good for up to 5 days in an airtight container.
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