High Fiber Oatmeal Cookies Recipes

Steps:

• In a separate bowl, stir softened butter with brown sugar until well mixed.
• Stir sifted dry ingredients into butter-sugar mixture.
• Stir in dry oats and beaten eggs.
• Add vanilla and almond extracts; mix thoroughly.
• Stir in raisins, chopped dates and chopped pecans; mix well until batter is firm.
• Drop small dollops (about 1 heaping teaspoon) 2 inches apart onto a greased cookie sheet.
• Bake for 18 minutes in 350 degree oven until golden brown.
• Remove from cookie sheet, lay flat, and cool for 10 minutes before serving. (I liked them better the second day.).

Steps:

• Preheat oven to 425 degrees F. Oil a large baking sheet; set aside.
• Mix first five ingredients until very smooth. Add remaining ingredients, and stir to combine
• Spoon on to a cookie sheet, then put in oven for about 10 minutes.
• Remove sheet from oven, let cool on a wire rack.

Steps:

• Preheat oven to 375.
• Beat together butter, oil, and sugars until creamy.
• Add eggs and vanilla; beat well.
• Add baking soda, cinnamon, salt, and flour; beat well.
• Stir in oats and raisens; mix well. (I usually stir in half of the oats and raisens, then stir in the rest to make sure all the oats and raisens get well distributed.).
• Drop by rounded tablespoonfuls onto ungreased baking sheet.
• Bake for 8 minutes.
• Cool for 1 - 2 minutes on baking sheet, then move to wire rack.

Steps:

• Mix together butter, Splenda, molasses and pumpkin pie spice until creamy.
• Add eggs and beat until smooth.
• In a separate bowl mix together ground almonds, oat bran, vanilla protein powder, baking soda, salt, flaxseed meal and oatmeal.
• Add slowly to butter mix and blend well.
• Add raisins and mix again.
• Preheat oven to 350 degrees.
• Spray 2 cookie sheets with cooking spray and drop dough onto them.
• These cookies do not spread out very much so you may want to press them down a little bit.
• The less you press them out the fatter and chewier they are.
• Bake 8-10 minutes.
• Be careful not to overbake.