Best Whole Grain Steel Cut Oatmeal Cookies Recipe Foodcom Recipes

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STEEL-CUT OATMEAL COOKIES



Steel-Cut Oatmeal Cookies image

Make and share this Steel-Cut Oatmeal Cookies recipe from Food.com.

Provided by selfmadegirl

Categories     Drop Cookies

Time 26m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 9

1 cup steel cut oats (cook and cool beforehand)
1/2 cup brown sugar
1/4 cup canola oil
1 cup spelt flour (or Whole Wheat Pastry Flour)
1/2 teaspoon baking powder
1/2 cup dried apple (or alternate chopped dried fruit)
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt

Steps:

  • Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  • Mix everything together, and scoop out lumps of batter using a a scant 1/4 cup measure.
  • Place the cookies about an inch apart, and bake for 14 - 18
  • minutes. Edges should just barely be turning brown.
  • Let the cookies cool on the cookie sheet for about 10 minutes before transferring them to a cooling rack.

WHOLE GRAIN OATMEAL COOKIES



Whole Grain Oatmeal Cookies image

This is an experimental recipe to create a less-bad-for-you cookie. Our results came out quite good. You hardly notice that they're better for you.

Provided by Speex

Categories     Drop Cookies

Time 30m

Yield 12 cookies

Number Of Ingredients 13

1/4 cup olive oil
1/4 cup applesauce
1/2 cup white whole wheat flour
1 1/2 teaspoons baking powder
0.5 (1/4 ounce) packet yeast
1 cup old fashioned oats
1/4 cup sugar
1/4 cup Splenda granular
1 teaspoon vanilla
1/2 cup raisins
1/2 teaspoon cinnamon (optional)
1/2 teaspoon nutmeg (optional)
1/2 teaspoon ground cloves (optional)

Steps:

  • Combine everything.
  • Spoon into cookies on an ungreased baking sheet.
  • Bake at 350 degrees F for 17-20 minutes.

Nutrition Facts : Calories 123.1, Fat 5.1, SaturatedFat 0.7, Sodium 48.3, Carbohydrate 18.4, Fiber 1.6, Sugar 7.9, Protein 2.1

WHEELS OF STEEL COOKIES



Wheels of Steel Cookies image

A tasty way to get a lot of fiber. A nurse friend gave us this recipe when one of our children was having problems keeping everything 'moving along.' They are nicknamed "Roto-Rooter Cookies," and for good reason! I quickly learned to limit dh and the other kids to a few cookies apiece. That was hard, though, because they really are yummy little creations, kind of a super-powered oatmeal cookie. It's also a very forgiving recipe...if you are missing some of the fruit, seeds, etc, just adjust other amounts around to your taste/pantry items. I've made it with and without the final step of rolling in sesame seeds; both ways work, though the toasted sesame taste is nice. When dd was really having trouble, I also substitued prune juice for the liquid milk. You may add up to 1-2 c of mixed fruit, seeds, etc as the last ingredients, but don't have to; may need to adjust liquid a bit depending upon what you choose. Basic recipe makes a lot; I've never had any trouble halving it.

Provided by winkki

Categories     Dessert

Time 42m

Yield 96 cookies

Number Of Ingredients 19

1 cup butter or 1 cup margarine
1 cup peanut butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups whole wheat flour
1/2 cup wheat germ
1 cup non-fat powdered milk
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons liquid milk
2 cups rolled oats
2 cups raisins
1/2 cup sunflower seeds
1 cup shredded coconut
1 cup chopped dates
1 -2 cup oat bran or 1 -2 cup carob chips (total combined amount etc) (optional)
1/2-1 cup sesame seeds (optional)

Steps:

  • Cream together butter, peanut butter, brown sugar, eggs, and vanilla.
  • Combine flour, wheat germ, dry milk, salt, baking powder, and baking soda; stir together lightly.
  • Add flour mixture to creamed mixture; stir.
  • Add together liquid milk, oats, raisins, sunflower seeds, coconut, and chopped dates; mix well.
  • If desired, combine optional ingredients equal to 1-2 cups and add to oat& seed mixture; mix well.
  • Depending upon what you add, you may want to increase the liquid a bit to make sure everything holds together.
  • Add oat& seed mixture to flour/creamed mixture combo; mix well.
  • Roll dough into 1-2" balls; yield will vary by size of cookies.
  • Press rolled dough into a pattie shape and press into sesame seeds, if desired.
  • Bake on greased cookie sheet for approx 12 min at 375F.
  • Watch closely to avoid scorching, especially if rolled in seeds.
  • Store in airtight container.

Nutrition Facts : Calories 104.9, Fat 5.3, SaturatedFat 2.2, Cholesterol 9.9, Sodium 82.3, Carbohydrate 13, Fiber 1.3, Sugar 8.4, Protein 2.6

WHOLE GRAIN COOKIES



Whole Grain Cookies image

Make and share this Whole Grain Cookies recipe from Food.com.

Provided by melting pot

Categories     Dessert

Time 25m

Yield 22 cookies, 10 serving(s)

Number Of Ingredients 10

4 Weetabix, crushed
2/3 cup rolled oats
3/4 cup whole wheat flour
100 g brown sugar
1/3 cup dark chocolate chips
2/3 cup dried apricot, diced
3 tablespoons reduced fat margarine
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
1/4 cup boiling water

Steps:

  • Mix together weet-bix, rolled oats, flour, sugar, chocolate and apricots until well combined.
  • Place margarine and golden syrup in a small saucepan and heat gently until melted.
  • Mix bicarbonate of soda and water together then pour into margarine mixture. Add to dry ingredients and stir to combine.
  • Place tablespoons of mixture onto baking trays lined with baking paper. Bake at 160 degrees C for 15-20 minutes. Cool on trays before serving.
  • If you prefer your cookies chewy, cook them for 15 minutes. For crunchier cookies, leave them in the oven for 20 minutes.

Nutrition Facts : Calories 190.9, Fat 4.1, SaturatedFat 1.4, Sodium 204.1, Carbohydrate 37.8, Fiber 3.4, Sugar 18.7, Protein 3.5

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