Best High Protein Oatmeal Raisin Cookies Recipes
THE BEST OATMEAL RAISIN COOKIES
Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.
OATMEAL RAISIN COOKIES I
An old stand-by that the whole family loves.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g
HIGH-PROTEIN OATMEAL RAISIN COOKIES
These are adapted from Melissa Clark's "Classic Oatmeal Raisin Cookies" on the NY Times cooking site. I swapped healthier alternatives for some of the butter, flour, and sugar, and ended up with subtly sweet breakfast cookies that my boyfriend eats all day at work. Store in an airtight container at room temperature.
Provided by Peachy
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 20
Steps:
- Prepare chia gel in advance by swishing chia seeds with 1/2 cup water and allowing to sit in a covered Mason jar for a minimum of 15 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Grease 2 large cookie sheets, or line with parchment paper.
- Beat butter with an electric mixer in a large bowl until creamy. Add brown sugar and stevia and beat until fluffy, 2 to 5 minutes. Beat in chia gel, egg, 3 tablespoons water, ground flax, and vanilla extract.
- Stir whole wheat flour, almond flour, protein powder, baking soda, cinnamon, nutmeg, and cardamom together in a separate bowl. Set mixer on low speed and mix dry mixture into the wet ingredients. Stir in oats, raisins, and walnuts.
- Spoon out dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between cookies.
- Bake in the preheated oven until cookie edges brown, about 15 minutes. Centers will be soft, but they'll firm up as the cookies cool. Cool on a wire rack.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 15.8 g, Cholesterol 12 mg, Fat 6 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 98.9 mg, Sugar 6.7 g
CLASSIC OATMEAL-RAISIN COOKIES
Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They're also great for mailing when a package of cookies is in order.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 45m
Yield 3 dozen cookies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
- Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
- In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
- Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
- Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 84 milligrams, Sugar 11 grams, TransFat 0 grams
HIGH PROTEIN OATMEAL COOKIE
A high protein snack any time of the day. Without a lot of sugar, that lets you down an hour later. That is what the working men in the family wanted. So this is what I made, and they liked it. I pack 3 to each lunch box, along with the sand'wich and fruit. They all said it was just the right amount to get them through the work day. High protein, a low carbohydrate snack with high firber.
Provided by rdclutter
Categories Lunch/Snacks
Time 1h14m
Yield 60 cookies, 20 serving(s)
Number Of Ingredients 21
Steps:
- Bring to a boil 1 cup Dried Apricots, 1 cup water, and simer 5 minutes in small pan.Cover and let set till cool
- Bring to a boil 1 cup Raisins, 1 cut water, and simer 5 minutes in small pan, Covered, turn off and let set till cool.
- I do this the day before. If the Dates are hard you can do the same with them. You want the fruit to be soft so that it will mix into the other ingredients.
- For the topping I use a food procser and grind the Walnuts, Sugar, and Flour till I have a fine meal. and set aside.
- Now Drain the Raisins, Apricots and save the water from the Apricots. Now put the ingredients for the cookie in the mixing bowl and mix together for 4 minutes on low speed, Now add the water from the apricots (Apricots Juice ) and mix for 3 mintues, and then let set for 30 minutes so the dry can absorbe the wet,.
- Now start droping the cookies with a #40 ice cream server into the topping mix and roll them once, then place them on a cookie sheet.
- I use a 12 X 18 cookies sheets and place then 3 x 5.
- Bake at 350deg for 14 to 15 minutes . let cool 10 minutes befour removing from cookie sheet.
Nutrition Facts : Calories 584, Fat 26.1, SaturatedFat 3, Cholesterol 10.6, Sodium 190.1, Carbohydrate 83.7, Fiber 5.5, Sugar 49.2, Protein 9.6
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