Melt butter and mix with brown sugar, pulp, and egg together.
Add salt, vanilla extract and cinnamon, mix well.
Add flour, nuts and raisins and the sourcream, mix well.
Add baking soda, Psyllium fiber and the Quick Oats. Continue mixing.
Add nonfat milk. Mix well.
Spoon drop onto greased cookie sheet and bake at 325\u00b0F oven for 20-25 minutes.
Preheat oven to 350 degrees.
In large bowl, mash the bananas, stir in oats, dates, oil and vanilla. Mix well and allow to sit for 15 minutes.
Drop by tspfuls onto ungreased cookie sheet.
Bake for 15-20 minutes (depending on your oven).
In combining the ingredients, I personally use my food processor. I just toss everything in and let it mix.
o the honey in the recipe which will burn more easily
hocolate chips, oats, coconut and pecans.
Drop cookies by spoonfuls onto
Mix together peanut butter, honey, water and salt. Combine flour, oats, coconut, pecans & dates. Add wet ingredients to the dry and mix together. Form balls the size of walnuts, pressing together lightly. Place on parchment paper and bake at 350 degrees for 15 minutes or until lightly browned. Makes 60 cookies.
Preheat oven to 375\u00b0.
Cream the
margarine and brown sugar in a large bowl.
Add vanilla and salt and beat well.
In a separate bowl, thoroughly combine flour, baking powder, wheat germ and rolled oats.
Blend dry ingredients into margarine mixture, adding a tablespoon or more of water if necessary to hold mixture together.
Drop dough by tablespoon onto greased cookie sheet. Flatten lightly.
Bake until golden, 10 to 12 minutes.
Makes 3 dozen.
Contains 1 gr saturated fat.
Preheat oven to 350 degrees. Stir together flour, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl combine brown sugar, egg and vegetable oil. Stir until well combined. Stir in flour mixture, oats and wheat germ (or flax seed).
Drop by tablespoonfuls on baking sheet. Flatten slightly with glass (not too much if you like the centers a little soft). Bake for 8-10 minutes or until lightly browned.
Rinse and drain raisins.
Cream shortening; add sugar and then well-beaten eggs.
Add melted chocolate and mix thoroughly.
Then add sifted dry ingredients, oats, raisins and flavoring.
Drop by spoonfuls on greased cookie sheets and bake in a moderate 350\u00b0 oven for about 15 minutes.
Cool on rack or clean newspaper. Makes 2 and 1/2 dozen cookies.
Recipe may be doubled.
Beat egg whites and salt until stiff. Gradually fold in sugar, then fold in oats and vanilla. Moisten with the milk. Drop by teaspoon onto cookie sheet. Bake at 350\u00b0 for 12 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 20 minutes in the preheated oven, or until lightly brown.
Heat oven to 350 degrees.
Beat together butter and sugars until creamy.
Add eggs and vanilla; beat well.
Add flour, flax, soda, cinnamon, salt and mix well.
stir in oats and raisins; mix well.
Drop by rounded tablespoonfulls onto ungreased cookie sheet.
Bake 10-12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to a wire rack.
Melt chips. Set aside. Preheat oven to 350\u00b0.
Grease 2 large cookie sheets. Cream the butter and sugar at medium speed until fluffy. Beat in egg, vanilla and melted chocolate. Add flour, baking soda and salt just until combined. Stir in nuts and oats. Drop by teaspoonful onto cookie sheets.
Or roll into 1 1/2-inch balls and flatten with the bottom of a glass dipped in sugar. Bake 10 to 12 minutes. Don't overcook for chewy cookies. Recipe may be doubled.
I prefer to add the oats last, and slowly, mixing after
Add oats, sugar, raisins, shortening, eggs and milk in order listed.
Mix together flour, soda, cloves and cinnamon.
Add first mixture to dry ingredients.
Spread very thin on cookie sheets. Bake in 325\u00b0 oven about 15 minutes.
Cut in squares in cookie sheet while still warm.
Makes 48 squares.
n high speed. Add quick oats and coconut. Mix for two
kara, whole wheat flour, rolled oats, and baking soda in a
ggs.
Stir in ground oats, oats, and chocolate chips.
Drop
dium sized bowl; mix until oats are thoroughly coated. Saute green
areful not to burn. Add oats; saute, stirring constantly, until golden
Cream shortening, add sugar and continue creaming.
Add eggs, salt, vanilla, flour and oats.
Mix well.
Pour into two greased and floured cookie sheets 10 1/2 x 15 1/2.
Spread evenly and bake 350\u00b0 about 20 minutes or until golden brown on top.