Whiz dry rolled oats in a blender to make oat flour.
Mash bananas.
Combine all ingredients.
Make mounds of dough on nonstick sprayed cookie sheet.
Bake at 350\u00b0.
Remove from oven before they appear done.
Sift together flour, sugar, soda, salt, nutmeg and cinnamon into mixing bowl.
Cut in butter.
Add egg, bananas, rolled oats and nutmeats and beat until thoroughly blended.
Drop by teaspoonfuls, about 1 1/2-inches apart, onto lightly greased cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Remove from pan immediately.
Makes about 3 1/2 dozen cookies.
Sift flour, salt, soda, baking powder and spices together.
Cream margarine with brown sugar until fluffy.
Add beaten eggs and mix well.
Add sifted ingredients alternately with milk and in small amounts.
Add rolled oats, raisins and nuts.
Heat oven at 350\u00b0 and bake for 12-15 minutes.
preheat oven to 350.
grind oats in a blender until coarsely ground (some whole flakes should remain intact.) don't wash blender yet.
In a large mixing bowl, combine oats, flour, salt, and baking powder.
Place tahini, sesame oil, vanilla, cornstarch, and maple syrup in a blender and process until smooth.
Stir mixture into oat mixture.
Drop tablespoons of batter on greased baking sheet.
Sprinkle with sesame seeds.
Bake for 10-12 minutes, until cookies are golden brown on bottom and puffed.
bout the size of a rolled oat.
Step Three: Add the
ablespoons canola oil into the oat mixture. Add water; stir until
Preheat oven to 375 degrees F (190 degrees C)
In a medium bowl, cream together the butter and sugar. Beat in the eggs one at a time. Combine the rolled oats, flour, whole wheat flour, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the cranberries, white chocolate chips and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 350\u00b0F
Mix the almonds and rolled oats in a food processor or blender and grind until they turn into fine/medium crumbs.
In a bowl mix the almond and rolled oat mixture with the flour, cinnamon and salt.
In a seperate bowl mix the maple syrup with the oil and then add to dry ingredients.
Form walnut sized balls and place on oiled cookie sheet. Press thumb in center and fill each depression with 1/2 tsp raspberry jam.
Bake for 10-15 min or until golden brown.
Preheat oven to 375\u00b0. Beat sugar and egg together until light and fluffy. Add remaining ingredients and mix well. Drop by teaspoonfuls 2 inches apart on an oiled baking sheet and bake 9 minutes or until tops are golden. Cool on baking sheet several minutes, then carefully remove to a rack. Makes about 18 cookies.
Mix the first four ingredients and boil hard for one minute. Remove from heat and add peanut butter, vanilla and rolled oats. Drop on wax paper and let cool.
Chopped nuts may be added.
Melt butter with vanilla in large saucepan.
Add rolled oats, 2 cups flour, brown sugar, baking soda and salt. Stir well. Press 2/3 in ungreased 9 x 13 inch pan.
Sprinkle with chocolate chips.
Stir butterscotch sauce and 1/4 cup flour together. Drizzle over chocolate chips. Sprinkle with remaining 1/3 rolled oat mixture.
Bake in 350\u00b0F oven for about 25 minutes until golden brown. Cool. Cuts into 54 squares.
Company's Coming for Christmas.
nd vanilla.
Add flour/oat mixture. By hand, mix until
ough. Makes about 3 dozen cookies.
Heat oven to 350\u00b0.
Beat the butter with the sugars until light and fluffy.
Add the egg and syrup and mix.
Sift in the flour and baking powder and add the oats.
Stir until well mixed together. Put heaped teaspoonfuls of the mixture onto a greased cookie sheet and flatten slightly.
Bake for 12 minutes, then lift onto a cake rack.
The cookies will be slightly soft, but they'll become firm and chewy when they cool down.
n the preheated oven. Allow cookies to cool on baking sheet
This is a low fat, low cholesterol recipe, adapted from Quaker Oat Bran recipe on its box, by a heart patient.
I've tried them and I think they are great.
There are other brands of oat bran on the market but I prefer the Quaker brand texture.
I don't like bran muffins too sweet so 2 tablespoons of sweetener is enough for me.
preheat oven to 360\u00b0F.
In a medium bowl, combine rolled oats, flour, baking soda, and baking powder and set aside.
In a large bowl, cream together butter and the two sugars until fluffy. Beat in egg until blended and add vanilla and coconut and mix well.
Add to dry ingredients just until blended.
Shape into 5cm (2\") balls.
Arrange on ungreased cookie sheet and space about 5cm apart and flatten with floured fork tines.
Bake for 10-12 minutes or until golden brown.
ogether okara, whole wheat flour, rolled oats, and baking soda in
ou cannot find the waffle cookies already pre-dipped in chocolate
Combine the butter, sugar, egg yolks, rolled oats, baking powder, and vanilla and beat well.
Whip the egg whites until they are stiff and fold them and the salt into the other ingredients.
Drop by teaspoonfuls, 3 inches apart, onto a nonstick cookie sheet.
Bake 375\u00b0F for 10 minutes.