Carrot Oatmeal Cookies Recipe

72 Servings / Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients:

• 1 cup butter, softened
• 1 cup shortening
• 1-1/2 cups sugar
• 1-1/2 cups packed brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups shredded carrots
• 4 cups quick-cooking oats
• 3-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 cup chopped walnuts
• 1 cup miniature semisweet chocolate chips

Directions:

1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in carrots. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and chocolate chips. Cover and refrigerate for at least 4 hours.
2. Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. Bake at 375 degrees for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 6 dozen.

Nutrition Facts: 1 cookie equals 147 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 133 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Golden Syrup Oatmeal Chip Cookies 

Yield 4 dozen

Ingredients:

• 1/2 cup butter, at room temperature
• 1/2 cup white sugar
• 3/4 cup brown sugar
• 1 egg
• 1/2 cup Golden Syrup*
• 1 teaspoon vanilla
• 1 1/3 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups quick cooking oatmeal
• 1 cup semi-sweet chocolate chips

instructions:

1. Heat the oven to 375 degrees F and line two sheet pans with parchment paper.
2. In the bowl of a stand mixer combine the butter, both sugars, golden syrup, and vanilla. Cream the mixture until smooth and starting to lighten in color. Add the egg and mix until well combined.
3. Scoop the cookies out onto the prepared cookie sheet by rounded tablespoons. Bake for 9 to 12 minutes, or until puffed and golden brown. Allow the cookies to cool for five minutes on the pan before transferring to a wire rack to cool completely.
4. Enjoy!

Oatmeal Cookies

Ingredients:

• 1 1/2 cups self rising flour
• 3 cups Quick Cook Oats
• 2 large eggs
• 1 tsp vanilla
• 8 oz unsalted butter - room temperature
• 1 cup packed brown sugar
• 3/4 cup local honey
• 1 cup semisweet chocolate chips

Method:

1. Cream butter and sugar together in a mixer and add honey and eggs. Add vanilla and then the flour and oats. Stir in the Chocolate chips and scoop onto a cookie sheet and bake at 350 degrees for 14 - 16 minutes.

Makes roughly 36 cookies.

Pumpkin Oatmeal Cookies

Yield: about 3 dozen cookies

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 3/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. grated nutmeg
• Dash of allspice
• 1/2 tsp. salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup light granulated sugar, packed
• 1 cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 cup pumpkin puree
• 1 1/2 cups old-fashioned oats
• 1 cup white chocolate chips
• 1 cup dried cranberries

Directions:

1. Preheat the oven to 350 degrees F. Line baking sheets with silicone baking mats or parchment paper.
2. In a medium bowl, combine the flour, baking soda, spices and salt. Whisk to blend. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Blend the egg and vanilla. Beat in the pumpkin puree until well incorporated. With the mixer on low speed, mix in the dry ingredients just until incorporated. Beat in the oats until combined. With a rubber spatula, fold in the white chocolate chips and dried cranberries until evenly mixed.
3. Drop in small scoops (about 1 1/2-2 tablespoons) onto prepared baking sheets, spaced 2-3 inches apart. Bake 12-14 minutes, or until the cookies are lightly browned, rotating the sheets halfway through baking. Allow to cool on the sheets about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

Yield: 2 to 3 dozen cookies / Prep: 10 minutes / Cooling: 30 minutes

Ingredients:

• 1/2 cup (1 stick) butter
• 2 cups granulated sugar
• 1/2 cup milk
• 4 tablespoons cocoa powder
• 1/2 cup peanut butter
• 2 teaspoons vanilla extract
• 3 cups quick-cooking oats

Method:

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
5. Drop by heaping tablespoons onto wax paper-lined baking sheets.
6. Let cool until set.

Oatmeal Blueberry Applesauce Muffins

Ingredients:

• 1 1/4 cups whole wheat flour
• 1 1/4 cups old-fashioned oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 3/4 cup unsweetened applesauce
• 1/2 cup low-fat buttermilk
• 1/2 cup firmly packed brown sugar
• 2 tbsp canola oil
• 1 large egg, lightly beaten
• 1 cup blueberries (fresh are high recommended)

Instructions:

1. Preheat oven to 375 degrees.
2. Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.
3. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
4. Bake for 16-18 minutes.

Yield: 12-15 muffins.

Vermont Maple Oatmeal Pie Recipe

8 Servings / Prep: 20 min. Bake: 50 min. + cooling

Ingredients:

• 1 sheet refrigerated pie pastry
• 4 eggs
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup quick-cooking oats
• 3/4 cup corn syrup
• 1/2 cup maple syrup
• 1/4 cup butter, melted
• 3 teaspoons Spice Islands, All Natural, No Corn Syrup, Pure Vanilla Extract
• 1 cup flaked coconut
• Vanilla ice cream, optional

Directions:

1. Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, combine the eggs, sugar, flour, cinnamon and salt. Stir in the oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut.
2. Bake at 350 degrees for 50-60 minutes or until set. Cover edges with foil during the last 15 minutes to precent overbrowning if necessary. Cool on a wire rack. Serve with ice cream if desired. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: 1 piece (calculated without ice cream) equals 552 calories, 20 g fat (11 g saturated fat), 126 mg cholesterol, 375 mg sodium, 90 g carbohydrate, 2 g fiber, 6 g protein.

Cherry Coconut Oatmeal Scones

Makes 8

Ingredients:

• 2 cups whole wheat pastry flour
• 1/3 cup maple sugar, or granulated sugar
• 2 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp cardemom
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 stick cold organic butter, cut into chunks
• 1 cup toasted large flake coconut, toasted

-

• 1/2 cup regular rolled oats
• 1 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
• 1 Tbsp pure vanilla extract
• 16 oz fresh organic cherries, quartered
• coconut milk for brushing
• turbinado sugar for sprinkling

Directions:

1. Preheat oven to 425 degrees with the rack set at the middle postition. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. Mix in the coconut and oats. In a small bowl, stir the vanilla into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. Fold in cherries until evenly distributed. Place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into triangles. There should be about 8. Place scones on the prepared baking sheet, reshaping slightly if necessary. Brush the tops with the coconut milk, and sprinkle with turbinado sugar. Bake for about 15 minutes or until golden brown. Cool on a wire rack. Makes 8.

Apple Oatmeal Cookies Recipe

60 Servings / Prep: 10 min. Bake: 15 min./batch

Ingredients:

• 1 package (18-1/4 ounces) yellow cake mix
• 1-1/2 cups quick-cooking oats
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 3/4 cup unsweetened applesauce
• 1 cup freshly chopped peeled apple
• 1/2 cup raisins

Directions:

1. In a large bowl, combine the cake mix, oats, brown sugar and cinnamon. In a small bowl, combine the applesauce, apple and raisins. Stir into oats mixture and mix well.
2. Drop by heaping teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 12-14 minutes or until golden brown. Let stand for 2 minutes before removing to wire racks to cool. Yield: about 5 dozen.

Nutrition Facts: 1 cookie equals 57 calories, 1 g fat (trace saturated fat), 0 cholesterol, 55 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 starch.

Oatmeal Cheesecake Banana Splits

Ingredients:

• 2/3 cup rolled oats
• 1 1/3 cups low-fat milk
• 4 oz. low-fat cream cheese or Neufchatel cheese, softened
• 4 oz. reduced-fat sour cream
• 1/2 cup confectioners’ sugar
• 1/2 tsp. vanilla extract
• 1/3 cup fresh raspberries
• 2 bananas, halved lengthwise, each half cut into 3 pieces
• 2 tbs. light brown sugar
• 1/4 cup toasted sliced almond or other nuts for garnish, optional

Directions:

1. Coat 6 8-oz. ramekins or ovenproof dishes with cooking spray, and set aside.
2. Combine oats, milk, and pinch of salt in saucepan, and bring to a boil over medium-low heat. Cook 6 to 8 minutes, or until oats are creamy. Divide oatmeal among prepared ramekins, and cool.
3. Preheat oven to boil. Beat cream cheese and sour cream with electric mixer until smooth. Beat in confectioners’ sugar and vanilla. Stir in raspberries.
4. Top oatmeal in each ramekin with 2 banana slices. Sprinkle 1 tsp. brown sugar over bananas. Boil 3 to 5 minutes, or until brown sugar is bubbly. Top with cream cheese mixture; sprinkle with almonds, if using.