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Super oatmeal cookies.

16 years ago

I would like to incorporate old fashioned oatmeal into cookies that contain bananas and pumpkin. I love oatmeal cookies with raisins and walnuts but would like to include more fruit. I am also interested in substituting Splenda for part or all of the sugar. Any suggestions?

Nancy

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Comments (4)

donna_loomis
16 years ago
This cookie may fit some of your criteria. I often make these cookies - the recipe makes just 1 Ginormously big cookies - for breakfast. Of course, I double the recipe for DH and I. DH doesn't like raisins and I have experimented with other fruits. There is also no fat in this cookie, hence the applesauce. There is also no flour. Sometimes I substitute a large jar of baby food bananas or canned pumpkin for the applesauce. Both taste great. I have also finely chopped fresh nectarines, peaches or bananas and used those instead of the applesauce.

While this may not be the recipe you are looking for, you can see that you could very easily substitute jarred, canned or fresh fruit for part of the liquid ingredients in your cookies.

GINORMOUSLY BIG BREAKFAST COOKIE

Ingredients
1/3 cup oatmeal
1 tablespoon raisins (can leave out)
1 tablespoon flour
1/3 cup non-fat powdered milk
1/4 cup unsweetened applesauce
1/4 teaspoon cinnamon
1/4 teaspoon baking powder
1 tablespoon Splenda granular, sugar substitute

Directions
Preheat oven to 350.
Spray cookie sheet with nonstick baking spray
Mix all ingredients together.
Spoon 1 large mound on the baking sheet, and spread it out.
Bake 15-20 minutes.
lpinkmountain
16 years ago
I might have to make these someday. I just HAVE to say I've eaten a GINORMOUS cookie!
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Lisa, I don't like raisins, but I have added both cranberries and white chocolate. And I've also added toasted coconut to the mix. I don't measure when adding dried fruit or chocolate to cookie batter. If you like a lot of raisins add more, less if you just want a few in each cookie. Start with half a cup and if that isn't enough add another half cup.
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It sounds like you already have a recipe that you like, but I wanted to throw this out there as I just made them the other day and they were wonderful. The texture was crispy but still tender. Crispy Salted Oatmeal White Chocolate Cookies (Smitten Kitchen) Adapted from CookÃ¢ÂÂs Illustrated The original recipe didnÃ¢ÂÂt have white chocolate in it, but it really works wonderfully in here. Even if youÃ¢ÂÂre a dark chocolate fan. Watch out, use the good stuff and this may even convert you. 1 cup all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon table salt 14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened 1 cup sugar 1/4 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 2 1/2 cups old-fashioned rolled oats 6 ounces good-quality white chocolate bar, chopped (not Ã¢ÂÂwhite chocolateÃ¢ÂÂ chips; theyÃ¢ÂÂre almost always artificial. I am adamant about this.) 1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top) 1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl. 2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated. 3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness. 4. Sprinkle a flake or two of sea salt on each cookie 5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool. Here is a link that might be useful: Smitten Kitchen Crisp Salted Oatmeal White Chocolate Cookies
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Irene was my great -aunt, my maternal grandmother's youngest sister. I remember her house at Lake Lotawana for its endearing charm and quirkiness. She had a pet mynah bird there. But the cookie shop was a kid's dream come true. Oh, it smelled so good! The adults would have me sit on a large metal can to stay out of the way. The sugar cookies had a hole in the center and i could stack them on my finger like rings. They let me eat as much as I wanted, to keep me occupied, I'm sure. I wish I still had our old cookie jar!
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I'd leave out the chocolate chips :-) But that's just me - not a big chocolate fan and I seriously reduce the amount of chips when I do make choc chip cookies. And I always use dried cranberries (craisins) when I bake except for cranberry orange bread so no need to freeze. But cranberry oatmeal cookies are wonderful!!
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dgkritch
16 years ago
Google hungrygirl's Grab and Go Breakfast Cookie.
They're very good. Just sub your banana for the pureed peaches. It's already got the pumpkin, Splenda, whole wheat flour, etc.

I just made a triple batch today with pumpkin, sugar-free apple cider jelly and cranberries.

Deanna
dirtgirl07
16 years ago
Here's the breakfast cookie - no oatmeal though:

Breakfast Cookie (Glenda Al)

This is a tried and true breakfast cookie recipe!!

1/2 cup butter softened
3/4 cup sugar
1 cup all purpose flour
1 egg
1/4 tsp baking soda
10 bacon strips -cooked and crumbled
2 cups cornflakes
1/2 cup raisins
Cream butter and sugar
Beat in egg, flour and soda
Stir in bacon, cornflakes and raisins
Drop by rounded Tbl 2" apart on ungreased pan
Bake 15-18 minutes until lightly browned
Cool 2 minutes before removing from pan
Store in refrig
We like to heat them slightly before eating. Enjoy!!!

Try the breakfast cookies. They're really good (I leave out the raisins.) Ginger St.T.

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