Healthy Oatmeal Raisin Cookies Soft And Chewy

Healthy Oatmeal Raisin Cookies (Soft + Chewy!) The …

WEBApr 19, 2021 · After that, grind the chia seeds. Finally, in a large bowl, combine the dry ingredients and set aside. Step 2: Combine …

1. Soak the dates in 1/2 cup water for an hour or more.
2. Grind the oats and unsweetened coconut into a flour using a high powered blender.
3. Grind the chia seeds into a powder using a spice grinder.
4. Combine the dry ingredients in a bowl and set aside.
Rating: 5/5(18)
5. Preheat the oven at 350°F and line a baking sheet with parchment paper.
6. To a large bowl, add the bananas and mashed them with a fork. Add the peanut butter together with the vanilla extract and mix well.
7. To a blender, add rolled oats. Blend for 8-10 seconds, just until coarsely grounded.
8. Add the oats over the banana mixture and mix well to combine. Fold in the raisins.

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Soft & Chewy Oatmeal Raisin Cookies Sally's Baking …

WEBMar 23, 2019 · Cream butter + sugars: Use a hand or stand mixer to cream the softened butter with both sugars until smooth, about 2 minutes on …

Rating: 4.8/5
1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
2. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

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