Chewy Oatmeal Raisin Cookies Without Butter • Unicorns in the Kitchen
Roll Cookie Dough: Using an ice cream scoop or a cooke scoop, portion the dough into large balls, roughly 2 tablespoons (50 grams) each. Roll and squeeze the cookie dough between the palms of your hands to form a tight ball. Arrange the cookie dough ball onto the prepared cookie sheet, spacing each ball 2-inches apart.
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Preheat the oven to 325 degrees. Line two light-colored baking sheets with parchment paper and set aside. In a large bowl, cream room temperature butter, light brown sugar, and granulated sugar together until light and fluffy (about 3-4 minutes). Stir in eggs and vanilla until well combined.
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Set aside. 2 In a large bowl, whisk the sugars, whole egg, egg yolk, vanilla, and the melted butter or browned butter together. 3 Switch to a large rubber spatula, and then add the flour mixture in 3 parts, stirring gently until they disappear. Fold in the oats, dried fruit, and nuts.
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Instructions. Preheat oven to 350 F and line cookie sheets with parchment paper or a silicone baking mat. Using a wooden spoon, combine oil, eggs, sugars and vanilla in a large mixing bowl. Sift the dry ingredients (baking soda, salt, cinnamon, all-purpose flour) into the wet mixture.
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Instructions. Start with grabbing a bowl, pour ⅔ cup maple syrup, 3 tbsp. water and break two eggs into it, stir with a wooden spoon, then add ½ teaspoon vanilla extract. Add 1¾ cup oatmeal and ½ cup all purpose flour, mix well until everything is combined. Add ¾ cup raisins and mix again.
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Whisk together the wet ingredients in one mixing bowl and the flour, baking soda, baking powder, cinnamon, and salt in another. Add the wet ingredients to the dry ingredients and mix until just combined. Then, fold in the walnuts, oats, and raisins. The mixture will be thick! Next, let the dough rest for 20 minutes.
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Instructions: Line a baking sheet with parchment paper. With electric hand mixer on medium-high, beat oil, sugar, egg & vanilla in a bowl for 1 minute. On low speed, stir in oats, flour, baking soda & salt. Fold in raisins. Using a scoop, shape into 2-inch balls and place onto baking sheet. Bake for 14 minutes.
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Instructions. In a medium-sized bowl, add the flour, cinnamon, baking soda and salt and whisk well. Set aside. In a large bowl, add the oil, granulated sugar, brown sugar, eggs and extract and mix with an electric mixer on medium-high speed for about 1 minute.
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Alternatively, use a handheld electric mixer and a large bowl. In a medium bowl, combine the oats, flour, cinnamon, baking powder and salt. With the mixer on low speed, add the dry ingredients into the wet ingredients. Cover the bowl and refrigerate for at least 1 hour. Preheat oven to 350 degrees.
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Instructions. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the oats, maple syrup, olive oil, flour, and a pinch of salt. Stir well until all the ingredients are thoroughly combined and form a sticky dough.
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Instructions. Combine the butter, sugar, and milk in a saucepan and bring to a boil over medium high to high heat (enough to bring the syrup to a rapid boil). Stir frequently to prevent burning or boiling over! Once the syrup is at a full rolling boil, stir and cook for 1 minute then remove from heat.
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Instructions. Preheat the oven to 375°F (190°C) and line a cookie sheet with a piece of parchment paper. Stir together the dry ingredients in a medium mixing bowl and set aside. In a large mixing bowl, stir together the melted coconut oil, sugar, eggs, and vanilla and stir.
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Only mix for 1-2 minutes with an electric mixer. Add the old fashioned oat flakes to the cookie dough. Use a large spoon (not electric mixer) to stir in the oat flakes. Stir until oat flakes are mixed evenly throughout the dough. Then add the dried cranberries & chocolate chips to the cookie dough.
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Combine dry ingredients (flour, baking soda, cinnamon, and rolled oats) In a medium bowl, and set aside. In a larger bowl, whisk egg, and add oil, brown sugar, and vanilla, mixing well. Add dry ingredients and mix until well incorporated. Refrigerate dough for at least 12 minutes.
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Hey everyone! Sometimes you just don't have real butter, but that shouldn't stop you from making oatmeal cookies when you get the craving.These oatmeal cooki.
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STEP 1: Line cookie sheets with parchment paper, silicone mats or spray with cooking spray. Set aside. STEP 2: Combine oil, brown and white sugar, egg and vanilla. STEP 3: . With a hand or stand mixer fitter with the whisk attachment, beat together for 1 minute until all ingredients are well-combined.