Could be replaced with butter, just skip the salt if you do so. Very ripe is better, but not mandatory. Mashed. Protein powder. I used regular vanilla whey protein powder for this recipe.Some of it was ground into oat flour using my Vitamix, the cookies just hold better this way. Oatmeal. Goes without saying right? I’ve used Bob’s Red Mill Gluten-Free Rolled Oats.Ingredients for Oatmeal Raisin Protein Cookies These beauties are very similar to my vegan oatmeal raisin cookies recipe and my 3-ingredient banana oatmeal cookies, except that they’re packed with protein. Say hello to these Oatmeal Raisin Protein Cookies right here! And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.I’ve been making meal prep recipes for a few weeks, but today I am taking a break from these. If you've made these Oatmeal Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. The oatmeal raisin cookies turned out deliciously crisp and chewy and are the best oatmeal raisin cookies I've ever baked. So, here is my oatmeal raisin cookies recipe adaptation of these two very similar recipes. The baking time will be about the same.īut if you like reasonable sized cookies that don't blow the WW Points budget, use a reasonable size scoop of dough and make 48 cookies. If you like really big oatmeal raisin cookies - use the ¼-cup measuring cup and proceed with the directions as written. Since, really embracing my life as a Weight Watchers member, I prefer to make reasonably sized cookies, but the choice is yours. The only other major difference was in the size of oatmeal raisin cookies-The Auntie Em's version instructs you to bake really big cookies, using a full ¼-cup measuring cup of dough and Martha's version suggests using a 1-½-inch ice cream scoop (affiliate link) of dough. With two recipes so similar, I felt confident that these had a real shot at being the best oatmeal raisin cookies I had ever baked. Martha uses a little more sugar and oats and a bit less flour. It called for an ingredient I had never used to make oatmeal raisin cookies - wheat germ - and was a very big batch.īefore I had a chance to cut the recipe in half and give it a try, I discovered that Martha Stewart's Oatmeal Raisin Cookie Recipe from Martha Stewart's Cookies (affiliate link) (my latest cookbook purchase) also calls for wheat germ and has ingredient ratios very close to Auntie Em's. Just this week, when my periodic oatmeal raisin cookies craving was beginning to kick into overdrive (It happens a couple of times a year), I happened upon an article and recipe for what was being described as the "best oatmeal raisin cookies" from a restaurant called Auntie Em's Kitchen in Eagle Rock, CA that was published in the Los Angeles Times. A $2.00 cookie is an indulgence, especially when you're in college. They were rich, chewy, sweet, and delicious and since I was on a budget, I could only indulge myself once in a while. My love affair with oatmeal raisin cookies really heated up sometime back in the 1980s, when I first tasted a Mrs. Mom made oatmeal raisin cookies occasionally when I was growing up using the recipe on the back of the Quaker Oats box. They were good - chewy and crisp. And sometimes I can only be satisfied by the kind made with full amounts of sugar and fat □ Sometimes I play with making healthier versions that are lower in fat. I love oatmeal raisin cookies and am always on the lookout for the next great oatmeal raisin cookie recipe to add to my files.
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