Cookies | ZestyCook

Tag Archive | "cookies"

Tags: cookies, easy, healthy, oatmeal, open sky, quick, raisin, whole grain

Yummy Whole Grain Oatmeal Raisin Cookies

Posted on 16 February 2010

Ok, so I have to confess a little bit here. I totally forgot to post yesterday being Monday and all do to the holiday. My apologies for that. To make it up to you I think I have a pretty tasty recipe that you can try at home and I think you even may be impressed at the fact it is “HEALTHY“. Whole grain oatmeal raisin cookies with a couple of unique ingredients that I have been dying to try for a while now. Agave nectar and apple juice in cookies really keeps them on the healthy and lighter side by avoiding the heaviness of the oil and the sugar.

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Let me know what you think of the recipe but I think they turned out quite good. They are chewy in texture as well as being soft. They are nice right out of the oven or slightly warmed in the microwave. I like 18 seconds of warming time depending on your microwave of course.

Ingredients

2 Cups old-fashioned rolled oats
3/4 Cup organic whole wheat pastry flour
3/4 Cup organic unbleached white flour
2 Tsp. baking powder
3/4 Tsp. ground cinnamon
1/2 Tsp. sea salt
1/2 Cup raisins
1/4 Cup flax seeds
1/2 Cup low Fat Plain Yogurt
1/2 Cup Apple Juice
1/4 Cup maple syrup
2 Tbsp. Agave Nectar
1 Tsp. pure vanilla extract

Method

Preheat oven to 400°. Line two large baking sheets with parchment paper.
In a large bowl, mix together oats, flours, baking powder, salt, cinnamon, raisins and nuts.
In another bowl or blender combine remaining liquid ingredients.
Mix together the wet and dry ingredients.
Drop batter by heaping tablespoons, about two inches apart, on to the baking sheets.
Press each cookie with moisten fingers or a spoon to flatten.
Bake 17 to 20 minutes or until golden brown on the bottom.
Transfer cookies to a rack to cool.

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ENJOY!

Zesty Tip: For an even softer cookie, I like to slightly under cook the cookie as it will continue to cook internally after you take them out. The apple juice and yogurt will also aide in the moisture department.

So there you have it, a fun healthy recipe you can try at home. I had to test the cookies out of course as I watched the Olympics. They turned out just as I hoped. Is anybody else following the Olympics closely?

Stay tuned for a post that you will not want to miss tomorrow. It is all about Zesty and Opensky giving back to all of you. Have a fantastic Monday Tuesday and I will talk to you bright and early in the morning.

Take care

zesty

Posted in Baked GoodsComments (8)

Tags: baking, butter, cookies, ginger

Get Your Icebox Ginger Snap!

Posted on 11 November 2009

I think I am heading downtown to attend the Remembrance Day Ceremony later on this morning and then heading to the house to do some work. The trim is all on upstairs and the doors are hung. I am ready to start cleaning the floors and start prepping for the hardwood. I guess I never told you that we changed our mind on the upstairs flooring and switched from a laminate floor to “real” hardwood. We chose a cappuccino color for the upper level and we are pleased to have that decision behind us.

On to the Ginger Snaps – I always seem to have these every year at this time of the year and right through until the new year. Have you ever had an icebox ginger snap? They are certainly a great little snack with a glass of milk or if you are like me… I smear a bit of butter on the back side. These are really simple to make and take no time to prep or to cook. They are a great cookie to eat right out of the fridge or the freezer.

iceboxgingersnap1

iceboxgingersnap2

Ingredients

1 Cup Butter
1/3 Cup Brown sugar
2/3 Cup Molasses
3 Cups All Purpose Flour
2 Tsp. Baking soda
2 Tsp. Ginger
Pinch of salt
1/2 Tsp. Cloves
1/2 Tsp. Cinnamon

Method

Preheat oven to 350 Degrees
In a large bowl mix as listed above and place it on a large piece of wax paper.
using your hands shape into a large rectangle about 1 1/2- 2 inches thick. It will be smooth on the top.
Wrap it up in wax paper and chill in fridge for an hour or two. ( You can chill overnight if you want)
Remove from fridge and unwrap. Cut into slices and place on cookie sheet lined with parchment paper
Bake for 8-10 minutes.
ENJOY!

iceboxgingersnap2

Zesty Tip: These little cookies make a great outer shell for a quick ice cream sandwich. Just be sure to pop them back in the freezer for a few minutes once you build them to prevent the ice cream from oozing out.

A Gentle Reminder

Check out Megan’s Pumpkins For Pink E-Book, which raises money for the fight against breast cancer. I contributed my Double Ginger Gingerbread Cookies recipe to it.

Have a great Wednesday and I will see you all back here tomorrow. Oh before I forget. I am on the road all next week in Virginia and I am looking for guest posters. If you are interested and would like to be featured shoot me an email.

Take care
zesty