Best 5 Oatmeal Fennel Seed Cookies Recipes

OATMEAL BREAKFAST COOKIES

Steps:

• Preheat the oven to 180°C (350°F) and grease or line a large baking sheet with parchment paper.
• Place 110 grams / 1 cup of the oats and 70 grams / 1/2 cup of the sunflower seeds into the bowl of a food processor fitted with the blade attachment. Mix on high for a minute or two, until a coarse flour forms.
• Place the flour into a large bowl and stir in the remaining oats, sunflower seeds, raisins, chia, pepitas, cinnamon, salt, and baking soda.
• Blend the dates, coconut oil, and milk in the food processor until the dates have broken down and a paste forms.
• Add this to the oat mixture and use your hands to mix very well, until fully combined. There should be no streaks of flour remaining.
• Form 10 large balls with the dough, each about a heaping 1/4 cup in size. Press them with your hands to flatten to about 3cm / 1in. high and place onto the prepared baking sheet.
• Repeat until all of the dough has been used. Bake for 13-15 minutes or until the edges of the cookies are golden.
• Remove from the oven and cool for about ten minutes on the baking sheet before removing and cooling fully on a rack. They'll be a little fragile until they're completely cool.
• Store in a sealed container on the counter for up to three days, or freeze for up to a month.

THESE OATMEAL-FENNEL-RAISIN COOKIES ARE ONE OF RACH'S FAVES

Steps:

• Preheat the oven to 350˚F
• In the bowl of a food processor, pulse 1 cup old-fashioned oats until coarsely ground or "sandy" in texture
• Transfer to a medium mixing bowl and add all-purpose flour, whole wheat flour, the remaining ½ cup oats, salt, baking powder, baking soda, fennel seeds, ginger, cinnamon and cloves
• Whisk to combine
• In a second mixing bowl, using your hands, combine the brown sugar and granulated sugar
• In the bowl of a standing mixer, add the butter and, with the mixer running on low, add the sugars
• One at a time, with the mixer still on low, add in the eggs
• Increase the mixer speed to medium and beat until fluffy and pale, about 1 minute
• Reduce the speed to low and add the dry ingredients in small increments, about ½ cup at a time, until incorporated
• (It takes a while, but be patient
• ) Turn off the mixer once the dry ingredients are incorporated and the dough has formed
• Mix in the almonds and raisins using a large rubber spatula or clean hands
• Using a cookie scoop or large kitchen spoon, scoop the dough into large walnut-sized balls and arrange about 6 to 8 cookies each on a parchment-lined cookie sheet, leaving a few inches between each cookie
• Bake cookies for 6 minutes, rotate the pan, and bake until cookies have spread and browned around the edges and risen slightly in the center, about 6 minutes more
• Remove the cookies from the oven and, while the cookies are still warm, drizzle with honey and sprinkle with fennel pollen and flaky sea salt
• Let cool on the cookie sheet

FENNEL TEA COOKIES

Steps:

• In a small bowl, soak fennel seed in boiling water; set aside. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Drain fennel seed. Combine the flour, baking soda and fennel seed; gradually add to creamed mixture and mix well. , Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.

THE BEST OATMEAL COOKIES

Steps:

• In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

WEST COAST TRAIL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
• Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
• Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
• Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.