Best 5 Oatmeal Fennel Seed Cookies Recipes

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Oatmeal fennel seed cookies are a delightful treat that combines the wholesome goodness of oatmeal with the aromatic flavor of fennel seeds, resulting in a satisfying and flavorful cookie. These cookies are perfect for breakfast, a midday snack, or as a sweet ending to a meal. With their chewy texture and subtle sweetness, they are a versatile treat that can be enjoyed by people of all ages. Whether you're a seasoned baker or just starting out, this recipe guide will provide you with the step-by-step instructions and helpful tips you need to create delicious oatmeal fennel seed cookies in the comfort of your own kitchen.

Here are our top 5 tried and tested recipes!

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



These Oatmeal-Fennel-Raisin Cookies Are One Of Rach's Faves image

Rach loves these honey-drizzled and fennel seed-infused oatmeal raisin cookies so much that Culinary Producer Grant Melton makes them in big batches for her.

Provided by Grant Melton

Number Of Ingredients 22

1 ½ cup old-fashioned oats
1 ½ cups all-purpose flour
1 ½ cups whole wheat pastry flour
2 teaspoons coarse salt
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons fennel seeds
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 ½ cups light brown sugar
1 cup granulated sugar
2 ½ sticks unsalted butter
2 eggs
1 cup sliced almonds
1 cup golden raisins
Honey
for drizzling
Fennel pollen or additional fennel seeds
for topping
Flaky sea salt
for topping

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

SESAME SEED COOKIES



Sesame Seed Cookies image

These black-and-white sprinkled cookies come packed with a rich nutty flavor.

Provided by Food Network Kitchen

Categories     dessert

Yield Makes: 5 dozen cookies

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup light brown sugar
1/4 cup tahini (ground sesame paste)
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup sesame seeds, white, black or a combination of both

Steps:

  • Whisk the flour, baking powder and salt together in a medium bowl. Set aside.
  • Beat the butter and sugars in a large bowl using an electric mixer until well combined, about 3 minutes. Add the tahini, vanilla and egg and beat until light, about 3 minutes. Stir in the flour. Form the dough into two 12-inch logs that are 1 1/2 to 2 inches in diameter, wrap in plastic wrap and refrigerate until very firm, 4 hours and up to overnight.
  • Preheat the oven to 325 degrees F. Line two or three baking sheets with parchment paper.
  • Remove one log of dough from the refrigerator and slice into 1/4- inch-thick slices. Place the sesame seeds on a plate. Coat the cookies in sesame seeds by pressing them lightly into the seeds, and place them on the prepared baking sheets. Bake until lightly golden around the edges, about 12 minutes, rotating the baking sheets top to bottom and front to back halfway through cooking. Cool the cookies on the baking sheet for 10 minutes, and then transfer to a rack to cool completely. Repeat with the remaining log.
  • From Food Network Kitchen

CHINESE FIVE-SPICE OATMEAL RAISIN COOKIES



Chinese Five-Spice Oatmeal Raisin Cookies image

Delicious, chewy oatmeal raisin cookies with a surprise little kick! Everyone will want to know the secret ingredient.

Provided by LisaW

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raisin

Time 30m

Yield 48

Number Of Ingredients 14

1 cup raisins
1 cup butter, softened
1 cup white sugar
1 cup dark brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
2 cups quick cooking oats
1 ½ cups all-purpose flour
1 cup chopped walnuts
½ cup flaked coconut
1 ½ teaspoons Chinese five-spice powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt

Steps:

  • Soak raisins in a bowl of warm water until plump, about 30 minutes. Drain and pat raisins dry with a towel.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter and both sugars with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat vanilla extract in with the second egg.
  • Combine oats, flour, walnuts, coconut, five-spice powder, baking powder, cinnamon, and salt in a large bowl. Stir egg mixture into oat mixture until well mixed. Fold in raisins and mix until just incorporated.
  • Drop rounded spoonfuls of dough 2 inches apart onto ungreased baking sheets.
  • Bake in preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts : Calories 128.8 calories, Carbohydrate 17.6 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 2.9 g, Sodium 68.8 mg, Sugar 11.1 g

OATMEAL CHIA SEED COOKIES



Oatmeal Chia Seed Cookies image

An easy way to incorporate chia seeds, these delicious cookies contain no eggs or butter and are easy to make. Cookies will be soft; allow them to cool completely.

Provided by Island Girl

Categories     Everyday Cooking     Vegan     Desserts

Time 25m

Yield 12

Number Of Ingredients 13

2 cups rolled oats
1 cup brown sugar
⅔ cup whole wheat flour
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
⅔ cup applesauce
3 tablespoons coconut oil
1 cup dried cranberries
½ cup chocolate chips
¼ cup shredded unsweetened coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine oats, brown sugar, flour, chia seeds, cinnamon, baking soda, baking powder, and salt in a bowl. Stir applesauce and coconut oil into oat mixture until dough is evenly mixed. Fold cranberries, chocolate chips, and coconut into dough. Spoon dough onto the prepared baking sheet.
  • Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 47.4 g, Fat 8.2 g, Fiber 4.1 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 230.4 mg, Sugar 29.8 g

FENNEL TEA COOKIES



Fennel Tea Cookies image

These tender buttery tea cookies have a lovely fennel flavor and add a touch of elegance to any holiday cookie tray. Rolled in confectioners' sugar, they look like snowballs!

Provided by Taste of Home

Categories     Desserts

Time 32m

Yield 3 dozen.

Number Of Ingredients 8

1 tablespoon fennel seed, crushed
2 tablespoons boiling water
3/4 cup butter, softened
2/3 cup packed brown sugar
1 egg
2 cups all-purpose flour
1/2 teaspoon baking soda
Confectioners' sugar

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.

Nutrition Facts :

Tips:

  • Use old-fashioned oats: These oats will provide a chewier texture than quick or instant oats.
  • Toast the oats: Toasting the oats will enhance their flavor and make them more香脆.
  • Use a combination of spices: The fennel seeds, cinnamon, and nutmeg in these cookies create a warm and inviting flavor.
  • Don't overmix the dough: Overmixing the dough will make the cookies tough.
  • Chill the dough: Chilling the dough will make it easier to handle and will help the cookies hold their shape.
  • Bake the cookies until they are golden brown: This will ensure that they are cooked through.

Conclusion:

These oatmeal fennel seed cookies are a delicious and healthy snack. They are perfect for breakfast, lunch, or a afternoon pick-me-up. The combination of oats, fennel seeds, and spices creates a unique and flavorful cookie that is sure to please everyone.

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