Breakfast: Paula's Loaded Oatmeal Cookies

These oatmeal cookies are loaded with spices, plump raisins, and topped with a brown butter icing.

This recipe includes fertility superfoods such as:

Cinnamon, Nuts, Walnuts

Health and fertility benefits of Paula's Loaded Oatmeal Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

2 1/2 cups quick-cooking oatmeal
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon nutmeg, freshly ground
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking soda
1 3/4 cups all-purpose flour
1/2 cup buttermilk
2 eggs
1 1/2 cups light brown sugar, packed
1/2 cup vegetable shortening
1/2 cup butter, softened, plus 1/2 cup for frosting
1 cup raisins
1 1/2 cups chopped walnuts
2 teaspoons vanilla extract
3 cups powdered sugar, sifted
3 or 4 tablespoons water

Instructions

Preheat oven to 350 °. Grease one or more cookie sheets. Using an electric mixer, cream together 1/2 cup butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts and 1 teaspoon vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing. Makes About 5 dozen cookies.
Brown Butter Icing
In a small saucepan heat 1/2 cup butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.

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