These Apple Crisp Oatmeal Cookies are the Best!
LeGourmetTV Is Now Glen & Friends Cooking!
Apples and cinnamon in a cookie! Couldn't be better.
Makes about 6 dozen.
Ingredients:
2 cups (500 mL) all-purpose flour
1 Tbsp (15 mL) ground cinnamon
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) softened butter
1 cup (250 mL) packed brown sugar
1 cup (250 mL) granulated sugar
2 eggs
1 tsp (5 mL) pure vanilla extract
2 cups (500 mL) quick-cooking oats
1 cup (250 mL) chopped pecans
1/2 cup (125 mL) chopped dried apples
Method:
Preheat oven to 350°F. (180ºC)
Cream butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
Add eggs and vanilla; mix well.
Mix flour, cinnamon, baking soda and salt in a bowl then set aside.
Gradually beat flour mixture into butter / egg on low speed until well mixed.
Stir in oats, pecans and apples.
Drop by rounded tablespoons onto un-greased baking sheets.
Bake 10 to 12 minutes or until lightly browned.
Cool on baking sheets 1 minute.
Remove to wire racks to cool completely.
#cookies #CookieRecipe #OatmealCookies
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Apple and raisin cookies
Apple and raisin cookies
2 apples- grated
2 tbsps almond butter
1 cup oats
1/4 cup raisins
1.Whizz up the grated apple and almond butter together
2.Add oats and raisins- whizz again to make a sort of sticky batter
3.Drop spoonfuls onto baking tray lined with greaseproof paper
4.Bake 180cC (350F) for 15-20 mins until the underneath is a golden brown
5.Leave to cool on wire rack before devouring
HOW TO MAKE OATMEAL COOKIES
An easy recipe for big, soft, Oatmeal Cookies.
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓
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Ingredients
1 cup unsalted butter softened (226g)
1 cup light brown sugar tightly packed (200g)
1/2 cup granulated sugar (100g)
2 large eggs room temperature preferred
1 1/2 teaspoon vanilla extract
1 3/4 cup all-purpose flour (215g)
2 teaspoon cornstarch (cornflour in UK)
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3 cups old-fashioned rolled oats (285g)
1 1/2 cups chocolate chips, chopped nuts, or raisins optional
Instructions
00:00 Introduction
00:10 Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
00:52 Add eggs, one at a time, beating until combined. Stir in vanilla extract.
01:16 In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
01:59 Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
02:37 Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
Chill dough in refrigerator for 30 minutes.
03:18 Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper. Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2” apart. Bake on 375F (190C) for 10-12 minutes (edges should be slightly browned, centers may still be slightly underbred but shouldn’t be raw, they’ll bake completely as they cool).
Allow cookies to cool completely on cookie sheet before serving and enjoying.
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Professional Baker Teaches You How To Make OATMEAL RAISIN COOKIES!
Anna guides you on making delicious oatmeal raisin sandwich cookies. Click on SHOW MORE for recipe ingredients and guide.
The ingredients and directions below is for about 3 dozen individual cookies, 18 sandwich cookies.
Ingredients for the cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
½ cup packed dark brown sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 ¼ cup all-purpose flour
2 Tbsp cornstarch
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp baking soda
¼ tsp salt
¼ tsp ground allspice
2 ¼ cup regular rolled oats (not instant)
1 cup raisins
Ingredients for the filling:
¾ cup peanut butter
¼ cup unsalted butter, at room temperature
½ cup icing sugar, sifted
Cooking directions for cookies:
1. For the cookies, preheat the oven to 375 F and line baking trays with parchment paper.
2. Cream the butter, granulated sugar and brown sugar together until smooth and light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
3. In a separate bowl, stir the flour, cornstarch, cinnamon, ginger, baking soda, salt and allspice together. Add this to the butter mixture and stir to blend. Stir in the oats and then add the raisins. Drop the cookies by tablespoonfuls (or using a small ice cream scoop), leaving at least 2 inches between the cookies. Bake the cookies for 10 minutes (the cookies may look underdone, but will set up to be nice and chewy once cooled) and allow them to cool on the baking tray.
Cooking directions for filling:
1. To prepare the filling, beat the peanut butter, butter and icing sugar until smooth. Spread a layer of the filling one the bottom of one cookie and sandwich with a second cookie.
2. The cookies will keep for 3 days (filled or unfilled) in an airtight container.
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How to Make Oatmeal Raisin Cookies | SOFT and CHEWY
Crunchy on the outside, soft and chewy on the inside. SO good! You have to try them.
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Katie
Oatmeal Raisin Apple Cookies
It is apple season here so it's the perfect time to make these cookies. They are a very soft cookie. My daughter said they reminded her of the tops of muffins. I gave her 2 as a snack on the ride home from school and she ate another 4 right after she walked in the door at home so I'd call that a success!
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Oatmeal Raisin Apple Cookies
Ingredients:
1 1/2 cups quick-cooking oats
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup brown sugar, firmly packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 cup raisins
1 cup peeled, finely chopped apple
1 egg
1/2 cup honey
1/2 cup oil
1/3 cup milk
Directions:
In a large bowl, combine egg, honey, oil and milk and mix well.
Stir in oats, flours, brown sugar, baking powder, baking soda, salt, and cinnamon.
Mix until well combined. Batter will be a little thin.
Drop by teaspoonful onto baking sheet.
Bake at 375ºF for 9 - 10 minutes.
Let stand on cookie sheet for 2 minutes and then remove to cooling rack to cool completely.
Makes about 4 dozen cookies.
Store in an airtight container.
Enjoy!
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Music: Sweet Release by Dan Lebowitz on YouTube Audio Library