Oatmeal Creampie || Little Debbie Recipe
I feel like this is a nostalgic snack for many people, but as a grown up...the storebought version lacks complexity and flavor. So today I'll show you how to make these better than the store-bought version!
Notes before baking
-All ovens are different but I would recommend baking these for the lowest time you can...it might take a few goes, but try 13 minutes first and let the cookies set. This will allow you to keep the cookies soft.
-For flatter cookies (like little Debbie version) use the pan bang method from my chocolate chip cookie video. (2-3 times through the bake lift the baking sheet up and drop it to pop the bubbles in the cookies for a flatter cookie).
Ingredients:
Cookie Portion:
Wet:
-1 cup softened unsalted butter
-3/4 cups light brown sugar
-1/2 cup white granulated sugar
-2 large eggs room temperature
-1 tsp pure vanilla extract
Dry Mix:
-1 1/2 cups AP flour
-1 tsp baking soda
-1 tsp cinnamon
-1/8 tsp nutmeg (optional)
-1/2 tsp salt (little less if using table salt/fine salt)
-Seperate bowl of 3 cups quick or old fashioned oats
Buttercream Filling:
-3/4 cup softened unsalted butter
-2 1/2 cups powder or confectioner sugar
-1 tsp vanilla extract
-1 tbsp milk (+extra until consistency is met... mine took 2 tbsp)
Follow along with the video and enjoy!
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Recipe Credit to: My Baking Addiction
Music:
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♪ Night (Prod. by Lukrembo)
Link :
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Disneyland's Raspberry White Chocolate Chip Cookies
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These cookies are incredibly delicious!!
2 1/2 cups Bob's Red Mill all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup Challenge Butter, room temperature
1/2 cup C&H granulated sugar
1/2 cup C&H brown sugar
1 egg + 1 egg yolk
1 teaspoon vanilla extract
1/4 c. raspberry jam
1 cup white chocolate chips
1 cup milk chocolate chips
Preheat oven to 350 degrees.
Cream together butter and sugars until light and fluffy.
Add egg and egg yolk, and vanilla. Mix well.
Mix dry ingredients together. Stir into wet ingredients.
Add white chocolate chips and chocolate chips.
Carefully cut in the jam. Do not mix it in or your dough will turn pink rather than having a raspberry swirl.
Scoop into 1 balls and place on a cookie sheet lined with parchment paper.
Cook for about 15 minutes, or until barely golden brown.
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Aloha, welcome to my kitchen. I'm located in the beautiful state of Hawaii. You can expect fast & easy breakfast, lunch, dinner, desserts & crafts that even a kid can help with. As you are in my kitchen, you will experience the sounds of a real household in the background, giving you that homey feel. Do not expect a fancy show or episode, I am just me. A down to Earth, local girl who always keeps it real.
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SUGAR COOKIES AT HOME | HOME BAKERY BY HUMERA#cookies #sugarcookies
Assalamualaikum i am a home chef from Faisalabad, Punjab PK. I upload quality videos for baking at home in a very easy way. you can check them out. Please like, share and subscribe if you enjoyed.☺️????
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Oatmeal Cream Pie | Oatmeal Cookies | Quaker Oats Recipes | Toni Buhia
I started baking when I was 12 years old and guess what? My first baked goody was an oatmeal cookie from a recipe that I got in a magazine. And this one's just brings all the memories back! Oatmeal has been known for high in fiber content, a good source of Iron for immunity which indeed, what we really need as of the moment and best for lactating moms like me. Another Healthy option you can try baking at home.
You can pre-order your Quaker Cream Pie kit here:
Chef Miko Aspiras' Recipe for Oatmeal Cream Pie
1 1/4c butter
1c brown sugar
1/2 c white sugar
cream together, add in
1 egg
2tsp vanilla extract
1 tbsp dark molasses (honey, substitute)
if incorporated, add in
1 1/2c all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp ground cloves (nutmeg, substitute)
3 c oatmeal
mix until just combined.
using a scooper, scoop in doughs in baking trays at least 3 apart
bake in pre-heated oven in 190 degree Celsius for roughly 12min. or until golden brown.
For the Filling:
3/4 c butter
3 c powdered sugar
beat until creamed. add in
3 tbsp heavy cream
1 1/2 tsp vanilla
salt to taste
assemble your oatmeal cream pie and ENJOY!
PS: This vid is a paid partnership with Quaker Oats, HAHAHAHA (just kidding) #sanaAll
#oatmealcookies #cookierecipes #quakeroatscreampie #bisayavlogger
Cranberry Brown Sugar Cookies
This is a “from the box” recipe. This one came from a bag of Dominos Dark Brown Sugar. This is the first time I ever made this. We loved it!
Cranberry Brown Sugar Cookies
2 cups packed dark brown sugar
1 cup room temp butter
2 eggs
1/2 cup sour cream
3 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon (I omitted this...oops)
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup dried cranberries
1 cup raisins (golden)
Heat oven to 400°
Beat butter and sugar until light and fluffy.
Add eggs and sour cream. Beat until smooth.
In a separate bowl, combine dry ingredients.
Gradually add to sugar mix. Mix well.
Stir in raisins and cranberries.
Drop by rounded tablespoon onto a parchment lined baking sheet.
Bake for 10 minutes until brown.
Allow to cool.
Thanks for watching and don’t forget to subscribe.
Lemon Cardamom Snickerdoodle | Sweet Treats | Shaw's
Is that old snickerdoodle recipe due for an upgrade? Try this Moroccan inspired cookie for a fun and festive sweet treat everyone will love!
INGREDIENTS
3/4 cup salted sweet cream butter
1/2 cup dark brown sugar
1 egg
1 zest of lemon
1 1/2 cups all-purpose flour
2 tsp ground cardamom, divided
1 tsp cream of tartar
1/2 tsp baking soda
3 Tbs granulated sugar
DIRECTIONS
1. Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
2. Cream together butter and brown sugar. Add egg and lemon zest. In a separate bowl, whisk to combine, flour, 1 tsp cardamom, cream of tartar and baking soda. Slowly mix dry ingredients into butter mix.
3. Combine remaining cardamom and granulated sugar in a shallow bowl. Drop 1-inch balls of dough into sugar mixture to coat, and space 2 inches apart of parchment. Bake for 6-8 minutes, until lightly browned on bottom. Let cool on baking sheet for 2 minutes, then transfer to baking rack to cool completely.
PRO TIPS
1. Use a small ice cream scoop to create uniform cookies.
2. Store cookies in an airtight container on the counter for up to 3 days.
Full Recipe:
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