How to Make Oatmeal Lace Cookies | Simple and Easy 8 Ingredient Recipe | yourgirljanet
These delicious 8 ingredient cookies are an easy recipe to follow and a fast bake. Crispy golden brown on the edges with a chewy center, these cookies are sweet and salty and 100% delicious. Warning - they're highly addicting!
Ingredients:
???? 1 cup of sugar
???? 3 tbsp of flour
???? 1/4 tsp of baking powder
???? 1/2 tsp of salt
???? 1/2 cup of melted butter
???? 1 egg
???? 1 cup of large flake oatmeal (do not use steel cut oats!)
???? 1/2 tsp of vanilla
1. Preheat oven to 350 F, line baking sheets with parchment paper.
2. In a small bowl, mix sugar, flour, baking powder and salt (dry ingredients).
3. In a larger bowl, beat egg and mix in the melted butter, vanilla and oatmeal. Mix in the dry ingredients.
4. Space apart and drop 6 teaspoons of batter on each baking sheet (they will spread during the baking process).
5. Bake for 5-7 minutes (set your timer and watch your oven, they burn easily).
6. Cool for a few minutes and remove from parchment paper.
Depending on the size of your spoonfuls, this recipe can make 2-3 dozen cookies. Enjoy! ????
If you make these cookies, let me know in the comments below!
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Get the Dish: Mrs. Fields Chocolate Chip Cookies Recipe
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Have you ever enjoyed a warm, chewy chocolate chip cookie fresh from Mrs. Fields's oven and wondered: how do they make these cookies taste so good? Well, wonder no more! We went inside Mrs. Fields's kitchen and we've learned all her secrets. Watch the video now to see how the iconic cookies are made, then read more to print the recipe and try the cookies at home.
Professional Baker Teaches You How To Make FLORENTINE COOKIES!
Florentine Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! And, as a bonus, she is going to teach you how to temper chocolate! Follow along with the recipes below!
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Recipe
Yield: About 4 dozen
Prep Time: 50 minutes
Cook Time: 15 minutes
Ingredients
1 ½ cups (150 g) sliced almonds
½ cup + 2 Tbsp (130 g) granulated sugar (caster sugar)
¼ cup (75 g) honey
1/3 cup (80 mL) whipping (35%) cream
5 oz (150 g) bittersweet chocolate, chopped
Directions
1. Preheat the oven to 350 F (180 C). Line a baking tray with a silicone-coated liner.
2. Place the sliced almonds in a re-sealable bag and crush them a little using a rolling pin or even your hands. Set aside.
3. Place the sugar, honey and whipping cream in a small sauce pot and bring up to a full boil while stirring, and continue to boil and stir until the mixture reaches 244 F (118 C) on a candy thermometer. Remove the pot from the heat, stir in the almonds and transfer this to a bowl to cool for about 15 minutes.
4. Have a bowl of cool water on hand as well as a 2 ½-inch (65 mm) round cookie cutter. Drop small teaspoonfuls of the almond batter onto the prepared baking tray, leaving at least 3 to 4 inches (75-100 mm) between the spoonfuls to allow for spreading. With wet fingers, press down the almond batter a little. Bake the Florentines for about 12 minutes, until they have flattened and have browned evenly (you may find rotating the pans halfway through baking promotes even browning). Let the Florentines sit for 30 to 90 seconds to set a little (but not fully). Dip the cookie cutter in the cool water and press it into each cookie to cut a precise circle. Now allow the cookies to fully cool and use a palette knife to carefully lift them off the tray, carefully pulling away the trimmings. Repeat with the remaining batter (and keep the cookie trimming scraps – they make an excellent topping for ice cream, or stirred into a cheesecake batter.
5. Once the Florentines have fully cooled, prepare the chocolate for brushing on each. To temper the chocolate, you will need a marble board (or a granite or other stone countertop, or a stainless steel counter will also do). Place all of the chopped chocolate in a metal bowl and set this over a pot of barely simmering water (no bubbles visible), stirring gently until melted and the temperature reaches 113 - 122 F (45-50 C). Pour two thirds of the chocolate onto your marble surface and set bowl with the remaining chocolate off to the side on a towel (away from heat and not on the marble).
6. Using two putty knives, or a palette knife & bench scraper, spread out the chocolate into a thin layer and use your tools to push the chocolate back into the centre of the board, scarping your tools to clean them of the chocolate at each push. This action of moving the chocolate plus the cooling property of the marble will lower the temperature of the chocolate. Keep repeating this process or spreading and scraping in until a temperature of 81 - 82 F (27-28 C) is achieved.
7. Stir and check the temperature of your reserved chocolate – it should have cooled to about 104 – 113 F (40-45 C). Now add the marble-cooled chocolate back to the bowl and stir for about 30 seconds before checking the temperature – it should be between 88 - 90 F (31-32 C) and is now “tempered”. To double check, dip a piece of parchment into the chocolate and set on your marble – it should start setting within a minute or two.
8. Use a pastry brush to brush an even layer of the chocolate onto the back of each Florentine and place these on a parchment-lined baking tray** to set. Pop the tray in the fridge for 3-5 minutes, just for a final “cure” or set, but then remove to store the Florentines in a cool place, in an airtight container.
** As a decorative option, you can use cocoa butter transfer sheets (found at stores that carry cake decorating supplies) and place the chocolate brushed Florentine on the sheet. Chill the Florentines as above, then peel then off the transfer sheet, revealing a lovely, shiny design and store.
The Florentines will keep for up to a week.
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BEST LACE COOKIES RECIPE EVER | How to Make Florentine Cookies
Learn how to make Florentine cookies! If you've watched Great British Bake Off and are in the mood to make Florentines, also known as Lace Cookies, then this is the recipe for you!
This beautiful and naturally gluten-free cookie is so delicious and crunchy with a bit of dark chocolate and some cranberries to add a tart pop. They are extremely easy and quick to make and are a perfect addition to your Christmas cookie roster! Substitute oats for the nuts for a delicious nut-free variation.
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Florentines
makes 36 cookies
5 T butter
⅓ c corn syrup
2 T milk
Pinch Salt
½ c sugar
1.5 c nuts, chopped (or substitute old fashioned oats)
¼ c dried cranberries, chopped
⅓ c flour
6 oz dark chocolate, melted
Preheat oven to 350.
Melt together butter, corn syrup, milk, salt and sugar in saucepan. Bring to a boil and then add in nuts, cranberries and flour. Stir to combine.
On a parchment-lined baking sheet, drop rounded teaspoonfuls of batter with 2-3 inches of space between them. Cookies will spread considerably.
Bake for 10 minutes, rotating baking trays once, until cookies have flattened out and are browned at the edges. Let cool on tray for a few minutes before transferring to wire rack to cool completely.
Once the cookies are cool, brush melted chocolate all over the flat bottoms of the cookies and let dry. Enjoy!
Lace Cookies | Oatmeal Lace Cookies Recipe
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Oatmeal Lace Cookies are a thin, chewy oatmeal cookie with a deliciously sugary taste, that are stackable for easy gifting. Lace Cookies are made with just 7 staple ingredients and are so quick and easy to make!
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Julie Blanner is filled with do-it-yourself inspiration for effortless entertaining, easy recipes and home design that blends function.
L A C E C O O K I E R E C I P E
INGREDIENTS
1 cup butter
2 1/4 cup brown sugar packed
2 1/4 cup rolled oats
1 teaspoon vanilla
1 egg
1 teaspoon salt
3 tablespoon flour all purpose
INSTRUCTIONS
Preheat oven to 375 degrees.
In a saucepan over medium heat, brown butter until it turns brown in color and nutty in aroma. Remove from heat.
In a mixing bowl or mixer, combine brown sugar, oats, vanilla and egg. Add brown butter. Mix until combined
Stir in salt and flour.
Using a cookie scoop, drop onto a parchment lined cookie sheet leaving ample room to spread. Bake 6 minutes or until golden brown.
NOTES
Stack in cellophane favor bags and tie with a ribbon for a beautiful Christmas gift for friends, family, coworkers, neighbors and more!
These are large cookies (and you deserve it!), should you choose to make them smaller, reduce baking time so the edges don't burn.
Use real butter, not margarine. Margarine doesn't brown and caramelize.
Allow to cool to set.
Variations:
Drizzle or fill with chocolate.
Substitute some oatmeal with nuts or almond slices.
Substitute all purpose flour with rice flour to make them gluten free.
How to Store:
Cool cookies before storing.
Do not store with soft cookies. They'll absorb the moisture.
Glass or covered containers are ideal for storing crispy cookies (do not store in plastic as it will create moisture).
Store with wax paper.
Refrigerating cookies will also help keep them crisp.
Freeze in a tin (to keep them from crumbling) for up to 3 months. Bring to room temperature to thaw.
M E N T I O N E D
How to Make Vanilla
How to Brown Butter
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5 Ingredients Easy Sugar Lace Recipe from Scratch - Tutorial
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INGREDIENTS :
1 1/4 tsp CMC
1/4 cup Water
1 tsp Light Corn Syrup
2 Tbsp Corn Flour
1 Tbsp Icing Sugar
White Gel color
Watch full video to see how to make beautiful sugar lace for cakes or for any sweet Treats!
If you want to bake this lace... bake at 60°C for 30 minutes.
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