How to Bake the Best Chewy Oatmeal Cookies and Ultranutty Pecan Bars
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Host Bridget Lancaster goes into the test kitchen with host Julia Collin Davison to learn how to make the ultimate Chewy Oatmeal Cookies. Then, equipment expert Adam Ried reviews mini prep bowls in the Equipment Corner. Finally, test cook Elle Simone reveals the secrets to Ultranutty Pecan Bars.
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Cranberry Orange Oatmeal Bars
They’re full of holiday flavors and are the perfect mix of tangy and sweet! Perfect for a light dessert, breakfast, or anytime. Follow me on Instagram @charlotte.shares and my blog charlotteshares.blog for more recipes!
Cranberry Orange Oatmeal Bars
Ingredients:
For the crust:
1 cup all-purpose flour
1 cup quick-cooking oats
½ cup brown sugar, packed
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon ground cinnamon
6 tablespoons butter, melted
3 tablespoons orange juice
Cooking Spray
For the filling:
1 1/3 cup dried cranberries
¾ cup sour cream (light or regular)
½ cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 teaspoon orange zest
1 large egg white
Directions:
Preheat oven to 325. Prepare an 11x7 baking dish by coating with cooking spray. Set aside.
Prepare the crust by adding flour, oats, brown sugar, salt, baking soda, and cinnamon in a medium bowl. Stir to combine. Add butter and orange juice then stir to combine well. Mixture will be crumbly.
Reserve ½ cup oat mixture and set aside. Pour remaining mixture into prepared baking dish and press into the bottom.
To make filling, combine cranberries, sour cream, sugar, flour, vanilla, orange zest and egg white in a medium bowl, stirring until combined well. Pour over crust. Sprinkle evenly with reserved oat mixture.
Bake for 35-40 minutes or until edges are golden. Cool before serving. Makes about 12 bars. Store in an airtight container for up to 5 days.
#cookingdemo #recipe #cranberryorange #howtocook #livetv #holidaybaking
Claire Saffitz Makes The Best Oatmeal Cookies | Dessert Person
In this episode, Claire Saffitz makes the best oatmeal cookies. This is the Oat & Pecan Brittle Cookies recipe from Dessert Person. This chewy, butterscotchy oat cookie might not be the kind you can casually whip up on a whim. But, if you go through the steps to make it, like making the pecan brittle, grinding the oats, and browning the butter, you will be rewarded with hands-down the most delicious oat cookie you've ever tried. Somewhere between a lacy cookie and a chewy one, it's giant, buttery, and sweet-salty. Make them along with Claire and remember to keep some of the dough frozen so you're never more than 20 minutes away from a perfect warm cookie. Subscribe for more Dessert Person content from Claire!
#ClaireSaffitz #DessertPerson #OatmealCookies
Oat and Pecan Brittle Cookies
Special Equipment:
Stand mixer
Food processor
Ingredients:
PECAN BRITTLE:
1 1/4 cups coarsely chopped pecans (5oz / 142g)
3/4 cups granulated sugar (5.3oz / 150g)
4 tablespoons unsalted butter (2 oz / 57g)
1/2 teaspoon baking soda
1/2 teaspoon Diamond Crystal kosher salt
COOKIES:
2 sticks unsalted butter (8 oz/ 227g), cut into tablespoons
1 1/3 cups all-purpose flour (6.1oz / 173g)
2 teaspoons Diamond Crystal kosher salt (0.22 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6g)
2 cups old-fashioned rolled oats, not quick-cooking (7 oz / 200g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
1/2 cup granulated sugar (3.5 oz / 100g)
2 large eggs (3.5 oz / 100g) cold from refrigerator
1 tablespoon vanilla extract
Video Breakdown:
0:00 Start
0:21 Intro to Oat and Pecan Brittle Cookies
0:44 Show Intro / Animation
1:00 Oat and Pecan Brittle Cookies Recipe
1:38 Special Equipment / Ingredients
2:37 Toast Pecans / Make Brittle
6:57 Brown The Butter
8:41 Mix The Batter
15:23 Bake Cookies
16:07 Taste / Wrap
17:13 Rick Martinez
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
PRINT RECIPE:
Ultimate Almond Oatmeal Cookies | Egg & Eggless | Gluten Free
Almond Oatmeal Cookies | Egg & Eggless Version – These cookies are one of the best especially it’s made of oats. The texture is slightly crispy and it’s a little chewy in the middle. I have come up with the egg and eggless version. Surprisingly both version look pretty similar, I can’ hardly tell the difference. I hope the eggless people will try out these amazing cookies. What do you think? Let me know your comments in the comment box down below. Enjoy!
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Ingredients:
85g [⅓ cup] unsalted butter, softened
100g [½ cup] light brown sugar
30g [2 tbsp] white fine sugar
1 medium size egg ***
1 tsp vanilla extract
½ tsp salt
180g [1½ cup] almond flour (extra fine)
4g [1 tsp] baking powder
3g [½ tsp] baking soda
22g [3 tbsp] cornstarch
110g [1⅓ cup] rolled oats
80g [½ cup] dark chocolate chip
***EGG SUBSTITUTE:
60g [¼ cup] plain yogurt
Instructions:
1. In large mixing bowl, add butter (softened) and both the sugars. Mix for 2 minutes on high speed until creamy, fluffy and pale.
2. Add in the egg [for eggless, add in the yogurt], vanilla extract and salt. Mix until well combined. At the beginning it will look as if it’s curdling, keep going until it’s creamy and thick.
3. In a small bowl, add in the almond flour, baking powder, baking soda and cornstarch. Give it a mix until combined.
4. Add in the dry ingredients in 2 batches. Fold in until combined.
5. Cover with cling film. Refrigerate for at least 1 hour.
6. Scoop the dough and roll into a ball shape. Press it a little, add some rolled oats on the top. (optional).
7. Bake in preheated oven at 180°C/355°F for 12-13 minutes. The longer you bake the more crispy the cookies will become.
8. Let it cool. Once cooled, immediately store them in air tight containers.
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Pecan Sandies Recipe | The Most Delicious Cookies!
These easy Pecan Sandies are a crisp and buttery cookie chock full of crunchy delicious pecans that only takes a few minutes to make. Perfect for your next cookie platter or dunking into a glass of milk!
RECIPE:
If you didn’t know, pecan sandies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It’s a very easy recipe with dough you can freeze months ahead for on demand cookies later!
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