Leftover Oatmeal Cookie Recipes
Valley food blogger Joanie Simon loves to make oatmeal in the mornings for her family. She usually ends up with a ton of leftovers, so she developed a delicious cookie recipe to use it all up. Visit JoanieSimon.com for more info.
Fig Oatmeal Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Fig Oatmeal Cookies. This delicious sandwich cookie takes two buttery crisp oatmeal cookies and fills them with lightly sweetened pureed dried figs.
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Recipe for Oatmeal Cut Out Decorating Cookies
I made Oatmeal Decorating Cut Out Cookies. In this video I show you how to make these super tasty cookies, they are perfect alone or you can also decorate them with royal icing .They are easy to make and are delicious.
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Oatmeal Cut Out Decorating Cookies Recipe
1cup (226grams) room temperature butter
1/2 cup (110grams) packed brown sugar
1/4 cup (50grams) granulated sugar
1egg
1tbl vanilla extract
2 3/4 cup (415grams all purpose flour
1cup (90grams) old-fashioned rolled oats
1/2tsp salt
3/4tsp baking powder
2tsp cinnamon
Process flour and oats in the food processor until you have small bits of oat, pulsing is probably the best so you don't over process them. You don't want oat flour, you want little bit of oats in the mix.
Cream butter with sugars, until pale and creamy, 5 -7 minutes.
Whisk together vanilla extract and 1egg.
Gradually add egg mixture into butter mixtures. Then beat in salt, baking powder and cinnamon.
Gradually, in 3 additions add flour mix.
Scrape the bowl, gather the dough together and knead a little, just till it comes together.
Wrap the dough in a plastic wrap. Chill overnight.
Preheat oven 365F(185C)
Layer piece of parchment paper on the work surface, dust it with a little bit of flour, roll out the dough into about 1/4 inch thick between 2 pieces of parchment paper. Cut out cookies.
Place cookies on a baking sheet lined with parchment paper. Chill in the fridge for 15 minutes.
Bake for 10 -12 minutes, until bottom is lightly golden and tops are little puffed. Remove cookies from the oven. Let cool on the baking sheet for 2 minutes. Transfer cookies to a cooling rack and cool completely. Decorate as desired. Store undecorated cookies in the airtight container, layered if needed.
10 Cookie Shaping Hacks to Impress All the Cookie Lovers!! So Yummy
Stay in and bake this weekend with these 10 cookie shaping hacks that will impress all the cookie lovers in your household! For more dessert hacks, clever recipes, and decadent cake decorations subscribe to So Yummy!
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So Yummy brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners to sugary sweet delights, there are a plethora of creative options to spice up your home cooking.
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The Best Recipe for Chewy Oatmeal Cookies is Not on the Back of the Oat Canister
Julia teaches Bridget the secrets to the best Chewy Oatmeal Cookies.
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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!
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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