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
Cranberry Orange Oatmeal Cookies (Oil,Gluten-Free,Plant-based)
The flavors of cranberries and oats with a burst of orange makes these cookies so yummy and so special! It's certainly not Christmas yet, but we can still enjoy the fresh flavors of the season in the summer! Subscribe for more, if you haven't already, I got more for you friends!
Cranberry Orange Oatmeal Cookies
Makes 8-12 cookies
INGREDIENTS
1/2 cup (125g) tahini or cashew butter
1/4 cup (80g) maple syrup
1 TBSP of molasses
1 tsp of vanilla extract
2-3 tsps of orange juice (or orange zest )
1 cup (100g) rolled oats (gf if you're strict)
1/2 cup (55g) almond flour
1/2 tsp of nutmeg
1/2 tsp baking soda (or 1/4 tsp for less)
1/2 cup dried cranberries
(You could add dairy-free chocolate chips too.)
Mix wet together and then your dry. Use a ice cream scoop to make big fat round cookies. Bake at 350F for 10-12 minutes. Enjoy!
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Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies | Giada At Home | Food Network
Giada creates super-chewy cookies with fall spices, pumpkin puree and raisins!
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Spiced Pumpkin-Raisin Cookies
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 23 to 26 cookies
Ingredients
1 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
3/4 cup raw sugar, plus additional for sprinkling
1/2 cup canned pumpkin puree
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
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Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies | Giada At Home | Food Network
Cranberry Orange Spice Cookies Recipe
Learn how to make Orange Spice Cookies. These festive little cookies are spiced generously and covered with dried cranberries. They are a delightful little cookie perfect for sharing.
For the recipe that has detailed information including nutrition, click here:
Recipe tips:
If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning.
You can store the batter in the fridge up to 2 days before baking.
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!
How To Make Orange Chocolate Chip Cookies
These orange chocolate chip cookies is everybody’s favourite
Ginger Orange Oat Biscuits
September 15th 2022 class (Part 3 of 3)
For the full recipe click here:
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