Why OATBARS are Amazing as a Snack or Breakfast
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Macros entire recipe: 1230 Calories, 122C, 40F, 89P
Ingredients:
- 150g oats
- 30g cocoa
- 60g CASEIN vanilla powder (Not Whey!)
- 50g Peanut butter
- 150g milk plus some water
- salt
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Crunchy Oat Slice Recipe
Crunchy Oat Slice - Crunchies are a favorite in our house especially with the grandchildren. They are typical South African. We often make them because they are so quick to make.
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♫♫♫Music Credits♫♫♫
Kevin MacLeod (incompetech.com)
Music Licensed under Creative Commons: By Attribution 3.0 License
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recipe, recipes, baking, bake, how to bake, oat slice, healthy oat slice, crunchy,
Oat slice
This slice is very easy to make and contains lots of protein
music: Moving On – Wayne Jones
Recipe
Mix together 180 g (6.3 oz) rolled oats, 150 g (5.3 oz) selfraising flour (or plain flour + 2t baking powder), 140 g (5 oz) coconut, 140 g (5 oz) brown sugar and 130 g (4.6 oz) choc chips
Melt 75 g (2.6 oz) butter and beat 4 eggs together
Add eggs and butter to mixture
Mix together until dough forms
Spread the dough into an ovensafe dish
Bake at 180°C (350°F) for 40 minutes
Variation: Replace choc chips with sultanas
Healthy oatmeal cookie bars recipe. #oatmealcookiebars #healthycookiebars
How To Make Slice and Bake Cookies | MyRecipes
Recipe: (Basic Icebox Sugar Cookies, Cooking Light)
Once you've made the dough for slice-and-bake cookies, turn it out onto a sheet of wax paper, and shape it into a log.
Wrap the log in wax paper and form a compact roll, twisting the ends of the paper securely. Freeze the dough 2 to 3 hours or until very firm.
To cut the dough into slices, unwrap the dough and cut it into thin slices using either dental floss or a very sharp knife. Place a strand of floss under the log and pull it up over the dough. Cross the ends over as if you were going to tie a knot. Pull tightly to cut the dough. You may need to let the dough soften slightly if you're using dental floss, but cutting with the floss helps keep the round shape of each slice instead of flattening it out on one side.
If you're using a knife to cut the slices, use a sharp one, and coat both sides of the knife with cooking spray. This will help you get a nice, clean slice without the dough sticking to the knife. As you slice, rotate the log of dough so that it does not completely flatten out on one side.
Place the slices of dough on a greased baking sheet bake according to recipe directions.
When the cookies are done, gently transfer them from the baking sheet to a cooling rack.
Use this technique to cut cookie dough into slices, using dental floss or a very sharp knife.
Find this recipe and more at myrecipes.com.
3-Ingredient Butter Cookies Recipe
Learn how to make the easiest butter cookies with only 3 ingredients that you already have. These butter cookies are so delicious and they melt in your mouth! This recipe is super easy and anyone can make it at home.
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Full written and printable recipe:
More cookie recipes you may like:
Classic Butter Cookies:
Fudgy Brownie Cookies:
Chocolate Crinkle Cookies:
3-Ingredient Peanut Butter Cookies:
Thumbprint Cookies:
Almond Cookies:
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Makes about 25 cookies
Ingredients:
1 cup (230g) Butter, softened
2 cups (250g) Flour
2/3 cup (85g) Powdered sugar
Optional additions:
Vanilla extract
Salt
Sugar for coating
Directions:
1. Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.
2. In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour
3. 2 ways to shape the cookies:
A. Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).
B. Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.
4. Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.
5. Allow to cool.
Notes:
• Cookies can be stored in an airtight container up to 3 days.
• If the cookies are too soft, refrigerate for 30 minutes before baking
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