How to Make Crunchies - Traditional South African Oatmeal Cookie Bars
Quick and easy recipe here:
Orna Purkin of OrnaBakes.com shows how to make Crunchies - delicious toasted oats and coconut bars. Think chewy oatmeal cookie meets crunchy granola bar and they fall in love. The BEST with a cup of tea or coffee! Similar to an Anzac biscuit.
Lyle’s Golden Syrup on Amazon:
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Orna
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Crunchies were my favorite thing growing up in South Africa, so I picked this song from my album “The Very Thought of You.”
Edited by Aja Purkin, Orna Purkin and Sam Purkin
© 2020 OrnaBakes.com
Date Oatmeal Squares Recipe | How to Make Date Squares
These date squares are crispy on the outside and soft on the inside; Two layers of oat crumble and one delicious-sweet date filling in the middle, this recipe is very easy to make with only few basic ingredients needed.
Printable version:
More Easy Dessert Recipes:
No-Bake Chocolate Peanut Butter Oatmeal Bars:
Tahini Fudge:
Almond Cake Recipe:
Apple Oatmeal Cake:
Apple Oatmeal Muffins:
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Ingredients:
For the oat crust:
2 cups (180g) Rolled oats
1 cup (125g) All-purpose flour
3/4 cup (150g) Light brown sugar
3/4 cup (170g) Softened Butter, cubed
1/2 teaspoon Ground cinnamon (optional)
1/4 teaspoon Salt
1/2 teaspoon Baking soda
For the date filling:
400g (14.1oz) Medjool dates, pitted
1 cup (240ml) Water
1 teaspoon Vanilla extract
1 tablespoon Lemon juice
Directions:
1. Place dates, water and lemon juice in a small saucepan. Bring to a boil, stirring occasionally. Reduce the heat and simmer for 5-8 minutes, stirring occasionally, until the dates are soft. Remove from heat and add vanilla extract. Let cool to room temperature.
2. Preheat oven to 350F (175C). Line a 9-inch (23cm) square baking pan with a strip of parchment paper. Set aside.
3. Make the crust: In a large bowl, combine oats, flour, salt, brown sugar and baking soda. Add the butter and mix until crumbly.
4. Press 2/3 of the mixture into the bottom of the baking pan. Spread the filling over the base, Sprinkle the remaining oat mixture.
5. Bake for 25-30 minutes, until golden brown. Let cool completely, then refrigerate for at least one hour before cutting into squares.
4 Healthy Oatmeal Recipes
If you looking for nice, easy and healthy recipe with oatmeal, this is the place for you. 4 healthy and delicious oatmeal recipes, good for lunch or any other time of the day.
Printable Version:
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No-Bake Peanut Butter Oat Bars:
Tuna Patties:
Honey & Soy Chicken Breast:
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Banana oatmeal muffins
12-14 servings
Ingredients:
4 cups (350g) rolled oats
1/2 cup (170g) honey/maple syrup/date syrup
2 tsp baking powder
2 eggs
1 cup mushed bananas (about 3large bananas)
1 cup (240ml) milk
1 tsp vanilla extract
1/4 tsp salt
Dark chocolate chips for topping (optional)
Directions:
1. Preheat oven to 360F (180C).
2. In a large bowl, mash bananas, add eggs, milk, honey and vanilla extract. Whisk all together.
3. In another bowl add rolled oats, baking powder and salt. Mix well.
4. Combine together wet and dry ingredients, mix just until combined.
5. Put paper muffin cups into muffin tin (optional) and spry the paper muffin cups with cooking oil.
6. Divide the batter evenly between the muffin cups, top with chocolate chips.
7. Bake for 25-30 minutes until muffins are just golden brown.
8. Place the muffins on a cooling rack to cool.
Banana oatmeal pancakes
Ingredients:
2 ripe bananas
2 eggs
2/3 cup (60g) oatmeal flour
2/3 tsp baking powder
1/4 tsp cinnamon
1/2 tsp vanilla extract
Pinch salt
1-2 tsp coconut oil
Maple syrup to serve (optional)
Method:
1. In a large bowl, mash bananas, add eggs, beat until smooth mixture. Add vanilla extract, cinnamon, salt, oatmeal flour and baking powder. Stir until well combined.
2. Heat skillet over medium heat. Melt 1 tsp coconut oil. Pour batter into the skillet and cook 1-2 min. flip the pancake and cook 1-2 min more.
3. Drizzle with maple syrup.
Maple & chocolate chip oatmeal cookies:
Ingredients:
1¼ cups (100g) quick oats
3/4 cup (90g) flour
1 teaspoon cinnamon
2 tablespoons coconut oil
1½ teaspoons baking powder
1/4 teaspoon salt
1/3 cup (106g) maple syrup
1 egg
1/2 teaspoon vanilla extract
1/2 cup (90g) chocolate chips
Directions:
1. Preheat oven to 340F (170C).
2. In a large bowl, whisk together oats, flour, baking powder, cinnamon, and salt.
3. In other bowl whisk together egg, maple syrup, coconut oil and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined. Add the chocolate chips and give a last stir.
5. Refrigerate the dough for 30 minutes. Roll into balls. place on a baking sheet lined with parchment paper. Slightly flatten.
6. Bake for 12-13 minutes or until lightly browned.
Healthy granola bars
Ingredients:
3 cups (270g) rolled oats
1 cup (140g) almonds
1/3 cup (40g) peanuts
1/2 cup (60g) dried cranberries or sour cherries
2 tablespoons (12g) desiccated/shredded coconut
1/4 teaspoon salt
1/2 cup +1½ tbsp (200g) honey or agave syrup
1/3 cup + 1 tbsp (80g) coconut oil
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 340F (170C). line a 10” x 8” (25 X 20 cm) pan with parchment paper and set aside.
2. In a large bowl mix all dry ingredients. Add wet ingredients and mix until well combined.
3. Spread in baking pan, pressing down very firmly.
4. Bake for 30 minutes or until golden. Let cool completely.
5. Remove from the pan and cut into bars.
BEST Oatmeal Cookies Recipe
Soft and chewy, these are the BEST Oatmeal Cookies you'll eat! The recipe is easy and I am showing you how to make them 4+ different ways!
PRINTABLE RECIPE:
RECIPE
INGREDIENTS
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1 cup unsalted butter softened
1 1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 1/4 cups quick cooking oats
1 1/2 cups mix-ins (see below) optional
INSTRUCTIONS
Note: this dough needs to be chilled. Plan ahead!
In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla, beat until smooth.
Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir in desired mix-ins.
Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 1 hour.
When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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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.
Mix It Up Monday - Slice and Bake Cookies
Slice And Bake Cookies
Chocolate Chip Cookies
2 cup butter or margarine
1 1/3 cups sugar
1 2/3 cups packed brown sugar
1 tbsp vanilla
4 eggs
5 1/2 cups all-purpose flour
2 tsp salt
2 tsp baking soda
2 cups chocolate chips cup chopped nuts
Cream together butter and sugars.
Add vanilla and eggs and beat until light and fluffy. In a seperate bowl mix together flour, salt and baking soda. Stir flour mixture into egg mixture until blended. Add chocolate chips and nuts.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 12 Cookies. Place on ungreased cookie sheet 1 1/2 inches apart. Bake at 350 degrees for 10 minutes until browned around the edges.
Gingersnap Cookies
2 cups vegetable shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups all-purpose flour
2 tbsp baking soda
1 tsp salt
2 tbsp ground ginger
1 tbsp ground cinnamon
Cream shortening and sugar together. Beat in eggs and molasses. In a seperate bowl, combine the last 5 ingredients. Gradually stir flour mixture into egg mixture until blended.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 1/2 inch slices. Cut each slice in half. Roll each half into a ball. Roll each ball in sugar. Place on undgreased cookie sheet 1 1/2 inches apart. Bake at 350 degrees for 8 to 10 minutes until set around the edges with cracked tops.
Peanut Butter Cookies
2 cups vegetable shortening
2 cups sugar
2 cups packed brown sugar
2 cups creamy or chunky peanut butter
2 tsp vanilla
4 eggs
5 cups all-purpose flour
4 tsp baking soda
Cream together butter and sugars and peanut butter. Beat in vanilla and eggs until light and fluffy. In a seperate bowl, combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 12 Cookies. Place on ungreased cookie sheet 1 1/2 inches apart. Use fork tines to press flat with criss-cross marks on top. Bake at 350 degrees for 8 to 10 minutes until browned around the edges.
Oatmeal Cookies
2 cups butter or margarine
2 cups sugar
2 cups packed brown sugar
2 tsp vanilla
4 eggs
4 cups all-purpose flour
5 cups rolled oats
1 tsp salt
2 tsp baking soda
2 tsp baking powder
3/4 cup chopped nuts
1 to 2 cups raisins
Cream together butter and sugars.
Add vanilla and eggs and beat until light and fluffy. In a seperate bowl mix together flour, oats, salt and baking soda and baking powder. Stir flour mixture into egg mixture until blended. Stir in nuts and raisins.
Divide into 8 equal parts. Roll in wax paper to form rolls. Store in airtight container in the freezer.
Slice into 12 Cookies. Place on greased cookie sheet 1 inches apart. Use fork tines to press flat with criss-cross marks on top. Bake at 350 degrees for 10 to 12 minutes until browned around the edges.
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