Makes: 8 oatcakes
Ingredients
3 c old-fashioned rolled oats
2 c all purpose flour
1/4 tsp baking powder
1 egg white
1/3 c plain yogurt
1/2 c sugar
12 c honey
1/2 tsp vanilla extract
1/2 c dried apricots, chopped
1/4 c roasted nuts, chopped (optional)
Directions
Preheat oven to 325 F
Line a baking sheet with parchment paper.
Pulse oats in a food processor until coarsely chopped. Add flour, baking powder, and pulse to combine.
In a bowl, whisk egg white until frothy, then add yogurt, sugar, honey, and vanilla extract.
Add oat mixture to wet ingredients. Add apricots and/or optional nuts.
Divide into 8 portions. Roll into balls and flatten slightly on the baking sheet.
Bake for 15-20 minutes.
Enjoy warm or cold.
Showing posts with label oatmeal. Show all posts
Showing posts with label oatmeal. Show all posts
Coconut Oatmeal Raisin Cookies
This is a freeform cookie experiment. I didn't really start with a cookie base; if I did, it started this way.. Two sticks of butter plus one cup of brown sugar with two room temperature eggs. I wasn't aiming to make a sweet cookie. Hot out of the oven, these cookies disintegrate upon eating. While they look nice out in the tray, they are hard to remove without a spoon or flat spatula. I baked a dozen on a rimmed cookie sheet and another dozen in a muffin tin. It looks like, the muffin tin is the way to go for these cookies. They spread a little, but the muffin tin helps to keep the rounded shape. I think the amount of brown sugar is plenty for the sweetness. The more I play with the cookie crumbs on a plate, the more I think this would make an excellent streusel topping for some other dessert.
Makes 3 dozen.
Ingredients
2 sticks unsalted butter, softened
2 large eggs, room temperature
2 tbsp raw chia seeds (optional)
2 c old fashioned oatmeal, coarsely ground
1 c golden raisins
1/2 c sweetened (or unsweetened) grated coconut (optional)
1/2 c cake flour
1/4 c coconut flour
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
pinch of sea salt
Directions
Preheat oven to 350 F.
1. Cream butter, sugar, and vanilla extract together, add eggs, then mix everything together in a large bowl.
2. Roll a tablespoon of cookie dough into a ball and place each ball into the cavity of a muffin tin.
3. Bake for 12-15 minutes, or until the bottoms are golden brown.
Let cook on a rack.
Makes 3 dozen.
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| Coconut raisin cookies. Looks normal? |
Ingredients
2 sticks unsalted butter, softened
2 large eggs, room temperature
2 tbsp raw chia seeds (optional)
2 c old fashioned oatmeal, coarsely ground
1 c golden raisins
1/2 c sweetened (or unsweetened) grated coconut (optional)
1/2 c cake flour
1/4 c coconut flour
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
pinch of sea salt
Directions
Preheat oven to 350 F.
1. Cream butter, sugar, and vanilla extract together, add eggs, then mix everything together in a large bowl.
2. Roll a tablespoon of cookie dough into a ball and place each ball into the cavity of a muffin tin.
3. Bake for 12-15 minutes, or until the bottoms are golden brown.
Let cook on a rack.
Oatmeal Cranberry Cookies
Well, definitely this batch of cookie dough needs to be chilled before forming and baking. I did a test batch of six tablespoonfuls of batter onto a parchment-lined baking sheet and the cookies did what I thought they'd do. Melt and spread out into very thin discs. While they are tasty, the cookies did require more baking time than I thought, about 15 minutes, which gave the cookies a rich, dark brown color. Looks like rounded teaspoonfuls will have to be the measure for this ingredient ratio.
Ingredients
1 c. (2 sticks) unsalted butter, room temperature
3/4 c. organic granulated sugar
3/4 c. brown sugar, lightly packed
2 large eggs
1 tsp vanilla extract
1 1/2 c. unbleached all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
3 c. old fashioned rolled oats
1 c. dried cranberries
Directions
Preheat oven to 350 degrees F.
1. In a food prep, cream butter and sugars together. Add eggs and vanilla extract. Blend together until well combined.
2. Add to the food prep, flour, salt and spices. Pulse until combined.
3. In a separate bowl, mix rolled oats and dried cranberries. Fold together with butter mixture.
4. Let the cookie dough chill in the refrigerator for about 30 minutes before forming into rounded teaspoonfuls onto a parchment-lined baking sheet.
5. Bake for 10-15 minutes (depending on your oven), until the cookies are lightly browned.
6. Cool cookies on a wire rack before storing or eating.
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| This is what happens when unchilled cookie dough is used. |
Ingredients
1 c. (2 sticks) unsalted butter, room temperature
3/4 c. organic granulated sugar
3/4 c. brown sugar, lightly packed
2 large eggs
1 tsp vanilla extract
1 1/2 c. unbleached all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
3 c. old fashioned rolled oats
1 c. dried cranberries
Directions
Preheat oven to 350 degrees F.
1. In a food prep, cream butter and sugars together. Add eggs and vanilla extract. Blend together until well combined.
2. Add to the food prep, flour, salt and spices. Pulse until combined.
3. In a separate bowl, mix rolled oats and dried cranberries. Fold together with butter mixture.
4. Let the cookie dough chill in the refrigerator for about 30 minutes before forming into rounded teaspoonfuls onto a parchment-lined baking sheet.
5. Bake for 10-15 minutes (depending on your oven), until the cookies are lightly browned.
6. Cool cookies on a wire rack before storing or eating.
Oatmeal Cookies
Dry ingredients:
1 1/2 c. unbleached white flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. each: sea salt, nutmeg, ground cloves
1 c. brown sugar
2 c. rolled organic oats, coarsely ground in blender
Wet ingredients:
2 medium eggs
1 tsp. vanilla extract
3/4 c. butter
1 c. raisins or currants (optional)
1. Mix dry ingredients together. Add eggs. Stir. Add butter. Stir. Add raisins, then mix. Add vanilla extract. Mix thoroughly, but don't overwork the dough.
2. Drop by rounded teaspoonfuls onto a cookie sheet.
3. Bake at 375 degrees for 10 minutes, or until golden but not brown.
1 1/2 c. unbleached white flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. each: sea salt, nutmeg, ground cloves
1 c. brown sugar
2 c. rolled organic oats, coarsely ground in blender
Wet ingredients:
2 medium eggs
1 tsp. vanilla extract
3/4 c. butter
1 c. raisins or currants (optional)
1. Mix dry ingredients together. Add eggs. Stir. Add butter. Stir. Add raisins, then mix. Add vanilla extract. Mix thoroughly, but don't overwork the dough.
2. Drop by rounded teaspoonfuls onto a cookie sheet.
3. Bake at 375 degrees for 10 minutes, or until golden but not brown.
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