Honey Oatmeal Cookie Recipe
Oatmeal Cookies are great and even better with Honey. You cannot just substitute honey for your sugar. Up to half of the sugar can be replaced with honey. You need to lower your baking temperature by 25 degrees f.
Here at Homemade Cooking in Texas we really enjoy these cookies and hope you will too. I use the Whoopie Pans to bake the cookies in and now can make oatmeal cookie sandwiches. I share 2 different filling recipes with you.
If you have not tried the Whoopie Pans for your cookie recipes, all your cookies will come out perfectly round and the same size.
Amazon Whoopie link:
The Mini Ice Cream Scoops keeps all the cookies the same size:
Ingredients:
½ cup butter or coconut oil softened
1 egg
½ cup sugar
½ cup honey
1 teaspoon vanilla flavoring
1 cup flour
1 teaspoon cinnamon
½ teaspoon baking soda
1 ½ cups of rolled oats
1 cup of raisins or cranberries
Bake at 350 ° f. 10 minutes
Cream filling:
Cream Filling for Oatmeal Sandwiches:
¾ cup of butter
3 cups of powdered sugar
pinch of salt
3 tablespoons of heavy cream
1 ½ teaspoons of vanilla extract
Spread a little on bottom side of each cookie and join together.
Beat butter on high until creamy
Add sugar and pinch of salt and beat 2-3 minutes until fluffy
If the cream is too thick and a few more tablespoons of heavy cream
honey cream frosting or filling
8 oz. cream cheese
1/3-1/2 cup of honey
1 teaspoon of vanilla extract
#HomemadeCookinginTexas #HomemadeCookingisEasy
Light and Aromatic HONEY LAVENDER BISCOTTI | Recipes.net
If you absolutely love the famous honey-lavender-flavored ice cream in the city of Provence, then these biscotti cookies will definitely suit your palate! These crisp and golden biscotti with honey are light with a hint of floral flavors and aroma. Pair a lavender biscotti with tea or coffee for the perfect snack.
???? Check the full recipe on how to make Honey Lavender Biscotti here:
Ingredients:
2¼ cups all-purpose flour, unbleached
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
⅔ cup sugar
3 pcs eggs, large
3 tbsp honey
1½ tsp vanilla extract
2 tbsp orange zest, minced
1 tbsp dried lavender blossoms (optional)
⬇️ How to make Honey Lavender Biscotti ⬇️
0:11 Preheat the oven to 350 degrees F and adjust the oven rack to the middle position.
0:14 Sift the flour, baking powder, baking soda, and salt together in a small bowl.
0:23 Whisk the sugar and eggs in a large bowl to a light lemon color. Stir in the remaining ingredients.
0:36 Pour the dry ingredients over the egg mixture, folding it until the dough is just combined.
0:40 Halve the dough and grease a baking sheet with oil and line with parchment paper.
0:44 Place the halved dough about 3 inches apart on the baking sheet and using floured hands, quickly stretch each portion of dough into a rough 13x2-inch log.
0:50 Pat each dough shape to smooth it and bake for about 35 minutes until the logs are golden and just beginning to crack on top, turning once halfway through baking.
0:56 Cool the logs for 10 minutes and lower the oven temperature to 325 degrees F.
1:02 Cut each log diagonally into ⅜-inch slices with a serrated knife. Lay the slices cut side up and about ½-inch apart on the cookie sheet and return them to the oven.
1:08 Bake for about 15 minutes until crisp and golden brown on both sides. Turn over each cookie halfway through baking.
1:16 Transfer biscotti to a wire rack and cool completely before serving!
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Homemade HEALTHY BISCOTTI - Oat Flour Almond w/ Dark Chocolate & Dates (Plus, How to make BUTTER)
I’ve been craving cookies with my coffee this winter, but I wanted something as healthy as a granola bar… I think these are even healthier. And they taste so good. Easy to make and they smell better than a candle! Vanilla and almond baking in the oven smells like Christmas.
As the seasons tend to be very hectic, there can sometimes be shortages on butter and whip cream… it’s good to have options, so here’s one more… keep some heavy cream around just in case and you can whip up cream OR butter in a quick pinch…and it taste’s way better!
Merry Christmas!
Casey :)
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Instagram: @cozyhomemakingvibes
Printable Recipe-
Recipes:
Oat Flour Almond Biscotti with Dark Chocolate Drizzle
Preheat oven to 350F
-12 Dates pureed in up to 1/3 cup water
-4 Tbsp softened butter
-1 Tbsp honey
-2 Eggs
-1 tsp baking powder
-1/2 tsp salt
- 1 tsp Vanilla extract
-1 cup Almond flour
-1 1/2 cup Oat flour
-1/2 cup chopped roasted almonds (unsalted)
-1/2 a bar of 88% dark chocolate for drizzle after baked
Mix wet ingredients then combine in dry ingredients. Divide mixture in half onto parchment lined cookie sheet. Press each half into rectangles approx 3/4inch thick.
Bake at 350F for 20-25 mins.
Allow to cool 15-30 mins then cut into biscotti slices and turn on one side to cook an additional 12-16 mins or until crunchy on the outside but slightly soft in the middle. Will be very golden brown.
Transfer to cooling rack and drizzle with chocolate.
To make holiday festive add crushed candy cane over drizzle while the chocolate is still gooey. :)
Allow to cool completely before transferring to a jar or airtight container to store for up to 3 days.
Butter
Pour heavy cream into a blender or mixer and mix on med high for 10-15 minutes until the cream and the milk completely separate. Place the butter in cold water and strain the buttermilk into a jar for recipes or a cat treat.:)
Rinse the butter then pat dry. Season to taste and store in fridge to use as you would any butter. :)
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PEPTANG honey oatmeal cookies
These healthy cookies are a perfect snack when you want something healthy and delicious too. #MakeAMealOutOfIt
INGREDIENTS
1 cup Oats
½ cup Desiccated Coconut
2 tbsp Coconut Oil
¼ cup Peptang Honey
1 tsp Baking Powder
1 tsp Vanilla Essence
¼ tsp Salt
1 Egg
½ cup All Purpose Flour
¼ cup Milk
DIRECTIONS
1. Pre heat oven to 180°C
2. Mix all the ingredients until everything is well combined.
3. Oil your baking tray with oil or butter.
4. Place the cookie dough on the tray portioning into 1 tbsp each.
5. Bake at 180°C for 20 min bottom heat and 5 min top heat until golden brown.
6. Enjoy or you can store them in your cookie jar for up to a week and enjoy them later.
Nonna Mia's Chocolate & Anise Biscotti (Cookies) - e107
Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti - (everybody's grandma), bakes up an incredibly easy, but absolutely delicious, chocolate anise biscotti. These crunchy treats get their crispiness from being twice-baked, in fact, biscotti is simply translated as 'bis' - twice and 'cotti' = baked. These are the ultimate dunking cookie, so be sure to pour yourself one when they are ready!
Dry Ingredients:
- 4 cups of all-purpose flour (500 grams)
- 1 tablespoon of baking powder (14 grams)
- 1 teaspoon of salt (6 grams)
Wet Ingredients:
- 1.5 cups of granulated sugar (300 grams)
- 1 cup of softened butter (227 grams)
- 4 large eggs (room temperature)
- 2 tablespoons of anise seeds (12 grams)
- 1 ounce of anise liqueur (30 ml)
- 2 cups of chocolate chips (170 grams)
Note: Nonna often uses olive oil in lieu of butter. If you opt for oil, use 3/4 of a cup as opposed to a cup of butter.
In a mixing bowl, combine all the dry ingredients and set aside.
In another mixing bowl, using an electric mixer, or by hand, cream the butter and sugar. One at a time, add the eggs to the mixture. Add 2 tablespoons of anise seeds and an ounce of anise liqueur. Once mixed, slowly add in the dry ingredients. Lastly, fold in the chocolate chips.
Shape the dough into two logs, transfer them to a parchment-lined tray, and using your hands, flatten them somewhat.
Preheat oven to 350 F (180C) and bake for 30 minutes. Place on a cooling rack for about 20 minutes, then cut in 1/2-3/4 inch slides, about 1.3-1.9 cm, diagonally.
Again, on the parchment-lined tray, return to the oven for about 10 minutes.
YIELD: about 48
Pour yourself an espresso, and enjoy! Buon appetito!
If you are interested in Nonna's classic biscotti, click here:
or click here for Nonna's chocolate hazelnut biscotti:
or lastly, here for Nonna's honey biscotti:
Simple AND Delicious Biscotti Recipe
Easy Biscotti with Cranberries and Pistachios
This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.
Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios
Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!
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