Super Easy HEALTHY Oatmeal Cookies
Super Easy HEALTHY Oatmeal Cookies
RECIPE:
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Simple Crispy Oatmeal Cookies in 5 minutes
Simple and delicious homemade oatmeal cookies in 5 minutes! Easy to make and so flavorful.
Prep time: 5 min.
Baking time: 20-25 min.
Yields: ~12 cookies
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---------------------------------- RECIPE ------------------------------------
Ingredients:
* 1 1/4 cups Oat flour (150 g)
* 3/4 cup Whole wheat flour (100 g)
* 1/3 cup Sugar (80 g)
* 1 teaspoon baking powder (5 g)
* 1 large egg
* 1/4 cup Melted butter (50 g)
* 2 1/2 tablespoons Maple syrup (40 g)
* 2 1/2 tablespoons Sour cream (40 g)
* 1/4 teaspoon salt
* 1 teaspoon cinnamon (optional, but highly recommend)
Instructions:
1. In a mixing bowl whisk together oat flour, whole wheat flour, baking powder, cinnamon, just to combine.
2. In a separate bowl lightly beat egg and sugar, add maple syrup, melted butter, sour cream, salt and mix to combine.
3. Add the flour mixture into the wet ingredients , stir with spatula.
4. Scoop 2 tablespoons of the batter and roll balls (~12 balls)
5. Space balls 2 inches apart on prepared baking sheet. Flatten halfway with your fingertips.
6. Bake in a preheated 350F (175 C) oven for 20 to 25 minutes until the edges are lightly golden brown. Do not over-dry them!
7. Remove from the oven and cool completely on a rack.
ENJOY!
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Oatmeal Cookies Recipe
How to make easy, crispy but healthy Oatmeal Cookies Recipe. Watch next; CHOCOLATE CHIP COOKIES for Business ???? Negosyo Recipe sa Maliit na Puhunan ????
Ingredients:
200g unsalted butter (softened)
1 cup brown sugar
1 tsp baking soda
1/2 tsp baking salt or iodized salt
1 tsp cinnamon powder
2 medium sized eggs
2 cups all purpose flour
3 cups rolled oats
1 cup chopped walnuts
1 cup semi sweet chocolate chips
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A Chewy Oatmeal Raisin Cookie You're Going to Love
This is my favorite recipe for classic oatmeal raisin cookies! They're richly flavored, perfectly soft and chewy, and SO easy to make--no mixer required!
Recipe:
Ingredients
1 cup unsalted butter, melted and cooled until no longer warm to the touch (226g)
1 cup dark brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
¾ teaspoon ground cinnamon
2 large eggs, room temperature preferred
1 Tablespoon molasses (use a molasses that says “unsulphured” on the label, I like “Grandmas” and “Brer Rabbit” brand)
1 Tablespoon vanilla extract
2 cups all-purpose flour (250g)
1 Tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon table salt
3 cups old-fashioned rolled oats (290g)
1 ½ cups raisins (225g)
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Instructions
00:00 Introduction
00:20 In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined.
00:57 Add eggs and stir well, then stir in molasses and vanilla extract until completely combined.
01:28 In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt.
01:45 Gradually stir dry ingredients into butter mixture until completely combined.
01:58 Add oats and raisins and stir until oats and raisins are uniformly distributed.
02:20 Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking (see note if you would like to chill longer).
02:33 Once dough is nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
03:37 Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 1/2-Tablespoon sized scoops. Drop scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
02:57 Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet and they will finish cooking to perfection, leaving you with soft, chewy cookies.
Notes
Making dough in advance
This cookie dough may be made up to 5 days in advance of baking, simply store it tightly covered in the refrigerator until ready to use. Note that the dough becomes quite firm if it sits longer than 1 hour, so you may need to let it sit at room temperature for 15-20 minutes or so before it is easy to scoop. Cookie dough may also be scooped, wrapped tightly, and frozen in an airtight container for up to 3 months.
Storing
Store in an airtight container at room temperature. Cookies will stay fresh for at least 5 days.
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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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Dessert Person Cookbook
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
The BEST Oatmeal Cookies - Full recipe linked in comments!