The Best Recipe for Chewy Oatmeal Cookies is Not on the Back of the Oat Canister
Julia teaches Bridget the secrets to the best Chewy Oatmeal Cookies.
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PA Dutch Molasses Cookies in Jo Ellen's Kitchen 3 08 21
Lebanon PA, 3.8.2021: PA Dutch Molasses Cookies
IGREDIENTS:
• 2 cups flour
• 2 teaspoons baking soda
• 1 cup sugar
• ¾ - 1 cup oil
• 1 egg
• ¼ cup Molasses (Brer Rabbit mild is what I use.)
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ - 1 teaspoon ginger
• ¼ teaspoon cloves
• Pam cooking spray
DIRECTIONS:
• Place ingredients into a mixing bowl.
• Mix well with a whisk, wooden spoon, mixer or spatula.
• Mixture will be thick. If too thin, refrigerate for 2 hours
• Roll mixture into 1” balls.
• Coat each ball with sugar, and place 2” apart on a greased cookie sheet.
• Bake at 375 degrees for 8-10 minutes.
• Yields 2 dozen cookies.
The Best Cookies I Make - Soft Molasses Cookies With Sweet Icing
When the weather turns cold, these are the perfect cookies to warm you up. Pillowy soft, with that hint of gingerbread flavor, these Soft Molasses Cookies are up there with my favorites.
Soft Molasses Cookies Ingredients
¾ cup Shortening
¾ cup Granulated Sugar
1 cup Unsulphured Molasses
1 tsp Vanilla
4 ½ cups All Purpose Flour
3 tsp Baking Powder
1 tsp Baking Soda
½ tsp Kosher Salt
2 tsp Dried Ginger
⅔ cup Water
Icing Ingredients
1 cup Powdered Sugar
3 TBSP Whole Milk
½ tsp Vanilla
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#cooking #baking #cookies
Molasses Cookies
Molasses Cookies
2 ½ cups flour
1 ½ tsp baking soda
1 Tbsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground allspice
¼ tsp cardamom
⅛ pinch black pepper, optional
¼ tsp salt
6 ounces butter, room temp
1 ⅛ cups light brown sugar, packed
1 ½ tsp vanilla extract
¼ tsp finely grated orange zest
1 large egg, room temp
⅓ cup molasses (not blackstrap)
¼ cup sparkling sugar (for rolling cookie dough)
Sift flour, baking soda, ground ginger, cinnamon, cloves, allspice, cardamom, black pepper, and salt. With paddle attachment, beat butter and brown sugar on medium-high until light and fluffy (~2 min). Add vanilla and orange zest. On medium-low, add eggs one at a time, beating well after each addition. Add molasses. Gradually add dry ingredients. Cover and refrigerate at least 4 hours or overnight.
Form 2 Tbsp balls (I weighed mine at 30g each) and roll in sugar and place on parchment paper lined cookie sheet. Bake 8-10 minutes at 350 F.
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!
#ClaireSaffitz #DessertPerson #OatmealCookies
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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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