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Can You Use Rolled Oats In Cookie Dough Recipes - Yahoo Recipe Search
Food.comThese are very crisp, crunchy cookies that are full of chocolatey goodness. A big hit in our house. For this recipe I recommend weighing your oats, I found that when using a measuring cup I get way too many oats as opposed to using the weight on the carton. I also used a medium cookie scoop to measure out the cookies (probably 1/8th of a cup). Since it makes 66 cookies I recommend making some dough balls and freezing them until firm, then putting them in a freezer bag to bake at a later time. Then you can just pull out what you need and bake them. Prep time is an estimate.Food.comWhen I decided to post this recipe I thought there must be several oatmeal cookie recipes already posted. I was right! I went thru 235 oatmeal cookie recipes already posted but none of them, I found, have these same ingredients. These are truly delicious, moist and chewy oatmeal cookies. And you can interchange the baking chips. Try them with white chocolate chips or peanut butter chips. This recipe makes 6 dozen cookies but bake half and freeze the other half for another day. I lay out film wrap and roll part of the prepared dough into logs and then wrap again in foil. Freeze until ready to use and then slice and bake.YummlyThis easy recipe turns ripe pears into a luscious, wholesome dessert in no time at all. Crumbly with the goodness of old-fashioned oats, rich with butter, and fragrant with ground cinnamon, this delicious fruit crumble is equally suited to a casual weeknight treat or a pleasing dinner party dessert. ## Why We Love Fruit Desserts Of the many comforting things to come out of an oven, fruit desserts top the list. Crumbles and pies are a great way to use seasonal fruits, and not necessarily only the perfect ones. Fruit desserts can make delicious and economical use of less than perfect-looking fruits — keep your gorgeous, large pears for the fruit bowl; in this luscious pear crumble, the only thing that matters is flavor. Go ahead and use small or medium pears and blemished pears in this dessert. You can trim away any bruises or imperfections as you slice them. As long as your pears are delicious, your crumble will be delicious too. ## Baking With Pears If you've never baked with pears, you’re in for a nice surprise. They are a sophisticated alternative to apples. They have a complex, distinctive flavor, and their unique texture comes through especially well in baked pear desserts. You may discover that you like pears even more than apples in fruit desserts. There are many varieties of pears, and all of them are wonderful. The juicy, green Anjou pear is available much of the year and it's a great baking pear. So is the aromatic Bartlett pear, one of the most commonly cultivated and widely available varieties. Pears are also delicious in winter when many other fruits are out of season. ## Simple Satisfaction This easy dessert recipe delivers all of the pleasure of a pie. It has that same contrast of buttery crispness with luscious, juicy fruit. It smells just as fabulous while it's baking, and it's every bit as delicious. This pear crumble takes much less time to make than a pie does, though. Pie needs a pie crust, which takes patience and finesse. Making a pie also takes up a lot of counter space for rolling out the dough. You don't need much space to make a fruit crumble, and you don't need any special tools or equipment, either. All you need is a medium bowl to combine the oats with the other crumble topping ingredients, a large bowl for the pear mixture, your measuring cups and spoons, and a knife to slice the pears. This makes pear crumble an ideal dessert for small kitchens. It's also perfect for big events, like holidays or dinner parties, when kitchen space is in high demand. ## Wholesome Goodness When you combine oats with all-purpose flour, sugar, cinnamon, and butter, you get a crumble topping with great flavor and texture. Much of the sweetness in this crumble comes from ripe pears, and the cookie-like topping uses a moderate amount of butter, making it relatively low-fat compared to many desserts. Another nice thing about fruit crumbles is that they're easy to customize to your taste and dietary habits. If you like plenty of spice, you could add a pinch of ground nutmeg. You could try substituting brown sugar for part of the white sugar in the crumble topping or sweeten the fruit with some pure maple syrup. You can even make it gluten-free by using only oats and oat flour in place of whole-wheat or all-purpose flour in the crumble topping. ## Ideal For Picnics And Potlucks Crumbles keep well and they're not at all fragile. You can make crumbles well in advance; their thick, cookie-like topping won't soften quickly. They don't need to stay cool, either. Crumbles are delicious served at room temperature. This makes them perfect for picnics or potlucks. You can transport a crumble right in its own baking dish, placed on a flat surface and covered lightly with foil. Not only that, but you can also easily double the recipe if you're serving a crowd. Just make sure to use a large enough baking dish so that the crumble is not too thick and the fruit cooks through nicely. Easy, wholesome and delicious, this may become one of your favorite recipes.EpicuriousThis may be the most sought-after cookie recipe in the book, the cookie that makes it into _Seattle Metropolitan_ magazine's food lover's guide year after year. Once, when director, screenwriter (_When Harry Met Sally_), and novelist Nora Ephron was in town, she stopped by the dahlia Bakery and bought a few of these cookies. Later she e-mailed me, saying this was her all-time favorite and asked for the recipe. Naturally, I sent it to Nora along with a big package of cookies. When I asked Nora if I could name the cookie after her in my cookbook, she said, "Are you kidding me? This may be the greatest cookie ever ever ever." A sandwich cookie takes more effort than a drop cookie, because you have to make both cookies and filling. In addition, this recipe involves a chilling step and requires the cookies to be double-panned. But the results are worth it for the best-textured peanut butter cookie with the creamiest peanut filling. After arranging the scoops of cookie batter on a baking sheet, slip another baking sheet underneath to double-pan so the cookies bake more slowly and evenly. Since you can bake only eight cookies per baking sheet, and the cookies must be double-panned, you'll have to bake them in batches. Be sure to let the baking sheets cool thoroughly before reusing them. We use two different peanut butters in this recipe. Skippy creamy peanut butter makes the filling smooth and creamy. Adams crunchy peanut butter, which like other natural peanut butters must be well mixed before using to incorporate the oil, has just the right almost-runny consistency and crunchy bits of peanuts to give the cookies the perfect texture. To re-create our peanut butter sandwich cookies, we suggest you use the same or similar brands. We prefer moist brown sugar from a resealable plastic bag rather than from a box. This recipe requires a 2-hour or longer chill of the shaped cookie dough, so plan accordingly. The amount of salt in the filling is a perfect balance to the creamy peanut butter, but if you are substituting table salt for the kosher salt called for in the recipe, be sure to cut the amount in half. This recipe was inspired by the Bouchon Bakery.Food52I made these one day when I needed to use up some extra ripe bananas and didn't want to go the usual banana bread route. The bananas keep the dough super moist. These are drop scones - the high moisture content makes them hard to form. You can use pre-packaged oat flour for the recipe or make your own by grinding rolled oats in a blender. You can easily make this recipe vegan by using non-dairy milk. This recipe is loosely based on Cookie and Kate's Vegan Banana Nut Scones. https://cookieandkate.com/vegan-banana-nut-scones/Food.comThis recipe makes a cookies with a crisp edge but the center is thick and chewy. It's based on the Quaker Oats recipe which I find it too sweet, so Iuse less sugar. It never has enough raisins in it, so add more. I use only brown sugar (instead of a mix of brown and white). And sometimes, I add chopped walnuts. The trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.
