BAKED COOKIES RECIPE RECIPES

Name: Baked Oatmeal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 9 servings.
Ingredients: 3 cups quick-cooking oats; 1 cup packed brown sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; 2 large eggs; 1 cup whole milk; 1/2 cup butter, melted; Additional milk

BAKED OATMEAL RECIPE: HOW TO MAKE IT - TASTE OF HOME

Baked Oatmeal Recipe: How to Make It - Taste of Home image

Baked oatmeal recipes are the best way to start the morning.You may think you're biting into a warm-from-the-oven oatmeal cookie. This oatmeal bake is also wonderful served with milk. —Arlene Riehl, Dundee, New York

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 9 servings.

Number Of Ingredients 9

Ingredients

3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 cup whole milk
1/2 cup butter, melted
Additional milk

Steps:

Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk and butter. Stir into oat mixture until blended., Spoon into a greased 9-in. square baking pan. Bake 40-45 minutes or until set. Serve warm with milk.

Nutrition Facts : Calories 318 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 492mg sodium, CarbohydrateContent 43g carbohydrate (25g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

BAKED POLENTA CHIPS RECIPE | JAMIE MAGAZINE POLENTA RECIPES

Baked polenta chips recipe | Jamie magazine polenta recipes image

This is great served alongside a couple of other small plates for people to dip into.

Total Time 50 minutes

Yield 4

Number Of Ingredients 11

Ingredients

400 ml organic vegetable stock
150 g quick-cook polenta plus 2 tablespoons for dusting
40 g Parmesan cheese plus extra to serve
2 teaspoons dried oregano
olive oil
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar

Steps:

1. Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
2. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
3. For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
4. Preheat oven to 220ºC/425ºF/gas 7.
5. Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
6. Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.

Nutrition Facts : Calories 480 calories, FatContent 33.3 g fat, SaturatedFatContent 7.6 g saturated fat, ProteinContent 13.5 g protein, CarbohydrateContent 30.9 g carbohydrate, SugarContent 0.9 g sugar, SodiumContent 0.74 g salt, FiberContent 1.7 g fibre

More about "baked cookies recipe recipes"

EASY CHOCOLATE CHIP COOKIES RECIPE | JAMIE OLIVER RECIPES

You can’t beat a good homemade cookie. These ones are soft, chewy, delicious, and really simple to make
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 129 calories per serving

1. Preheat the oven to 170ºC/325ºF/gas 3. Line two baking sheets with greaseproof paper.
2. Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg, add the vanilla and mix well. Sift in and fold through the flour and salt. Roughly chop and stir in the chocolate.
3. Roll tablespoons of the dough into balls and place onto the lined trays. Cover and chill in the fridge for 15 minutes.
4. Flatten the balls slightly with your fingers, then place in the hot oven for 10 to 12 minutes, or until lightly golden (make sure you don’t overdo them – the chewier the better). Leave to cool completely, then serve with a glass of cold milk.

See details

BAKED OATMEAL RECIPE: HOW TO MAKE IT - TASTE OF HOME

Baked oatmeal recipes are the best way to start the morning.You may think you're biting into a warm-from-the-oven oatmeal cookie. This oatmeal bake is also wonderful served with milk. —Arlene Riehl, Dundee, New York
From tasteofhome.com
Reviews 4.5
Total Time 50 minutes
Category Breakfast, Brunch
Calories 318 calories per serving

Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk and butter. Stir into oat mixture until blended., Spoon into a greased 9-in. square baking pan. Bake 40-45 minutes or until set. Serve warm with milk.

See details

BAKED POLENTA CHIPS RECIPE | JAMIE MAGAZINE POLENTA RECIPES

This is great served alongside a couple of other small plates for people to dip into.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 480 calories per serving

1. Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
2. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
3. For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
4. Preheat oven to 220ºC/425ºF/gas 7.
5. Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
6. Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.

See details

EASY CHOCOLATE CHIP COOKIES RECIPE | JAMIE OLIVER RECIPES

1. Preheat the oven to 170ºC/325ºF/gas 3. Line two baking sheets with greaseproof paper.
2. Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg, add the vanilla and mix well. Sift in and fold through the flour and salt. Roughly chop and stir in the chocolate.
3. Roll tablespoons of the dough into balls and place onto the lined trays. Cover and chill in the fridge for 15 minutes.
4. Flatten the balls slightly with your fingers, then place in the hot oven for 10 to 12 minutes, or until lightly golden (make sure you don’t overdo them – the chewier the better). Leave to cool completely, then serve with a glass of cold milk.

See details

BAKED OATMEAL RECIPE: HOW TO MAKE IT - TASTE OF HOME

Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk and butter. Stir into oat mixture until blended., Spoon into a greased 9-in. square baking pan. Bake 40-45 minutes or until set. Serve warm with milk.

See details

BAKED POLENTA CHIPS RECIPE | JAMIE MAGAZINE POLENTA RECIPES

1. Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
2. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
3. For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
4. Preheat oven to 220ºC/425ºF/gas 7.
5. Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
6. Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.

See details

EASY CHOCOLATE CHIP COOKIES RECIPE | JAMIE OLIVER RECIPES

1. Preheat the oven to 170ºC/325ºF/gas 3. Line two baking sheets with greaseproof paper.
2. Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg, add the vanilla and mix well. Sift in and fold through the flour and salt. Roughly chop and stir in the chocolate.
3. Roll tablespoons of the dough into balls and place onto the lined trays. Cover and chill in the fridge for 15 minutes.
4. Flatten the balls slightly with your fingers, then place in the hot oven for 10 to 12 minutes, or until lightly golden (make sure you don’t overdo them – the chewier the better). Leave to cool completely, then serve with a glass of cold milk.

See details

EASY SUGAR COOKIES RECIPE | ALLRECIPES

UPDATE!!! These cookies aren't really meant for rolling out! They're PERFECT as proper, normal cookies rolled into a ball, dropped on a cookie sheet and baked! If you want rolled out cookies so you can make christmas shaped cookies and the like, use the best rolled sugar cookies recipe.
From allrecipes.com

See details

BAKED TORTILLA CHIPS RECIPE | ALLRECIPES

A baking spray (such as Pam with canola oil) works just as well as basting with the oil/lime juice mixture. I baked for 7 minutes, rotated the cookie sheet, and baked for 5 minutes more. The chips …
From allrecipes.com

See details