TOASTED OATS RECIPE RECIPES

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TOASTED OATMEAL COOKIES RECIPE | SOUTHERN LIVING



Toasted Oatmeal Cookies Recipe | Southern Living image

If you're the type of cook who likes to keep the family cookie jar full of homemade treats (lucky family!), this cookie recipe is worth bookmarking because you'll want to make it again and again. From the November 1992 issue of Southern Living, these Toasted Oatmeal Cookies are from the kitchen of Delana Smith of Birmingham, Alabama. Our test kitchen loved these cookies back then, and we think they deserve a second look today, mainly because of the toasted oats, which elevate an everyday cookie into something special. Instead of mixing quick-cooking oats straight from the can into the cookie batter, Smith toasts them in the oven in a sheet pan with melted butter and a cup of chopped pecans. Once the nuts and oats are fragrant and lightly browned, remove them from the oven to cool before adding them to the cookie batter. It's a brilliant technique that takes hardly any effort at all. The toasted oats add a subtle richness and depth of flavor, while the raisins, brown sugar, and cinnamon make these cookies taste comforting and familiar. Best of all, the recipe makes five dozen cookies—perfect for a cookie-loving family, school bake sales, or any occasion you might need to whip up a homey batch of cookies. Which is just about anytime.

Provided by Delana Smith

Categories     Cookies

Yield 5 dozen

Number Of Ingredients 12

1 1/2 cups butter, divided
3 cups regular or quick-cooking oats, uncooked
1 cup chopped pecans
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup raisins

Steps:

  • Melt 1/2 cup butter in a 15- x 10 x 1-inch jellyroll pan at 425°. Remove from oven; add oats and pecans, stirring to coat. Bake at 425° for 15 to 18 minutes, stirring occasionally, until lightly browned; set aside to cool.
  • Beat remaining 1 cup butter at medium speed with an electric mixer until soft and creamy. Gradually add sugars, beating well. Add egg and vanilla, mixing well. Stir in oat mixture and raisins.
  • Drop by rounded tablespoonfuls onto lightly greased cookie sheets; bake at 375° for 10 to 12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove cookies to wire racks to cool completely.

OVERNIGHT OATS RECIPE - NYT COOKING



Overnight Oats Recipe - NYT Cooking image

When soaked overnight in milk, oats become tender and creamy. Unlike oatmeal, the uncooked but softened oats retain a fresh flavor and, of course, they’re delicious cold. Soaking dried fruit — use your favorite — alongside the oats sweetens the mixture nicely, but you can stir in additional sugar, maple syrup or honey to taste just before eating. Then, just before you dig in, top it with nuts for an irresistible crunch against the creamy oats.

Provided by Genevieve Ko

Total Time 5 minutes

Yield 2 cups

Number Of Ingredients 7

1/2 cup old-fashioned oats
1/4 cup dried fruit, cut into small pieces, if needed
1 tablespoon chia, flax, poppy or sesame seeds
1 cup milk or unsweetened dairy alternative, such as almond or oat milk
1/4 teaspoon kosher salt
Maple syrup, honey or brown sugar (optional)
2 tablespoons chopped or sliced nuts, toasted, if desired

Steps:

  • Mix oats, dried fruit, seeds, milk and salt in a pint jar or 2-cup airtight resealable container. Seal tightly and refrigerate for at least 5 hours or up to 5 days.
  • Uncover, stir well, and taste. If you prefer more sweetness, stir in some sweetener. Top with the nuts just before eating.

Nutrition Facts : @context http//schema.org, Calories 137, UnsaturatedFatContent 4 grams, CarbohydrateContent 17 grams, FatContent 6 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 2 grams, SodiumContent 146 milligrams, SugarContent 7 grams

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