Cinnamon Oatmeal Recipes Recipe For Stuffed

CINNAMON RED HOT BUTTERCREAM STUFFED OATMEAL SANDWICH COOKIES

Steps:

• Make the cookies
• Preheat oven to 375 degrees Fahrenheit.
• In the large bowl of a stand mixer affixed with the paddle attachment or in a large bowl using a hand mixer, beat the butter, granulated sugar, and brown sugar until fluffy, about two to three minutes.
• Add the eggs one at a time, beating well after each addition.
• Add the vanilla extract and mix well.
• Place a sifter over the bowl and sift in the flour, baking soda, salt, and cinnamon. Add the oats. Mix just until blended.
• Place rounded tablespoonfuls of dough onto a nonstick, ungreased cookie sheet (or line the cookie sheet with a silpat).
• Bake for about 8 minutes, until the cookies are set and the edges begin to brown.
• Remove from oven and let cool on the cookie sheet for about five minutes, then transfer to a wire rack to cool completely.
• Make the cinnamon red hot buttercream frosting
• In a very small saucepan, add 1/4 cup cinnamon red hot candies and 1/4 cup water. Stir frequently over low heat until candies are dissolved, about 10 minutes, and remove from heat. Cool to room temperature.
• Using a food processor, crush the remaining 1/4 cup cinnamon red hot candies until pulverized. Set aside.
• In a stand mixer affixed with the paddle attachment, beat the butter at medium speed until pale and fluffy, about one minute.
• Reduce the mixer speed to low and slowly add the powdered sugar 1/2 cup at a time until each addition is well-incorporated. Increase speed to medium and beat for about a minute, scraping down the sides if necessary, until light and fluffy.
• Reduce the heat to low and slowly drizzle in the cinnamon red hot syrup. Add the pulverized candies and the pinch of salt and mix, scraping down the sides of the bowl as needed, until well-combined.
• Assemble the cookies
• Note: I like to use a pastry bag or a Ziploc bag with a frosting tip to make quick work of filling sandwich cookies, but you can use a knife, too.
• Turn half of the cookies upside down and add about 2 - 3 tablespoons of frosting to each upside-down cookie by simply squeezing a generous circle of icing from your pastry bag or Ziploc bag, or spread with a knife. Top with the second cookie.
• Cookies will keep in an airtight container at room temperature for 2 - 3 days.

OATMEAL CINNAMON COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats. , Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

OATMEAL CINNAMON DROPS

Steps:

• Preheat oven to 350 degrees F. Grease cookie sheets.
• Cream together the butter and sugar. Add eggs, molasses and vanilla.
• In a separate bowl, combine the flour, cinnamon, and baking soda. Gradually add to the cream mixture.
• Stir in oatmeal, raisins, nuts and chocolate chips.
• Drop by teaspoonfuls onto greased cookie sheet. Bake for 12 minutes or until light brown.

CINNAMON OATMEAL

Steps:

• Microwave oats and milk for 2 minutes or until mixture is cooked to desired consistency.
• Add honey cinnamon and salt.
• Stir and enjoy!

MICROWAVE APPLE CINNAMON OATMEAL

Steps:

• Combine the apple, oats, cinnamon, and salt in a large microwave-safe bowl water, and stir in the water. Cover and seal with plastic wrap or a tight fitting lid and heat in the microwave on high until apples are soft and most of the liquid is absorbed, about 8 minutes. Stir in the maple syrup. Divide between 2 bowls and top with the nuts. Serve immediately.

OATMEAL CINNAMON TUILES

Steps:

• Preheat the oven to 425°F and butter generously 2 large baking sheets.
• In a small bowl cream together with a wooden spoon butter, sugar, vanilla, cinnamon, and salt. Add egg white and whisk until smooth. Stir in flour and stir in oats thoroughly. Drop batter by rounded teaspoons 4 inches apart onto prepared baking sheets. With the back of the spoon spread batter into 2 1/2-inch rounds and bake, 1 sheet at a time, in middle of oven 4 to 6 minutes, or until edges turn golden. Immediately transfer tuiles with a metal spatula to a rolling pin and cool in curved shapes. Tuiles may be made 1 day ahead and kept in an airtight container.

STRAWBERRY CINNAMON OATMEAL MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, olive oil and sugar. Mix in strawberries. Stir strawberry mixture into oat mixture just until evenly moist. Spoon into prepared muffin cups.
• Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

BAKED OATMEAL WITH CINNAMON

Steps:

• In a large bowl, combine the oats, brown sugar, baking powder and salt. Combine the milk, egg substitute and oil; add to the dry ingredients and stir until blended. Let stand for 5 minutes., Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Sprinkle with cinnamon. Serve with yogurt and fruit if desired.

BAKED APPLES WITH OATMEAL FILLING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Core each apple making a large well in the center and arrange apples on a rimmed baking sheet.
• Mix oats, brown sugar, and cinnamon together in a bowl; cut in butter until evenly combined. Spoon 1/4 of the oat mixture into each apple.
• Bake in the preheated oven until apples are tender and filling is bubbling, about 30 minutes.