Oatmeal Cookie Brittle Recipe Recipes Recipe For Shrimp

OATMEAL COOKIE BRITTLE

Steps:

• Set oven to 350°.
• Stack two large baking sheets together (one inside the other) then line the top one with parchment paper.
• In a large mixing bowl beat melted butter with both sugars and vanilla.
• Add in egg; beat until combined.
• In a small bowl mix together the flour, salt and oatmeal; add to the butter mixture; mix well to combine (the dough will be loose!).
• Add in the chocolate chips; mix to combine.
• Spread out on top of the parchment paper to about 1/2-inch thick (or as best and as thin as you can).
• Bake middle oven rack for about 17- 20 minutes or until set and dry (it might be a bit wobbly underneath but it will set after it cools).
• Cool well then cut or break into pieces.

OATMEAL SCOTCHIE COOKIE

Steps:

• Preheat oven to 350 degrees F. Lightly grease cake shaped pan.
• Using an electric mixer, cream butter, brown sugar, granulated sugar, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Scoop into pan. Bake for approximately 20 to 25 minutes. Cool on baking sheet or cooling rack.

COOKIE BRITTLE

Steps:

• Preheat oven to 375 degrees.
• Add the butter and sugar to large bowl and, with the electric beaters, blend the two.
• Blend in salt and vanilla and then slowly blend in the flour.
• Blend in the nuts and chocolate.
• Press dough into rimmed baking sheet that has been sprayed with cooking spray.
• Place sheet on center rack of oven and bake 15-20 minutes, or until evenly browned.
• You may turn tray halfway through.
• Remove sheet and let cool to room temperature.
• At this point brittle can be broken into chunks.

COOKIE BRITTLE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Gradually add flour and mix well. Stir in peanut butter chips. , Line a 15x10x1-in. baking pan with foil; coat with cooking spray. Gently press dough into the pan; sprinkle with pecans and press into dough. , Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Invert pan and remove foil. Break brittle into pieces; store in an airtight container.

OATMEAL COOKIE LATTE ICE CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with a silicone liner.
• Combine butter, sugars, and salt in a large bowl; beat with an electric mixer until creamy. Beat in egg until smooth. Stir in oats, flour, baking powder, baking soda, and cinnamon until evenly combined.
• Spread cookie dough onto the prepared baking sheet in a large rectangle, about 1/4 inch thick.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove baking sheet from the oven and allow to cool for a few minutes. Cut the rectangle into smaller squares while still soft. Let cool completely on a wire rack.
• Spread oats on a second baking sheet and bake in the preheated oven until toasted and fragrant, about 10 minutes. Set aside to cool.
• For the ice cream combine milk, cream, sugar, and salt in a saucepan. Bring to a simmer over medium heat, whisking until sugar is dissolved. Remove from heat and stir in ground coffee and toasted oats. Let cool for 30 minutes then refrigerate so flavors can infuse, 8 hours to overnight.
• Strain the ice cream base through a fine-mesh sieve set over a large bowl or measuring cup. Press the solids with a spatula to extract as much liquid as possible. Discard the coffee ground and oatmeal mash.
• Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes.
• Meanwhile, break up oatmeal cookie pieces into smaller crumbles. Add about half of the crumbles near the end of the churning time.
• Pour ice cream into a freezer-safe container and freeze until firm, at least 4 hours. Top with remaining cookie crumbles when serving.