OAT MEAL CRACKERS
This recipe for oat meal crackers is just fantastic easy to make and they are very delicious. I normally eat a couple of these crispy crackers in the late afternoon when I feel hungry but it is a bit too early for dinner.
Categories snacks
Time 50m
Yield 2-3 people
Number Of Ingredients 3
Steps:
- 1. In a microwave safe bowl; Mix all the ingredients. 2. Microwave everything for about 2 1/2 minutes on the high setting. After the first minute stir in the oats and continue microwave the last 1 1/2 minute. 3. Cover an oven tray with parchment paper and spread out the oatmeal using a tablespoon. The layer should be very thin. 4. Sprinkle the oatmeal with different seeds, chopped nuts and spices - use your imagination and your own preferences. I can recommend sesam-, chia- and flax seeds. 5. Heat up the oven to 150 C (300 F) and bake the oatmeal crackers for about 40-50 minutes or until the oatmeal is turned into a large crisp sheet. 6. Use a knife to cut the baked sheet of oat meal into smaller crackers.
ENGLISH OAT CRACKERS
Steps:
- Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper.
- Place the oats, flour, brown sugar, and kosher salt in a food processor fitted with the steel blade and pulse for 45 to 60 seconds, until the oats are coarsely ground. Add the butter and pulse 15 to 20 times, until the butter is the size of peas.
- Dissolve the baking soda in the lukewarm water and drizzle it over the crumbs in the food processor. Pulse until the mixture is evenly moistened and can be pressed into balls that will hold together.
- With a medium (1 3/4-inch) ice cream scoop or two spoons, scoop the dough into your hands and roll them into round balls. Evenly space 12 balls on the prepared sheet pans. Flour the bottom of a flat-bottomed 3-inch-diameter drinking glass and use it to flatten each cracker to 1/8 inch thick and about 3 inches in diameter. The crackers will not be perfectly round. If there is a lot of flour on the crackers, turn them over with a metal spatula. Sprinkle with the fleur de sel and bake for 20 to 25 minutes, until golden brown on the edges. Serve warm or at room temperature.
OATMEAL CRACKERS
Made these for my daughter one day. She likes them more than store-bought ones, and I like knowing what she's eating.
Provided by JKN
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 40m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Place the rolled oats into a blender or the work bowl of a food processor, and pulse several times to grind them into coarse flour. Stir the oat flour together with whole wheat flour, salt, sugar, and cinnamon in a bowl. Pour in the water and olive oil, and mix to form a soft dough. Place the dough onto the prepared baking sheet, and roll out 1/8-inch thick. Using a knife, partially slice through the dough in desired shapes.
- Bake in the preheated oven until just barely brown, 10 to 15 minutes. Watch carefully, as they burn easily. Allow to cool completely on baking sheet before breaking along score lines into individual crackers.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 5.1 g, Fat 2.2 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 32.8 mg, Sugar 0.4 g
OATMEAL JAM SQUARES
A layered treat, with the sweet taste of fruit combined with the crunch and wholesomeness of the oat mixture.
Provided by ACINOREV
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl, cream together the butter and brown sugar until smooth. Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top.
- Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 55.5 g, Cholesterol 40.7 mg, Fat 19.6 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 10.2 g, Sodium 200.4 mg, Sugar 27.7 g
CRACKLE COOKIES
Because these cookies crack on top, my granddaughter thinks I make a mistake when I bake them-until she takes a bite! They're very close to my Mama's wonderful chocolate cookie recipe. -Ruth Cain, Hartselle, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, beat sugar, oil, chocolate and vanilla until blended. Beat in egg. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture. Refrigerate, covered, 2 hours or until firm enough to handle., Preheat oven to 350°. With sugared hands, shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 32mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
OATMEAL COOKIE BARS
These are easily the best homemade oatmeal cookie bars we've ever had, and that's really saying something! This recipe is simple to make and has all the essentials - chopped nuts, chocolate chips, high quality Gold Medal™ flour, and whole-grain oats. We love the ease of making oatmeal cookie bars because they have the chewy texture and flavor of an oatmeal cookie, but they take only 10 minutes to prep and use only one pan in the oven. Add extra indulgence by drizzling a little melted chocolate over these once they are cool and before you cut out the bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 15x10x1-inch pan. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in molasses, vanilla and eggs. Stir in oats, flour, baking soda and salt. Stir in nuts and chocolate chips. Spread in pan.
- Bake 20 to 30 minutes or until light golden brown and center is set. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.
Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 20 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 105 mg
OATMEAL CRACKLES
Make and share this Oatmeal Crackles recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 25m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a large bowl, with mixer at medium speed, beat brown sugar, salad oil, vanilla, and eggs until smooth.
- With mixer at low speed, beat in flour, baking soda and salt until blended.
- With a spoon, stir in oats.
- Place sugar in a bowl.
- Roll level tablespoons dough into balls; roll ball in sugar and place on a large greased cookie sheet, about 2 inches apart.
- Bake about 10 minutes or until golden, remove to wire racks to cool.
- Store cookies in a tightly covered container.
Nutrition Facts : Calories 112, Fat 5.1, SaturatedFat 0.8, Cholesterol 8.8, Sodium 93.8, Carbohydrate 15.2, Fiber 0.6, Sugar 7.8, Protein 1.6
OATMEAL ANIMAL CRACKERS
"When I was a child, we kids helped Mom cut these crispy crackers into all sorts of shapes," recalls Bob Dittmar of Trout Run, Pennsylvania. "They're not too sweet, but sweet enough that we always wanted more."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine sugar, oats, baking soda and salt. Cut in shortening until crumbly. Add water and vanilla; stir until blended. Add enough flour to form a stiff dough. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into rectangles or use cookie cutters dipped in flour. Using a floured spatula, transfer to greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 165 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
MIDNIGHT CRACKLES
From Bon Appetit, the name describes both the unevenly crackled tops....and the hour at which you'll crave them. Time does not include chilling for 1 hour. DO AHEAD: Wrapped airtight, the cookies can be kept for about 5 days at room temperature or frozen for up to 2 months.
Provided by Sandi From CA
Categories Dessert
Time 40m
Yield 50 cookies
Number Of Ingredients 10
Steps:
- Put the butter, sugar and chocolate in that order into a 2 quart saucepan. Put the pan over low heat and warm the ingredients, stirring occasionally, until they are melted and smooth. Scrape everything into the bowl of a mixer or into a large bowl.
- Sift together the flour, cocoa, baking soda, salt, cinnamon and cloves.
- Working with a mixer with a paddle attachment, if you have one, or with a hand mixer in a large bowl on low speed, add the eggs, one at a time, beating until the eggs are well blended into the chocolate. With the mixer still on low, add the dry ingredients, mixing just until the dough is smooth and shiny; it will clean the sides of the bowl and form a ball. Turn the dough out onto a work surface, divide it in half, wrap each piece in plastic wrap and chill for at least 1 hour or for up to 3 days. (If the dough is solid, leave it on the counter for 30 minutes before proceeding.).
- Position the racks to divide the oven into thirds and preheat the oven to 350°F Line two baking sheets with parchment or a silicone mat.
- Working with 1 tablespoon of dough at a time, roll the dough between your palms to form firm, shiny balls. (If the dough breaks as you work, squeeze and knead it a bit, then reroll it between your palms.) Place the balls about 1 inch apart on the baking sheets and lightly press each one down a bit with your fingertips.
- Bake the cookies for 10 to 12 minutes, rotating the baking sheets from top to bottom and front to back at the midway point. The cookies should be delicately firm and crackled across the top. (It's better to under- than over bake.) Remove the sheets from the oven, let the cookies rest on the sheets for 2 minutes, then, using a wide metal spatula, gently transfer the cookies to a rack; cool to room temperature.
- Repeat with the remaining dough, cooling the baking sheets between batches.
Nutrition Facts : Calories 68.8, Fat 2.7, SaturatedFat 1.6, Cholesterol 14.6, Sodium 70, Carbohydrate 10.6, Fiber 0.5, Sugar 5.3, Protein 1.1
OATMEAL CAKE I
A good, moist, oatmeal cake with a broiled coconut topping.
Provided by S. Millar
Categories Desserts Cakes Spice Cake Recipes
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
- In a small bowl, pour boiling water over oats. Mix well, and cool.
- In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
- Bake for 35 minutes.
- While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.9 mg, Fat 12.3 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 7.8 g, Sodium 223.7 mg, Sugar 33.2 g
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