Bangin Oatmeal Cookies Food

THE BEST OATMEAL RAISIN COOKIES

Steps:

• Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

BOOGER'S BANGIN' OATMEAL CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 13x9 inch baking pan.
• CAKE: In a large bowl,pour boiling water over the oats and let stand for 15 minutes.
• *Do not drain water from oats.
• In the same bowl, blend in the butter and sugars with the oats.
• Add eggs and vanilla.
• Beat well.
• Add dry ingredients, mix until smooth.
• Pour into 13x9 baking pan.
• Bake in 350 degree oven for 30 minutes, or until toothpick comes out clean when inserted in center of cake.
• TOPPING: Mix topping while cake is in the oven.
• Combine melted butter, evaporated milk, brown sugar, vanilla and walnuts in a small bowl.
• Pour evenly over cake right when the cake comes out of the oven, while it is still hot!(that part is important!).
• Place under broiler in oven until topping is golden brown and bubbly.
• Serve warm or cold.

OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
• Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
• Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.

BANGIN' OATMEAL COOKIES

Steps:

• 1. Preheat oven to 375. Combine all ingredients EXCEPT flour in bowl.
• 2. Beat at low speed, scraping bowl often, until well mixed.
• 3. Stir in flour until well mixed.
• 4. Drop dough by rounded tablespoons, 2 inches apart, onto lightly greased cookie sheets.
• 5. Bake 8-12 minutes or until edges are lightly browned.
• 6. Let stand 1 minute and remove from cookie sheet.