![]() I like to form small balls of dough, but using a drop method (just dropping spoonfuls of batter onto the baking sheet) works as well.īake for 8-10 minutes or until lightly golden. Add enough milk that the batter is well-moistened, but not too 'wet'. Next, add in the oil, vanilla, milk, and raisins. How to make low sugar oatmeal raisin cookiesįirst, stir together the dry ingredients, including the sugar. Technically, you could also use water, though the flavor may suffer a bit.Īnd of course you need some raisins for these! I've also used chocolate chips in place of them, depending on my taste. Salt, cinnamon, and vanilla - All for flavor! I love the combination of cinnamon and vanilla in just about all of my treats, but they're especially nice when paired with oats and raisins. Slowly add flour mixture to wet ingredients while mixing well. Mix flour, baking soda, salt, and raisins separately. Add in eggs one by one, mixing well after each addition. If you're averse to it, you can also use 1/4 teaspoon of baking soda in place of the baking powder. In a large bowl, cream together butter and sugar. Quick oats are a better choice, as far as texture goes, but rolled oats will work.īaking powder - I like baking powder the best for both taste and texture. These oatmeal sandwich cookies are a very nostalgic food for me.Oat flour and oats - These two ingredients provide the base of this cookie. The filled cookies can be refrigerated for up to 3 days. Make ahead: The unfilled cookies keep at room temperature in an airtight container for up to 1 week. Beat until creamy, adding another tablespoon warm water if needed for the frosting to come together.ĭivide the buttercream and use on the flat side of half the cookies and sandwich with the remaining cookies. If the mixture looks broken, whisk in 1 tablespoon warm water. While whisking, add the butter 1 tablespoon at a time and beat until incorporated. Remove from the heat and immediately whisk with an electric mixer until stiff peaks form. Whisk until the sugar is dissolved and the mixture is warm to the touch. Put the granulated sugar and egg whites in a heatproof bowl and set over a saucepan of simmering water. Place the sheets on wire racks and let cool completely. Use the reserved butter wrapper to push the rounds flat to a ½-inch thickness.īake one sheet at a time until the cookies are golden brown, 10 to 12 minutes. Fold until evenly distributed.ĭrop heaping tablespoons of dough onto the prepared baking sheets, spacing the rounds 2 inches apart. The mixture may look broken.Īdd the flour mixture and fold until evenly moistened, then add the oats and raisins. Add the egg and vanilla and beat until well mixed. Beat the butter and brown sugar in a large separate bowl until creamed together. Diabetes-friendly: a perfect sweet treat If youre watching your sugar intake or managing diabetes, youll love these sugar-free cookies as theyre completely sugar-free. ![]() Whisk the flour, cinnamon, salt, and baking soda in a small bowl. Line 2 large prepared cookie sheets with parchment paper. Unsalted butter, softened, butter wrapper reservedġ/4 cup plus 2 teaspoons granulated sugarġ cup (8 ounces) unsalted butter, cut into tablespoons and softened Oatmeal Cookie Sandwiches with Buttercream Filling Who’s ready to make the best oatmeal sandwich cookies you’ll ever have? The raisins are one thing that elevates these oatmeal cream pies past the store-bought oatmeal cream pie we all grew up with. If you’re entirely against raisins in your oatmeal cookies you can omit them, but I do not recommend! And, everyone knows oatmeal and raisins were made to go together! I love the flavor burst they add to the cookie dough. Preheat the oven to 325☏, and line a baking sheet with a silicone baking mat or parchment paper. One great thing about these soft cookies is that they’re just as good on their own as they are with the sandwich filling layered between them. Instead of messing with memories that hold such a soft spot in my heart, I created my own take on those traditional, soft oatmeal cookies, sandwiching a fluffy vanilla buttercream frosting between soft and chewy oatmeal cookies, sprinkled with raisins. Makes 5 dozen small or you can make them larger. Drop by rounded teaspoons onto ungreased cookie sheet. Add to creamy mixture, then fold in the raisins and oats, mix well. Combine in a separate bowl, flour, salt and soda and cinnamon. Now Granny, my mom’s mom, used to make soft oatmeal raisin cookies that folks just couldn’t get enough of. Beat together: shortning, sugars, egg, water, and vanilla until creamy. Remember those? I loved those things! She used to slip them into my lunch bag and they were such a treat when I discovered them. My Grandma Thelma used to buy crunchy oatmeal cookies coated with icing. These oatmeal sandwich cookies are a very nostalgic food for me.
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