Tears all over the world were shed on that day. The day Amy passed away was one of the saddest moments here in the Zaar community. In fact, Amy was so positive and outgoing that a lot of members did not even realize the seriousness of her illness. Her “message” was a simple one, live life to the fullest, stay positive, love your loved ones each day, and don’t sweat the small stuff. Amy touched the lives of hundreds upon hundreds of members here at Zaar and her love was felt worldwide. Her smile was evident in every forum post as well in her wonderful descriptions of recipes. If you have happened to stop on this page because you were viewing one of Amy’s (Redneck Epicurean’s) recipes or browsing through members and liked her name, I would like to take the opportunity to introduce to you the most amazing woman I have had the honor of calling “friend.” Amy was a breath of fresh air that poured sunshine onto all around her. These are 2 ways to make these even healthier than they already are. works in almostĮverything the same as butter (no so good for shortbread). Lots of Omega3s and virtually the same flavor as butter. Secondly, I use Smart Balance in- stead of butter. Available in a wide variety of sugars just as regular sugar is, even maple! Can find WheyLow with that spelling on internet. It has about 75% fewer carbs and Calories than regular sugar and 75% lower glycemic index. It performs exactly like sugar (i have even made hard candy with it:-) ) baked goods brown beautifully, for example. The difference between the two is that WheyLow is a milk based sugar that is not chemically derived. This is a sugar alternative developed by a biochemist whose wife is diabetic. I am not a fan of splenda, so I don't use it. I have modified them for our preferences and to make them a little healthier. The brown sugar has more moisture, and that molasses flavor, which when combined with white sugar creates the chewiest bite at the cookie’s center.My DH is also a diabetic, so i am always on the lookout for diabetic friendly desserts. When creamed with the butter the white sugar adds crunch to the outside of the cookie as it caramelizes super fast. You can find this technique in play in my Best-Ever Chocolate Chip Cookies, too. What gives these cookies their extra chew, besides the obvious rolled oats and raisins, is the combination of white and brown sugar. The combination of these two ingredients not only gives these chewy cookies their signature flavor but bumps these oatmeal raisin cookies into health ier territory. Sweet raisins, instead of chocolate chips, means no extra added sugar or fats. Oats are full of healthy fiber and keep you fuller longer. Oats are one of my favorite ways of getting in some stick-to-your-ribs nutrition. These cookies have an added bonus: My Best-Ever Oatmeal Cookies are packed with a cup and a half of oats and only 3/4 cup of flour. All of these components create irresistibly chewy oatmeal raisin cookies. The oats and raisins are crunchy and chewy while the brown and white sugar adds depth of flavor. This one-bowl-wonder perfectly balances flavor and texture, which is really what makes it the Best-Ever Oatmeal Cookies. I add the flour and cinnamon mixture to the fluffy butter and sugar then fold in the oats and raisins. Then, I cream together butter, brown sugar, and white sugar. To make these cookies I combine flour and cinnamon, which give the cookie a lovely hint of warmth and spice. Some people like chocolate chips in their oatmeal cookies and some like raisins - this recipe is for the latter, but you can easily swap one for the other if you want! Also, maybe give dried cranberries a shot for an extra punch of tartness. Don’t use steel-cut, though, stick with rolled oats, and you’ll get the right texture you’re looking for. I don’t know about you, but oats are a staple in my cupboard - I use them for everything from homemade oatmeal to my Best-Ever Banana Bread. I don’t know of a better, or more satisfying, cookie! If you’ve ever tried my other Best-Ever recipes, like my Best-Ever Chocolate Chip Cookies, my Best-Ever Brownies, or my Best-Ever Vanilla Mug Cake - you know that I don’t take the title of “Best-Ever” lightly.Ĭan also even be made in one bowl (if you wish!) by hand and baked in only 10 minutes, these cookies aren’t just my Best-Ever Oatmeal Cookies because of the flavor, but also because of the ease. My Best-Ever Oatmeal Cookies recipe makes the tastiest oatmeal cookies, featuring toasty rolled oats, chewy plump raisins, and a sweet cinnamony center. No cookie you can buy at the store compares to the flavor and chewy texture of a warm homemade Oatmeal cookie.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |