![]() ![]() but for lunch, ham and Swiss in a warm croissant is heavenly. Breakfast sandwiches are an obvious go-to. They're sized for sandwiches so slice these babies in half and get to sandwiching. They're amazing fresh and a steal at that price so the key is to eat them quickly. One buyer wrote, "I was able to eat one before the rest molded three days after purchasing this bread. These croissants would be higher on the list but fans of the pastry complain in the reviews that they have a short lifespan on your counter. It's a surprisingly short ingredient list and isn't packed with artificial preservatives –- but that might be a bug as much as it is a feature. These oat flour cookies are made with chocolate chips, but you can swap out the chips for pecans as noted in the variations listed in the recipe card.įor another gluten-free vegan oatmeal cookie recipe, check out these peanut butter oatmeal cookies.They're called "all butter" croissants because they don't rely on hydrogenated oils to create that signature flakiness and to-die-for taste. Roll the dough into balls and place the dough balls onto the baking sheet.īake for 10-14 minutes until the edges of the cookies are golden brown.Īllow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack.Įnjoy! Can I make these vegan and gluten-free?Īlthough I haven't tried making this particular recipe vegan or gluten-free, I do have a similar cookie recipe that is both vegan and gluten-free. Use a cookie scoop (I used a slightly overfilled #40 disher) to scoop out dough. ![]() Be sure to use the spoon and level method to measure the flour.Īdd the flour mixture to the butter mixture.įold in oats, pecans and coconut until well combined. In another mixing bowl, combine flour, baking soda, cinnamon and salt. Use a spoon or an electric hand mixer to beat the wet ingredients until well combined. Preheat the oven to 350º F and line a baking sheet with parchment paper.Īdd butter, brown sugar, granulated or cane sugar, eggs and vanilla to a large mixing bowl. The final result was soft, chewy and absolutely DELICIOUS! How to make oatmeal coconut pecan cookies The measurements were tested a few times until the Oatmeal Coconut Pecan Cookies came out absolutely perfect. It can greatly affect whether your cookies are soft or crunchy or if they are light or dense. Getting the correct measurements of the base ingredients is just as important as what’s being added to the cookie (i.e. ![]() So, once it was established that the cookies will consist of oatmeal, pecans and COCONUT, I was ready to begin. I think my hair was getting too big in that dream sequence. Thank you time machine for that memory spark now let’s get back to the present. OK, so now we’re back in the 1980s in my parents’ kitchen and my father is making oatmeal cookies with walnuts and COCONUT.Īhh.I remember the deliciousness of the coconut. I wanted a different flavor, with just a touch of sweetness, but what could it be? So, I usually make oatmeal chocolate chip cookies instead of oatmeal raisin.īut I knew I did not want to add chocolate to this cookie. Now my husband DOES NOT like raisins AT ALL, like ever, in anything. One morning, while I was enjoying my oatmeal and rummaging through emails, I thought how much more enjoyable oatmeal with pecans would be in the form of a cookie! That’s what I eat for breakfast most weekday mornings as I sit at my desk preparing for the work day. It’s an easy breakfast to make at the office and it’s more satisfying than a cereal bar. ![]()
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