Oatmeal Cookies
Alton Brown's Oatiest Oatmeal Cookies. posted by Brandi on April 11, 2011. Nick and I were watching some videos on Food Network's website a couple of weeks ago, and we saw Alton Brown making "The Oatiest Oatmeal Cookies Ever" and I knew we had to try them!
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Get The Oatiest Oatmeal Cookies Ever Recipe from Cooking Channel
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Set aside. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine.
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Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8.
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Alton Brown's Oatiest Oatmeal Cookies Ever Eat Like No One Else
Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside. Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl.
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STEP ONE: Place browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. STEP TWO: Add eggs one at a time, mix until smooth on low speed, anout 30 seconds each egg. Beat in the vanilla.
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Another smart trick for one of his favorite cookies: Alton uses the same roasting and milling of oats that he does in his muffins for the oatmeal cookie, which adds big oat flavor and some interesting texture. Similarly, the gingersnaps pull in extra ginger flavor — and are very cool-looking — thanks to a triple dose of ginger: ground.
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In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
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Heat the oven to 375 degrees F. Spread oats in a single layer on half-sheet pans and bake until lightly toasted, about 20 minutes. Remove the oats from the oven and let cool for 2 to 3 minutes.
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Preheat the oven to 375 degrees F. Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes . Cool the oats for 2 to 3 minutes on the pan. Grind 8 ounces of toasted oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food.
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Transfer the oats straight from the toaster oven to a 2-quart saucepan. Add the quinoa and the salt, followed by the boiling water. Give the mixture a quick stir, then cover the saucepan and place over low heat. Cook for 18 minutes without lifting the lid or messing with the pan in any way, fashion or form.
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Combine the flour, baking powder, salt, cinnamon, and allspice in a medium mixing bowl. Combine the sugar and butter in the bowl of a standing mixer fitted with the paddle attachment. Mix for 3 minutes on medium speed until light and fluffy. Add the egg and vanilla, followed by the lentil puree and mix until thoroughly combined.
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Preheat the oven to 350 degrees F. In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy.
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What's more, to add texture and more flavor to his scrumptious oatmeal cookies recipe, Brown toasts his oats for about 20 minutes at 375 degrees Fahrenheit before grinding them in a food processor and adding in the other ingredients, such as baking powder, cinnamon, salt, butter, brown sugar, egg, and vanilla for cookies so good, you'll swear Brown made them himself.
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Cooking Channel serves up this The Oatiest Oatmeal Cookies Ever recipe from Alton Brown plus many other recipes at CookingChannelTV.com
