Deep fried Oreos are absolutely perfect in every way! That is, if you get the batter, coating and frying right. Don’t worry: they’re delightfully easy and disappear super-quick! Eat them before they turn cold, and feel the outer part crunch, the filling melt on your tongue and the biscuit disappear down your throat!
1 large egg
1 cup milk
2/3 tsp vegetable oil
2/3 tbsp sugar
A pinch of salt
1-2/3 cups all purpose flour
1/2 tsp baking soda
½ tsp baking powder
1 tsp vanilla essence (optional)
10-15 Oreo Biscuits
Snickerdoodle, Chocolate Chip or Oatmeal Cookie Pancakes
Makes: 14-18 pancakes
1 (18.25 ounce) package devil’s food cake mix
1/2 cup vegetable oil
1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
These nutty, moist cookies are satisfying, yet not too sweet, and perfect for people with diabetes.
Makes: 16 cookies
2 tablespoons hazelnuts, finely chopped*
2 tablespoons sunflower seeds, finely chopped
1/4 cup dried apricots, finely chopped
1/4 cup pitted dried dates, finely chopped
1 tablespoon light brown sugar
1/2 cup barley flakes**
1/2 cup whole wheat flour
1/2 teaspoon baking soda
2 tablespoons canola oil
4 tablespoons apple juice
- Preheat the oven to 180°C. Mix the chopped hazelnuts, sunflower seeds, apricots, and dates together in a bowl. Add the sugar, barley flakes, flour, and baking soda, and stir to combine.
- Mix together the canola oil and apple juice, and pour over the dry mixture. Stir until the dry ingredients are just moistened.
- Drop the batter by rounded teaspoonfuls onto a baking sheet coated with cooking spray. Using the back of a fork dipped in flour, gently flatten each ball and neaten the edges with your fingers.
- Bake until golden brown, about 10 minutes. Transfer to a wire rack and cool. These can be kept in an airtight container for up to 4 days.
*You may use unsalted cashew nuts instead of hazelnuts.
**You can substitute oatmeal for the barley flakes.
References: Reader’s Digest (tested by me)
Soft Oatmeal Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Add a cup of raisins or nuts if you desire. Cover, and chill dough for at least one hour.
2. Preheat the oven to 190°C (375°F). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.