Deep Fried Oreos


Deep Fried Oreos

  • Servings: 10-15 deep fried oreos
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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! oreodeep

Ingredients:

FRYING:
vegetable oil

 BATTER:
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)

COOKIES:
10-15 Oreo Biscuits

 

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Chocolate Fudge Cookies


Chocolate Fudge Cookies RecipeIngredients

1 (18.25 ounce) package devil’s food cake mix

2 eggs

1/2 cup vegetable oil

1 cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 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.
  3. 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.

Soft Oatmeal Cookies


Makes: 24

Oatmeal Cookies
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
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

Directions:
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.

References:
Reader’s Digest

Diabetic Dessert #3: Five-Star Cookies


These nutty, moist cookies are satisfying, yet not too sweet, and perfect for people with diabetes.

Makes: 16 cookies


Ingredients
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

Method:

    Five-Star Cookies

  1. 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.
  2. Mix together the canola oil and apple juice, and pour over the dry mixture. Stir until the dry ingredients are just moistened.
  3. 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.
  4. 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


Soft Oatmeal Cookies

Makes: 24

Oatmeal Cookies
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
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

Directions:
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.
References:
Reader’s Digest