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1 2/3 c. Arrange racks in upper and lower thirds of oven; preheat to 350°. In a large bowl, whisk flour, baking soda, cinnamon, and salt. In the large bowl of a stand mixer fitted with the paddle ...
Luckily, though, this oatmeal cookie recipe is pretty darn versatile. As long as you keep the mix-in volume at three cups or less, you should be good to go. Here are a few of my favorite ideas:
Recipes are bursting with juicy fruit flavor, from cobbler to cheesecake and smoothies and hand pies.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
The first recorded oatmeal cookie recipe was published in the United States by Fannie Merritt Farmer in her 1896 cookbook, The Boston Cooking-School Cook Book.While Farmer's original recipe did not contain raisins, [5] their inclusion grew more common over time, due in part to the oatmeal raisin cookie recipes featured on every Quaker Oats container beginning in the early 1900s.
McKee had an idea to boost sales by offering a new product, an oatmeal sandwich cookie, which he sold for a nickel. The new oatmeal sandwich cookie modified the original oatmeal cookie recipe by using a soft cookie instead of a hard cookie. To complete the sandwich, McKee added a fluffy creme filling between the two soft oatmeal cookies. [4]
Nutrition (Per 1 cup prepared regular oats, with water): Calories: 166 Fat: 3.5 g (Saturated Fat: 0.5 g) Sodium: 10 mg Carbs: 28 g (Fiber: 4 g, Sugar: <1 g) Protein: 6 g Iron: 2.1 mg Magnesium: 63 ...
The commercial recipe for Hobnob biscuits was introduced by McVitie's in the UK in 1985. [5] A best seller, demand for the plain Hobnobs led to the introduction of a chocolate variant in 1987. [ 5 ] The biscuit is available in many varieties, including dark chocolate , chocolate orange, and Hobnob bars.