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Roll each piece into a ball. Place 12 balls in each cake pan about 1/2-inch apart. Cover with plastic wrap or a towel and let rest 25-30 minutes. Brush rolls lightly with egg white, then sprinkle with more old-fashioned oats (about 2 tablespoons). Bake until golden brown, about 25-30 minutes. Place pans on a cooling rack to cool slightly; serve ...
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.
Commensurate with the development of low and non-fat ingredient technologies, Archway introduced a successful 'fat-free' line of cookies and gingersnaps. As a result, Archway Cookies had become a favorite of health-conscious cookie-eaters across the country, driving low-fat and fat-free sales increases of more than 170 percent in 1994. [12] [13]
Scottish soldiers in the 14th century carried a metal plate and a sack of oatmeal. According to contemporary accounts, a soldier would heat the plate over fire, moisten a bit of oatmeal and make a cake to "comfort his stomach.
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A flapjack (also known as a cereal bar, oat bar or oat slice) is a baked bar, [1] cooked in a flat oven tin and cut into squares or rectangles, made from rolled oats, fat (typically butter), brown sugar and usually golden syrup.
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