GINGERBREAD OATMEAL COOKIES- - Milk and cookies never looked better than these do from @stephiiicooks that featured the use of my Gingerbread Cookie seasoning????‼️ - @stehpiiicooks: makes 18 cookies - 95g old-fashioned rolled oats 140g unbleached all-purpose flour / ?or gluten free flour 1.5 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 2 tsp FlavorGod Gingerbread Cookie, ground 1/2 c unsalted butter, room temperature 1/2 c brown sugar 1/4 c granulated sugar 1 large egg, room temperature 1/2 tsp vanilla extract - Glaze: 1 c powdered sugar 1-2 T milk of choice 1.5 tsp melted butter 1/2 tsp vanilla extract - Preheat oven to 350°F. Line a baking sheet with parchment paper. Add the rolled oats to a food processor and pulse a few times. Pulse enough to break up the oats a bit. You don't want the consistency of oat flour. In a large mixing bowl combine the oats, flour, baking powder, soda, salt, gingerbread seasoning & cinnamon. Stir to combine and set aside. In another large bowl, beat the butter on medium-high for 30 seconds. Add both sugars and mix on medium-high until it becomes fluffy. Add the egg and extract and mix until incorporated. Do not over mix. Turn the mixer on low. Add oat/flour mixture, little by little, to the butter/egg mixture. Turn off the mixer and scrape the sides once after you've used up all the oat/flour. Use a 2 tablespoon size ice cream scooper to scoop out dough. Roll the dough into balls and place on the baking sheet at least 2 inches apart. Bake for 13-15 minutes or until the bottoms begin to brown. Oven times may vary, so please keep a watchful eye on them. Remove from the oven and let them cool for 5 minutes before transferring to a cooling rack. - Prepare your glaze. Mix all together starting with a tablespoon of milk first. Gradually add to get a nice runny consistency for easy dipping. Once the cookies are cool enough to handle, dip the top over the glaze. Put back on the cooling rack to set. Store in an airtight container. - FLAVORGOD.COM

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Flavorgod Seasoningsのインスタグラム(flavorgod) - 1月8日 04時50分


GINGERBREAD OATMEAL COOKIES-
-
Milk and cookies never looked better than these do from @stephiiicooks that featured the use of my Gingerbread Cookie seasoning????‼️
-
@stehpiiicooks:
makes 18 cookies
-
95g old-fashioned rolled oats
140g unbleached all-purpose flour / ?or gluten free flour
1.5 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 tsp FlavorGod Gingerbread Cookie, ground
1/2 c unsalted butter, room temperature 1/2 c brown sugar
1/4 c granulated sugar
1 large egg, room temperature
1/2 tsp vanilla extract
-
Glaze:
1 c powdered sugar
1-2 T milk of choice
1.5 tsp melted butter
1/2 tsp vanilla extract
-
Preheat oven to 350°F. Line a baking sheet with parchment paper. Add the rolled oats to a food processor and pulse a few times. Pulse enough to break up the oats a bit. You don't want the consistency of oat flour. In a large mixing bowl combine the oats, flour, baking powder, soda, salt, gingerbread seasoning & cinnamon. Stir to combine and set aside. In another large bowl, beat the butter on medium-high for 30 seconds. Add both sugars and mix on medium-high until it becomes fluffy. Add the egg and extract and mix until incorporated. Do not over mix. Turn the mixer on low. Add oat/flour mixture, little by little, to the butter/egg mixture. Turn off the mixer and scrape the sides once after you've used up all the oat/flour. Use a 2 tablespoon size ice cream scooper to scoop out dough. Roll the dough into balls and place on the baking sheet at least 2 inches apart. Bake for 13-15 minutes or until the bottoms begin to brown. Oven times may vary, so please keep a watchful eye on them. Remove from the oven and let them cool for 5 minutes before transferring to a cooling rack.
-
Prepare your glaze.
Mix all together starting with a tablespoon of milk first. Gradually add to get a nice runny consistency for easy dipping. Once the cookies are cool enough to handle, dip the top over the glaze. Put back on the cooling rack to set. Store in an airtight container.
-
FLAVORGOD.COM


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