Air-Fried Sweet Potatoes

These slightly crispy air-fried sweet potatoes are super easy to make and they are great as side dish or as a healthy snack in between meals.

Before I go on with the post, sorry for not “visiting” you lately…we were on vacation and just got back a couple of days ago…we visited part of Croatia in a small ship through the Adriatic Sea, it was a lot of fun, met great people and enjoyed fantastic food…sharing some pictures are at the end of the post in case you are interested…now back to the post…

– Why air-fried sweet potatoes are healthy?

Air-fried sweet potato fries are made with less fat than traditional fries, so they are a healthier version with less fat and calories for you when craving for conventional fried potatoes or sweet potatoes.

– Very easy, almost no work

You will need only a few ingredients and very small work for these air-fried sweet potatoes.

– Seasoning?

I like it almost plain…just a bit of salt after air-fried…the contrast of the sweet and savory is magical…but feel free to coat with your favorite herb or any dip you like. The possibilities are endless…

– Air-fried sweet potato tips?

Yes, for even cooking try to cut the sweet potato as uniform as possible, either thin or thick…and place them in one single layer or close to it…that’s it!

– Thin or thick cut?

It all depends, sometimes I like it thin for extra crispness and sometimes I like it thick, so the middle is soft and moist, contrasting with the crisp layer on the outside.

– Are you ready for the sweet potatoes fries in the air-fryer

Ingredients:

  • Sweet potatoes
  • Olive oil
  • Salt
  • Any seasoning if using

Method:

Preheat air-fryer to 400oF.

As stated above, try to cut them as uniform as possible.

Toss with olive oil, salt and/or any herbs.

Cook in batches, without overcrowding the basket.

Cook for approximately 8 – 10 minutes if the fries are thin and around 14-16 minutes for thicker cuts.

Make sure to flip the basket half way.

Serve warm…with or without your favorite dipping sauce.

– If you enjoy this super simple recipe using an air-fryer you might want to check on these…

Did you know that sweet potatoes contain soluble fiber? Moreover, sweet potatoes also contain vitamin A, vitamin C, vitamin B6, manganese and potassium. Since sweet potatoes come with all variety of colors they are loaded of nutrients, especially the purple and orange.

And here I have some pictures of our cruise through Adriatic Sea where we visited many Croatian islands, small part of Slovenia and Venice…

Sorry for the long post…

Thank you for visiting Color Your Recipes…have a colorful week!




Frozen Pão de Queijo, Brazilian Cheese Bread

This is a simplify version of the Brazilian “pão de queijo”, it is cheesy and gluten free.  It makes a great appetizer and can be made way ahead.

I already share so many versions of the famous Brazilian pão de queijo…recipes which each little ball is hand shaped, blended and pour in a waffle iron, Asian style and now blended and frozen for later enjoyment.

– What is “pão de queijo”?

Pão de queijo when translated from Portuguese should be cheese bread. In reality, it is not a bread as you know as bread…it is usually small baked roll with cheese and the base of the roll is mainly tapioca flour and not wheat flour. The texture is not like your regular bread, it is sort of chewy, cheesy and let’s say very different. In my opinion it is a sort of popover, choux pastry…there is no any raising agent such as yeast or baking powder, the air pockets in the little cheese bread are mainly due to the combination of egg, oil, liquid (milk) and tapioca flour.

– History of “pão de queijo”

Pão de queijo recipe is typical from Minas Gerais, which is a state located on the eastern side of Brazil, north of the state of São Paulo. The recipe is traditionally passed from grandmother to their daughters and from the daughter to the granddaughters…the difference in the ingredients may vary from water to milk, oil from lard, but the idea is the same. Apparently started with a piece of leftover cheese, since wheat flour was not common at the time being that tapioca flour from yuca (cassava) was available, somehow in between “pão de queijo” emerged.

– Why you need to make “pão de queijo”?

Because is it easy and a crowd pleaser.  I always have a “bag” of these in my freezer…and I bake whenever we feel like having a small snack, a something to go with a bowl of salad or soup, as an appetizer when entertaining.

– Why this is a great version?

This is the simplest version of all and can be made way ahead…all the ingredients are mixed in a blender and pour is a small silicone mold and place into the freezer. Once frozen they can be stored in a plastic frozen bag (to save freezer space) and store for months until time to bake.

– Have I convinced you? Okay…let’s look at the recipe…

Ingredients:

  • 1 cup milk
  • 3 eggs
  • ⅔ cup vegetable oil such a sunflower, canola or corn
  • ½ teaspoon salt (or to taste)
  • 125 g grated Parmesan cheese
  • 345 g tapioca flour
  • 120 g grated Cheddar cheese

Method:

Place milk, oil, eggs and salt in the blender. Blend until all the ingredients are mixed.

Add the parmesan cheese and blend in.

Add tapioca flour in thirds and pulse after each addition, making sure that the batter is smooth. Scrapping the side of the blender cup as needed.

Now, you can either add the cheddar cheese and pulse a couple of times or remove the blender cup from the motor and add the cheddar cheese and mix carefully with a spatula, until the cheese is incorporated into the batter.

Pour the batter into small silicone mold (approximately 0.6 oz or 18 ml each cavity). As the silicone bakeware are flexible, place them on a cookie sheet or any metal tray.

Place the trays in the freezer for a few hours until the batter is frozen.

Once the cheese bread (balls) are totally frozen, quickly remove the frozen cheese balls from the silicone bakeware and place them into a freezer bag and in the freezer until time to bake.

When baking the cheese bread, place the frozen cheese bread directly in a preheated oven of 350oF for approximately 15-20 minutes. Make sure to leave at least 1 in (2.5 cm) in between the cheese bread (balls).

Serve hot/warm.

Take a look…it is soft and chewy and loaded with cheese…

– Looking for other versions of the Brazilian pão de queijo?

Did you know that tapioca flour is a product of the cassava? Cassava, yuca or manioc is a root like yam, taro,  and potato, therfore totally grain and gluten free. Cassava is  very popular in South America, parts of  Asia and Africa.

Thank you for visiting Color Your Recipes…have a colorful week!




Simple Pumpkin Crackers

These crackers are crispy, light and packed with pumpkin, very versatile as you can top with all kind of stuff such as fresh or dry herbs, fresh ground black pepper, Himalayan salt, grated cheese…you name it.

– Pumpkin crackers…really?

Fall came and I realized that I had not baked or cooked anything with pumpkin…somehow I was in a weird mood…nothing really appealed to me…cake, bread or pie…yes, indeed weird  mood…when I saw that my homemade jar of crackers were about to hit the bottom…a little light flood my mind..and I had one of the “ah-ha” moment…why not pumpkin crackers?

– What can I top the crackers with?

I pretty much follow my recipe of homemade crackers, rolled it out thin and sprinkled one sheet with fresh grounded black pepper and the other one with fresh rosemary. Alternatively  you can add in the dough fresh finely chopped rosemary, oregano, thyme or any other herb, celery seeds, cumin, cardamom, ground pepper, curry powder, fennel seeds, smoked paprika, turmeric…and so on…the options are endless…as described in simple homemade crackers.

– Is it good?

Since it was mine first time using pumpkin puree for making crackers and really did not know what to expect, I halved the recipe from my regular measurement…and I must tell you that I regret…

The crackers were so good, light, crispy and all pumpkin color. We ate most of it plain, considering that there was black pepper and rosemary flavors…dip can be totally omitted so good these are.

– Let’s go to the recipe…

Ingredients:

  • 250 g all-purpose flour or bread flour
  • 15 g sugar
  • 4 g salt
  • 150 g pumpkin puree (not pumpkin pie filling)
  • 30 g butter, unsalted
  • Fresh ground black pepper
  • Fresh rosemary, finely chopped

Method:

Place all the ingredients, expect black pepper and rosemary in a mixer bowl. Attach the bowl and dough hook to the mixer. Turn the to speed 2 until a ball forms and all the ingredients are well incorporated.

Remove the dough from the mixer and place in a container with lid and let it rest for about 1 hour.

Once the gluten of the dough has relaxed, split the dough into two small balls.

Preheat the oven to 250F

Using a rolling pin, roll out the dough until approximately 14 x 11 in (35 x 28 cm) from the center to the edge, there is no need to be very precise.

Sprinkle freshly grounded black pepper on the pumpkin sheet, using the rolling pin gently roll until all the ground pepper are fixed into the dough. Repeat the same with the fresh rosemary.

Bake for approximately 40 minutes, turning the baking pan half way during the baking time to ensure even bake.

Remove from the oven, let it cool completely on a wire rack.

Roughly break the sheet into smaller rustic pieces.

Store in an air-tight container.

– More pumpkin recipes? Take a look at these…

Did you know that pumpkin has many healthy nutrients? Pumpkin is a rich source of dietary fiber, contains potassium and vitamin C which are known to lower blood pressure. Also antioxidant such as beta-carotene which could prevent degenerative eye disease.

Thank you for visiting Color Your Recipes…have a colorful week!




Homemade Crackers

This is an easy and simple recipe to have always fresh crackers and the fun thing is that you can spike with whatever herbs or spice you want.

First of all I hope you all had a great Thanksgiving with your love ones…my “couple” weeks off turned out to be almost one month…I was on vacation in Taiwan for 2 weeks and then I got sick right after getting back…so I decided to rest and put everything on hold. Thankfully I am back on my feet and so happy to be functioning as usual…with all that said, this supposed to be a simple post, but end up being so long…forgive me…I usually like to be brief knowing that everyone is so busy and just want to get straight to the point…

I got an invitation from HOPE FOODS to try their hummus and decided to make some crackers to go with it…so before I continue I would like to let you know that I got these hummus free of charge and I did not receive any compensation for this post and all the content and opinion in this post are solely mine.

HOPE hummus are organic and they come in a variety of flavors from avocado to chocolate, yes you read it right “chocolate”. I decided to try Spicy Avocado and Thai Coconut Curry Hummus…both were slightly spicy and so tasty…I especially like the Thai Coconut Curry Hummus maybe because it was very different. I was planning to use the hummus to make some dish, but we end up eating it all with homemade crackers and vegetables, this must tell you how much we enjoy it. I hope you get a chance to try…

With the holidays approaching, it is always good to have easy and flexible food around the house…and crackers are a “must have” for any gathering. Crackers go well with cheese, dips, jams, salad, you name it…and to think that homemade crackers are so easy to make, the recipe is pretty much the same as making bread, as a matter of fact when making bread sometimes I take half of the dough and add herbs, spices, whatever I feel in the mood to add in the crackers. So in one mixing I will have a loaf of bread and crackers…

Now, if I am planning to make crackers only I will substitute the butter for olive oil…so here is the basic recipe for homemade crackers, please feel free to mix and match all kind of flours such as rye, whole wheat, oat, flaxseed and so on.

Ingredients:

  • 500 g bread flour or mixture of various flours
  • 6 g salt
  • 6 g yeast
  • 30 g sugar
  • 60 g olive oil
  • 250 g water

Method:

In the mixing bowl add all the ingredients and mix until a smooth ball forms.

Divide the dough into half or thirds, depending on how many “flavors” you want.

Now the fun part…”coloring” or flavoring your dough…here are some examples and please feel free to mix and match…fresh finely chopped rosemary, oregano, thyme or any other herb, celery seeds, cumin, cardamom, ground pepper, curry powder, fennel seeds, smoked paprika, turmeric…and so on…the options are endless…

Add the amount of desired flavors to the dough and knead until they are all well incorporated.

Let the dough rise until it doubles of its original size.

Flat the dough (approximately 175 to 200g) using a rolling pin, as thin as you can on a silicone mat (42 x 30cm or 16 x 11.5 in). Cover and let it rest for approximately 20 to 30 minutes. Just before baking, punctuate the cracker sheet with fork to avoid air bubbles during baking. If desire, spray the cracker sheet with water and sprinkle sea salt.

Bake the cracker sheet in a preheated oven of 325F for approximately 10 to 15 minutes or until golden. Make sure to check often as the thin dough can burn very easily.

Let the cracker sheet cool in a wire rack. Break the cracker sheet randomly and store in an airtight container.

If you feel that the crackers are not totally crisp after cooling. Turn the oven to 300F and place only the crackers that need more baking for approximately 10 minutes and turn the oven off and leave the crackers inside until dry. Let it cool and store.

I hope you get to try making these crackers since they are so flexible…

Thank you for stopping by Color Your Recipes…have a colorful week!




Roasted Chickpeas

This simply roasted chickpeas are a great snack, and it come packed with healthy stuff.  They are very versatile and can be spiked with all kind of spices.

I have been wanted to make this roasted chickpeas for ages, but somehow never got the chance to make it until now…and yes, I do regret not have done this earlier. They are very addictive and yes, you can “dress” which ever you like, salty, spicy, tangy, sweet…now that I know how simple and easy these are, I will sure have them all the time.

Chickpeas are also called gabanzo beans, and they are packed with protein and fiber. So why not snack on these healthy little crunchy treats?

Since I want to make sure that all the chickpeas will be totally dry, I roasted them in low heat for a longer time. The end product is so light and crisp, therefore can be eaten warm or totally cold and stored in an airtight container for a while. Great for party and entertainment…

I used the chickpeas that I had cooked from dry ones and frozen, but you can definitely use the ones that come in cans.

Oh! I will be out…we will be visiting Montreal and Quebec…so pardon me if I do not get a chance to “visit” you this week, but will make sure to “see” you when I am back home.

Ingredients:

  • Cooked chickpeas, from scratch or from cans
  • Olive oil
  • Whatever spice you like or even sugar and cinnamon

Method:

Preheat oven to 285F.

Drain and rinse the chickpeas, remove all the water as much as you can.

Place the chickpeas in a bowl, drizzle with olive oil.

Sprinkle the spices of your choices and add salt and pepper according to your like. In this particular batch I sprinkled with cumin, turmeric, chili, freshly ground pepper and a bit of sea salt.

Layer the chickpeas on a silicone mat or parchment paper.

Bake in a preheat oven for approximately 1 ½ to 2 hours until the chickpeas are dry. Make sure to check the ones in the middle of the tray as they take longer to roast as compared to the ones on the side.

Turn off the oven and keep the chickpeas in for about 30 minutes.

Remove from the oven. Serve warm or let them cool completely before storing in an airtight container.

If you enjoy this simple and healthy snack made with chickpeas you might want to check on Roasted Cinnamon Almond or Maple Candied Walnut recipes.

 

Did you know that chickpeas are rich in protein? Moreover, chickpeas contain manganese and folate and are rich in fiber.

Thanks for visiting Color Your Recipes…have a colorful day!




Cheddar Bacon Green Onion Scone

These scones are packed with flavors…cheese, bacon and green onion. They are flaky, light and great at anytime.

I love the idea of having these savory scones in the freezer for a quick and fast snack when I am craving for something salty, they are very versatile, as you can serve them for brunch, with salad, the options are countless…

These are fluffy, light and so tasty especially with the melting Cheddar cheese…yum! You can shape them whichever you like, make them big or small. And yes, my scones came out pale…next time making them I will brush them with egg wash before placing them in the oven…

Ingredients:

  • 250 g all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon granulated sugar
  • 60 g cold unsalted butter, cut into approximately 12-mm cubes
  • 125 ml buttermilk (or milk)
  • 1 large egg, cold
  • 110 g Cheddar cheese, grated
  • 3 spring green onion chopped
  • 5 strips bacon, diced or bacon bits
  • Milk or egg wash to brush scones

Method:

Preheat the oven at 350F

Place the bacon into a non-stick frying pan and cook until beginning to crisp. Remove the bacon and place on paper towel to remove the excess of grease and allow to cool.

Cut the butter and place in the freezer while you are measuring the other ingredients.

Measure the buttermilk or milk and add the egg, keep in the refrigerator until needed.

In a food processor bowl, place the flour, salt, sugar and baking powder. Pulse for a few times.

Add the butter pulse until the mixture resembles coarse meal and no pieces of butter are larger than a pea.

Pour the buttermilk mixture into the flour mixture, and pulse until a dough forms.

Remove the dough from the bowl and place in a lightly flour surface. Add the bacon, cheese and spring onion and gently kneading it onto itself for a few times. Do not over mix or knead…gently fold the dough.

Pat the dough into circle of 2 cm thick. Cut the circle first into half, then into quarters until you reach 8 slices. Place the scone gently in a baking sheet with parchment paper.

Brush the top of the scones with milk or egg wash.

Bake for approximately 15 to 18 minutes, until the scones are slightly golden, somehow mine turned out to be very pale. Rotate the pan halfway through baking.

Allow the scones to sit in the pan for a few minutes before transferring to a wire rack to cool

Serve warm. Store the “leftover” scones in the freezer for later enjoyment.

To warm the frozen scones, place the scones in a 350F preheated oven for about 5 minutes.

If you enjoy this recipe for scones, you might want to check on the this Bacon Cheese Bread with Green Onion recipe.

Thank you for stopping by Color Your Recipes…have a colorful week!




Oatmeal Butterscotch Cookies

This is a very simple recipe for butterscotch and oatmeal cookies. The recipe is a classic and the combination of chewy oat and flavorful butterscotch is just so good. 

These cookies are awesome and so simple to make them…I pretty much follow the recipe from here, just cut down the sugar since the butterscotch chips are pretty sweet.  The oat gives a slightly chewy texture…so good!

I hope you have a chance to try them…

 

Ingredients:

  • ½ cup unsalted butter or 1 stick, softened at room temperature
  • 2 tablespoons granulated sugar
  • ½ cup brown sugar
  • 1 large egg, room temperature
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ¾ cup all-purpose flour
  • 1 ½ cup old fashioned oats
  • ½ teaspoon baking soda
  • ⅔ cup butterscotch chip

Method:

Preheat oven to 350 F

In a medium bowl sift flour, salt, baking soda. Set aside.

In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar together on medium speed until creamy.

Add in the egg and vanilla extract while still mixing on medium speed.

Slowly add in the flour mix on low speed.  Add the oats and the butterscotch chips, mix gently.

Scoop the cookie batter using a small a small ice cream scooper or spoon on a cookie sheet line with parchment paper or silicone baking mat.

Bake for 10-12 minutes.

Transfer the cookies to a cooling rack.

If you enjoy this simple Oatmeal and Butterscotch Cookies recipe you might want to try Brown Butter Chocolate Chips Cookies recipe.

 

Did you know that the main ingredients of butterscotch is butter and brown sugar? Just like toffee.

Thank you for stopping by Color Your Recipes…have a colorful week!

 




Waffle Iron Churros

These churros made with waffle iron are a treat for breakfast.  It is almost having dessert…especially when dipped in condensed milk…so good!

Yes, here I am with another recipe using waffle maker…if I have not convinced to get one or take the one that you have stored somewhere in the house collecting dust, nothing will do…

I found this recipe on Serious Eats, and I had to try…I halved the recipe since it was my first time and did not want to waste any if in case the churros did not turn out as expected…oh boy was I wrong! The churros came amazing…light with a layer of crispy cinnamon on the outside, so if you plan to make this, please please double the recipe…

When living in Brazil, churros was sold as a street food in carts, and I remember always buying the ones filled with doce de leite (dulce de leche)…so I dipped my churros in condensed milk, which is a lighter version (if you can call it light) of doce de leite.
Now…this is the best way to wake up on Christmas day…or any day of the year!

I urge you to try this…you will not regret, okay, I take back my previous statement…maybe your waist…

Ingredients:

  • ¼ cup water
  • 2 tablespoons unsalted butter
  • Pinch salt
  • ½ tablespoon sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup all-purpose flour
  • 1 large egg

 

  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon

 

  • Condensed milk (as much as you wish)

Method:

In a small saucepan over medium heat, place the water, butter, salt, sugar, and cinnamon. Bring to boil and turn to a simmer.

Add the flour, and stir quickly until dough comes out of the pan forming a ball.

Remove pan from heat and let the mixture to cool down slightly. Add egg to batter (if you are doubling the recipe, add the eggs one at the time), stirring until it is incorporated into the batter. The batter will thick, resembling a buttercream frosting.

Preheat the waffle iron to medium heat.

Place about ¼ cup of batter on the waffle iron. Cook until churros are golden brown, 5 to 10 minutes. If necessary flip the churros so both sides are equally golden brown.

Mix the sugar with the cinnamon and sprinkle both sides of the waffled churros, I had a lot of leftover since I rather use more of the condensed milk…

Dip the waffle churros into condensed milk and enjoy!

If you enjoy this recipe using waffle maker, you might want to try this gluten free, cheese loaded savory, Brazilian Inspired Waffle Iron Pão de Queijo.

 

 

Did you know that churros might have been originated in China? When Portuguese sailors traveled to China, they were exposed to the Chinese “you tiao” (fried flour stick), and brought it to Europe.

Thank you for stopping by Color Your Recipes…have a colorful week!




Waffle Iron Pão de Queijo

This is a simplified Brazilian inspired recipe for pão de queijo, instead of fussing around with the dough you can enjoy these treats just by adding a pancake like batter into the waffle iron.

At the first sight you might be thinking…”What is new about these waffles? Who has never seen waffles?” Well, I must tell you that many times look are deceiving…and here is a perfect example…these are waffles made with tapioca flour, loaded with cheese…yes, you read it right…CHEESE!

Okay, now this is something that you should give a try if you own a waffle maker…why? It is amazingly delicious, gluten free and so simple to make.

I was very skeptical in getting a waffle maker, not that all the recipes out there were not tempting…far from that…it was because of my limited kitchen space…initially I wanted a bigger waffle maker, the one that can be turned, but space really did not permit me to get one. As a matter of fact when I brought the idea of getting a waffle maker, my husband even joked my saying if I was planning to put the waffle maker on top of my head…well…and I found a small one online which can be store up therefor it would not take much of space.

What do I make first? These crispy, slightly chewy inside waffle…these are a twist on the pão de queijo. Remember the Brazilian chewy cheese balls? Okay, so this is a simple version of it. The nice thing about this recipe…not much cleaning is required, with very little labor…

So get your tools together and start preheating your waffle maker…these are simply awesome!

Ingredients:

  • 100 g tapioca flour
  • 1 large egg
  • ⅓ cup of milk (I used fat free, but feel free to use whatever milk you like)
  • 2 tablespoons of vegetable oil
  • ½ teaspoon salt (less if you like)
  • 40-60 g grated Parmesan cheese (or any kind of cheese, preferably dry ones), more the cheesier.

Method:

In a deep cup, place the milk, egg, salt and cheese. Using an immersion blender or regular blender, mix well all the ingredients. Once well mixed, slowly add the tapioca flour, by continuously mixing. Make sure that all the tapioca flour is incorporated into the egg and milk mixture. The batter will look like a thinner version of pancake batter.

Place approximately ⅛ cup of the batter into the preheated waffle maker and follow the instruction of your machine. The amount of batter will vary according to your like. I you are like me, I like crispier and crunchier waffles then you should add less batter.

The thickness of the waffles can be controlled by the amount of batter you place on the waffle maker. Many times with the leftover batter, I like to add very little batter to the machine and let it crisp all the way. Let them cool and store this waffles/crackers in an air tight container for later enjoyment…these sure make great snacks.

Serve hot or warm….simply delicious!

I hope you enjoy this simple recipe using a waffle maker…for more similar recipes please check on the Mochi Bacon Cheese Ball or the Brazilian Pao de Queijo recipes.

 

Did you know that pão de queijo is a very popular breakfast item in Brazil? Since pão de queijo uses tapioca flour, they are great for people that are sensitive to gluten.

Thank you for stopping by Color Your Recipes…have a colorful day!




Oatmeal Cookies

There are hundreds, if not thousands of different recipes for oatmeal cookies…I cannot for sure tell you where I came up with this recipe. Of course by mixing, matching and trying different proportions from many recipes…and this is the recipe that I like to use when it comes to oatmeal cookies. I like my cookies chewy and my husband like them crunchy, so I bake the ones for him for a couple of minutes longer.

In spite of a big list of different ingredients required for this recipe, most of them, if not all, are ingredients that we all have available, so here it is…

Ingredients:

½ cup butter
½ cup brown sugar
1 egg
½ teaspoon vanilla extract
¾ cup all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cup oat
2/3 cup raisin
2/3 cup chopped walnut

Method:

In a bowl, mix all the dry ingredients together, except the oatmeal. Set aside.

In a bowl, beat the butter and the sugar, until creamy and light, add the egg and continue to beat until light and fluffy.

Fold in the flour mix, mix gently, add the oat and then the raisin and walnut.

Spoon the dough in a cookie sheet and bake in a pre-heated oven for 12 minutes at 350F.

I hope you enjoy this simple recipe for oatmeal cookies. If you like this cookie recipe, you might want to check the Peanut Butter Cookies and Chocolate Chips Cookies out.

Did you know that oat contain a lot of soluble fiber? Therefore, it helps to lower cholesterol. The sticky and viscous texture of oat when cooked is due to its soluble fiber referred as beta-glucan.

Thank you for stopping by Simple Recipes and have a great week!