This strawberry bread was very easy, tasted wonderful and was moist. I did use almost 4 cups of strawberries ( 2 cups roughly chopped, 2 cups puréed) I used just a bit less than 2 cups sugar and used some of that sugar to soften the chopped strawberries. I used just a dash of cinnamon as I topped the loaves with a sprinkle of cinnamon sugar. I used 1/2 cup applesauce and 1/2 cup oil which still provided a moist bread. I basically mixed the dry ingredients then mixed the wet and gently stirred the two together. Then folded in the chopped strawberries and the pecans. Baked up perfectly at 48 minutes. Topped our slices with a mixture of cream cheese, honey, powdered sugar and a bit of the puréed strawberries. Grandkids gave it a big thumbs up.
I loved this cookie. Crispy on the edges and chewy on the inside. I used the butter option... Because... it's butter! I also added a half tsp of almond extract to bump up the flavor. Might try a splash of Amaretto next time instead? For the add ins: I used approximately 2 cups each of chocolate chunks, coconut and sliced almonds. The dough is hard to resist. I noticed as the dough warmed up the cookies spread more, stuck more and browned unevenly. So I chilled the dough a bit and used parchment paper. Perfectly chewy thick cookies. Thanks for the recipe.
I’ve been looking for a soft oatmeal cookie and this is it. I did chill the dough for an hour and did not flatten the cookie balls. Initially I baked them for 9 minutes but after the cookies cooled they were darker than I wanted. I’ll try 8 minutes from now on. I added chocolate chips to the dough and after letting the baked cookies set a few minutes they tended to stick to the baking sheet. I used parchment paper after the first batch and they slid right off and stayed a bit rounder too. This recipe is a keeper. I will try it with an assortment of different chips to change it up, but the basic recipe is just wonderful.
I loved this recipe. Simple and uses ingredients I have on hand. What I did first is to toast the oatmeal 350 for 10 minutes and let the can of sweetened condensed milk sit in a bowl with warm water. Then I mixed all the remaining ingredients using coconut oil for the butter. I added a splash of vanilla and a dash of salt. Then I stirred in the oatmeal and finally the warmed sweetened milk. I pressed firmly into a parchment lined 9x13 pan and baked for 20 minutes, rotating the pan once. I cooled the pan ten minutes and lifted the bars out of the pan and cut into bars. Then let them set as is till cool and placed in little snack bags. Nice and chewy. Not crumbly at all. No refrigeration needed and my college age grandchildren love them. WIN WIN
I loved these pretty little cookies. I used salted pistachios so I did not add any additional salt. I loved the crunch of the chopped salty pistachios with the contrast of the sweet coconut. Another plus for this recipe is that there is no need to chill the dough to get a slightly puffy cookie. I used a # 50 scoop and, as Kim suggested, I flattened the dough a bit as it did make for more even baking of the cookie. I too baked these at 350 for 11-12 minutes and got about 30 cookies. I doubled the recipe the second time I made these as they were gobbled up quickly by the family.