Best 3 Thick Cut Outs Recipes
Indulge in the delectable world of thick-cut oats, where hearty texture meets wholesome goodness. These recipes showcase the versatility of this nourishing grain, transforming it into a symphony of flavors and textures. From classic overnight oats to savory breakfast bowls and sweet baked treats, each recipe is carefully crafted to tantalize your taste buds and provide a satisfying start to your day. With options ranging from creamy and comforting to crunchy and indulgent, these thick-cut oat recipes cater to every palate and dietary preference. So, embark on a culinary adventure and discover the endless possibilities that thick-cut oats have to offer.
Check out the recipes below so you can choose the best recipe for yourself!
SUGAR COOKIE CUTOUTS
I found this to be the best sugar cookie recipe for cutouts! very good flavor even without the frosting.
Provided by GLJCAT
Categories Desserts Cookies Sugar Cookies
Yield 36
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
- Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 135 calories, Carbohydrate 18.4 g, Cholesterol 26.2 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 68.2 mg, Sugar 8.4 g
THICK CUT-OUT SUGAR COOKIES
These are THE big soft sugar cookies you have been looking for. The best sugar cookie I've ever had!
Provided by Chef Ali L
Categories Dessert
Time 50m
Yield 24-36 cookies
Number Of Ingredients 8
Steps:
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, mixing well after each. Mix in the vanilla. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thick and cut into desired shapes using cookie cutters. Place 2 inches apart on to the prepared baking sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 362.4, Fat 17.5, SaturatedFat 10.4, Cholesterol 113.2, Sodium 243.5, Carbohydrate 45.9, Fiber 1, Sugar 17.9, Protein 5.6
THICK CUT-OUT COOKIE
I was looking for a recipe similar to the cutouts made by Cheryl's Cookies. I found this one on Allrecipes.com. It makes BIG cookies, so use a small cutter. The flavor was OK, but still not what I was looking for. I halved the recipe and got fewer than 2 dozen cookies using a 3" cutter. I iced them with royal icing and covered them in gold sprinkles. I also used plastic wrap to roll out the dough. It keeps the table and my rolling pin clean and gives the cookies a smooth finish. Use parchment paper on the baking sheets for easy clean up.
Provided by Cathleen Colbert
Categories Dessert
Time 1h40m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in the eggs, one at a time, mixing well after each.
- In a separate bowl, combine flour, baking powder, and salt; stir into the sugar mixture.
- Cover dough and chill for at least one hour.
- Roll the dough out to 1/2 inch thick and cut into desired shapes using cookie cutters.
- Place 2 inches apart on to the greased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To make frosting, mix together the confectioners' sugar, oil and 1 teaspoon vanilla until smooth.
- Gradually add enough hot water to achieve a spreadable consistency.
Nutrition Facts : Calories 2763.7, Fat 119, SaturatedFat 64.2, Cholesterol 738.7, Sodium 1303.6, Carbohydrate 395.1, Fiber 5.9, Sugar 225.1, Protein 33.5
Tips:
- Choose the right potatoes: For thick-cut oven fries, select potatoes that are firm and starchy, such as Russet or Idaho potatoes. These varieties hold their shape well during cooking and produce crispy fries.
- Cut the potatoes evenly: To ensure even cooking, cut the potatoes into uniform slices. Aim for slices that are about 1/2-inch thick and 3-4 inches long.
- Soak the potatoes: Soaking the potatoes in cold water for 30 minutes helps to remove excess starch, resulting in crispier fries. Be sure to pat the potatoes dry before cooking to prevent them from steaming.
- Season the potatoes: Before baking, toss the potatoes with a mixture of olive oil, salt, pepper, and any other desired seasonings. This will help to enhance the flavor of the fries.
- Use a high oven temperature: To achieve crispy fries, bake them at a high temperature, around 425°F (220°C). This will help to create a golden brown crust while keeping the inside of the fries tender.
- Don't overcrowd the baking sheet: When baking the fries, make sure to spread them out evenly on the baking sheet. Overcrowding the pan will prevent the fries from cooking evenly and becoming crispy.
- Flip the fries halfway through cooking: To ensure even cooking, flip the fries over halfway through the baking time. This will help to ensure that both sides of the fries are golden brown and crispy.
Conclusion:
Thick-cut oven fries are a delicious and satisfying side dish that can be enjoyed as part of a variety of meals. By following these tips, you can make sure that your thick-cut oven fries turn out perfectly crispy and flavorful every time.
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