No-Bake Orange Slice Candy Cookies
No-Bake Orange Slice Candy Cookies might be a good recipe to expand your side dish repertoire. This gluten free, lacto ovo vegetarian, and fodmap friendly recipe serves 12 and costs 96 cents per serving. One portion of this dish contains about 2g of protein, 8g of fat, and a total of 1083 calories. 10 people found this recipe to be scrumptious and satisfying. Head to the store and pick up unsalted butter, orange, quick cooking oats, and a few other things to make it today. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes about 4 hours. With a spoonacular score of 15%, this dish is not so great. Similar recipes include Candy Orange Slice Fruitcake, Slice & Bake Orange Spice Wafers, and Slice and Bake Sugar Cookies.
Servings: 12
Ingredients:
1 /4 cup tightly packed light brown sugar
1/2 cup orange slice candy, cut into quarters or halves
1 1/2 cups quick-cooking oats
8 tablespoons (1 stick) unsalted butter
Equipment:
pot
muffin liners
muffin tray
Cooking instruction summary:
Procedures 1 Melt butter over medium heat in medium saucepot. Add brown sugar and cook, stirring frequently, until mixture is bubbling, about 3 minutes. Add oatmeal and cook until fully softened, about 2 minutes. Remove from heat and allow to cool slightly. 2 Line 12-well muffin tin with cupcake liners. Divide mixture evenly into 12 portions, about 1 1/2 tablespoons for each liner. Press mixture firmly into bottom of cupcake liners with back of spoon. Press two candy slices into center of each cookie and flatten with the back of a spoon. 3 Place muffin tins in refrigerator and chill until cookies are set, about 3 hours. Remove from refrigerator and allow to come to room temperature before serving. Store cookies in covered container at room temperature for up to 3 days.
Step by step:
1. Melt butter over medium heat in medium saucepot.
2. Add brown sugar and cook, stirring frequently, until mixture is bubbling, about 3 minutes.
3. Add oatmeal and cook until fully softened, about 2 minutes.
4. Remove from heat and allow to cool slightly.
5. Line 12-well muffin tin with cupcake liners. Divide mixture evenly into 12 portions, about 1 1/2 tablespoons for each liner. Press mixture firmly into bottom of cupcake liners with back of spoon. Press two candy slices into center of each cookie and flatten with the back of a spoon.
6. Place muffin tins in refrigerator and chill until cookies are set, about 3 hours.
7. Remove from refrigerator and allow to come to room temperature before serving. Store cookies in covered container at room temperature for up to 3 days.
Nutrition Information:
covered percent of daily need
