We absolutely adore hosting virtual and in-person workshops! (Btw, if you want us to host one for you email us at twofriendscookingblog@gmail.com or dm us on Instagram) Discovering and sharing recipes to actual people gives us a different sense of enjoyment.
Today’s recipe is a super exclusive one from one of our previous workshops which means you are getting a paid recipe for completely free! We don’t usually do this but it’s okay to break the rules once in a while 😉
Red velvet and oats may seem like an odd mixture but it’s usually the odd ones that taste the best. This recipe is not only proven and tested but also made almost every third week in our houses because we can never get enough of sweets – can anyone though!?
Red Velvet & Oat Cookies
- ½ cup butter
- ¼ cup sugar
- ½ cup brown sugar
- ½ cup plain flour
- 1 ½ cup rolled oats
- 1 tsp baking soda
- 1 tsp vanilla essence
- 1 tbsp water
- 1 tbsp cream cheese
- 1 tsp super red color
- 1 tsp cocoa powder
- 1 tbsp white chocolate chips
- Cream cheese frosting (adjustable)
- 2 tbsp cream cheese
- 2 tsp condensed milk
- 11/2 tsp cornflour
- 11/2 tsp milk (to dissolve cornflour)
Preheat oven to 180 degrees Celcius. Line your baking tray with parchment paper.
- First beat the butter with white and brown sugars and vanilla essence in a medium-size bowl, for 1 to 2 minutes, until creamy with a hand mixer.
Grind 1 cup rolled oats in a mixer to make a rough mixture. Now add in plain flour, oats mixture, leftover rolled oats, cocoa powder, baking soda, cream cheese, and red gel color to the butter and sugar mixture. Add water, chocolate chips, and mix and make a cookie dough.
To make cream cheese frosting, take a small bowl, add cream cheese, condensed milk, and dissolve cornflour to it. Mix it well with the spoon.
Drop up spoonful of cookie mix onto a baking sheet. Keep at least 2 inch gap between each cookie. You should have around 14 to 16 cookies.
Now take 1 tsp of cream frosting with the fork and spread gently on the top of each cookie.
Press the frosting gently on the cookie ball.
Bake at 180 degrees celcius for 8 to 10 minutes.
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