Tag Archives: oatmeal

December 2, 2015 · 5:04 pm

Twelve Days of Christmas Cookies: Oatmeal Pumpkin Spice Chip Cookies

DAY 2: Oatmeal Pumpkin Spice Chip Cookies

Nestle introduced these Pumpkin Spice chips earlier this fall. Paired with a chewy oatmeal cookies, they are delicious.

Brian objects to these cookies on principle, however. He believes that pumpkin (as a vegetable) hijacks recipes for way too many months of the year. Why don’t Brussels sprouts or asparagus get equal time? For these pumpkin-nay-sayers, you can make these cookies any time of year with regular chocolate chips (or raisins, but why?).

RECIPE:

Oatmeal Pumpkin Spice Chip Cookies

1 ¼ cups (2 ½ sticks) butter, softened
1 cup sugar
1 cup brown sugar
2 Tbs milk or cream
2 tsp vanilla
2 eggs
3 cups flour
1 Tbs baking soda
2 tsp salt
2 tsp cinnamon
4 cups rolled oats
1 -2 bags (10 oz each) Nestle Pumpkin Spice Chips**
1 ½ cups chopped pecans

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mat.

Beat butter and sugars with a mixer until light and fluffy. Add milk, vanilla and eggs; mix well. Add flour, baking soda, salt and cinnamon. Mix. Mix in oats, pumpkin chips and pecans.

Drop by tablespoonsful onto baking sheets. Bake for 9-10 minutes, or until barely brown around edges. Cookies will still look slightly undercooked in the middle. Cool on baking sheet for 5 minutes, then cool completely on a wire rack.

**I use one bag of pumpkin spice chips, but if you like lots of chips, use up to two bags.

Makes 5-6 dozen cookies

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Tagged as christmas, Christmas cookies, cinnamon, Cookies, Nestle, oatmeal, pumpkin, pumpkin spice, Pumpkin Spice chips, recipe

December 5, 2014 · 5:50 am

Twelve Days of Christmas Cookies: Oatmeal Chocolate Chip Cookies

DAY 5: Oatmeal Chocolate Chip Cookies

Nothing fancy. just old-fashioned cookie goodness. These are traditional chewy oatmeal cookies. Add raisins or chocolate chips as you like.

RECIPE:

Chewy Oatmeal Chocolate Chip Cookies

1 ¼ cups (2 ½ sticks) butter, softened
1 cup sugar
1 cup brown sugar
2 Tbs milk or cream
2 tsp vanilla
2 eggs
3 cups flour
1 Tbs baking soda
2 tsp salt
1 tsp cinnamon
4 cups rolled oats
1 ½ – 2 cups chocolate chips or raisins
1 cup chopped walnuts

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mat.

Beat butter and sugars with a mixer until light and fluffy. Add milk, vanilla and eggs; mix well. Add flour, baking soda, salt and cinnamon. Mix. Mix in oats, chocolate chips (or raisins) and walnuts.

Makes 5-6 dozen cookies

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Tagged as chocolate chip, Cookies, dessert, oatmeal, raisins, recipe

December 2, 2013 · 9:05 am

Twelve Days of Christmas Cookies: Chocolate Oatmeal Cookies

DAY 2: Chocolate Oatmeal Cookies

Raisins in cookies have never been my favorite, but I really love oatmeal cookies. This recipe adds chocolate, chocolate chips and coconut to the traditional oatmeal cookie to give it a whole new dimension.

Using Dutch process or Hershey’s Special Dark cocoa will make these cookies extra rich and chocolately, but you can use regular cocoa as well.

RECIPE:

Chocolate Oatmeal Cookies

1 ¼ cups flour
1/3 cup Dutch process (or Hershey’s Special Dark) cocoa powder
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar
1 egg
2 tsp vanilla extract
1 cup rolled oats
1 cup shredded coconut
1 cup chocolate chips

Preheat oven to 350°F.

In a medium bowl, mix flour, cocoa powder, baking soda, baking powder and salt.

In a separate bowl, beat butter and sugars with a mixer. Beat in the egg and vanilla. On a low speed, gradually add the mixed dry ingredients. Slowly beat in the oats, coconut and chocolate chips. Drop by rounded tablespoons onto a baking sheet.

Bake at 350°F for 10-11 minutes.

(Adapted from Little Yellow Kitchen)

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Tagged as chocolate, chocolate chips, christmas, coconut, Cookies, drop cookies, oatmeal, recipe

December 10, 2012 · 7:02 am

Twelve Days of Christmas Cookies: Oatmeal Apple Cookies

DAY 10: Oatmeal Apple Cookies

This spiced oatmeal cookie dough has finely chopped apples added. And delicious apple-pie spices. The apples keep the cookies soft and moist. They are almost like a cross between an oatmeal cookie and an apple cinnamon muffin. I like to store extra cookies in the freezer, as the tops become slightly sticky when left at room temperature, similar to the texture of muffins when stored at room temperature.

Raw apples in the dough can cause a few difficulties when baking. The longer the dough sits, the more the apples leach moisture into the rest of the dough. If you bake the dough immediately after mixing, you may need to flatten the dough slightly before baking. But if you bake the cookies one baking sheet at a time, by the time you get to the last batch, the dough is very soft and the cookies will spread much more while baking. The best advice I can give is to scoop the dough onto multiple cookie sheets and bake several pans at a time. This is when I really wish I had double-ovens. If your dough does become too soft, just stir in an extra tablespoon of flour or two, and they should bake fine.

RECIPE:

Oatmeal Apple Cookies

Servings: Makes about 3 dozen cookies
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1 ½ cups all purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
¼ tsp ground ginger
1/8 tsp ground allspice
½ cup butter, softened
1 cup brown sugar
½ cup sugar
1 large egg
1 tsp vanilla extract
1 ½ cups rolled oats
1 ¼ cups finely chopped fresh apples, peeled (about 2 small)
1 cup toasted pecans, chopped

Preheat oven to 350°F. Line a baking sheet with silicon mats or parchment paper.

In a small bowl, stir together flour, baking powder, baking soda, salt and spices.

In a mixing bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla extract. Add dry ingredients to mixer bowl and beat until mixed; mix in oats. Add apples and pecans and mix until combined. Dough should be baked immediately. Do not store dough in refrigerator to bake later; the moisture from the apples will affect the texture of the dough.

Bake for 10-12 minutes, until cookies begin to brown at the edges. Cool for about 5-6 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Makes about 3 dozen cookies

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January 12, 2011 · 8:20 pm

Baking & Board Games: A Perfect Snow Day

Baking and Board Games:
What better way to spend a mid-week, school-canceled SNOW DAY!

With a little sledding, snow-fort making and hot chocolate sipping added to keep things balanced.

—

Raspberry Chocolate Oatmeal Muffins (recipe below)
—

Our Favorite Chocolate Chip Cookies (recipe HERE)

RECIPE:

Raspberry Chocolate Oatmeal Muffins

Servings: 12
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**Prep Note: the oats need to soak in the milk for 1 hour before adding the rest of the ingredients.

1 cup buttermilk (or 1 cup milk + 1 Tbs white vinegar or lemon juice)
1 cup rolled oats
1 large egg, at room temperature
½ cup brown sugar
½ cup sugar
½ cup butter, melted and cooled slightly
1 tsp vanilla
1 cup plus 2 Tablespoons all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon nutmeg (optional)
½ teaspoon cinnamon
1 cup raspberries or mixed berries (fresh or frozen)
½ cup dark chocolate chunks or chips

Combine buttermilk and oats in a large bowl and let stand for one hour. Preheat the oven to 375°F. Line a muffin tin with paper liners.

Stir the egg into the oat and milk mixture; add brown sugar and sugar; mix to combine. Stir in melted butter. In a small bowl, combine flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix. Gently stir in raspberries and chocolate.

Spoon batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 15 minutes (they will take slightly longer if using frozen berries).

Cool on a wire rack.

Recipe from Aimée at Simple Bites

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Tagged as baking, baking with kids, breakfast, brunch, buttermilk, chocolate, chocolate chip cookies, muffins, oatmeal, oats, quick bread, raspberries, raspberry muffins, recipe