DAY 8: Oatmeal Toffee Macadamia Nut Chocolate Chip Cookies
It may be a long name for a simple to make drop cookie, but it’s hard to decide which ingredient is not-important enough to leave out.
RECIPE:
Tag Archives: oatmeal
Twelve Days of Christmas Cookies: No-Bake Chocolate Oatmeal Bars
DAY 9: No-Bake Chocolate Oatmeal Bars
Rich and indulgent no-bake cookie bars. Layers of soft oat crust and chocolate peanut butter fudge, topped with more oatmeal streusel.
RECIPE: Continue reading
Eleventh Annual Twelve Days of Christmas Cookies: Loaded Chocolate Chip Sandies
DAY 12: Loaded Chocolate Chip Sandies
A crispy cookie loaded with chocolate chips, coconut, nuts, oats, and crushed Chex cereal. All of your favorite things packed into a hand-held treat!
RECIPE:
Loaded Chocolate Chip Sandies
1 cup unsalted butter, softened
1 cup oil
1 cup sugar
1 cup brown sugar
1 egg
2 tsp vanilla extract
3 ½ cups flour
1 tsp baking soda
1 tsp salt
1 cup rolled oats
1 cup crushed Chex cereal (corn or rice)
1 ½ cups chocolate chips
½ cup shredded coconut
½ cup chopped walnuts
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
In a large mixing bowl, beat butter, oil, and sugars until light and fluffy. Beat in egg and vanilla.
In a small mixing bowl, whisk together flour, baking soda, and salt. Gradually beat into butter/sugar mixture, until just mixed. Beat in oats, crushed cereal, chocolate chips, coconut, and walnuts.
Let dough sit at room temperature for 10-15 minutes before scooping.
Using a cookie scoop, place level scoops of dough on baking sheets, about 2” apart. Bake for 8-10 minutes. Cool 2-3 minutes on the baking sheets and then remove to wire racks to cool completely.
Makes about 4 dozen cookies.
Eleventh Annual Twelve Days of Christmas Cookies: Maple Oatmeal Toffee Cookies
DAY 10: Maple Oatmeal Toffee Cookies
These are my new favorite cookie. They are chewy, just like an oatmeal cookie should be, with a maple caramel flavor from the maple extract, brown sugar, and toffee bits, which melt into the cookie as they bake.
RECIPE:
Maple Oatmeal Toffee Cookies
½ cup butter, softened
1 ½ cups packed brown sugar
2 eggs
2 tsp maple extract
1 tsp vanilla extract
1 ½ cups flour
1 Tbs cornstarch
1 tsp baking soda
½ tsp salt
2 cups rolled oats
1 cup chopped walnuts
¾ cup toffee bits (½ of an 8 oz pkg of Heath Toffee Bits)
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
In a large mixing bowl, beat butter and brown sugar until very light and fluffy. Beat at least 3 full minutes. Beat in eggs, maple and vanilla extracts. Beat in flour, baking soda, and salt. Beat in oats, walnuts, and toffee bits.
Drop by level tablespoonfuls (2-inches apart) onto baking sheets. Bake for 9-10 minutes. Cool on pans for 2-3 minutes before removing to wire racks to cool.
Makes 3 dozen
Eleventh Annual Twelve Days of Christmas Cookies: Peanut Butter Oatmeal Chocolate Chip Cookies
DAY 8: Peanut Butter Oatmeal Chocolate Chip Cookies
Peanut butter=Protein; Oatmeal=Whole Grain. That makes these healthy, right? Whatever you tell yourself, these are worth the calories.
RECIPE:
Peanut Butter Oatmeal Chocolate Chip Cookies
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
1 Tbs vanilla extract
1 ½ cups creamy peanut butter
2 ½ cups flour
2 tsp baking soda
1 tsp baking powder
1 ½ cups rolled oats
1 ½ cups chocolate chips
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
In a large mixing bowl, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. Beat in peanut butter. Gradually beat in flour, baking soda, and baking powder. Beat in oats and chocolate chips.
Using a cookie scoop, place level scoops on baking sheets, about 2” apart.
Bake for 8-9 minutes, or until baked through. Cool on wire racks.
Makes 6 dozen cookies
Eleventh Annual Twelve Days of Christmas Cookies: Coconut Cornflake Sandies
DAY 6: Coconut Cornflake Sandies
For those that like their cookies crisp, these are perfect: crispy, but not dry or crumbly. And a great way to use up some cornflakes in the cabinet that no one wants to finish.
RECIPE:
Coconut Cornflake Sandies
1 cup unsalted butter, softened
1 cup oil
1 cup sugar
1 cup brown sugar
1 egg
2 tsp vanilla extract
3 ½ cups flour
1 tsp baking soda
1 tsp salt
1 cup rolled oats
1 cup crushed cornflakes cereal
½ cup shredded coconut
½ cup chopped pecans
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
In a large mixing bowl, beat butter, oil, and sugars until light and fluffy. Beat in egg and vanilla.
In a small mixing bowl, whisk together flour, baking soda, and salt. Gradually beat into butter/sugar mixture, until just mixed. Beat in oats, crushed cereal, coconut, and pecans.
Let dough sit at room temperature for 10-15 minutes before scooping.
Using a cookie scoop, place level scoops of dough on baking sheets, about 2” apart. Bake for 8-10 minutes. Cool 2-3 minutes on the baking sheets and then remove to wire racks to cool completely.
Makes about 4 dozen cookies.
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