All posts tagged oatmeal

Chocolate Oatmeal Cookies

I had some oatmeal leftover from the oatmeal cream pies I made a few weeks ago that I wanted to use up.  I came across these chocolate oatmeal cookies in an old issue of Cook’s Country and thought they would be perfect.  But, I saw that they needed 1 3/4 cups of oats and looking in the jar, I knew it would be really close.  Do you believe I had exactly enough?  I am never this lucky, so these cookies were meant to be.  This was an interesting recipe to me for 2 reasons.  The first is that part of the oatmeal is ground finely in the food processor and the rest is put into the dough whole.  The other thing is that melted milk chocolate is added to the dough, which is a bit unusual for oatmeal cookies.  But, I guess these are supposed to be similar to the urban legend Neiman Marcus $250 cookies.  You know the one where the lady asked for the recipe, was told it would be $250, but she thought it was $2.50.   She was crazy mad, so to get Neiman Marcus back, she gave the recipe out to everyone she knew.  Neiman Marcus denies this. But, it’s a fun story anyways.

These cookies have a nice crispness to the outside and a very chewy inside thanks to the oatmeal.  The melted milk chocolate gives them an extra punch of chocolate along with the chocolate chips.   These are a nice change from the usual chocolate chip cookie.  And dare I say healthy?  Come on, they do have oatmeal! :D

Chocolate Oatmeal Cookies

Yield: 2 dozen

1 3/4 cups old-fashioned oats (not quick cooking or instant)   Divided
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened but still cool
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
3 ounces milk chocolate, melted and cooled   I used Callebaut
1 cup pecans or walnuts, chopped   I omitted
1 cup semisweet chocolate chips

Adjust racks to upper and lower middle positions.  Preheat oven to 350° F.  Line 2 sheets with parchment.

In a food processor, process 1 cup oats until well ground, about 30 seconds. Transfer to a large mixing bowl and stir in the flour, baking powder, baking soda, and salt.

Beat the butter and light brown sugar in the bowl of an electric mixer, on medium-high speed until thoroughly combined and no lumps, about 1 minute.  Scrape down the sides of the bowl and add the egg and vanilla. Beat until light and fluffy, about 30 seconds. Add the melted, but cooled, milk chocolate and beat until incorporated, 20 seconds.  On low speed, stir in the flour mixture just until combined, 15 seconds. Add the remaining 3/4 cup old-fashioned oats, the chopped nuts (if using) and the chocolate chips and beat on low until everything is evenly distributed, 1o seconds.

Roll dough into 2 tablespoon sized balls (I used a cookie scoop) and place 2 inches apart on the prepared cookie sheets.

Bake the cookies, rotating and switching position of the pans halfway through the baking time, until the tops are cracked (and set), but the cookies still appear moist in between the cracks, ~ 14 to 18 minutes.  Do not over bake.  Take them out a bit underdone or they will be crisp.  Cool cookies on baking sheets on wire racks for 5 minutes, then transfer to a wire rack to cool completely.  These will store at room temperature up to 5 days in an airtight container.

Source:  Cook’s Country June/July 2006

12 Comments
by Just Baked on June 15, 2012  •  Permalink
Posted in Chocolate, Cookies
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Posted by Just Baked on June 15, 2012

http://justbakedbyme.wordpress.com/2012/06/15/chocolate-oatmeal-cookies/

Oatmeal Cream Pies

Like most people, I grew up loving everything Little Debbie has to offer.  I’ve always had a sweet tooth, so I have eaten my share of Nutty Bars, Swiss Rolls, Zebra cakes, and my absolute favorite, Oatmeal Creme Pies.  It’s funny.  I don’t even really like oatmeal.  But, I have always loved those soft oatmeal cookies, with a hint of spice, sandwiched together with a sweet, creamy vanilla filling.  As good as they are, I knew I could do better.  I found this recipe as I was going through some old issues of Everyday Food and I knew I had to give it a try.  The batter comes together in just a few steps, all of them easy.  The filling is a simple sweetened cream cheese to replace the shortening based frosting of store bought.  The cookies are really soft and the cinnamon and molasses give them great flavor.  So, no.  These are not an exact replica of the oatmeal pies you grew up with.  Nope, they are better.  I just know, as a kid, I would have loved to see one of these cookies in my yellow, plastic Garfield lunchbox. :D

Oatmeal Cream Pies

Yield: 13 sandwich cookies ( I got 11)

1 1/2 cups all-purpose flour (spooned and leveled)

1/2 teaspoon coarse salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup packed dark-brown sugar

1/2 cup granulated sugar

1 tablespoon unsulfured molasses

1 teaspoon pure vanilla extract

2 large eggs

1 1/2 cups rolled oats (not quick-cooking)

1/2 cup golden raisins   I omitted

8 ounces cream cheese, room temperature

6 tablespoons confectioners’ sugar

A splash of vanilla   optional

Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. In another large bowl, using an electric mixer, beat butter, brown and granulated sugars, and molasses on high, scraping down bowl, until light and fluffy, 4 minutes. Add vanilla; beat until combined. Beat in eggs, one at a time, scraping down bowl after each addition.

With mixer on low, add flour mixture and beat just until combined. With a rubber spatula, stir in oats and raisins. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are just set at edges and slightly soft in middle, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets, 5 minutes. Transfer to wire racks and let cool completely.

In a medium bowl, using mixer, beat cream cheese and confectioners’ sugar until light, 2 minutes, scraping down bowl as needed. Spread filling on flat side of half the cookies. Sandwich with remaining cookies.

Source:  Everyday Food September 2010

8 Comments
by Just Baked on May 30, 2012  •  Permalink
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Posted by Just Baked on May 30, 2012

http://justbakedbyme.wordpress.com/2012/05/30/oatmeal-cream-pies/

Oatmeal Carmelitas

I was going through my baking cabinet and I found a bag of caramels that I bought last Halloween to make candy apples, but I never got around to it.  I was about to toss them, but then I saw the expiration date was March 22nd, so they were still good.  So, I wanted to use them right away.  I found this recipe for Oatmeal Carmelitas and I decided it would be the perfect way to salvage the caramels.   These bars have a butterscotch flavored oatmeal crust, with a chocolate chip and gooey caramel center, topped with oatmeal crumbs.  They sound difficult to make because of the three layers.  But, really they aren’t because the crumb mixture serves double duty as crust and crumb topping.  Actually, the hardest thing about making these bars was unwrapping all the caramels.  :D But, I enlisted the help of my daughter Sammie and together we made a quick job of it.  When the bars are hot from the oven, while they don’t slice well, they are delicious with all the melted chocolate and gooey caramel.  What a great topping this would be for a big scoop of vanilla ice cream!   But, if you can be patient and wait for them to cool, the center will set and they cut into nice bars.  I suggest eating these cookies over a plate or napkin because with all that topping, crumbs go everywhere.  But, I think that is part of their charm.  With two sticks of butter, these may not be the healthiest bar.  But, they do have a good deal of oatmeal.  Doesn’t that make them at least a tiny bit healthy?  I think so. :D

Oatmeal Carmelitas

Yield : 13 x9 pan  ~ 24 one inch bars

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, at room temperature

11/2 cups packed light brown sugar

2 cups quick-cooking oats

1 (14-ounce) bag Kraft soft caramel candies, unwrapped (about 50)

1/2 cup evaporated milk

1 cup semisweet chocolate chips  I added about 1/4 cup extra

1 cup chopped pecans (optional)   I omitted

Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish (or use nonstick baking spray). I lined with foil with an overhang and then sprayed it. Set aside.

In a large bowl, whisk together the flour, baking soda, and salt. Set aside. Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Slowly add the flour mixture and blend until incorporated. Use a wooden spoon or spatula to fold in the oats. The mixture will be crumbly. Transfer half (about 3 cups) of the mixture to the baking dish. Use your fingers to gently press and spread the mixture evenly on the bottom of the baking dish. Bake for 10 minutes to set.

While the first layer is baking, place the caramels and milk in a small saucepan. Cook over medium-low heat, stirring constantly, until the caramels are melted. Remove from the heat and let cool slightly.

Remove the crust from the oven. Sprinkle the chocolate chips and pecans (if desired) evenly over the top. Carefully pour the caramel mixture on top of the chocolate chips and nuts, and spread evenly. Sprinkle the remaining crumb mixture over the top. Bake for 15 to 20 minutes, until lightly browned. Remove from the oven and let cool to room temperature. Then refrigerate for at least 2 hours, or until the bars are set. Cut into 2-inch squares.

Source: Sugar, Sugar:  Every Recipe Has a Story

14 Comments
by Just Baked on March 21, 2012  •  Permalink
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Posted by Just Baked on March 21, 2012

http://justbakedbyme.wordpress.com/2012/03/21/oatmeal-carmelitas/

Cocoa Oatmeal Jumbos

I first made these cocoa oatmeal jumbos about a year ago, brought them to work, and my coworkers went crazy over them.  Everyone asked for the recipe….I just love that!  :D I had totally forgotten about them though, until I came across them again while flipping through an old Family Circle Annual.  As the name implies, these are some giant, chocolate oatmeal cookies.  They are thin, chewy and super chocolatey from the addition of both cocoa powder and mini chocolate chips.  The recipe also calls for the addition of raisins, but I never liked them- so I left them out.  While these are delicious as is, I had a fabulous idea!  I had some left over Baskin Robbins Mint Chocolate Chip Ice Cream (the best mint chip ever!) and decided to make an ice cream sandwich.  While this is just a serving suggestion, I am contemplating that it be mandatory. It was that good! :D

Cocoa Oatmeal Jumbos:

Yield: 18 to 20 large cookies

3/4 cup all-purpose flour

1/2 cup cocoa powder (I used Vahlrona -it makes a huge difference!)

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks (1 cup) unsalted butter, softened

3/4 cup packed light-brown sugar

3/4 cup granulated sugar

2  eggs

1 teaspoon vanilla extract

2-1/4 cups old-fashioned oats

1 cup raisins (optional)

1 cup semisweet chocolate chips- I used minis

Clear coarse sugar (optional)

Directions:
Heat oven to 350 degrees F. Line two baking sheets with parchment.
Combine flour, cocoa, baking soda and salt in a bowl. In a large bowl, beat butter and both kinds of sugar until creamy, about 3 minutes. Beat in eggs and vanilla. On low speed, beat in flour mixture, then stir in oats, raisins and chocolate chips.
Dollop 1/4-cupfuls of batter onto prepared baking sheets. Sprinkle on some coarse sugar if desired.  Bake cookies at 350 degrees F for 15- 17 minutes. Let cool on baking sheets for 5 minutes, then transfer cookies to wire racks to cool completely.
Source:  Family Circle Annual Recipes 2008

Helpful Hints:

  • They spread quite a bit, so I got 6/sheet.
  • Watch carefully. It is hard to tell when chocolate cookies are done due to their dark color. Pull them when the edges are done and the middle still is a little wet. They will finish cooking on the sheet.  If they are overcooked, they will be crunchy and may even taste burnt :(
  • If you make the ice cream sandwiches, make them right before eating or the cookie gets too crispy from the cold ice cream.

11 Comments
by Just Baked on January 4, 2012  •  Permalink
Posted in Cookies
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Posted by Just Baked on January 4, 2012

http://justbakedbyme.wordpress.com/2012/01/04/cocoa-oatmeal-jumbos/

Buffalo Chip Cookies

I wanted to make chocolate chip cookies, but I didn’t want to make the same old ones. I was looking through Sugar, Sugar and I saw a recipe for Buffalo Chip Cookies.  The recipe didn’t say where buffalo came from, but I’m guessing it is because of their enormous size.  The recipe is for the usual chocolate chip cookie base, but then the addition of oatmeal gives the cookies a nice chew.  Then, you add some cornflakes and  you get a bit of a crunch.  I sent two dozen of these giant cookies to school with my husband and they were gone in 10 minutes.  The kids said the texture reminded them of coconut (though there is none) and they seemed like breakfast cookies.  Given the oatmeal and cornflakes, their assessment seems fitting.   Like I needed a reason to eat cookies for breakfast! :D

Buffalo Chip Cookies

Yield: 3 dozen giant cookies

4 cups all-purpose flour

2 tsp baking powder

2 tsp baking soda

1 cup (2 sticks) butter, at room temperature

1 cup vegetable shortening

1 (16 oz.) box of light brown sugar

2 cups sugar

4 large eggs

2 tsp vanilla

2 cups old-fashioned rolled oats (not instant)

2 cups cornflakes

1 (12 oz) bag semisweet chocolate chips

1 cup chopped pecans (optional)

Preheat the oven to 350°F.  Line baking sheets with parchment (Do not use cooking spray).

In a large bowl, whisk together flour, baking powder, and baking soda.  Set aside.  Place butter, shortening, brown sugar, and sugar in mixer bowl with a paddle and beat on medium until creamy.  Reduce to low and add the eggs one at a time.  Add the vanilla.  Add the flour mixture a bit at a time, and blend until smooth.  Remove the bowl from the stand and mix by hand from now on.  Use a spatula or wooden spoon to fold in the oats, cornflakes, chocolate chips and nuts (if using.)

These cookies are gigantic. Use a tablespoon to drop 2 heaping spoonfuls of dough per cookie onto the baking sheet, about 2 inches apart. (I got 9 cookies per sheet).  Bake for about 15 minutes, or until the cookies are just slightly golden.  Remove from the oven and cool for 5 minutes on the sheet. Transfer to a wire rack to cool completely.

Source: Sugar, Sugar:  Every Recipe Has a Story

Helpful Hints:

  • Make sure to mix the mix ins by hand. Most mixers cannot handle it and you will break up the cornflakes too much.
  • I used a large cookie scoop to create uniform cookies.
  • Remove from oven as they just start to brown. They will continue to cook on the cookie sheet.
  • If available, use shortening sticks because they are more accurate and less messy.

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by Just Baked on December 16, 2011  •  Permalink
Posted in Cookies
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Posted by Just Baked on December 16, 2011

http://justbakedbyme.wordpress.com/2011/12/16/buffalo-chip-cookies/

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