Browned Butter Oatmeal Cookie Cups

Yields:  12 cookies

INGREDIENTS:

1/2 cup butter
1 cup brown sugar
1 tablespoon heavy cream (milk works too!)
1 egg
1 teaspoon vanilla extract
2 cups quick cooking oats
3/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups chocolate chips (I used milk, but any kind will work)

Directions:

Preheat oven to 350 degrees. Grease a 12 cup muffin pan.
In a small saucepan set over low heat, melt the butter. Continue cooking butter over low heat, whisking often, until the butter has turned a deep golden brown. Remove from the heat.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the melted butter and brown sugar. Beat in the cream, egg, and vanilla until well combined.
In a small bowl, combine the oats, flour, baking soda, salt, and cinnamon.
Slowly beat the dry ingredients into the wet until well combined.
Stir in the chocolate chips.
Scoop the dough out into the muffin tins. Fill each muffin tin nearly to the top.
Bake for 12 minutes. Let cool for 15 minutes in the muffin tin before running a knife around the edges of the cookie cups and removing from the muffin tin.
Store in an airtight container.

source : bunsinmyoven

Cranberry Chocolate Chip Oatmeal Cookies

Yield : 3 dozens

INGREDIENTS:

3/4 cup butter, softened
1/2 cup sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract or 2 scraped vanilla beans
1 1/2 cups brown rice flour *
3/4 cup tapioca starch *
1/2 teaspoon xanthan gum *
1 1/2 teaspoons baking soda *
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
2 1/2 cups old fashioned oats *
3/4 cup dried cranberries
generous 1/2 cup white chocolate, semi-sweet chocolate or dark chocolate chips
* If you are not in need of a GF version of this recipe, simply reduce the baking soda to 1 teaspoon and substitute 1 1/4 cups all purpose flour and 3 cups oats for the items marked with an *

DIRECTIONS:

Preheat oven to 350 degrees. In a large bowl, cream together the butter and the sugar, until smooth, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.

In a separate bowl, whisk together all of the dry ingredients except the cranberries and chocolate. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the cranberries and chocolate and stir well.

Using a medium size scoop or a rounded tablespoon, drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8-12 minutes, depending on size. Remove from the oven before the cookies are lightly browned and when they still look soft in the center. Be careful not to over-bake. Let them cool on the same tray for 1-2 minutes; this will allow them to finish baking without overcooking. Store in an airtight container.

Double Date Chocolate Chip Bars

Yield : 9 x 9-inch

INGREDIENTS:

2 Cups Rolled Oats
1 1/2 Cups Crispy Brown Rice Cereal
1/2 Cup Wheat Germ
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
1/2 Cup Date Syrup
1/4 Cup Date Sugar
2 Tablespoons Coconut Oil
2 Teaspoons Vanilla Extract
1 Cup Chocolate Chips

DIRECTIONS:

Preheat your oven to 325 degrees, and lightly grease a 9 x 9-inch baking pan.

Place the oats, rice cereal, wheat germ, salt, and cinnamon in a large bowl, and toss to combine. Set aside.

In a medium sauce pan, combine the date syrup, date sugar, and coconut oil, and set over medium heat. Cool until the sugar has dissolved, and the mixture is just on the brink of boiling. Incorporate the vanilla, and quickly pour the hot syrup into the bowl of dry goods. Mix gently but thoroughly to combine. Add in the chips and stir to distribute them through the mixture. (Adding them last helps to prevent them from melting, but if you’d prefer an all-over chocolate bar, go ahead and add them first to the syrup, let them sit for a moment to melt, and them stir everything together.)

Transfer everything into your prepared pan, and use lightly greased hands or a non-stick spatula to firmly press the mixture into the bottom of the pan. Bake for about 15 minutes, until lightly browned around the edges. Let cool completely in the pan before turning out onto a cutting board and slicing into bars.

source: bittersweetblog

Soft Oatmeal Cookies

INGREDIENTS:

Cookies:
2 cups old-fashioned rolled oats
2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground nutmeg
1 cup (2 sticks) butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract

Glaze:
2 cups confectioners sugar
3 Tbsp milk

Directions:

Preheat oven to 350. Line baking sheets with parchment paper and set aside.

Place rolled oats in a food processor and pulse for 10-20 seconds, or until coarse. In a medium sized bowl, whisk together the pulsed oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In the bowl of an electric mixer cream butter and sugars until smooth. Add in eggs one at a time, beating after each addition. Beat in the vanilla. Gradually mix in flour mixture and until combined. Cover and chill 30 minutes to 1 hour.

Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart. Bake for 10-12 minutes, or until the bottoms begin to brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make the glaze: Mix confectioners sugar and milk together in a medium bowl until smooth. Quickly dip tops of cookies into glaze and let excess drip off. Place back on wire rack until glaze sets. Store cookies in an airight container.

source: whatmegansmaking

Sunbutter Sandwich Cookies

INGREDIENTS:

Cookie

• 1/2 cup sunbutter
• 1/2 cup butter or butter replacement (I use Earth Balance)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tbsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 egg (I used Ener-G egg replacer)
• 3/4 cup  flour (I used a gluten free blend – see below*)
• 1 cup rolled oats (quick oats would work well too)

Cream together butter, sunbutter, granulated sugar, brown sugar, and vanilla. Mix in egg (or egg replacer).  Stir in baking powder and baking soda.  Mix well.  Gradually add flour and oatmeal, adding a little bit at a time, stirring in between each addition.
Drop by rounded teaspoonfuls onto lightly greased baking sheet, about 1 1/2 inches apart.  Slightly flatten cookie…I just used the palm of my hand. Bake @ 350 degrees for about 8 minutes, or until slightly browned. Cool on cooling rack.

Filling

• 1 Tbsp. butter (Earth Balance)
• 1 1/4 powdered sugar
• 1/2 cup sunbutter
• 2 tbsp soy milk or water

Cream all ingredients for filling together and mix until smooth.  Using a butter knife, spread the filling on the bottom of one cookie and place another cookie (bottom of cookie toward filling) on top of the filling to make a sandwich. Store in an airtight container. Can be frozen.

* I made my own gluten free flour mix a few weeks ago. It is so much easier than pulling out all of those different flours out each time I bake. Unfortunately, I was just using up various flours that I had on hand and I don’t remember exactly what I used. This should be close to what I used:

• 1 cup sorghum flour
• 1 cup brown rice flour
• 1 cup white rice flour (I think I had regular and sweet rice flour left and threw them both in)
• 1 cup potato starch/tapioca flour (again, I had both left so I used up what I had left)

Mix well. Store in a ziploc bag in the refrigerator until ready to use. I’m sure there are lots of gluten free flour blend recipes out there. I haven’t done extensive research on the various blends yet but this worked well for me!

source : beckybakes

NATIONAL OATMEAL COOKIE DAY!

NATIONAL  OATMEAL COOKIE  DAY!

see our collection of OATMEAL COOKIES here