Pumpkin Oatmeal Cookies with White Chocolate Chips

52

Pumpkin Oatmeal Cookies with White Chocolate Chips 

Yield: 24 pcs

INGREDIENTS:

2 cups + 1 Tbsp all-purpose flour
1 tsp baking soda
1 Tbsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1 1/2 cups old-fashioned rolled oats
1 cup unsalted butter, melted
1/4 cup molasses
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg yolk
3/4 cup pumpkin puree
1 tsp vanilla extract
1 1/2 cups white chocolate chips

Directions:

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

In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Stir in the oats.

In a separate bowl, whisk together the melted butter, molasses, brown sugar, and granulated sugar, then whisk in the egg. Add the pumpkin and vanilla and mix until thick and completely combined. Pour into dry ingredients and gently mix until just combined. Stir in the white chocolate chips. The dough will be very thick.

Scoop cookie dough (~2 Tbsp for each cookie – I like to use my cookie scoop) onto prepared baking sheets. With wet hands, slightly flatten the dough to help the cookies spread in the oven.

Bake the cookies for 13-15 minutes until very lightly browned on the edges, but still soft in the centers. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.

source: whatmegansmaking

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Gluten Free Oatmeal Cookies


8a

Gluten Free Oatmeal Cookies {With Dark Chocolate and Cherries}

Yield : 14 cookies

INGREDIENTS:

1 stick (1/2 cup) softened butter

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla

1 cup rolled oats

1 1/2 cup oat flour, but you can also grind your own from oats in the food processor)

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 cup dried cherries

1/2 cup chocolate chips

8

DIRECTIONS:

  • Preheat oven to 350ºF.
  • Combine the butter and sugars and stir until well combined. Add the egg and vanilla and mix well.
  • Combine the oats, flour, salt, soda, and cinnamon and add to the wet ingredients mixing until well combined. Stir in the cherries and chocolate chips.  Place balls of dough on a cookie sheet and bake for about 10 minutes (depending on size and desired doneness). I pressed some chopped dark chocolate pieces into the tops of each cookie right when they came out of the oven.

source:  yammiesnoshery

Triple Chocolate Fudge Cookies

50

Triple Chocolate Fudge Cookies 

INGREDIENTS:

8 oz semisweet baking chocolate, chopped
6 Tbsp butter
2 Eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1 1/3 cups all-purpose flour
1/4 tsp baking powder
4 oz chocolate chips or chunks
1 cup chocolate chips or chunks

50a

Directions:

In a heatproof bowl, melt 8 ounces of chocolate and butter in the microwave, stirring every 30 seconds. Let cool slightly.
In a medium sized bowl, beat together eggs, sugar, and vanilla for about 5 minutes at medium speed. The mixture will thicken slightly and become frothy.
Stir the melted chocolate into the egg mixture and gently stir in the flour and baking powder. With a spatula, fold in the 4 ounces of chocolate chips or chunks. Place the mixing bowl in the fridge and chill for 30 minutes.
Using a large cookie dough scoop (or about 2 Tbsp of dough), drop cookie dough on a baking sheet lined with parchment paper. Refrigerate the scooped cookie dough for at least 2 hours before baking.
Heat the oven to 350F. Bake the cookies for 15-16 minutes, or until just set. Immediately place a few of the reserved chocolate chips and chunks on top of the cookies. Let cool 5 minutes before transferring cookies to a wire rack to cool completely.

 

source: whatmegansmaking

Browned Butter Oatmeal Cookie Cups

53a

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)

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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

19

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.

Soft Oatmeal Cookies

51

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

49

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

Blended Oatmeal Chocolate Chip Cookies

33

Blended Oatmeal Chocolate Chip Cookies

Yield : 2 dozens

INGREDIENTS:

2 1/2 cups oats

2 sticks (1 cup) unsalted butter

1 cup brown sugar

1 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 cups semisweet chocolate chips

1 cup chopped walnuts (optional)

Directions:

  1. Preheat the oven to 375ºF.
  2. Add the oats to the bowl of a food processor and blend until they’re a powder-like consistency.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and sugar.
  4. Add the eggs one at a time, mixing after each addition, then add the vanilla.
  5. Add the flour, salt, baking powder, baking soda and blended oatmeal and mix until combined.
  6. Add the chocolate chips and nuts (optional), mixing to combine.
  7. Shape 2 to 3 tablespoons of dough into mounds spaced 2 inches apart on a parchment paper-lined baking sheet.
  8. Bake the cookies for 12 to 15 minutes, or until the tops are golden brown. Remove the cookies from the oven and immediately transfer them to a cooling rack to cool completely.

source : justataste

Oatmeal Cranberry Raisin Breakfast Cookies

54a

Oatmeal Cranberry Raisin Breakfast Cookies

Yields:  12 cookies

INGREDIENTS:

1/2 cup butter, room temperature
1/2 cup honey
1 egg
1 teaspoon vanilla extract
2 cups quick cooking oats
3/4 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup Craisins or raisins
1/4 cup white chocolate chips (dark would be nice too)

54

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and honey. Beat in the 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 craisins and chocolate chips.
Use a medium cookie scoop to drop balls of dough 1 inch apart on the cookie sheet.
Bake for 8 minutes. Let cool for 5 minutes on the cookie sheet before removing to a cooling rack.
Store in an airtight container.

source : bunsinmyoven