Posts Tagged ‘oatmeal cookies’
The BEST Oatmeal Cookies
Turn This Easy Recipe Into Ice Cream Sandwiches Too!
I don’t know what it is, but the last couple of days I’ve been craving cookies like crazy! Well, I have quite a large collection of favourite cookie recipes so I didn’t have to go far to find something good. I came across the best oatmeal cookie recipe I’ve ever found and it’s by Anna Olson, Canada’s Queen of Desserts. The recipe is easy and quick requiring all the normal cookie ingredients you should have on hand…except perhaps molasses, but that’s not hard to find. I love how moist yet dense these cookies are, packed with oats and raisins and a delicious spicy flavour. Anna does not disappoint! In fact, she also recommends using these cookies for ice cream sandwiches. Sounds like a perfect summer treat to me! Enjoy!
THE BEST OATMEAL COOKIES
2/3 cup unsalted butter, room temperature
1 cup dark brown sugar, packed
1 egg
1 tbsp vanilla
1 tbsp fancy molasses
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cup oats
1 cup raisins
Preheat oven to 375° F. Cream together butter and brown sugar until smooth. Add egg and blend. Stir in vanilla and molasses. In a separate bowl, combine flour, baking powder, salt, baking soda and spices. Add to butter mixture and mix in. Add oats and raisins and stir just until oats are coated with cookie batter. Drop tablespoonfuls onto a greased or parchment-lined baking sheet and bake for 7 to 9 minutes, until cookies start to brown around the edges and loose their shine.
Cookies will keep up to a week in an airtight container. Makes 2 dozen cookies.
VARIATION: OATMEAL COOKIE ICE CREAM SANDWICHES: You will need 6 cups maple walnut ice cream and 1 1/2 cups of walnut crumbs, toasted. For sandwiches, press a small scoop of ice cream between 2 cookies. Roll edges of ice cream in walnut crumbs and chill until ready to serve. Yield: 1 dozen sandwich cookies.
Outrageous Chocolate Chip Peanut Butter Cookies
It Only Takes 15 Minutes to Prep This Triple-Threat Cookie!
I am a huge cookie lover! Whether it’s the traditional chocolate chip cookie, or fancy Italian cookies my mom makes, I will not turn one down! Store-bought or homemade also does not matter. But of course homemade usually tastes better, especially warm from the oven. Heck, I even love the raw dough! So I want to share an easy and quick cookie recipe today that is a spin-off from the usual chocolate chip cookie. This one adds peanut butter and oats and I found it on Allrecipes.com. It’s like an oatmeal cookie and chocolate chip cookie and peanut butter cookie combined! If you like all these flavors, you’re going to LOVE this outrageously delicious cookie! Enjoy!
OUTRAGEOUS CHOCOLATE CHIP PEANUT BUTTER COOKIES
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls onto lightly greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely. Makes 3 dozen.