Chewy Oatmeal Chocolate Chip Cookies

Happy Easter! I'm keepin it brief today! Just a good old fashioned recipe for chewy oatmeal chocolate chip cookies. The recipe has gotten over 2000 favorable reviews on allrecipes.com, it's a definite winner! Have a great week!

Oatmeal Chocolate Chip Cookies

allrecipes.com

1 cup butter, softened

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

3 cups quick-cooking oats

1 cup chopped walnuts

1 cup semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.

Combine the flour, baking soda, and salt.

Stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Don't over mix! Drop by heaping spoonfuls onto ungreased baking sheets.

Bake for 12 minutes in the preheated oven.

Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutella Peanut Butter Cookie Cups

Hello everyone! It's officially Spring! To kick off the season in delicious style, I whipped up a batch of cookie cups. Simple really, just use your favorite cookie recipe, hollow out the middle and fill it up with nutella, white chocolate, peanut butter, or any combination of the three. I made peanut butter cookie cups and chocolate chip cookie cups. I tried a couple different flavor combos, my favorite was the chocolate chip cookie filled with Nutella and white chocolate. Amazing. Next time I want to do white chocolate macadamia cookies filled with nutella. The cookie/filling possibilities are endless.

Nutella PB Cookie Cups

Adapted from Pillsbury

1 batch of your favorite cookie dough

1/4 cup white chocolate chips

1/4 cup nutella

1/4 cup creamy peanut butter

Preheat oven to 350 degrees (F), line a muffin tray with muffin liners or coat well with butter. For the cookie cups you can use whatever cookie recipe you like, you may have to adjust the cooking time though.

Peanut Butter Cookie Dough

Chocolate Chip Dough

Once you've got your dough ready, scoop into the muffin tins (I used an ice cream scoop).

Bake 18 to 22 minutes or until edges are golden brown.

Cool in muffin cups on cooling rack 30 minutes. Centers of cookies will sink slightly.

If the cookies don't sink enough to form a "cup" scoop out the middles using a spoon or a melon baller.

Peanut Butter Filling

In small microwavable bowl, microwave white chips on Medium 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Stir peanut butter into melted chips until blended. Spoon about 2 teaspoons peanut butter mixture into each cookie cup.

Nutella Filling

If you prefer nutella filling you can either mix it with the white chocolate or just spoon it as is into the middle of the cookies.

If you're feeling especially adventurous, combine white chocolate chips, peanut butter and nutella. It's delicious, I promise!

Have a sweet day!

Peanut Butter Stuffed Brownie Cookie Bites

This recipe is ridiculous. Probably the most ridiculously over the top dessert I've made in awhile. It is not for dieters. It is not for sugar-phobes. It is for special occasions or really bad days. I normally stick to from scratch recipes, but in this case I didn't, yes, that's right... I used a box mix for brownies and refrigerated cookie dough. AND I'm not sorry, cause these were delicious. And easy. And everyone loved me for making them. So without further ado... I present Peanut Butter Brownie Bites. Take a delicious candy (I used PB cups and caramel filled hearts) stuff them into a brownie and surround the whole thing with peanut butter cup cookie dough. 'Nough said.

Peanut Butter Brownie Bites

From Betty Crocker

1 box (1 lb 1 oz) brownie mix

Water, vegetable oil and egg called for on brownie mix box

36 unwrapped mini chocolate-covered peanut butter cup candies (from 8-oz bag)

*Note, I used fun size PB cups and some caramel filled chocolate hearts. If you use fun size candy, the cookies will turn out really big.

2 rolls (16.5 oz each) refrigerated peanut butter cookie dough, at room temperature (I used a peanut butter cup studded dough that came in a square not a roll. Worked fine though).

3 tablespoons all-purpose flour

Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In large bowl, stir brownie mix, water, oil and egg until well blended. Spread in pan. Bake 33 to 36 minutes or until toothpick inserted 1 inch from edge of pan comes out almost clean. Cool completely.

Cut into squares.

Flatten each square and place a PB cup or whatever candy you are using on top.

Work the edges up around the candy to completely cover it I smooshed and rolled between my palms. Line cookie sheet with cooking parchment paper. In large bowl, stir cookie dough and flour until blended. Divide dough into pieces.

Flatten each portion of dough and place 1 brownie ball in center; press dough around brownie, completely covering and reshaping to form a ball.

On cookie sheet, place balls 1 inch apart. Bake 13 to 15 minutes or until set.

Remove from cookie sheet to cooling rack...

Let cool completely (ya, not possible)

Fanfreakingtastic

This is one of the caramel filled ones.

Have a sweet day!

Linking to Tempt My Tummy Tuesdays, The Weekend Wrap Up Party, and the Sunday Showcase

Pink Cookies

Happy February! I am sharing an old family recipe this week that's perfect for Valentine's Day, my grandma's pink cookies. They are light meringue cookies topped with a chocolate drizzle. The cookies are tinted a beautiful pink. The taste is light and airy and they literally melt in your mouth. I chose not to mix in chocolate chips this time as I was topping them with the melted chocolate drizzle. I much prefer the chocolate chips for the texture they give to the cookies. If you prefer you can leave out the food coloring and they are just as delicious, just not as festive :)

Pink Cookies

Author: Grandma Morrison

2 egg whites

1/8 teaspoon salt

1 cup sugar

1/2 tsp vanilla

1/8 teaspoon salt

3 drops red food coloring

Handful or two of chocolate chips (optional)

Preheat oven to 225 F. Line a cookie sheet with parchment paper (or do as my grandma did and cut a brown paper bag to fit the tray, just don't use it for high temp cooking!).

Get out your mixer and beat egg whites with salt until stiff and peaky but not dry.

Slowly add sugar 1/4 cup at a time while beating continuously. The mixture will begin to get a bit stiffer.

Now mix in vanilla and food coloring and gently fold in chocolate chips (if using).

Dough will turn a pretty pink color, if you want a deeper pink or red, add more food coloring.

Place dollops of dough on lined baking sheet (or pipe them on if you want a specific shape).

Bake cookies until firm but not browning, the cookies shouldn't wiggle if you touch them, should take between 5 and 10 minutes. Turn off the oven and leave the cookies in there to dry out for six hours or overnight.

After cookies have dried out, drizzle with melted chocolate and top with sprinkles if desired.

Have a sweet day!

Linking up to rook #17, Dollars and Cents

Coco-Hazelnut Cookies

Last week I went to Oktoberfest up in Mount Angel, Oregon. While there, I walked by a booth with a nice German lady selling all things hazelnut. I couldn't resist picking up a bag of hazelnut flour and a jar of hazelnut butter. While the jar of hazelnut butter is already long gone (it is DELICIOUS), the hazelnut flour has been waiting around in my freezer for the past week. I came across a recipe for Coconut Thumbprint Cookies on the Atkins website and decided to change it up and give it a try with hazelnut flour. The cookies came out really tender, my sister commented they were more of a scone consistency than a cookie. The way the flavors of the hazelnut and coconut meld together is delicious. The jam thumbprint is ok, but not really necessary. Next time I am going to make them in scone shape and just eat them as is or put the jam on afterward.

Hazelnut Coconut Cookies

Adapted from Atkins Website

Yield about 30

½ cup shredded unsweetened coconut
½ cup hazelnut flour
½ cup soy flour
2½ tablespoons granular sugar substitute (I used Splenda)
1 stick (½ cup) unsalted butter, chilled and cut into 8 pieces
1 large egg
1 large egg yolk
1 teaspoon coconut extract (I used vanilla)
3 tablespoons any flavor unsweetened fruit jam

Mix coconut, hazelnut flour soy flour and sugar substitute to combine. Cut in butter until mixture resembles a coarse meal.

Add egg, yolk and extract and mix until dough just comes together. Cover and chill for at least 3 hours, until somewhat firm. Roll dough into balls and arrange on an ungreased baking sheet. Dip thumb into warm water and make a depression in the center of each ball, forming a doughnut-like shape (but not pressing completely though).

Fill each depression with ¼ -teaspoon jam. Bake until golden, about 6 minutes. Cool 1 minute on baking sheet before transferring to wire racks to cool completely.


Nutrition data for one cookie (if you make 30)
Calories: 61.5
Fat: 5.71 g
Total Carb: 1.36 g
Net Carb: .85 g
Protein: 1.17 g


Nutrition data for whole recipe
Calories: 1846
Fat: 171.3 g
Total Carbs: 40.87 g
Net Carbs: 25.37 g
Protein: 35.21 g


After cooking the cookies had absorbed some of the jam so I added a bit more on top to make them look prettier.

Hope you all enjoy!

Linking up at Foodie Friday.

Cubretazas

I used to think that a cup of tea, a good book, and Lola (my chihuahua) curled up on my lap were all the ingredients I needed to weather a rainy spring afternoon. Little did I know that I was missing something, that something being a cookie to go with my tea. And not just any cookie, a "cubretaza" cookie. Cubretaza literally means 'cup cover' in Spanish, and that is exactly what these buttery shortbread cookies do. You set them over your tea cup and the steam from the tea warms them up to the perfect cookie temperature. Dipping the edges in a bit of chocolate and coconut or sprinkles provides the perfect finishing touch. They would be adorable for a tea party, or do what I did and enjoy them with your afternoon tea.

Cubretazas

Adapted from Gabriela Clavo y Canela Blog

1 1/4 cups flour

3/4 cups sugar

1 teaspoon vanilla extract

10 tablespoons cold butter

3 egg yolks

3 tablespoons milk

Pinch of salt

To Decorate:

Chocolate for melting

Sprinkles or shredded coconut

Preheat the oven to 350 degrees. Mix the flour, salt, sugar, and vanilla.

Cut butter into small pieces and add to flour mixture. Work the mix with your hands until well mixed with lumps no bigger than the size of a pea.

Add the egg yolks and milk.

Mix until you have a smooth dough. Wrap dough in plastic wrap and refrigerate for at least an hour. When dough is chilled, remove from refrigerator and place between two pieces of wax paper. Get out your rolling pin, roll dough out to about 1/4 inch thickness.

Using a circle cutter slightly bigger than the size of the mug you like to use, cut dough into circles.

Use the leftover scraps of dough to make little rolls to use as the cookie "handle", stick the handle to the circle of dough using a bit of water. To keep the them from collapsing while cooking, place a little roll of parchment paper or aluminum under each handle for support. Be sure not to roll the paper tight, or the pressure will unravel it and your handles will fly off! Bake for 10 minutes, or until lightly golden. Remove from oven and allow to cool. Dip edges in melted chocolate and cover with sprinkles or coconut.

Coconut or sprinkles?

Decisions, decisions.....

Hope you're having a fabulous week!

Linking to Something Swanky, It's A Keeper Thursday, Weekend Wrap Up, Under the Table and Dreaming, Strut Your Stuff Thursday, and Full Plate Thursday.