PEACHES AND CREAM OATMEAL COOKIES
Steps:
- Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven.
- In a small bowl, whisk together flour, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing. Slowly add flour mixture, oats, peaches, walnuts, and white chocolate chips. Mix until combined.
- Line 2 sheet trays with parchment. With wet hands make 20 balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
- Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely.
OATMEAL COOKIES WITH WHITE CHOCOLATE CHIPS AND RAISINS
Provided by Food Network Kitchen
Time 1h
Yield 24 to 32 cookies
Number Of Ingredients 12
Steps:
- Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat. Whisk the flour, rolled oats, baking soda, cinnamon and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the white chocolate chips and raisins.
- Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.
WHITE CHOCOLATE APRICOT OATMEAL COOKIES
My mom loved white chocolate and apricots, so when she passed, I decided to develop a recipe for the holidays that reminded me of her. It is one of those recipes that is very comforting.
Provided by Marcela Valladolid
Categories dessert
Time 1h40m
Yield about 2 dozen cookies
Number Of Ingredients 13
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute.
- In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking.
- Preheat the oven to 325 degrees F. Spray 2 baking sheets with cooking spray.
- Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.
PEACH COOKIES
Get ready to fool and delight your friends with these cookies. They look exactly like little peaches and are as delicious as they are gorgeous!
Provided by Food Network Kitchen
Categories dessert
Time 10h35m
Yield 24 servings
Number Of Ingredients 24
Steps:
- For the pastry cream: Whisk together 1 1/2 cups of the milk, 1/4 cup of the sugar and the salt in a medium saucepan. Bring to a simmer over medium heat, whisking until the sugar is dissolved.
- Meanwhile, whisk the cornstarch and egg yolks with the remaining 1/2 cup milk and 1/4 cup sugar in a medium bowl until smooth. Ladle about 1/2 cup of the hot milk mixture into the bowl while whisking, then add all of the mixture back to the saucepan. Bring to a boil, whisking constantly; let boil until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, then stir in the preserves, schnapps and almond extract. Cool the pastry cream slightly, then cover the surface directly with plastic wrap and refrigerate until cold.
- For the cookies: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk together the sugar, milk, butter, nectar, schnapps and eggs in a large bowl. Add the flour mixture and beat with a wooden spoon until smooth to make a thick, sticky dough.
- Lightly grease your hands with the oil and roll tablespoons of the dough into balls, arranging them about 1 1/2 inches apart on the lined baking sheets. Bake one sheet at a time, until the undersides of the cookies are golden and the tops are just set, about 15 minutes. Cool just a few minutes. While the cookies are still warm, use a sharp paring knife to cut an approximately 1-inch-wide teaspoon-sized divot into the flat side of each cookie (be careful not to pierce the tops or sides of the cookies). Bake the other sheet of cookies and cut out the divots. Cool the cookies completely.
- Spoon a heaping teaspoon of pastry cream into each cookie, then sandwich 2 similar-looking ones together to make a peach shape, cleaning off any pastry cream that squeezes out of the seams. At this point, the cookies may not stick together very well; prop them up next to each other to keep their shape.
- For decorating: Combine the nectar and almond extract in a small bowl and add enough food coloring to make it bright red, about 8 drops. Put the sugar in another bowl.
- Working one at a time, paint each peach cookie all over with the red nectar mixture using a medium paintbrush, then roll in the sugar to coat thoroughly. Make sure the cookies are still nicely sandwiched and place in a 9-by-13-inch baking pan (the cookies should fit snugly in the baking pan so that they keep their shape). Cover the dish with plastic and refrigerate 8 hours and up to overnight (this will blend the flavors and also set the pastry cream to keep the cookies together).
- Just before serving, garnish each cookie with a clove and mint sprig to look like little stems.
WHITE CHOCOLATE CHIP OATMEAL COOKIES
These cookies are absolutely the best!! They really should be named disappearing cookies because they won't stay around long. Set your timer, these cookies are best when they are lightly browned.
Provided by julie
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the eggs, one at a time, and then the vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 27.9 g, Cholesterol 26 mg, Fat 11.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 166 mg, Sugar 17.4 g
VEGAN CHOCOLATE CHIP, OATMEAL, AND NUT COOKIES
Peanut butter and oatmeal cookie with chocolate chips.
Provided by NashvilleVeggie
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Oil a large baking sheet.
- Stir sugar, soy milk, peanut butter, canola oil, and vanilla extract together with a whisk in a large bowl until completely smooth.
- Mix flour, oats, baking soda, and salt in a separate bowl; add to the peanut butter mixture and stir to combine. Fold chocolate chips and walnut pieces into the flour mixture.
- Drop your batter by large spoonfuls onto prepared baking sheet.
- Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 minutes before removing to a cooling rack to cool completely.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 18.4 g, Fat 7.1 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 93.4 mg, Sugar 8.9 g
NUTTY WHITE CHOCOLATE AND PEACH OATMEAL COOKIES
Make and share this Nutty White Chocolate and Peach Oatmeal Cookies recipe from Food.com.
Provided by tammarie
Categories Dessert
Time 35m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350.
- In a small bowl, whisk flour, baking soda and salt. In a stand mixer cream the butter and sugars on medium speed until light and fluffy. Add the egg and mix on low speed until incorporated. Slowly add the flour mixture, oats, peaches, nuts and chips, mix until combined.
- Line 2 baking sheets with parchment paper. With wet hands, make 20 balls from the dough and put on the prepared baking sheets, about 2 inches apart. Press down on the dough balls with the palm of your hand to make flat circles.
- Bake the cookies until golden and still a bit tender in the center, 15 to 17 minutes. Remove from the oven and let sit on the baking sheets for 1 minute, then transfer the cookies to a rack to cool completely.
Nutrition Facts : Calories 166.4, Fat 8.6, SaturatedFat 4.1, Cholesterol 22.4, Sodium 49.6, Carbohydrate 20.9, Fiber 0.9, Sugar 10.5, Protein 2.5
OATMEAL NUT CHOCOLATE COOKIES
Make and share this Oatmeal Nut Chocolate Cookies recipe from Food.com.
Provided by RecipeNut
Categories Drop Cookies
Time 24m
Yield 24 large cookies, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. In a large bowl, combine butter and shortening. Beat with electric mixer on medium to high speed for 30 seconds. Add sugars, baking powder, baking soda, and salt; beat until combined.
- Beat in eggs and vanilla. Add flour and cocoa powder; beat on low speed until combined. Stir in oats, semisweet chips, white baking chips, and nuts.
- Using 1/4 cup dry measuring cup, drop dough 3 inches apart onto greased cookie sheet. Press dough into 3 inch circles. Bake for 12 to 14 minutes or just untiln edges are firm and centers are set. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack; cool.
Nutrition Facts : Calories 601.2, Fat 35.8, SaturatedFat 14.2, Cholesterol 57.6, Sodium 177.6, Carbohydrate 68, Fiber 4.6, Sugar 42.7, Protein 8
OATMEAL NUT COOKIES
A friend gave me this recipe many years ago, and it's since become a family favorite. I love the aroma of these cookies as they're baking.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
WHITE CHOCOLATE CHIP OATMEAL COOKIES
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a bowl, beat together the softened butter, brown sugar, and white sugar. Add in eggs and vanilla and mix well. Stir in the flour, baking powder, baking soda and salt until completely incorporated. Fold in the oats and white chocolate chips.
- Drop by tablespoonfuls onto cookie sheets and bake for 9-12 minutes (do not overcook). Remove from cookie sheets and let cool.
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