Stuffed Oatmeal Cookies Recipe 485 Food

GOURMET OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees, and line cookie sheet with parchment paper.
• Mix all the chunky stuff up in a medium bowl. (That's the oats, chocolate, cherries, and pecans.).
• Whisk together the flour, baking soda, baking powder, and salt in another medium bowl.
• In a large bowl, cream butter and sugar, till there aren't too many lumps. Then add the eggs and the vanilla and blend. Add the flour mixture bit by bit, blending as you go.
• Then, fold in the chunky stuff. Don't worry, it'll look like there's more chunky stuff that cookie dough, but it will work.
• Drop dough onto parchment lined cookie sheets, I like to portion out a bit less than 1/4 cup per cookie.
• Bake for 10 minutes, but if you like them chewy, take them out when the edges look done, but the middles don't. They'll firm up as they cool.

SUPER-LOADED OATMEAL COOKIES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 2 hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

BROWN SUGAR OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs one at a time, scraping the bowl after each one.
• Mix together the flour, salt and baking soda in a medium bowl. Add it into the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats until just combined.
• Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
• Let the cookies cool slightly on the baking sheets, then transfer onto a plate for serving.

OLD FASHIONED OATMEAL COOKIES

Steps:

• HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray.
• COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
• COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
• BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

OREO®-STUFFED OATMEAL SCOTCHIES

Steps:

• Line 2 baking sheets with parchment paper and spray with cooking spray.
• Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until smooth and creamy, about 5 minutes. Scrape down sides of bowl a few times. Continue beating mixture while adding eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.
• Whisk flour, baking soda, and salt together in a separate bowl. Slowly add flour mixture to creamed butter mixture while beating on low speed until dough is just mixed. Fold oats and butterscotch chips into dough.
• Scoop 32 balls of dough using a large cookie scoop and arrange on the prepared baking sheets. Spray the bottom of a broad, flat glass or bowl with cooking spray and press onto each dough ball to flatten. Place a chocolate sandwich cookie on top of 16 flattened dough balls and cover with remaining 16 flattened dough balls, sealing the edges together with your fingers.
• Transfer stuffed cookies to a container or tray and cover with a lid or plastic wrap. Refrigerate at least 1 hour to overnight.
• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Arrange cookies on the sheets with no more than 6 per sheet; top with a sprinkling of flaked salt.
• Bake 1 tray at a time in the preheated oven until golden brown, 14 to 16 minutes. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool.

LOADED OATMEAL COOKIES (PAULA DEEN)

Steps:

• Preheat oven to 350°F Lightly grease cookie sheets. With electric mixer cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk (it will appear a little curdled at this stage, don't worry).
• Sift together flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture. Stir in oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky).
• Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop--makes this job easy and ensures uniformly rounded cookies).
• Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes.
• For Brown Butter Glaze: In a small saucepan, melt butter over medium heat, then continue to cook, stirring occasionally until butter is a golden brown.
• Remove pan from heat and stir in the powdered sugar and vanilla. Stir in enough water to make the icing of drizzling consistency. Drizzle over warm cookies.
• *Cook's Note: Paula Deen's original recipe calls for 3 cups of sifted powdered sugar. I found that to be too much. I also found it easier to bake all of the cookies and line them up closely on cooling rack, then make glaze and drizzle cookies all at one time. You get a more consistent glaze this way as it tends to harden as it cools.

DATE FILLED OATMEAL COOKIES

Steps:

• Cream butter and sugar together well.
• Slowly mix in milk.
• Add remaining ingredients.
• Mix well.
• Chill for 1 hour.
• Roll out fairly thin on lightly floured board.
• Cut into 2 1/2-inch rounds.
• Place on ungreased baking sheets.
• Bake in 350°F oven for 8-10 minutes.
• Cool.
• Fill with Date Filling, to form a sandwich.
• For date filling: combine dates, sugar and water in saucepan.
• Bring to a boil.
• Simmer, stirring often, until mushy and thickened.
• Add more water if too dry, or simmer longer if too runny.
• Cool and spread between cookies.