Vanilla Creamer Oatmeal Cookies Food

EASY OATMEAL CREAM PIES

Steps:

• Beat butter and eggs until blended. Beat in cake mix and oats. Refrigerate, covered, 2 hours or until firm enough to roll, though dough will remain fairly soft., Preheat oven to 350°. On a well-floured surface, roll half of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool completely. Repeat with remaining dough., Spread frosting on bottoms of half of the cookies; cover with remaining cookies. Freeze option: Freeze assembled sandwich cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

KRISTEN'S AWESOME OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.

OATMEAL COOKIE SANDWICHES WITH NECTARINE ICE CREAM

Steps:

• For cookies:
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 baking sheets with parchment paper.
• Mix first 5 ingredients in medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars; beat until well blended. Beat in egg and vanilla. Stir in dry ingredients. Using 2 tablespoons batter per cookie, drop 8 mounds onto each sheet, spacing mounds 3 inches apart. Flatten to 2-inch rounds.
• Bake cookies 10 minutes. Reverse baking sheets and bake until cookies are golden and dry to touch, about 3 minutes longer. Let cool 2 minutes. Transfer cookies to rack. Cool completely. (Can be made 1 day ahead. Store airtight.)
• For ice cream:
• Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Spread nectarines in single layer on sheet. Sprinkle with sugar; toss to coat. Bake nectarines 15 minutes. Stir well. Bake until fruit is tender and juices begin to thicken and caramelize, stirring every 5 minutes to prevent burning, about 20 minutes longer. Transfer fruit and juices to large bowl; mash coarsely; cool. Mix ice cream into fruit. Freeze until almost firm, about 45 minutes.
• Place 8 cookies, flat side up, on work surface. Spread 1/3 cup ice cream over each. Top each with 1 cookie, flat side down, and press gently to adhere (reserve any remaining ice cream for another use). Wrap sandwiches in foil and freeze. (Can be made 3 days ahead. Keep frozen.)

OATMEAL SANDWICH COOKIES

Steps:

• Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.

OATMEAL RAISIN SKILLET COOKIE WITH HONEY CREAM

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10-inch cast iron skillet with 1 tablespoon of the butter.
• Whisk the flour, baking soda, salt and apple pie spice together in a large bowl. Beat the remaining butter and granulated sugar together in a large bowl with an electric mixer on low speed until just incorporated. Increase speed to high and mix until light and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Add the brown sugar and beat until incorporated, then add the eggs one at a time, beating in between additions, then mix in the vanilla. Reduce the speed to low and gradually add the flour mixture, mixing until a smooth dough forms, scraping down the sides of the bowl as needed. Stir in the oats and raisins.
• Use a rubber spatula to scrape the batter into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the top is golden, the sides are beginning to brown and the center is still soft, about 40 minutes. Cool in the pan on a wire rack for 15 minutes.
• Meanwhile, beat the heavy cream in a medium mixing bowl until soft peaks form. Add the sour cream and honey and continue beating to form medium peaks. Keep the whipped cream refrigerated until ready to use. Slice the cookie into wedges and serve warm or at room temperature with the honeyed whipped cream.

CREAM FILLED OATMEAL SANDWICH COOKIES

Steps:

• Prepare frosting first and allow to chill in the refrigerator. Mix the flour and milk till smooth and cook over medium heat until thick and pasty. Put in a bowl and cover the top with wax paper to prevent a crust from forming. (Actually place the wax paper on the mixture) Cool well.
• Cream the margarine, sugar , salt and vanilla until light and fluffy, slowly add the cooled mixture and whip until the sugar is dissolved and not grainy when rubbed between your finger tips.
• To make the cookies cream the margarine, brown sugar, granulated sugar and vanilla till fluffy. Add the eggs, one at a time and mix until combined. Add the flour, oats, salt and soda and mix well.
• Drop by teaspoonfuls onto parchment lined baking sheets and bake for 15 minutes in a preheated 350* oven. Cool well, top with filling and sandwich two cookies together. Store in an airtight container in the fridge or freezer.

CHEWY OATMEAL COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening and brown sugar until smooth. Beat in the egg then stir in the milk and vanilla. Mix in the flour, oats, baking soda and cinnamon until well blended. Fold in the walnuts and if desired, raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

COFFEE AND CREAM OATMEAL COOKIES

Steps:

• Preheat the oven to 325*F. Melt the butter in a glass bowl. Let the melted butter sit for 10 minutes to cool.
• In another bowl, whisk the oats, flour, coffee, baking soda, and salt together and set aside.
• Add the sugars to the melted and cooled butter and mix by hand(a wooden spoon works well) until well blended. Add the egg, egg yolk and vanilla and mix well. Add the egg/flour mixture and stir until incorporated. It will be tough but not to tough to complete by hand.
• Add the chocolate chips and stir. The dough will be stiff but still easy enough to mix by hand.
• Chill the cookie dough at least 30 minutes, preferably 1 hour, or up to 24 hours.
• To make jumbo cookies, use a large cookie scoop(2 3/4 oz.) to scoop the batter. Roll into a ball and repeat with the other dough.
• For smaller cookies, just use a regular size cookie scoop, or portion into 1 inch balls.
• Bake for 11-12 minutes(jumbo) or 10-11 minutes(regular sized). Allow the cookies to cool on the baking sheet; they will continue to cook a bit, so don't leave them in the oven too long(in fact, underbake them by a minute, they will set as they cool). Remove and cool completely on a wire rack.