Black Forest Oatmeal Crisp Cookies Recipes

BLACK FOREST OATMEAL

Steps:

• In a large saucepan, bring 3-1/4 cups water and 1/4 teaspoon salt to a boil. Stir in oats and wheat germ; reduce heat and simmer, uncovered, until water is absorbed, about 5 minutes., Meanwhile, combine cocoa, sugar, vanilla and remaining water; stir until smooth. Add chocolate mixture and cherries to oats; stir until well combined and heated through. Serve topped with additional cherries and, if desired, miniature chocolate chips and sweetened whipped cream.

BLACK FOREST COOKIES

Steps:

• Preheat oven to 350 degrees. Line three baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder; and salt; set aside.
• Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth.
• Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.
• Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

CRISP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
• Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

BLACK FOREST OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees.
• Grease baking sheet.
• Cream shortening,sugar,egg,milk and extract.
• In separate bowl,combine remaining dry ingredients.
• Add to creamed mixture.
• Stir in chopped chocolates,cherries and almonds.
• Drop by rounded tablespoonfuls 2 inched apart onto baking sheet.
• Bake 10-12 minutes or until lightly browned.
• Do not overbake.
• Cool 2 minutes on baking sheet.
• Remove to wire rack to cool completely.

BLACK FOREST OATMEAL COOKIES

Steps:

• Heat oven to 375 degrees F.
• Combine shortening, brown sugar, sugar, eggs and vanilla in bowl of electric mixer; beat at medium speed until well blended.
• Combine flour, baking soda, salt and baking powder in medium bowl; add to shortening mixture at low speed until well blended. Stir in with spoon, one at a time, oats, white chocolate, semisweet chocolate, cherries and nuts.
• Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake 9 to 11 minutes or until set. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.

BLACK FOREST OREO CRISP

Steps:

• Preheat oven to 350°F
• Mix cookie crumbs, almonds and butter until well blended; set aside.
• Spoon pie filling into lightly greased 13x9-inch baking pan; top with the crumb mixture.
• Bake 30 minutes or until pie filling is hot and bubbly and topping is lightly browned; cool.
• Top each serving with 1/3 cup of the ice cream.

BLACK FOREST OATMEAL CRISPS

Steps:

• In a mixing bowl, cream shortening and sugars.
• Add the eggs, one at a time, beating well after each addition.
• Beat in milk and extract.
• Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture.
• Stir in the remaining ingredients.
• Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 375° for 8-10 minutes or until golden brown.
• Remove to wire racks to cool.