Coffee And Cream Oatmeal Cookies Recipes

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ICED OATMEAL COOKIES



Iced Oatmeal Cookies image

As soon as it's cool enough to turn on the oven, this is the recipe we bake. With warming spices of cinnamon, ginger and cloves, these are the perfect cookies to welcome fall! Inspired by the packaged oatmeal cookies you might remember from childhood, these have all that flavor and then some-thanks to the tireless testing efforts of the Betty Crocker Test Kitchens. The secret to recreating this grocery-store classic is using old-fashioned oats in two different ways. First, oats are processed into a coarse grind to make oat flour. Then, unprocessed oats are stirred into the dough for a chewy textural contrast. A dash of molasses further aids the chewiness factor and adds a deep, earthy sweetness to the cookies. The final result is a perfectly delicious scratch cookie that'll charm anyone-no matter if these treats make them wax nostalgic, or they're trying them for the first time!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 40

Number Of Ingredients 18

3 cups old-fashioned oats
1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup butter, softened
1/2 cup shortening
1 1/3 cups packed brown sugar
2 eggs
1 tablespoon molasses
1 teaspoon vanilla
2 cups powdered sugar
3 tablespoons butter, melted
2 tablespoons milk
1/2 teaspoon vanilla

Steps:

  • Heat oven to 375°F. In food processor, place 2 cups of the oats; cover and process until coarsely ground (texture will be like coarse ground flour). Pour into medium bowl; stir in remaining 1 cup oats, the flour, cinnamon, baking soda, ginger, baking powder, salt and cloves. Set aside.
  • In large bowl, beat 1/2 cup softened butter, the shortening and brown sugar with electric mixer on medium speed about 1 minute or until fluffy, scraping bowl occasionally. Beat in eggs, one at a time, just until smooth. Beat in molasses and 1 teaspoon vanilla. Stir oat mixture into butter mixture (dough will be stiff).
  • Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten slightly.
  • Bake 7 to 9 minutes or until edges are set and light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread 1 teaspoon frosting on each cookie. Let stand about 30 minutes or until frosting is set. Store covered in airtight container.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 13 g, TransFat 0 g

OATMEAL RAISIN TOFFEE COOKIES



Oatmeal Raisin Toffee Cookies image

The toffee candy bar bits make this cookie VERY addictive! A great twist on an old-fashioned cookie.

Provided by ERIN C

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 25m

Yield 48

Number Of Ingredients 11

1 cup butter, softened
1 cup brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups rolled oats
1 cup raisins
1 cup crushed toffee candy

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Blend in the oatmeal and toffee bits. 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.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 17.1 g, Cholesterol 23.1 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 82.2 mg, Sugar 7.1 g

COFFEE AND CREAM OATMEAL COOKIES



Coffee and Cream Oatmeal Cookies image

Classic soft and chewy oatmeal cookies with a hint of coffee and cream. The cream component is white chocolate chips. Who knew?! From Bake Your Day. The original recipe called for all white chocolate chips, I have taken the liberty to use half white and half dark chocolate. If you have a food scale, measure the sugars for accuracy.

Provided by Sharon123

Categories     Dessert

Time 32m

Yield 18 jumbo cookies

Number Of Ingredients 13

1 1/2 cups oats
1 cup flour plus 2 tbls. flour
2 tablespoons ground coffee (not instant-I use decaf)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks)
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons pure vanilla extract
3/4 cup white chocolate chips
3/4 cup dark chocolate chips (or semi sweet)

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.

Nutrition Facts : Calories 291.4, Fat 13.5, SaturatedFat 7.8, Cholesterol 41.4, Sodium 99.9, Carbohydrate 40.2, Fiber 2, Sugar 25.5, Protein 4.2

PEACHES AND CREAM OATMEAL COOKIES



Peaches and Cream Oatmeal Cookies image

Provided by Sunny Anderson

Categories     dessert

Time 44m

Yield 20 cookies

Number Of Ingredients 12

3/4 cup all-purpose flour
1/2 teaspoon baking soda
Pinch salt
1 stick butter, softened
1/4 cup light brown sugar
1/4 cup dark brown sugar
1/4 cup sugar
1 large egg
1 1/2 cups rolled oats
1/2 cup chopped dried peaches
1/2 cup chopped walnuts
1/2 cup white chocolate chips

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.

CREAM FILLED OATMEAL SANDWICH COOKIES



Cream Filled Oatmeal Sandwich Cookies image

A friend shared a taste of this cookie with me and it is yummy. She told me that as a young girl her Daddy would take her into town and her treat was to stop at a local bakery to get a cookie like this. She hadn't tasted them in 40 or so years and low and behold a neighbor just happened to have the recipe!!! They really are good!

Provided by Chef53Kathy

Categories     Drop Cookies

Time 35m

Yield 6 dozen, 36 serving(s)

Number Of Ingredients 15

10 tablespoons flour
2 cups milk
1 lb margarine
2 cups granulated sugar
4 teaspoons vanilla
1/2 teaspoon salt
1 lb margarine
16 ounces light brown sugar
2 cups granulated sugar
2 teaspoons vanilla
4 large eggs
3 cups flour
2 teaspoons baking soda
2 teaspoons salt
18 ounces quick-cooking oatmeal

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.

Nutrition Facts : Calories 434.4, Fat 22.4, SaturatedFat 4.2, Cholesterol 25.4, Sodium 489.5, Carbohydrate 54.6, Fiber 1.7, Sugar 34.7, Protein 5

CHEWY OATMEAL COOKIES



Chewy Oatmeal Cookies image

I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon molasses
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup each raisins and chopped pecans
1 cup semisweet chocolate chips

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 103 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

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