CHOCOLATE-STUFFED OATMEAL COOKIES
These big, chewy oatmeal cookies filled with soft chocolate ganache are perfect for sharing. To make the process a little simpler, you can prep and refrigerate the dough and the filling up to three days in advance. (You could also freeze them for even longer; just let them warm up a bit at room temperature to make them easier to work with.) The assembly is easy: Simply enrobe the truffled filling by stacking it between two pieces of dough and pressing the edges to seal. The stuffed cookie balls can be frozen for up to a month. Bake off a few at a time for warm, gooey cookies whenever the mood strikes.
Provided by Samantha Seneviratne
Categories snack, cookies and bars
Time 3h
Yield 12 cookies
Number Of Ingredients 14
Steps:
- Prepare the cookie dough: In the bowl of a food processor, combine the butter and both sugars and process until combined. Add the egg and vanilla and pulse to combine, scraping down the sides of the bowl with a rubber spatula as needed.
- Add the oats, flour, baking powder, cinnamon and salt, and process until combined and the oats have broken down a bit, scraping down the sides of the bowl occasionally.
- Transfer the dough to a large piece of plastic wrap and use the sides of the plastic to shape it into a flat, 8-inch square that is about 1/2-inch thick. Chill until firm, at least 2 hours.
- Prepare the filling: Heat the cream in a small saucepan or in a bowl in the microwave until hot. (Be careful: Cream loves to boil over.) Add the chocolate, vanilla and salt to the hot cream and let stand 2 minutes, then stir until smooth and uniform. (If not fully smooth, carefully heat a bit longer on the stovetop, stirring until smooth, or heat in the microwave in 5-second spurts, stirring after each blast, until smooth.) Transfer the filling to a large piece of plastic wrap and use the sides of the plastic to shape it into a 4- to 6-inch square. Chill until firm, at least 2 hours.
- Heat the oven to 375 degrees. Line two rimmed baking sheets with parchment paper.
- Cut the cookie dough into 24 equal pieces. Cut the chocolate filling into 12 equal pieces. (It's OK if the chocolate breaks a bit; just make sure you have 12 equal piles.) Flatten one piece of cookie dough slightly. Set a piece of chocolate filling into the center. Flatten another piece of cookie dough and set it on top of the chocolate filling. Use your hands to shape the cookie dough around the filling and then roll it into a neat ball. Repeat with the rest of the dough and filling.
- Set 6 dough balls onto one of the prepared sheets. Bake until set and relatively flat, with just-golden edges, 14 to 16 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely. Repeat with the remaining cookies on the other baking sheet. Serve cookies warm or at room temperature.
OATMEAL COOKIE BRITTLE
This is the best stuff- my mom would make this at least 4 times a year. It is so good, and you can add so many different ingredients to suit your taste! I like it with bacon and chocolate chips ;mom always used raisins and nuts.
Provided by Pat Duran
Categories Other Appetizers
Time 35m
Number Of Ingredients 12
Steps:
- 1. Oatmeal mixture: In a plastic container, stir together all ingredients. Mix well until well combined. Cover and refrigerate for 6 hours or overnight. Do not skip this step. This method hydrates the oats. Do not soak longer than 24 hours.
- 2. Dough: The next day add the eggs,salt and vanilla to the oatmeal mixture and fold in the nuts and raisins. Mix well.
- 3. Preheat oven to 350^. Line a jelly roll pan with parchment paper and spray lightly. Place dough on paper and flatten dough very thin with a fork to 1/8 inch thickness. This is important. Bake for 25-30 minutes.
- 4. The cookie brittle is done when it turns a light brown and fairly firm to the touch in the center, and is crisp around the edges. Remove pan from oven and slide the parchment paper off the hot pan and onto a cooling rack. allow to cool 30 minutes.
- 5. Once the brittle is hard - break into pieces with your hands. If you want uniform pieces, when brittle is still warm score with knife and break on the lines. Store the brittle in a sealed plastic container or baggies.
OATMEAL COOKIE BRITTLE
This is a huge oatmeal pan cookie that once set and cooled it becomes chewy, crispy caramel heaven! be prepared, you will not be able to stop eating this LOL! You can use raisins in place of the mini chocolate chips, if desired. Yield is only esitmated depending on the size of the pieces.
Provided by Kittencalrecipezazz
Categories Dessert
Time 27m
Yield 40 pieces
Number Of Ingredients 9
Steps:
- Set oven to 350°.
- Stack two large baking sheets together (one inside the other) then line the top one with parchment paper.
- In a large mixing bowl beat melted butter with both sugars and vanilla.
- Add in egg; beat until combined.
- In a small bowl mix together the flour, salt and oatmeal; add to the butter mixture; mix well to combine (the dough will be loose!).
- Add in the chocolate chips; mix to combine.
- Spread out on top of the parchment paper to about 1/2-inch thick (or as best and as thin as you can).
- Bake middle oven rack for about 17- 20 minutes or until set and dry (it might be a bit wobbly underneath but it will set after it cools).
- Cool well then cut or break into pieces.
Nutrition Facts : Calories 102, Fat 5.3, SaturatedFat 3.2, Cholesterol 17.5, Sodium 64.9, Carbohydrate 12.9, Fiber 0.5, Sugar 8.3, Protein 1.1
OREO®-STUFFED OATMEAL SCOTCHIES
Traditional oatmeal scotchies are stuffed with chocolate sandwich cookies in this cookie-stuffed cookie recipe that everyone will love.
Provided by Julie Hubert
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h34m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 502.6 calories, Carbohydrate 69.9 g, Cholesterol 53.8 mg, Fat 21.9 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 13.1 g, Sodium 519.5 mg, Sugar 44.8 g
More about "oatmeal cookie brittle recipe recipe for hand recipes recipe for stuffed"
OAT BRITTLE RECIPE (GREAT FOR GIFTING) - CHRISTINA'S CUCINA
From christinascucina.com
4.9/5 (13)Total Time 20 minsCategory Candies, Sweets & ConfectionsCalories 74 per serving
- Place the sugars, Golden Syrup and water in a heavy pan over low heat, stirring occasionally with a wooden spoon until the sugar has completely dissolved.
- Add butter and bring to a boil, but do not stir. Simmer gently until a little of the mixture dropped into cold water separates into brittle threads (310˚ F/154˚ C on a candy thermometer).
- Stir in the baking soda, then add the oats and stir quickly; pour onto a buttered or silicone lined cookie sheet.
- Allow to cool completely then break into pieces as desired. Store in an airtight tin. If using for Sticky Toffee Porridge or for other desserts, crush into small pieces.
OATMEAL AND PECAN BRITTLE COOKIES - DAVID LEBOVITZ
From davidlebovitz.com
- Preheat the oven to 350ºF (180ºC) and line a small baking sheet with parchment paper, a silicone baking mat, or lightly greased foil. Spread the chopped pecans on another baking sheet and toast in the oven, stirring midway during baking until they're light golden brown and smell toasty, 8 to 10 minutes. Remove from the oven and set aside to cool.
- Place half (4 ounces/115g) of the (cold) cubed butter in a bowl of a stand mixer and put the other half in a medium skillet or saucepan. Melt the butter over medium heat, stirring and scraping the bottom and sides of the pan frequently with a heatproof spatula. The butter will start to sputter and foam, and then begin to brown. Keep cooking the butter just until you see browned bits floating it in. Remove from the heat and pour it over the cubed butter in the mixing bowl, scraping any and all brown bits in the pan into the butter. Let cool for about 30 minutes, until the two butters start to become solid again.
OATMEAL COOKIE BRITTLE - COOKIE MADNESS
From cookiemadness.net
Ratings 1Servings 12Cuisine AmericanCategory Dessert
OATMEAL COOKIES (THE BEST) | RICARDO
From ricardocuisine.com
OATMEAL BUTTER BRITTLE COOKIES RECIPE | QUAKER OATS
From quakeroats.com
OATMEAL CHOCOLATE CHIP COOKIE BRITTLE RECIPE | QUAKER OATS
From quakeroats.com
OATMEAL RAISIN COOKIE BRITTLE - FEASTING ON FRUIT
From feastingonfruit.com
COOKIE BUTTER-STUFFED OATMEAL COOKIES - BAKE OR BREAK
From bakeorbreak.com
PERFECT OATMEAL COOKIES RECIPE - LOVE AND LEMONS
From loveandlemons.com
THE ULTIMATE OATMEAL COOKIES (IN JUST 20 MINS)
From dinnerthendessert.com
OAT AND PECAN BRITTLE COOKIES RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (192)Estimated Reading Time 7 minsServings 18Published Dec 4, 2020
BANANA OATMEAL MUFFINS - RECIPE - COOKS.COM
From cooks.com
30 OATMEAL COOKIE RECIPES TO ADD TO YOUR COLLECTION
From tasteofhome.com
BLUEBERRY OATMEAL COOKIES RECIPE: THIS EASY OATMEAL COOKIE
From flipboard.com
BEST EVER OATMEAL COOKIES RECIPE | LAND O’LAKES
From landolakes.com
SPICED OATMEAL COOKIES RECIPE - COOKIE AND KATE
From cookieandkate.com
COOKIE BRITTLE | THE MODERN PROPER
From themodernproper.com
CHEWY OATMEAL COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
QUAKER'S BEST OATMEAL COOKIES RECIPE | QUAKER OATS
From quakeroats.com
ONE-BOWL, NO-MIXER, NO-CHILL OATMEAL COOKIES - AVERIE COOKS
From averiecooks.com
QUAKER - OATMEAL BUTTER BRITTLE COOKIES | TASTY REWARDS
From tastyrewards.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love