Oatmeal Cookies With White Chocolate Peanuts And Caramel Recipes

WHITE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the eggs, one at a time, and then the vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

OATMEAL COOKIES WITH PEANUTS, RAISINS AND CHOCOLATE CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Spread the coconut on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes; set aside to cool.
• Meanwhile, whisk together the flour, baking soda, cinnamon, salt and nutmeg in a medium bowl.
• Beat the butter, brown sugar and granulated sugar in a large bowl using an electric mixer on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, peanuts, raisins, chocolate chips and toasted coconut.
• Drop the dough by heaping tablespoons onto ungreased baking sheets. Bake, rotating the baking sheets halfway through, until golden brown, about 12 minutes. Cool the cookies on the baking sheets for 3 to 5 minutes and then transfer to wire racks to cool completely.

MOLASSES OATMEAL WHITE CHOCOLATE CHIP COOKIES

Steps:

• Mix flour, oats, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.
• Using a stand mixer with the paddle attachment (or a large bowl with electric mixer), cream together the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes.
• Add molasses, egg, and vanilla and beat on medium speed until fully incorporated. Using a spatula, scrape down the sides to release some of the dough.
• Gradually add flour mixture, one cup at a time, on low speed until well mixed.
• Fold in the white chocolate chips and evenly distribute as best you can.
• Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper.
• Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.

NO-BAKE WHITE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES RECIPE - (4.3/5)

Steps:

• In a large pot bring the sugar, butter, and milk to a boil for one minute. Remove the pot from the heat and immediately stir in the salt peanut butter, and vanilla until the peanut butter is completely smooth and incorporated. Fold in the oats with a spatula until evenly distributed. Line two baking sheets with wax paper and drop the batter by rounded tablespoonfuls on it. The spacing can be close since the cookies will not expand. Place them in the fridge to chill or at least 2 hours. Lift cookies off the wax paper with a spatula.

WHITE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a bowl, beat together the softened butter, brown sugar, and white sugar. Add in eggs and vanilla and mix well. Stir in the flour, baking powder, baking soda and salt until completely incorporated. Fold in the oats and white chocolate chips.
• Drop by tablespoonfuls onto cookie sheets and bake for 9-12 minutes (do not overcook). Remove from cookie sheets and let cool.

CHOCOLATE CARAMEL PEANUT BUTTER OATMEAL BARS

Steps:

• Preheat oven to 350°F.
• Coat a 9-inch by 13-inch baking pan with cooking spray (or line with sprayed foil to help get them out of the pan after baking & make clean-up easier).
• Combine cake mix and oatmeal. Cut in peanut butter until mixture looks like fine crumbs.
• Whisk the egg with the milk and add to crumb mixture, stirring until well mixed. Reserving 3/4 cup of mixture, press remainder into bottom of pan.
• Beat cream cheese until smooth. Add caramel and beat until well mixed. (Take the lid off the caramel jar then microwave for a few seconds to make more pourable.)
• Spread caramel cream cheese mixture over crust.
• Sprinkle with chocolate chips and reserved crumbs.
• Bake for 30 minutes. Let cool completely; cut into bars.
• These are really rich so cut into small bars!

CARAMEL OATMEAL COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine flour, baking soda, cinnamon and salt.
• In a large bowl, cream together butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in flour mixture. Fold in oats and caramel bits.
• Drop by rounded Tablespoons onto baking sheets lined with parchment paper. Cook for 10-12 minutes, or until golden brown.

OATMEAL COOKIES WITH WHITE CHOCOLATE, PEANUTS AND CARAMEL

Steps:

• Beat butter and medium speed until creamy.
• Add sugars and beat well.
• Add eggs and vanilla, beating until well blended and creamy.
• Process oats in a blender or food processor until finely ground.
• Combine oats, flour, baking powder, soda and salt and add to butter mixture, beating well.
• Stir in chopped candies, white chocolate and peanuts.
• Shape dough into 1-1/2 inch balls and place on parchment paper lined baking sheets.
• Bake at 375 degrees for about 10 minutes or lightly browned.
• Cool 1 minute on sheets.
• Remove to wire racks to further cool.