COFFEE CHOCOLATE CHUNK COOKIES
Efficiency expert Rachael Ray saves time without skimping on flavor. The box-mix batter gets mixed in a single bowl and dressed up with extra chocolate and nuts. Ground coffee beans make the cookies pleasantly crunchy too.
Provided by Rachael Ray : Food Network
Categories dessert
Time 21m
Yield about 34 medium cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Place the racks in the center of the oven.
- In a mixing bowl, make a well in the center of the chocolate chip cookie mix. Add the chocolate chunks, walnuts, softened butter, Kahlua, instant espresso, ground coffee and egg. Mix well to combine all the ingredients into the cookie dough. Scoop with a small scoop or by heaping tablespoons and drop the dough 2 inches apart on ungreased, nonstick cookie sheets or sheets lined with parchment paper. Chill for 5 to 10 minutes.
- Bake the cookies in batches, until set and lightly browned but not crisp, 9 to 11 minutes. Remove from the oven and leave on the cookie sheets for about 5 minutes before transferring to a wire rack to cool before serving.
OATMEAL SANDWICH COOKIES
These fun treats put a sweet, fluffy filling between two chewy oatmeal cookies. The old-fashioned flavor is deliciously homey-always perfect for holiday trays. —Jan Woodall, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 201 calories, Fat 9g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 90mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL COOKIEWICHES WITH KAHLUA CREME
A little more sophisticated than the cookiewiches that my kids like. Store them in the freezer, and then put in the fridge as you sit down to dinner, and it will be thawed just right by desert time! (Cook time is time to bake ALL of the cookies)
Provided by MsBindy
Categories Drop Cookies
Time 1h15m
Yield 18 cookiewiches
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Sift together the flour, salt, and baking soda. Set aside.
- Cream together the shortening, brown sugar, and granulated sugar.
- Add eggs and vanilla, mixing well.
- Stir in the flour mixture.
- Mix in the oats.
- Add in the nuts and apples. The dough will be fairly stiff, and may not 'hold together'. This is OK. As long as there is not dry oatmeal or flour, the mix is not too dry.
- Drop by large tablespoons onto greased cookie sheet. I use a double-dip of my small cookie scoop. I can fit 6 on a cookie sheet. I've found that they 'spread' more on airbake sheets, so I prefer regular dark cookie sheets with silpat liner.
- Using a fork, dipped in sugar, press the cookies down to about a 2 inch round size. You will want them to be uniform size and shape for later.
- Bake for 15 minutes. Remove from cookie sheet and cool.
- To make the Kahlua Creme, whip the heavy cream and Kahlua to soft peaks.
- Add the vanilla pudding mix and continue to beat until creme is thick.
- Spread a good dollop of creme on the center of one of the cookies. Top with another cookie, and press gently until creme squished to edge of the cookies.
- You can either eat them like this, while the creme is soft. Or you can freeze them, and thaw partially before eating, giving it more of an ice-cream texture.
Nutrition Facts : Calories 435.9, Fat 27.1, SaturatedFat 11.4, Cholesterol 66.1, Sodium 230.7, Carbohydrate 42.9, Fiber 2.4, Sugar 24.5, Protein 5.1
OATMEAL MOVIE COOKIE ICE CREAM SANDWICHES
Steps:
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Line 2 baking sheets with parchment paper or a silicone mat and set aside.
- Place another baking sheet, plate or airtight container in the freezer.
- In a large bowl, whisk together the almond butter, brown sugar, coconut oil, granulated sugar vanilla, cinnamon and salt in until creamy, about 30 seconds. Add the eggs one at a time, whisking well after each addition. Add the oats and baking soda and mix to combine. Add the popcorn, chocolate-covered raisins, nonpareils and candy-coated chocolates. Using a rubber spatula, gently fold in until evenly incorporated.
- Scoop 1/4-cup-sized balls of dough (about the size of a plum) onto the baking sheets 2 inches apart (see Cook's Note). Dot each cookie with a few pieces of popcorn and candy. Sprinkle each with a pinch of flaky salt, if desired. Bake until lightly browned and just set in the center, begin checking for doneness at 14 minutes. These cookies have a tendency to spread into uneven blob shapes in the oven, so I like to shape them back into circles as soon as they come out of the oven using an inverted bowl on top of the cookies to gently curve the edges back into alignment. Let cool on the pan completely (well, enjoy one or two while they're still warm but then let the rest cool on the pan).
- While the cookies cool, remove the ice cream from the freezer to slightly soften. Scoop 1/3 cup of ice cream onto the flat, bottom side of half the cookies. Top with another cookie and gently press down to flatten. Place the ice cream sandwich in the freezer on the cold baking sheet, plate or container. Repeat with the remaining cookies and ice cream.
- Keep frozen until ready to enjoy!
OATMEAL FUDGE SQUARES
These oatmeal fudge squares are always a hit at every gathering. People will be asking for the recipe. Don't expect them to last very long!
Provided by lindsaybjorn
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees). Spray a rimmed cookie sheet with cooking spray.
- Mix butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Add oats, baking mix, and brown sugar; mix to combine.
- Stir condensed milk, chocolate chips, margarine, vanilla, and salt in a saucepan over low heat until chocolate chips have melted, 6 to 8 minutes.
- Spread 3/4 of the oat mixture onto the prepared baking sheet. Pour the chocolate mixture over the top. Place small pieces of the remaining oat mixture randomly over the chocolate.
- Bake in the preheated oven until edges are golden, 15 to 20 minutes. Let cool before cutting into squares.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 43.9 g, Cholesterol 39.2 mg, Fat 15.7 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 310.6 mg, Sugar 28.6 g
IRRESISTIBLE OATMEAL CREAM PIES
These cookie sandwiches are absolutely delicious and irresistible! My husband took one bite and exclaimed that these were his new favorite dessert. The secret ingredient is Hershey's® cinnamon chips!
Provided by SavedByGrace
Categories Desserts Cookies Sandwich Cookie Recipes
Time 40m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl; beat with an electric mixer until creamy.
- Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.
- Drop tablespoonfuls of dough onto ungreased baking sheets.
- Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.
- Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.
- Spread 1 teaspoon of the cream filling over the back of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 481.1 calories, Carbohydrate 60.8 g, Cholesterol 75.7 mg, Fat 24.9 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 15.1 g, Sodium 343 mg, Sugar 44.9 g
KAHLUA-CHOCOLATE CHIP COOKIES
A twist on the everyday chocolate chip cookies. I make mine with a sugar-free Kahlua coffee flavored syrup and walnuts. Gives it just the right taste. Try these cookies next time you want a chocolate chip cookie. You won't be sorry.
Provided by Vseward Chef-V
Categories Drop Cookies
Time 25m
Yield 3 1/2 dozen, 42 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F
- Line baking sheet with parchment paper.
- In small bowl, combine flour, baking soda and salt; mix well.
- In large bowl, combine sugar, brown sugar and shortening; mix well.
- Add eggs, liqueur and vanilla; mix well.
- Slowly stir in flour mixture until of uniform consistency.
- Stir in chocolate chips and pecans.
- Drop onto baking sheet in teaspoonfuls 3 inches apart.
- Bake 10 to 11 minutes or until light brown.
OATMEAL COOKIE ICE CREAM SANDWICHES
If you're tight on time, you can use store-bought cookies, but I highly recommend making these oatmeal chocolate cookies from scratch. The dessert sandwiches are pure fun. Sometimes I decorate the sides of the sandwiches with colorful jimmies, too. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in oats and chocolate., Shape dough into twenty 1-1/4-in. balls. Place 2-1/2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in sugar, smoothing edges if necessary. Bake until golden brown, 10-13 minutes. Transfer from pans to wire racks to cool completely., To assemble, place about 1/4 cup ice cream on bottom of a cookie; sprinkle with 1 teaspoon toffee bits. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze overnight or until firm. Repeat with remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return to freezer.
Nutrition Facts : Calories 475 calories, Fat 26g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 296mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.
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