Stuffed Oatmeal Cookies Recipe 485

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SUPER-LOADED OATMEAL COOKIES



Super-Loaded Oatmeal Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield about 36 cookies

Number Of Ingredients 19

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup coconut oil
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups old-fashioned rolled oats
1 cup unsweetened coconut flakes
1/2 cup pepitas (green pumpkin seeds)
1/2 cup sunflower seeds
2 tablespoons flax seeds
1 cup walnut pieces
1 cup dried cranberries

Steps:

  • Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 2 hours.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

LOADED OATMEAL COOKIES (PAULA DEEN)



Loaded Oatmeal Cookies (Paula Deen) image

I love this yummy little oatmeal cookie packed with nuts and raisins and a wonderful combination of spices and then topped with a drizzle of brown butter glaze. It is another of my favorite Paula Deen (FoodTV) recipes. If you can keep yourself from eating them all the day you make them, they are even better the next day (stored tightly wrapped).

Provided by SharleneW

Categories     Drop Cookies

Time 22m

Yield 5 dozen small cookies, 60 serving(s)

Number Of Ingredients 22

1/2 cup butter, softened (1 stick)
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts or 1 1/2 cups pecans
1 teaspoon pure vanilla extract
1/2 cup butter
2 -3 cups sifted powdered sugar (see note below)
1 teaspoon vanilla extract
3 -4 tablespoons water

Steps:

  • Preheat oven to 350°F Lightly grease cookie sheets. With electric mixer cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk (it will appear a little curdled at this stage, don't worry).
  • Sift together flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture. Stir in oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky).
  • Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop--makes this job easy and ensures uniformly rounded cookies).
  • Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes.
  • For Brown Butter Glaze: In a small saucepan, melt butter over medium heat, then continue to cook, stirring occasionally until butter is a golden brown.
  • Remove pan from heat and stir in the powdered sugar and vanilla. Stir in enough water to make the icing of drizzling consistency. Drizzle over warm cookies.
  • *Cook's Note: Paula Deen's original recipe calls for 3 cups of sifted powdered sugar. I found that to be too much. I also found it easier to bake all of the cookies and line them up closely on cooling rack, then make glaze and drizzle cookies all at one time. You get a more consistent glaze this way as it tends to harden as it cools.

Nutrition Facts : Calories 135.2, Fat 7.2, SaturatedFat 2.7, Cholesterol 14.4, Sodium 80.2, Carbohydrate 17, Fiber 0.8, Sugar 10.9, Protein 1.7

OATMEAL SANDWICH COOKIES



Oatmeal Sandwich Cookies image

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

1-1/2 cups shortening
2-2/3 cups packed brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 cups old-fashioned oats
FILLING:
3/4 cup shortening
3 cups confectioners' sugar
1 jar (7 ounces) marshmallow creme
1 to 3 tablespoons 2% milk

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.

JAM FILLED OATMEAL COOKIES



Jam Filled Oatmeal Cookies image

These cookies are so good, we love them. With and without the ground nuts. It's easy to vary the filling by picking the jam or nuts you prefer. I hope you will enjoy these delicious cookies.

Provided by Baby Kato

Categories     Dessert

Time 27m

Yield 30 cookies, 10 serving(s)

Number Of Ingredients 12

2 cups flour, pastry
1 teaspoon baking soda
1 teaspoon salt
2 cups quick oats
1 teaspoon cinnamon
1 cup sugar, brown, dark
1/2 cup butter, soft, melted
1/2 cup shortening, melted (I use Crisco)
1/2 cup milk
1 tablespoon lemon juice
1/2-3/4 cup jam (Raspberry, Strawberry, Apricot, Blueberry, Date)
1/2-1 cup walnuts, ground (optional)

Steps:

  • To make the sour milk, mix the milk and lemon juice together in a small bowl and set aside until needed.
  • Preheat the oven to 350 degrees.
  • In a large bowl add the flour, baking soda, salt, oats, cinnamon and brown sugar together.
  • Next add the melted butter and shortening, mixing lightly.
  • Lastly, slowly add in the sour milk, making sure to mix well.
  • Chill the dough for 1/2 hour.
  • Then on a lightly floured board, roll to 1/4 inch thick.
  • Cut the dough using a 2" round cookie cutter. Make sure to have an even number of cookie rounds.
  • Place a spoonful of jam in the center of the cookie, then top with another cookie.
  • Make sure to lightly press the edges together.
  • Roll the cookie edges in the ground nuts.
  • Place on a lightly greased cookie sheet and bake in a 350 degree oven for 10 - 12 minutes.

ULTIMATE OATMEAL COOKIES



Ultimate Oatmeal Cookies image

Looking for a treat made using oats? Then check out these delicious oatmeal cookies, baked with a hint of cinnamon and packed with raisins - ready to eat in an hour.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 10

1 1/4 cups packed brown sugar
1 cup butter or margarine (2 sticks), room temperature
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
2 large eggs
3 cups old-fashioned or quick-cooking oats*
1 1/3 cups all-purpose flour
1 cup raisins, if desired

Steps:

  • Heat the oven to 350°F. In a large bowl, stir the brown sugar, butter, baking soda, cinnamon, vanilla, salt and eggs with a wooden spoon until well mixed. Stir in the oats, flour and raisins until mixed.
  • For each cookie, scoop a rounded tablespoonful of dough, using a tableware spoon, and push it onto an ungreased cookie sheet with another spoon or rubber spatula, placing cookies 2 inches apart.
  • Bake 9 to 11 minutes or until light brown. Remove cookies from cookie sheets to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 8 g, TransFat 0 g

CHOCOLATE OATMEAL COOKIES



Chocolate Oatmeal Cookies image

Energy packed cookies that please even a finicky teenager! Raisins can be substituted for chocolate chips.

Provided by Norcal

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 13

1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup margarine
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups rolled oats
½ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
  • In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
  • Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 78.6 calories, Carbohydrate 11.1 g, Cholesterol 5.2 mg, Fat 3.6 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 92.1 mg, Sugar 6.1 g

CHOCOLATE-STUFFED OATMEAL COOKIES



Chocolate-Stuffed Oatmeal Cookies image

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

1/2 cup/115 grams unsalted butter (1 stick), at room temperature
3/4 cup/165 grams dark brown sugar
1/2 cup/100 grams granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups/150 grams quick-cooking or old-fashioned oats
1 cup/130 grams all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 tablespoons heavy cream
3/4 cup/115 grams finely chopped semisweet or bittersweet chocolate
1/2 teaspoon pure vanilla extract
A generous pinch kosher salt

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.

GREAT-GRANDMA'S OATMEAL COOKIES



Great-Grandma's Oatmeal Cookies image

Not only is this recipe a favorite of my husband's, it's extra special to me because it goes back to my great-grandmother. For holidays, we like to sprinkle on colored sugar for a festive touch. -Mary Ann Konechne, Kimball, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 12 dozen.

Number Of Ingredients 12

1-1/2 cups shortening
2 cups sugar
4 large eggs, room temperature
4 teaspoons water
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
4 cups quick-cooking oats
2 cups chopped raisins
1 cup chopped walnuts
Additional sugar or colored sugar

Steps:

  • Preheat oven to 350°. Cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water. In another bowl, whisk together flour, baking soda, cinnamon and salt; add to creamed mixture, and mix well. Stir in oats, raisins and walnuts. , On a surface sprinkled with additional sugar, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter in desired shapes. Place 2 in. apart on greased baking sheets. Bake until set, 12-15 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 28mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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Web Jun 10, 2014 Check out my post for Double-Stuffed Oatmeal Cookies over at Recipe.com! Post navigation. Previous. Grilled Shishito Peppers with Tahini Cardamom …
From stetted.com


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