Recipe: Stuffed Oatmeal Cookie

Today I’m sharing another cookie recipe that can be adapted a zillion different ways. (Really, I counted.) The backbone of the recipe is a simple oatmeal cookie; it’s up to you to accessorize it however you like with any type of dried fruit (mango is amazing!), chocolate, and nut. Make them regular size or oversized–they work great both ways. Try my version or create your own, but definitely save this recipe. It’s bound to become a favorite.

Stuffed Oatmeal Cookies

1 cup butter, melted
1/4 cup sugar
1 1/4 cups packed brown sugar
2 cups flour, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
2 teaspoons vanilla
2 tablespoons milk (cream or half-and-half works, too)
1 1/2 cups oats
1 cup dried cranberries (or any diced, dried fruit)
1 cup semi-sweet chocolate chips (or milk, white, or dark chocolate)
3/4 cup chopped nuts (walnuts, pecans, or macadamia)

Directions
Preheat oven to 375 degrees. In a small sauce pan, melt butter on low heat. In a medium bowl, sift flour, baking soda, and salt together. With an electric mixer, blend sugars together. Add melted butter and mix until a smooth paste forms. In a small bowl, beat eggs, vanilla, and milk together. Add egg mixture to butter and sugar and beat until smooth and creamy. Slowly add in flour mixture, followed by oats, dried fruit, chocolate chips, and nuts.

Place dough on prepared cookie sheets. Oversized cookies=1/3 cup of dough, 6 cookies per sheet, baked for 11-13 minutes. Regular cookies=1 heaping tablespoon, 12 cookies per sheet, baked for 7-10 minutes. Remove immediately to a cooling rack.

Recipe: Lacy Oatmeal Cookies

In a word, this recipe is golden. You absolutely won’t believe how easy it is to create something so dainty and delicious. These wafer-thin Lacy Oatmeal Cookies are the perfect accessory for a simple dish of ice cream, a tall milkshake, or a smooth sorbet. And if you hold them up to the light? They look like a stained-glass window.

Welcome to the Church of Cookies.

(Do you hear angels singing, or is that just me?) Try these cookies today and add a sweet, delicate crunch to your favorite dish of ice cream.

Lacy Oatmeal Cookies

1 cup quick oats
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 cup sugar
1/2 cup salted butter, softened
1 large egg
1 teaspoon vanilla

Directions
Preheat oven to 325 degrees. Line baking sheets with parchment paper or a silicone baking mat. (If you don’t have either of those, cover your baking sheet with foil and a coat of nonstick cooking spray.) In a medium bowl, combine oats, flour, salt, and baking powder. Mix well with a wire whisk and set aside.

In a large bowl, combine sugar and butter with an electric mixer at medium speed to form a grainy paste. Add egg and vanilla, and beat until smooth. Add flour mixture and blend just until combined. Drop dough by teaspoons onto your prepared baking sheets, with at least two inches between. Bake for 9-12 minutes or until edges begin to turn golden brown. Let cool, then peel off cookies carefully with your fingers.

Makes about 3-4 dozen.

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