Oatmeal Cookies Archives - Family Cookie Recipes

Buttery Blackberry Oatmeal Cookies with White Chocolate

Nellie — Tue, 21 Apr 2026 20:37:34 +0000

Blackberry Oatmeal Cookies made with classic ingredients like butter, oats, flour & eggs, then mixed with fresh blackberries and white chocolate chips for fantastic flavor!

I adore blackberries, so when I find a good sale, I add this recipe to the list! The cookies are a bit more rustic looking, but one bite and you’ll be hooked.

These cookies are soft with buttery crisp edges & bursting with fresh blackberry flavor. Made with simple oatmeal cookie ingredients and loaded with juicy blackberries and white chocolate chips, they are sweet enough to balance the tartness of the berries. If you enjoy them, be sure to check out these Blackberry Cookies too!

We recently updated this recipe to address the cookies spreading too much! We added several tips, plus adjusted the amount of flour required. It’s perfect now!

Ingredients in Blackberry Oatmeal Cookies

Blackberries: The star of this recipe. You will need about one cup of fresh blackberries, washed, patted dry, and cut into dime sized pieces. I just cut most of my berries in half.

Butter: Softened to room temperature before mixing so it creams smoothly with the sugars. Two full sticks give these cookies a rich, tender base.

Granulated sugar: Adds sweetness and helps create lightly crisp edges on each cookie.

Brown sugar: Fresh and soft brown sugar adds a subtle molasses flavor and contributes to the chewy texture these cookies are known for.

Eggs: Two large eggs bind everything together and give the dough structure.

Vanilla extract: Rounds out the flavor of the dough. The higher the quality, the better.

All-purpose flour: The base of the dough. Cake flour also works well if that is what you have on hand.

Cornstarch: We added this as a fail-safe, just incase the blackberries release too much juice. It helps the cookies to not be flat.

Baking soda: The leavening agent in these cookies. Make sure yours is not old or expired for the best results.

Salt: Just enough to enhance and balance all of the other flavors in the dough.

Oats: Quick oats work best, though old-fashioned oats are a great option too. For the best texture, try a 50/50 mix of both.

White chocolate chips: A perfect pairing with the blackberries. Add as many or as few as you like, or leave them out entirely.

Tips for the Best Blackberry Oatmeal Cookies

Full instructions can be found on the recipe card below, but here are a few helpful tips.

Line your baking sheets: Parchment paper or a silicone baking mat keeps the cookies from sticking and makes cleanup effortless.
Cream the butter and sugars well: Spending 2 to 3 extra minutes creaming the butter and sugars together makes a noticeable difference in the consistency of the finished cookie.
Coat the blackberries in flour: Tossing the cut blackberries in a small amount of flour before folding them into the dough helps prevent the batter from turning too purple and keeps the berries from sinking.
Fold gently: When adding the blackberries to the dough, fold carefully and just enough to distribute them evenly. Overworking the dough at this stage can break up the berries and change the texture.
Use a cookie scoop: A 1.5 tablespoon cookie scoop gives you perfectly sized, uniform cookies every single time without any guesswork.
Add more blackberries and white chocolate on top! I just think this is something bakeries do that really sets the cookies apart.
Do not overbake: Pull the cookies from the oven when they still look slightly underdone in the center, as they will continue to set on the pan for a few minutes after baking.

Why Did My Blackberry Oatmeal Cookies Spread Too Much?

Flat, spreading cookies are the most common issue with this recipe, and it almost always comes down to one of a few fixable things. Fresh blackberries release moisture into the dough as it sits, which can make the batter looser than a standard oatmeal cookie. Here is how to fix it:

The dough wasn’t chilled. This is the single most important step for preventing flat cookies. After mixing the dough and folding in the blackberries, cover the bowl and refrigerate for at least 30-60 minutes before baking. Cold dough holds its shape in the oven instead of spreading across the pan. If your cookies have been consistently flat, chilling the dough will fix it almost every time.

The blackberries were too wet. After washing and cutting your blackberries, pat them as dry as possible with a paper towel before tossing them in flour. The drier the berries going into the dough, the less excess moisture you’ll have to contend with. If your berries are particularly juicy, you can also pop the cut pieces in the freezer for 15-20 minutes before coating them in flour — this firms them up and slows the moisture release.

The butter was too soft or melted. Butter that is genuinely room temperature — cool to the touch but soft enough to press a finger into — creams properly and keeps the cookies from spreading. If your butter got too warm or started to look shiny, pop it back in the fridge for 15 minutes before creaming.

The kitchen is warm. In summer or in a warm kitchen, cookie dough softens quickly. If you’re baking multiple batches, keep the remaining dough in the refrigerator between batches and don’t put the next tray in the oven until it’s been chilled.

The oven temperature was off. An oven that runs cool will let cookies spread and flatten before the structure sets. If you suspect your oven runs low, try increasing the temperature by 10-15 degrees or use an inexpensive oven thermometer to check the actual temperature.

What if my cookies still spread even after chilling? Try adding an extra tablespoon or two of flour to the dough, or add another teaspoon of cornstarch — cornstarch is a great natural thickener that tightens the dough without affecting flavor and is especially helpful in humid climates or at higher altitudes where moisture behaves differently.

Storage and Freezing Blackberry Cookies

Store in an airtight container at room temperature for up to 3 days.

To freeze, place cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag or airtight container. Freeze for up to 2 months and thaw at room temperature before serving.

BLACKBERRY OATMEAL COOKIES

Blackberry Oatmeal Cookies are made by adding blackberries to a deliciously soft and chewy oatmeal cookie recipe.

Course Cookies

Cuisine American

Keyword Blackberry Oatmeal Cookies

Prep Time 10

Cook Time 12

Servings cookies

Calories 156kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened to room temperature
1 cup packed light brown sugar
½ cup white sugar
2 eggs
2 tsp vanilla extract
1 ½ cups flour + 2 TBSP for coating blackberries
1 TBSP cornstarch
½ tsp baking soda
1 tsp salt
3 cups quick oats
1 cup white chocolate chips
1 cup blackberries cut in half or fourths

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment and set aside.
Cream together the butter and sugars until smooth. Beat in the eggs and vanilla.
Combine the 1 ½ cup of flour, cornstarch, baking soda and salt in a separate bowl and add to the creamed mixture, mixing just enough to combine. Gently mix in the oats and white chocolate chips. Dough will be stiff.
Place the remaining 2 TBSP flour in a small bowl and gently coat HALF of the blackberry pieces. (Blackberries should be cut into dime sized pieces. I just cut most of mine in half, but larger berries might need more cutting.) Gently fold the blackberries into the cookie dough. Some will be crushed, but do your best to not smash them.
Use a cookie scoop to drop cookies onto a greased cookie sheet. Top with remaining blackberry pieces, as well as a few more white chocolate chips. Bake for about 9-10 minutes at 350°F.
Cool on the baking sheet for about 5-7 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

Store leftovers in an airtight container on the countertop.

Nutrition

FAQs

Can I use frozen blackberries? Fresh blackberries work best in this recipe, but if you use frozen, do not thaw them first. Add them straight from the freezer and coat in flour as directed to help control excess moisture.

What kind of oats are best in oatmeal cookies? Quick oats produce a slightly denser, puffier cookie, while old-fashioned oats give you a chewier result. A 50/50 mix of both is a great way to get the best of both worlds.

Can I leave out the white chocolate chips? Absolutely. The cookies are delicious without them, and you can easily swap in a different mix in like dark chocolate chips or chopped macadamia nuts if you prefer.

Why did my cookies turn purple? The natural juices in the blackberries can bleed into the dough when the berries are folded in. Coating the pieces in flour helps minimize this, and placing the cut berries in the freezer for 30 minutes before coating can reduce it even further.

How do I know when the cookies are done? The cookies are ready when the edges look set, but the centers still appear slightly underbaked, usually around 12 to 13 minutes. They will firm up as they cool on the pan.

More delicious cookies with fruit:

Sweet and slightly tangy, Raspberry Chocolate Chip Cookies pack bright raspberry flavor into a soft, buttery cookie loaded with chocolate chips.
Peach Snickerdoodles are a summery twist on a classic, with a crisp, sugary exterior and a soft center full of warm spice, and are worth making all season long.
Soft, buttery, and loaded with fresh strawberry flavor, Strawberry Shortcake Cookies taste like your favorite summer dessert in cookie form.
A chewy, chocolatey cookie base topped with sweet cherry flavor, Cherry Chocolate Chip Cookies are a simple and totally irresistible combination.
Blueberry Cream Cookies are as beautiful to look at as they are delicious to eat, soft and pillowy with a creamy blueberry filling in every bite.

These Blackberry Oatmeal Cookies are the kind of treat that surprises people in the best possible way, familiar enough to feel comforting and just different enough to feel special.

The post Buttery Blackberry Oatmeal Cookies with White Chocolate appeared first on Family Cookie Recipes.

Lemon Oatmeal No Bake Cookies

Nellie — Wed, 15 Apr 2026 14:42:38 +0000

Lemon Oatmeal No Bake Cookies made easy with sugar, milk, oats, butter & lemon pudding mix for a delightful tangy no-bake cookie!

I’ve been making traditional No Bake Cookies with chocolate, peanut butter and oats for many years and we all love them. I recently found this recipe for Lemon No Bakes and was intrigued with the flavor! I love lemon. They are absolutely amazing! We were eating them by the spoonful before the cookies were set!

Lemon No Bake Cookies only need 6 ingredients and about 10 minutes of prep time. The lemon pudding mix in the recipe adds a great amount of lemon flavor! The cookies take just a few minutes to set up and then they are ready to eat.

Ingredients in Lemon No Bake Cookies

Sugar – Yep, you need sugar to make cookies. You will need 1 1/2 cups of granulated sugar.

Butter – The recipe calls for 3/4 cup of butter (1 1/2 sticks). For best results, use real butter.

Milk – Any type of milk will work fine. I usually use 2% because that’s what I have on hand, but you can even use a non-dairy alternative if you’d like.

Lemon pudding mix – You need a small box (3.4 oz) of instant lemon pudding.

Oats – Quick oats work best in no bake cookies. You will need 3 1/2 cups.

Vanilla – The higher the quality of the vanilla, the better. You could even add a little bit of lemon extract if you really want to intensify the lemon flavor in the cookies. Be careful not to add too much though – extracts are pretty strong!

How to add more Lemon Flavor

These cookies use a whole box of lemon instant pudding mix, but I’m all for adding even more lemon flavor! Here are some ideas:

Add ½ tsp lemon extract or lemon emulsion. Flavor tip: lemon emulsion tastes so much better than lemon extract, but it’s something you’ll need to order from online, rather than pick up in the grocery store.
Add 2-3 drops of lemon essential oil! I add this to my tea all the time so I keep it on hand. If you happen to have it in your pantry too, add a few drops to really add some zing!
Have a fresh lemon? Wash it well then grate some zest and add it to the mixture while cooking. Lemon zest adds some delightful fresh lemon flavor! I’d start with 1-2 teaspoons and go from there.
Lemon juice will increase that lemon flavor too! You can use fresh or bottled. BUT, if I were you, I’d add maybe 1 TBSP and taste the cookies and see how you like it. Surprisingly enough, adding lemon juice will add some tartness, but just about every other suggestion above will increase the actual lemon flavor more than just lemon juice.

Storing No-Bake Cookies

You’ll want to store no-bake cookies in an airtight container on the counter for up to 5 days. You can store them in the fridge if you’d like; they will last a couple days longer and I think eating them chilled tastes amazing!

Lemon Oatmeal No Bake Cookies

Lemon Oatmeal No Bake Cookies are simple oatmeal cookies made with just a few ingredients. Delicious no bake cookie recipe packed with lemon flavor!

Course Cookies

Cuisine American

Keyword Lemon Oatmeal No Bake Cookies

Prep Time 10

Servings cookies

Calories 194kcal

Author Jessica & Nellie

Ingredients

1 ½ cups sugar
¾ cup butter
⅔ cup milk
3.4 oz instant lemon pudding
3 ½ cups quick oats
1 tsp vanilla

Instructions

In a large saucepan, mix sugar, butter and milk over medium heat. Stirring occasionally, melt and bring to a boil.
Let the mixture boil for 5 minutes. Remove from heat. Add the vanilla and then whisk in the pudding until mixture is smooth. Stir in the oats.
Drop by spoonfuls onto a cookie sheet lined with wax paper. Let the cookies cool before removing from the wax paper. Can be stored at room temperature or in the refrigerator.

Nutrition

Can you use ready-made pudding instead of the mix?

I don’t suggest using pudding that’s already been made because the amount of liquid vs pudding mix in this recipe is very different! This cookie recipe calls for just ⅔ cup milk for the entire 3.4oz box of pudding mix. We also add butter in the recipe, which is something instant pudding doesn’t need.

CAN NO BAKE COOKIES BE FROZEN?

Yes, these cookies can absolutely be frozen. It will help them firm up, and in my opinion, taste better! Especially in the summer. Although, mine are always eaten before I even open the freezer!

WHICH OATS ARE BEST FOR NO BAKE COOKIE RECIPE?

Different recipes will call for different kinds of oats, but to make the best No Bake Cookies, you should use quick oats. Using different kinds of oats will change the texture of the cookies, and you risk them not setting up right. Being the main ingredient in this recipe, it’s important to get the right kind of oats.

Do you love No Bake Cookies as much as we do? We have gathered all of our favorite No Bake Cookie recipes together here! I love no bake cookies because they are so fast and easy to make!

WILL NO BAKE COOKIES STICK TO FOIL?

I’ve seen these cookies stick to aluminum foil before, but it doesn’t always. To avoid the hassle and the risk I would recommend using wax paper or parchment paper as that’s what’s always worked for me!

DO NO BAKE COOKIES NEED TO BE REFRIGERATED?

Putting No Bakes in the fridge will help the cookies to hold a firmer shape. They also will last longer if you keep them in the fridge.

However, they technically don’t need to be refrigerated. You can store them in an airtight container in room temperature and they will be fine.

HOW LONG DOES IT TAKE FOR NO BAKE COOKIES TO SET UP?

These cookies only take about 15-20 minutes to cool and set up at room temperature, but you can reduce that time by at least half if you let them set up in the refrigerator. If you prefer the taste and texture of these cookies at room temperature just make sure to remove them from the refrigerator once set. You can definitely eat them while cold though too!

Love lemon? Here are some of our favorite lemon cookies!

Lemon Oatmeal No Bake Cookies are simple oatmeal cookies made with just a few ingredients. Delicious no bake cookie recipe packed with lemon flavor!

The post Lemon Oatmeal No Bake Cookies appeared first on Family Cookie Recipes.

PUMPKIN OATMEAL CRANBERRY SANDWICH COOKIES

Nellie — Wed, 22 Oct 2025 11:47:36 +0000

Pumpkin Oatmeal Cranberry Sandwich Cookies feature soft, chewy pumpkin oatmeal cookies studded with tart dried cranberries and filled with a smooth, tangy cream cheese frosting. Every bite combines cozy pumpkin spice with creamy sweetness and a hint of tart fruit for the perfect fall treat.

Recipe Highlights

Perfectly chewy and soft: The combination of quick oats and blotted pumpkin puree creates a chewy texture that holds its shape beautifully.
Just the right sweetness: Brown sugar and pumpkin pie spice give a warm, caramel flavor without overpowering the pumpkin.
That tangy cream cheese filling: Sweet, creamy, and a little tangy to balance the cookie’s spice.
A fall favorite twist: Tart cranberries add a pop of flavor and color to every bite.
Freezer-friendly and make-ahead: Chill the dough overnight and freeze the filled cookies for up to six months.

Ingredients in Pumpkin Oatmeal Cranberry Sandwich Cookies

FOR THE COOKIES:

Butter – Softened to room temperature so it blends smoothly with the sugars and helps create a tender, chewy cookie texture.
Light brown sugar – Adds rich molasses flavor and keeps the cookies soft and moist.
Granulated sugar – Balances the flavor and adds a bit of crispness to the edges.
Pumpkin puree – Use canned pumpkin that’s been blotted to remove excess moisture for the perfect cookie consistency.
Egg yolk – Helps bind the dough and adds richness without making the cookies cakey.
Vanilla extract – Enhances the pumpkin and spice flavors with a touch of warmth.
Quick oats – Not to be confused with old-fashioned oats; these give the cookies their soft, chewy texture.
All-purpose flour – Provides structure and ensures the cookies hold their shape.
Baking powder and baking soda – Work together to help the cookies rise and stay soft.
Salt – Balances sweetness and deepens flavor.
Ground cinnamon and pumpkin pie spice – Create that signature pumpkin spice aroma and cozy fall flavor.
Dried cranberries – Add a tart, chewy contrast to the sweet, spiced dough.

FOR THE CREAM CHEESE FILLING:

Salt – Just a pinch brings all the flavors together.
Butter – Softened to room temperature for smooth blending.
Cream cheese – The key to a rich, tangy filling that pairs perfectly with the pumpkin cookies.
Powdered sugar – Sweetens the filling and gives it that classic, fluffy frosting texture.
Vanilla extract – Adds depth and sweetness to balance the tanginess of the cream cheese.

Helpful Tips & Variations

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful instructions.

Blot the pumpkin puree: Too much liquid makes cakey cookies. Blot with paper towels several times until thicker and less watery.
Don’t overmix the dough: This keeps the cookies soft instead of tough.
Add-ins to try: chopped walnuts, pecans, white chocolate chips, or toasted coconut for extra texture.
Uniform cookies = perfect sandwiches. Weigh or measure the dough evenly for a consistent size and appearance.
Quick fix for cold butter or cream cheese: Microwave in 10-second bursts until soft but still cool to the touch.

Storage & Make-Ahead Tips for Pumpkin Oatmeal Cranberry Sandwich Cookies

Store in an airtight container in the fridge for up to 1 week or freeze up to 6 months.
Let cookies come to room temperature before serving (about 30 minutes from fridge, 1 hour from freezer).
The cookie dough and filling can both be made ahead — chill the dough overnight and soften the frosting before assembling.

Pumpkin Oatmeal Cranberry Sandwich Cookies Recipe

Pumpkin Oatmeal Cranberry Sandwich Cookies are soft, chewy, and filled with cream cheese frosting for the perfect fall dessert.

Course Cookies

Cuisine American

Keyword Pumpkin Oatmeal Cranberry Sandwich Cookies

Prep Time 20

Cook Time 12

Chill Time 1 20

Servings servings

Calories 385kcal

Author Jessica & Nellie

Ingredients

¾ cup butter softened to room temperature
1 cup packed light brown sugar
½ cup granulated sugar
½ cup + 2 tbsp canned pumpkin puree blotted*
1 large egg yolk
1 tsp vanilla
1 ½ cups quick oats not old fashioned rolled oats!
1 ½ cups all-purpose flour
½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
2 tsp pumpkin pie spice
1 cup dried cranberries

CREAM CHEESE FILLING:

½ cup butter softened to room temperature
4 oz cream cheese softened to room temperature
3 1/2 cups powdered sugar
1 tsp vanilla
⅛ tsp salt

Instructions

Whisk the dry ingredients: Combine oats, flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
Cream the butter and sugars: Beat until light and fluffy, then mix in pumpkin, egg yolk, and vanilla.
Combine the mixtures: Add the dry ingredients in two batches, mixing until just combined. Fold in the dried cranberries.
Chill the dough: Refrigerate for at least 1 hour (overnight for best flavor).
Scoop and roll: Measure 1½ tablespoons of dough per cookie, roll into balls, and chill again for 15–20 minutes.
Bake: Bake at 350°F for 10–12 minutes, until the edges are lightly golden. Tap the pan on the counter to flatten slightly, then cool completely.
Make the filling: Beat butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, and salt; mix until fluffy.
Assemble the sandwiches: Pipe or spread filling on the bottom of half the cookies. Top with remaining cookies and press gently.

Notes

*Blotting the pumpkin: Getting rid of extra liquid in the pumpkin puree keeps the cookies from becoming too cakey. Blotting the pumpkin helps them bake up with the right cookie consistency: crispy around the edges and chewy in the center. To do this, spread the puree onto a small plate and place a folded paper towel over the top, pressing gently so it absorbs the moisture. Repeat about 4-5 more times, using a new paper towel each time.

Nutrition

FAQs

Can I use old-fashioned oats instead of quick oats?
Not recommended. Quick oats absorb moisture more evenly, keeping the cookies chewy without falling apart.

Do I really have to chill the dough?
Yes! Chilling prevents spreading and lets the flavors deepen, especially the spices and pumpkin.

What if I don’t have a piping bag?
Use a zip-top bag with the corner snipped off — it works just as well for filling the cookies neatly.

Can I skip the filling?
Sure! These cookies taste amazing on their own, but the tangy cream cheese frosting takes them over the top.

How do I keep them from getting soggy in the fridge?
Line the storage container with parchment paper between layers and avoid sealing until cookies have cooled completely.

More delicious pumpkin cookie recipes to try:

Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!
Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.

Pumpkin Oatmeal Cranberry Sandwich Cookies bring together chewy oatmeal cookies, tangy cream cheese filling, and tart cranberries for the perfect fall dessert.

The post PUMPKIN OATMEAL CRANBERRY SANDWICH COOKIES appeared first on Family Cookie Recipes.

PUMPKIN OATMEAL CREAM PIES

Nellie — Wed, 27 Aug 2025 16:45:11 +0000

Pumpkin Oatmeal Cream Pies are a cozy fall twist on a classic favorite. With soft and spiced oatmeal pumpkin cookies sandwiched around fluffy cream cheese frosting, these handheld treats are perfect for autumn gatherings, holiday trays, or simply enjoying with a cup of coffee on a crisp day.

Recipe Highlights

Fall flavors in every bite: Pumpkin, cinnamon, nutmeg, and cloves make these cookies taste like autumn in dessert form.
Soft and chewy texture: The oats give these cookies a hearty chew, while pumpkin keeps them tender and moist.
Creamy filling: The cream cheese frosting is rich, fluffy, and perfectly balances the spiced cookies.
Fun to make and share: Each cookie sandwich is perfectly portioned and easy to transport, making them a hit for parties or gifting.
Simple ingredients: No complicated steps or fancy tools—just straightforward baking with delicious results.

Ingredients in Pumpkin Oatmeal Cream Pies

For the Cookies

Unsalted butter: Adds richness and helps create a soft, tender cookie.
Egg: Provides structure and helps bind the dough together.
Vanilla extract: Enhances the warm pumpkin spice flavors.
Granulated sugar: Sweetens the cookies and balances the spices.
Canned pure pumpkin: Keeps the cookies soft, moist, and packed with pumpkin flavor.
All-purpose flour: Forms the base of the dough, giving the cookies structure.
Baking powder: Helps the cookies rise slightly for a soft texture.
Cinnamon, nutmeg, and ground cloves: Classic fall spices that make these cookies flavorful and aromatic.
Old-fashioned oats: Provide texture, chewiness, and heartiness.

For the Cream Cheese Frosting

Unsalted butter: Creates a smooth, creamy base.
Cream cheese: Adds tangy flavor and fluffiness to the frosting.
Vanilla extract: Rounds out the flavors.
Powdered sugar: Sweetens and thickens the frosting to a spreadable consistency.

Helpful Tips

Full instructions on how to make Pumpkin Oatmeal Cream Pies can be found on the recipe card below, but here are a few helpful tips.

Cool cookies completely: If the cookies are even slightly warm, the frosting will melt and slide out.
Use a piping bag: This makes filling neater and more consistent, though a spoon works in a pinch.
Chill for clean edges: For the neatest sandwiches, refrigerate the assembled pies for 20–30 minutes before serving.
Customize spices: Adjust the cinnamon, nutmeg, and cloves to suit your taste—extra cinnamon gives more warmth.
Make ahead: Cookies and frosting can be made separately and stored in the fridge, then assembled before serving.

Storage Instructions

Refrigerator: Store assembled cream pies in an airtight container in the fridge for up to 3 days.
Freezer: Freeze cookies (without frosting) in a sealed bag for up to 2 months. Frost once thawed.

Pumpkin Oatmeal Cream Pies Recipe

These Pumpkin Oatmeal Cream Pies are soft, chewy, and spiced with pumpkin, cinnamon & nutmeg, then filled with sweet cream cheese frosting.

Course Cookies

Cuisine American

Keyword Pumpkin Oatmeal Cream Pies

Prep Time 20

Cook Time 10

Servings servings

Calories 547kcal

Author Jessica & Nellie

Ingredients

½ cup unsalted butter room temperature
1 egg
1 teaspoon vanilla extract
½ cup granulated sugar
½ cup canned pure pumpkin
1 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
1 ½ cups old-fashioned oats

Frosting Ingredients:

2 tablespoons unsalted butter room temperature
4 ounces cream cheese room temperature
1 teaspoon vanilla extract
3 cups powdered sugar

Instructions

Preheat oven: Set oven to 350°F and line baking sheets with parchment paper.
Mix wet ingredients: In a large bowl, beat butter, egg, vanilla, and sugar with an electric mixer until well combined. Mix in pumpkin until fully incorporated.
Combine dry ingredients: In another bowl, whisk together flour, oats, baking powder, cinnamon, nutmeg, and cloves.
Form dough: Add dry ingredients to wet ingredients and mix until a soft dough forms.
Shape cookies: Scoop 2-tablespoon portions of dough, place evenly on prepared baking sheets, and gently press down. You should have 16 cookies.
Bake: Bake for 10 minutes or until bottoms are golden brown. Transfer to a wire rack to cool completely.
Make frosting: Beat butter, cream cheese, vanilla, and powdered sugar until smooth and fluffy.
Assemble cream pies: Pipe or spread frosting onto the bottom of 8 cookies. Top with remaining cookies to create sandwiches.

Nutrition

FAQs

Can I use instant oats instead of old-fashioned oats?
Old-fashioned oats work best for chewiness, but quick oats can be substituted if that’s what you have on hand.

Do I have to use cream cheese frosting?
Cream cheese pairs beautifully with pumpkin, but you can swap in buttercream or marshmallow fluff for variety.

Can I double the recipe?
Yes, this recipe doubles easily—just use two baking sheets or bake in batches.

Can I make these cookies smaller?
Absolutely! Scoop 1-tablespoon portions for mini cream pies, but reduce baking time by 2–3 minutes.

What’s the best way to transport them?
Chill them first so the frosting firms up, then layer in a container with parchment paper between rows.

More delicious pumpkin cookie recipes to try:

Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.
Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!

These Pumpkin Oatmeal Cream Pies are soft, spiced, and stuffed with sweet cream cheese frosting, making them the ultimate fall dessert sandwich.

The post PUMPKIN OATMEAL CREAM PIES appeared first on Family Cookie Recipes.

CARAMEL OATMEAL COOKIES

Nellie — Wed, 20 Aug 2025 14:54:15 +0000

Caramel Oatmeal Cookies are perfectly chewy, warmly spiced, and loaded with gooey caramel bits that make every bite irresistible. This easy recipe is simple to whip up, bakes beautifully, and is sure to become a family favorite for holidays, after-school snacks, or cozy baking days.

Recipe Highlights

Chewy and Soft with a Caramel Twist: These Caramel Oatmeal Cookies are perfectly chewy thanks to the oats, with bursts of gooey caramel bits in every bite. They strike the ideal balance between hearty and indulgent.
Simple Pantry Ingredients: You probably already have most of the ingredients in your pantry, like oats, flour, and sugar. Adding caramel bits makes them feel special without requiring a trip to a specialty store.
Great for Sharing: This recipe makes about 4 dozen cookies, making it perfect for bake sales, potlucks, or just keeping your family’s cookie jar stocked.
Warm and Comforting Flavors: With cinnamon and brown sugar blended in, these cookies give off cozy, comforting flavors that pair wonderfully with caramel.
Freezer-Friendly: These cookies freeze beautifully, so you can bake ahead and enjoy them anytime a craving hits.

Ingredients in Caramel Oatmeal Cookies

Butter – Provides richness and helps create a soft, chewy texture.
Sugar and Brown Sugar – A mix of both gives sweetness, depth of flavor, and just the right chewiness.
Eggs and Vanilla – Help bind the dough and enhance the cookie’s flavor.
Flour, Baking Soda, Cinnamon, and Salt – The dry ingredients create structure and add warmth and balance to the cookies.
Old-Fashioned Oats – Give these cookies their hearty, chewy texture and make them feel wholesome.
Kraft Caramel Bits – The star ingredient that adds gooey, sweet bursts of caramel throughout each cookie.

Helpful Tips

Full instructions for making Caramel Oatmeal Cookies can be found on the recipe card below, but here are a few helpful tips.

Don’t Overbake. The cookies will continue to set as they cool. Pull them out when the edges are golden but the centers still look slightly underbaked.
Use Old-Fashioned Oats. Quick oats won’t give the same hearty, chewy texture. Stick with old-fashioned oats for the best results.
Caramel Bits vs. Caramels. Kraft Caramel Bits are perfect because they melt just enough without disappearing completely. Regular caramels can be chopped, but they tend to melt into the cookies.
Cool Before Storing. Make sure cookies are completely cooled before storing, or the caramel may cause them to stick together.
Freeze for Later. Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Storage Instructions

Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 4–5 days. For best freshness, place a slice of bread in the container to help maintain softness.
Freezer (Baked Cookies): Freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe bag or container. They will keep well for up to 3 months. To serve, thaw at room temperature or warm in the microwave for 10–15 seconds.
Freezer (Cookie Dough): Scoop the dough onto a tray and freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time. This way, you can enjoy freshly baked cookies anytime!

Caramel Oatmeal Cookies Recipe

Caramel Oatmeal Cookies are irresistibly chewy with gooey caramel in every bite. A cozy cookie recipe you’ll bake again and again!

Course Cookies

Cuisine American

Keyword Caramel Oatmeal Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 160kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
¾ cup sugar
¾ cup brown sugar
2 eggs
1 tsp vanilla
1 ½ cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
3 cups old-fashioned oats
1 package Kraft Caramel Bits (11 oz)

Instructions

Preheat oven to 350°F and line cookie sheets with parchment paper or silicone baking mats.
In a large bowl, cream the butter, sugar, and brown sugar together for 2–3 minutes until light and fluffy. Beat in the eggs and vanilla for another 2 minutes.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry mixture into the wet ingredients, mixing just until combined.
Stir in the oats and caramel bits until evenly distributed.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 10–12 minutes, or until lightly golden.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

FAQs

Can I use quick oats instead of old-fashioned oats?
Quick oats will change the texture, making the cookies less chewy. Old-fashioned oats are highly recommended for the best results.

Do the caramel bits stay soft after baking?
Yes, the caramel bits melt slightly during baking but remain chewy in the finished cookies, adding delicious pockets of sweetness.

Can I add nuts or chocolate chips?
Absolutely! Chopped pecans, walnuts, or chocolate chips pair wonderfully with caramel and oats.

Do I need to chill the dough before baking?
No chilling is required for this recipe, which makes it quick and convenient.

What’s the best way to keep cookies soft?
Store them in an airtight container with a slice of bread to help maintain moisture.

More delicious caramel cookie recipes to try:

Caramel Thumbprint Cookies are buttery shortbread rolled in pecans, baked to perfection, and finished with a sweet caramel center that makes them a holiday favorite.
Soft, chewy, and bursting with fresh apples and caramel chips, Caramel Apple Oatmeal Cookies are the perfect fall dessert.
Everything you love about a traditional chocolate chip cookie gets an upgrade in Caramel Chocolate Chip Cookies, which are stuffed with gooey caramel and baked until golden brown.
Quick and delicious, Caramel Oatmeal No-Bake Cookies come together in under 5 minutes with just a few pantry staples like oats and melted caramel.
Perfectly spiced with cinnamon and filled with gooey caramel, Caramel Stuffed Pumpkin Snickerdoodles are a fall cookie recipe everyone will crave.

Caramel Oatmeal Cookies are the perfect balance of cozy comfort and gooey indulgence. With hearty oats, warm cinnamon, and sweet caramel bits, these cookies are sure to become a family favorite!

The post CARAMEL OATMEAL COOKIES appeared first on Family Cookie Recipes.

OATMEAL KISS COOKIES

Nellie — Wed, 21 May 2025 17:31:20 +0000

These Oatmeal Kiss Cookies are soft, chewy, and packed with the cozy flavor of oats, finished with a classic Hershey’s Kiss on top for the perfect bite. The combination of buttery dough, brown sugar, and quick oats makes these cookies both hearty and sweet, with a texture that’s chewy on the inside and slightly crisp around the edges.

These cookies are ideal for cookie exchanges, lunchboxes, or any time you’re craving a nostalgic treat with a fun twist.

Recipe Highlights

Soft and chewy texture. The quick oats and brown sugar give these cookies the perfect blend of chewiness and crispness.
Classic with a twist. Think peanut butter blossoms, but with a buttery oatmeal base that gives them a warm, comforting flavor.
Perfect for sharing. With a batch that yields around 5 dozen, these cookies are great for holiday trays, bake sales, or neighbor gifts.

Ingredients in Oatmeal Kiss Cookies

These cookies use pantry staples and come together quickly with just a few simple ingredients:

Butter – Softened butter adds richness and helps create a soft, flavorful cookie base.
Shortening – Gives the cookies structure and helps them stay soft longer after baking.
Granulated sugar and brown sugar – This combo gives the cookies just the right amount of sweetness, with brown sugar adding moisture and depth.
Eggs – Help bind the dough and contribute to the chewy texture.
Flour – Provides the structure needed for the dough to hold its shape.
Baking soda – Acts as the leavening agent for a light, slightly puffed texture.
Salt – Balances the sweetness and enhances the overall flavor.
Quick oats – The star ingredient. Adds texture, heartiness, and that signature oatmeal cookie flavor.
Hershey Kisses – Pressed into the warm cookies right after baking for that chocolatey finish everyone loves.

Tips and Tricks for Making Oatmeal Kiss Cookies

Full instructions for the recipe can be found on the recipe card below, but here are a few helpful tips.

Don’t overbake. Remove the cookies when they’re just turning golden brown on the edges. They’ll continue to set as they cool.
Use a cookie scoop. A tablespoon-sized scoop keeps all the cookies uniform in size for even baking.
Add the Kisses right away. Pressing the chocolate into the cookies while they’re hot allows it to stick without melting too much.
Chill if needed. If your kitchen is warm, chill the dough for 20 to 30 minutes to make it easier to roll.

Storage Instructions

Store Oatmeal Kiss Cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container. It helps maintain moisture. You can also freeze baked cookies for up to 2 months or freeze the dough before baking.

Oatmeal Kiss Cookies Recipe

Oatmeal Kiss Cookies are soft, chewy, and topped with Hershey Kisses. A fun and easy treat that’s perfect for holidays or everyday baking.

Course Cookies

Cuisine American

Keyword Oatmeal Kiss Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 106kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
½ cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp salt
2 ¼ cups quick oats
60 Hershey kisses

Instructions

Prep and preheat. Preheat your oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
Cream the fats and sugars. In a large bowl, beat the butter, shortening, granulated sugar, and brown sugar together until light and fluffy (2–3 minutes). Add eggs and beat again for another 2–3 minutes until smooth and fully combined.
Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and beat until just combined.
Add the oats. Stir in the quick oats until evenly distributed throughout the dough.
Scoop and bake. Use a tablespoon-sized cookie scoop to form dough balls, then roll them into 1-inch balls with your hands. Place them 2 inches apart on prepared baking sheets.
Bake and add kisses. Bake for 10–12 minutes, just until the edges start to turn golden. Remove from the oven and immediately press one Hershey Kiss into the center of each cookie. Let the cookies cool on the baking sheet for a couple of minutes before transferring to wire racks to cool completely.

Nutrition

FAQs

Can I use old-fashioned oats instead of quick oats?
Quick oats are ideal because they blend more evenly into the dough, creating a soft, consistent texture. If you only have old-fashioned oats, you can pulse them briefly in a food processor to create a texture similar to quick oats.

Can I use all butter instead of butter and shortening?
Yes, you can substitute all butter, but your cookies may spread slightly more and won’t stay as soft over time. The shortening helps give them structure and softness.

Can I freeze these cookies?
Absolutely. Baked cookies can be frozen in a single layer, then transferred to an airtight container. You can also freeze the unbaked dough balls and bake directly from frozen. Just add a minute or two to the bake time.

Can I use flavored Hershey Kisses instead of classic milk chocolate?
Yes! You can use any variety of Hershey Kisses—candy cane, caramel, almond, or dark chocolate all work beautifully and can add fun seasonal flavor. Just be sure to press them in gently while the cookies are warm so they hold their shape.

Do these cookies stay soft after baking?
Yes, thanks to the combination of butter, shortening, and brown sugar, these cookies stay soft for several days. Storing them in an airtight container with a slice of bread helps keep them moist and chewy even longer.

More delicious oatmeal cookie recipes to try:

Chocolate and oatmeal make a perfect pair. Classic Oatmeal Chocolate Chip Cookies never disappoint, and Double Chocolate Oatmeal Cookies are a rich treat for serious chocolate fans.
Want to mix in some fruit? Try Lemon Oatmeal Cookies, Banana Oatmeal Cookies, or Raspberry Oatmeal Cookies for a sweet and fruity twist.
In a hurry? Whip up a batch of Best No-Bake Cookies or Caramel Oatmeal No-Bake Cookies—no oven required!

Oatmeal Kiss Cookies are simple to make and fun to share. They are always the first to disappear from the cookie tray and are perfect for any occasion.

The post OATMEAL KISS COOKIES appeared first on Family Cookie Recipes.

OATMEAL MARSHMALLOW CHOCOLATE CHIP COOKIES

Jessica — Thu, 15 May 2025 17:17:26 +0000

Oatmeal Marshmallow Chocolate Chip Cookies are buttery oatmeal cookies dotted with chocolate chips and stuffed with marshmallows for a fun twist on a classic!

These oatmeal cookies are everything you love about traditional cookies with added chocolate chips and mini marshmallows!

Highlights of this Oatmeal Cookie Recipe:

Two kinds of chocolate chips adds that fantastic chocolate flavor in every bite!
Hello, we stuffed the cookies with mini marshmallows. You’ll love it.
Balanced texture and flavor by using both butter and shortening. Soft, chewy middles and slightly crisp edges- YUM.

Marshmallow Oatmeal Cookie Ingredients

Fats/moisture: We use both butter and shortening in this cookie recipe.

Sugars: Give the cookies a wonderful depth of flavor by adding brown sugar and granulated sugar.

Eggs: Bind the ingredients together with 2 eggs.

Vanilla extract: Enhance the flavors by adding vanilla extract to the dough.

Flour: The structural base of this cookie dough is 2 ¼ cup of flour.

Baking soda: The leavening agent in this recipe is 1 tsp of baking soda.

Salt: Add ¼ tsp of salt to the cookie dough.

Oats: For amazing texture and taste, add a cup of old-fashioned oats.

Chocolate chips: You will need semisweet chocolate chips and mini chocolate chips for this recipe.

Marshmallows: Adding miniature marshmallows creates gooey, sweet cookies.

Quick Tips for the best Oatmeal Marshmallow Chocolate Chip Cookies

Full steps for making these cookies is in the recipe card below, here are just a few tips to note:

Use parchment paper. A trick when making marshmallow cookies is to line your baking sheet with parchment paper for easy removal and clean-up! Marshmallows can be sticky!
Use the oats you have on hand. I like the texture that old fashioned oats gives these cookies, but I am all for using what you already have!
Shape & stuff. Make sure to fully enclose the marshmallows in the cookie dough to ensure you achieve the pockets of gooey-deliciousness. Flattening the dough a bit and wrapping the mini-marshmallows inside helps them to bake beautifully.

Oatmeal cookie Storage & Freezing

These oatmeal chocolate chip cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw the cookies at room temperature before serving.

Oatmeal Marshmallow Chocolate Chip Cookies Recipe

Oatmeal Marshmallow Chocolate Chip Cookies are buttery oatmeal cookies dotted with chocolate chips and stuffed with marshmallows for a fun twist on a classic!

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Oatmeal Smores Cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 101kcal

Author Jessica & Nellie

Ingredients

½ cup butter
½ cup shortening
1 cup brown sugar
½ cup sugar
2 eggs
1 ½ tsp vanilla extract
2 ¼ cup flour
1 tsp baking soda
¼ tsp salt
1 cup old-fashioned oats
1 cup semisweet chocolate chips
½ cup mini chocolate chips
1 cup miniature marshmallows

Instructions

Prep: Grease two baking sheets or line with parchment paper, set them aside. Preheat the oven to 350°F
Cookie dough: In a large mixing bowl, using an electric mixer, cream the butter, shortening, and both sugars. Add in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl, combine the flour, baking soda, and salt; gradually add the flour to the butter mixture. Stir in the oats & chocolate chips.
Scoop heaping tablespoonfuls of the dough and flatten slightly, then stuff with 2-3 mini marshmallows. Encase the marshmallows with the dough completely, then place 2 inches apart onto greased baking sheets.
Bake: Place the cookies in the preheated oven and bake for 11-13 minutes or until golden brown. Let the cookies cool for 1-2 minutes on the sheet before transferring them to wire racks to cool completely. Serve cookies and enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

What adjustments should I make if I’m using only butter?

When using only butter, the texture may be slightly different. Butter provides more flavor but less stability compared to shortening. To maintain the desired texture, consider chilling the dough before baking.

Can I substitute quick oats for old-fashioned oats?

Quick oats can be used as a substitute for old-fashioned oats. However, the texture will be softer and may not have the same chewy quality. The cookies might spread more during baking.

What’s the best way to ensure my cookies are chewy?

To achieve a chewy texture, avoid overbaking the cookies. Removing them from the oven while they are still soft in the center will help maintain moisture. Using both types of chocolate chips also adds to the overall chewiness.

What causes oatmeal cookies to become hard?

Oatmeal cookies can become hard for several reasons. One of the main reasons is overbaking. When oatmeal cookies are baked for too long, they can become dry and hard. Another reason is using too much flour or not enough moisture in the dough. This can cause the cookies to be dry and crumbly, leading to a hard texture. Storing oatmeal cookies in an airtight container can also cause them to become hard over time.

Give more of our favorite oatmeal cookie recipes a try here:

These oatmeal toffee pecan cookies combine the chewy texture of oatmeal, with the buttery flavor of toffee, and round out the cookie with a perfect nutty crunch of pecans.
Looking for something a bit more decadent? We’ve got you covered with this recipe for double chocolate oatmeal cookies.
Love mixing different tastes & textures? Well here is a great recipe to try, our coconut oatmeal cookies are loaded with sweet chocolate chips, coconut flakes & chewy oats!
Whip up a batch of these oatmeal walnut chocolate chip cookies with a few simple pantry ingredients and you’ll have a soft, gooey cookies in no time.
Our recipe for chewy iced oatmeal cookies is a homemade version of a classic store-bought treat.
Looking for a single serving dessert? Make this oatmeal chocolate cookie in a mug in less than a minute in the microwave.

Oatmeal Marshmallow Cookies are a delicious and unique twist on a classic oatmeal cookie. The added chocolate and marshmallows is amazing!

The post OATMEAL MARSHMALLOW CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

BETTER NEIMAN MARCUS COOKIES

Jessica — Mon, 24 Feb 2025 21:44:23 +0000

“Better Than” Neiman Marcus Cookies are fabulous oatmeal chocolate chip cookies made with grated chocolate! Thick & chewy oatmeal cookie recipe with great chocolate flavor that everyone loves! And bonus- the recipe is FREE!

“Better Than” Neiman Marcus Cookies are the BEST oatmeal chocolate chip cookies you’ll try. This recipe is easy to make, and downright delicious so make the recipe and share it with friends and family, but please, don’t charge them $250 for it.

If you’ve heard the Urban legend of how the Neiman Marcus cookies recipe came into being shared, then you already know how valuable this recipe can be. That said, if you didn’t hear the story, it goes a little something like this- A woman was at a restaurant and enjoyed her cookie dessert. When she asked for the recipe, the waitress said it would cost two-fifty, to which the woman agreed. Only later did she realize she was charged $250 for that single recipe and to “get even” with the company for the misunderstanding, she shared the recipe around the internet with everyone she knew. Of course, this story is just a fun legend, but could you imagine if it was true?

What are Neiman Marcus cookies?

They’re a cookie recipe made with oats, flour, chocolate chunks, and more. Every bite has a good amount of texture, moisture, and flavor. The original shared recipe makes 112 cookies and we of course don’t need anywhere near that amount! So we improved and reduced the recipe quantities to get a more favorable outcome and save ourselves from eating more cookies than we should. 😉

Better Than Neiman Marcus Cookies Ingredients

-Butter: We need ½ cup of butter (one stick) to give us a nice rich tasting cookie.

-Shortening: To keep the rich butter flavor and add to the texture, we want to use ½ cup of butter flavored shortening in our dough.

-Sugars: We will need 1 cup of packed dark brown sugar and 1 cup of granulated white sugar to make our cookie sweet and chewy.

-Eggs: We need 2 eggs to act as the binder in our cookies so that everything holds together well.

-Vanilla: Adding a teaspoon of vanilla will help to enhance the flavors. USe a stronger vanilla extract for even better flavor results.

-Oats: We will need 2 ½ cups of old fashioned oats in our cookie dough. This will give us a nice texture full of chewy oats.

-Flour: The base of our cookie dough is 2 cups of all purpose flour.

-Salt: ½ teaspoons of salt will help to enhance the flavors in these cookies nicely.

-Leavening agents: We will need both 1 teaspoon of baking powder and 1 ½ teaspoons of baking soda to ensure that these cookies puff up wonderfully.

-Chocolate: Using 2 cups of semi sweet chocolate chips and one chopped 4 ounce dark chocolate bar we can get a great amount of chocolate in every cookie.

-Walnuts: We also want to use 1 ½ cups of chopped walnuts so that our cookies have a nice bite to them and a little earthier flavor.

How to Make Better Than Neiman Marcus Cookies Ingredients

In a bowl, cream together the butter and both sugars. Stir in the eggs and the vanilla.

In a blender or food processor, finely grind the oatmeal.

In a medium sized bowl, combine the oats with the flour, salt, baking powder, and baking soda.

Slowly add the flour mixture to the wet ingredients, beating until just combined.

Grate the chocolate bar using a microplane grater and then add it and the chocolate chips and walnuts into the bowl of dough, mixing until combined.

Cover the bowl and place it in the fridge for 24 hours.

Heat your oven to 375°F and line two baking sheets with parchment paper. Set aside.

Drop the dough by the heaping spoonfuls onto the baking sheets, 2 inches apart.

Bake for 10 minutes. Enjoy!

“Better Than” Neiman Marcus Cookie Recipe

"Better Than" Neiman Marcus Cookies are fabulous oatmeal chocolate chip cookies made with grated chocolate! Thick & chewy oatmeal cookie recipe with great chocolate flavor that everyone loves! And bonus- the recipe is FREE!

Course Cookies, Dessert

Cuisine American

Keyword Better Than Neiman Marcus Cookies

Servings

Calories 381kcal

Author Jessica & Nellie

Ingredients

½ cups butter
½ cups butter flavored shortening
1 cup dark brown sugar packed
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
½ cup milk
2 ½ cups old fashioned oats
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 ½ teaspoons baking powder
2 cups semi-sweet chocolate chips
4 ounce dark chocolate bar grated
1 ½ cups chopped walnuts

Instructions

Cream together butter and both sugars. Stir in eggs, milk and vanilla.
Finely grind oats in a blender or food processor. Combine the oats, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.
Cover bowl & refrigerate dough for 24 hours.
Heat oven to 375°F. Line 2 cookie sheets with parchment paper & set aside.
Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes. Transfer to a cooling rack and enjoy!

Notes

These chocolate chip cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Why does this cookie dough have a long chill time?

The longer the dough has to chill, the longer the flavors and textures have to develop. While you could cook the cookie dough after a shorter chill time, giving it the longer recommended time of 24 hours means that the cookies will taste so much more incredible. Your patience will be well rewarded.

How long are these cookies good for?

If stored in an airtight container at room temperature, these cookies could last about a week, assuming you let them last that long haha. That said, you could also freeze them in an airtight container for up to 4 or 5 months. Just thaw before eating.

“Better Than” Neiman Marcus Cookies are fabulous oatmeal chocolate chip cookies made with grated chocolate! Thick & chewy oatmeal cookie recipe with great chocolate flavor that everyone loves! And bonus- the recipe is FREE!

More cookie recipes you’ll love

You’re going to love these “Better Than” Neiman Marcus Cookies. With chocolate, oats, walnuts, and more in every tasty bite, you’ll have an instant hit on your hands and will no doubt want to make more.

The post BETTER NEIMAN MARCUS COOKIES appeared first on Family Cookie Recipes.

5-INGREDIENT MONSTER COOKIES

Nellie — Tue, 31 Dec 2024 09:57:00 +0000

5-Ingredient Monster Cookies are made with sugar cookie dough, peanut butter, chocolate chips, M&Ms, and oats. Only 5 ingredients are needed to make these deliciously easy cookies!

If I’m being completely honest, I’m not a fan of pre-made, store-bought cookie dough. But I have found that if you just add a few ingredients, they taste so much better! I’ve made these cookies several times now and most people can’t even tell that they aren’t made completely from scratch.

MONSTER COOKIES

I really love Peanut Butter Cookies and I really love Chocolate Chip Cookies, but I also really like Oatmeal Cookies….it’s just so hard to make a decision sometimes! Whenever I feel like I can’t make a decision, I usually whip up a batch of Monster Cookies since they are a combination of all of my favorites! Plus M&Ms….which are always a good idea! And the only thing better than Monster Cookies is a simplified version that only requires 5 ingredients – these are SO easy to make!

Some tips for making the Best Monster Cookies:

Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t overbake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

INGREDIENTS IN 5-INGREDIENT MONSTER COOKIES

Cookie dough – Use an 18-ounce package of refrigerated sugar cookie dough. Let the dough sit at room temperature for about 15-20 minutes before mixing with the other ingredients.

Peanut butter – You can use creamy or crunchy peanut butter, but note that if you use a more natural peanut butter, the cookies won’t quite turn out the same. Traditional peanut butter (Jif, Skippy, etc) tend to work better for baking.

Chocolate chips – I like to use semi-sweet chocolate chips, and I often use the mini ones instead of the regular size. You can also use milk chocolate or dark chocolate if you prefer.. or leave out the chocolate altogether. The cookies will still be delicious!

M&Ms – Regular M&Ms work great, but you can use a different variety if you prefer. The mini ones are perfect too!

Oats – You can use any type of oat that you have on hand, but I prefer old-fashioned oats because they give the cookies a chewier texture.

HOW TO MAKE 5-INGREDIENT MONSTER COOKIES

Preheat the oven and spray a cookie sheet with non-stick cooking spray or line it with parchment paper or a silicone baking mat.

Place cookie dough in a large bowl and then mix in the peanut butter.

Add chocolate chips, M&Ms, and oats and mix well.

Use a cookie scoop to drop tablespoon-sized balls of cookie dough on the prepared cookie sheet and then bake.

Cool for about 3-4 minutes on the baking sheet before transferring to a wire rack to cool completely.

5-INGREDIENT MONSTER COOKIES

5-Ingredient Monster Cookies are made with sugar cookie dough, peanut butter, chocolate chips, M&Ms, and oats. Only 5 ingredients are needed to make these deliciously easy cookies!

Course Cookies

Cuisine American

Keyword 5-Ingredient Monster Cookies

Prep Time 5

Cook Time 10

Servings cookies

Calories 164kcal

Author Jessica & Nellie

Ingredients

18 ounce pkg refrigerated sugar cookie dough softened
⅓ cup creamy peanut butter
½ cup semi-sweet chocolate chips
½ cup M&Ms
½ cup old-fashioned oats

Instructions

Preheat oven to 375°. Spray a cookie sheet with non-stick cooking spray or line it with parchment paper or a silicone baking mat.
Place cookie dough in a large bowl and then mix in the peanut butter. Add chocolate chips, M&Ms, and oats and mix well.
Use a cookie scoop to drop tablespoon-sized balls of cookie dough on the prepared cookie sheet. Bake for 10-12 minutes or until the edges begin to turn a light golden brown. Cool for about 3-4 minutes on the baking sheet before transferring to a wire rack to cool completely.

Nutrition

WHAT TYPE OF PEANUT BUTTER TO USE?

I have found that regular peanut butter (Skippy, Jif, etc.) works much better in most recipes than more natural peanut butters. The natural type peanut butters tend to be a lot runnier and they just don’t turn out quite the same.

Love peanut butter cookies? So do we! Here are some of our favorite peanut butter cookie recipes:

5-Ingredient Monster Cookies are made with sugar cookie dough, peanut butter, chocolate chips, M&Ms, and oats. Only 5 ingredients are needed to make these deliciously easy cookies!

The post 5-INGREDIENT MONSTER COOKIES appeared first on Family Cookie Recipes.

OATMEAL CREAM PIE BARS

Nellie — Tue, 24 Dec 2024 10:15:00 +0000

Oatmeal Cream Pie Bars taste just like Oatmeal Creme Pies with marshmallow cream filling sandwiched between two soft and chewy oatmeal cookie layers. Delicious sandwich cookie bars that are so easy to make!

Cookie Bars are so much easier to make than rolling and cutting out individual cookies. I absolutely love cookies, but sometimes it just feels like a lot of work to scoop and bake dozens of cookies and fill each cookie sandwich individually. The solution? Cookie bars! Just put the dough in two 9X13 pans and bake the whole batch at one time!

OATMEAL CREAM PIE BARS

The first step in making Oatmeal Cream Pie Bars is to make the oatmeal cookie dough with basic ingredients, including a combination of quick and rolled oats. The dough is divided evenly into two 9X13 pans and then baked. Once the layers are cooled, the filling is made with marshmallow fluff, butter, and powdered sugar. Spread the filling on one oatmeal cookie layer and then place the other cookie layer on top. Slice into bars and serve.

Ingredients in Oatmeal Cream Pie Bars

OATMEAL COOKIE LAYERS

Butter – Real butter works best. Make sure it is softened to room temperature before mixing with the other ingredients.

Sugars – You will need brown sugar and granulated sugar. Make sure the brown sugar is soft and fresh.

Vanilla extract – The higher the quality of the vanilla, the better.

Eggs – Two large eggs will bind the other ingredients together.

Flour – All-purpose flour is best, but a gluten-free substitute will work also.

Cinnamon – Cinnamon makes oatmeal even better.

Salt – A little bit of salt helps all of the other flavors to pop.

Baking soda – This is the leavening agent in the cookies. For best results, make sure that the baking soda isn’t old or expired.

Oats – Using a combination of quick oats and old-fashioned oats gives the cookie layers the most amazing texture and consistency.

MARSHMALLOW CREAM FILLING

Butter – Again, real butter works best. I use salted butter just because that’s what I use for everything, but unsalted works fine too.

Powdered sugar – The powdered sugar adds most of the sweetness, while keeping a smooth texture for the creamy filling.

Marshmallow cream – Sometimes called Marshmallow Fluff. Can be found in the baking aisle and I love the way that it makes the consistency of the filling so perfect.

Vanilla extract – The higher the quality of the vanilla, the better.

HOW TO MAKE OATMEAL CREAM PIE BARS

Preheat the oven and line two 9×13 baking dishes with parchment paper and spray them with nonstick cooking spray.

MAKE THE OATMEAL COOKIE LAYERS

Add the butter, brown sugar, and sugar to a large bowl and beat with a hand mixer until light and creamy (about 2-3 minutes).

Add the eggs and vanilla and beat for 2-3 more minutes.

In another large bowl, mix the flour, cinnamon, salt, and baking soda.

Add the dry ingredients to the wet mixture and mix just until combined.

Add the oats to the bowl and mix just until combined.

Spread the mixture evenly in the two prepared pans.

Bake for 13 minutes or until golden brown.

MAKE THE CREAM FILLING

Beat the filling ingredients together.

Spread the filling on one cookie layer before inverting the other cookie layer on top. Freeze for an hour and then slice into bars.

Oatmeal Cream Pie Bars

Course Cookies, Dessert

Cuisine American

Keyword Oatmeal Cream Pie Bars

Prep Time 15

Cook Time 12

Chill Time 1

Servings servings

Calories 404kcal

Author Jessica & Nellie

Ingredients

OATMEAL COOKIE LAYERS

1 ¼ cups butter softened to room temperature
¾ cup brown sugar
½ cup sugar
1 tsp vanilla extract
2 eggs
1 ½ cups flour
1 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
1 ½ cups quick oats
1 ½ cups old-fashioned oats

MARSHMALLOW CREAM FILLING

¾ cup butter softened to room temperature
2 cups powdered sugar
13 oz marshmallow fluff
1 tsp vanilla extract

Instructions

Preheat the oven to 350°. Line two 9×13 baking dishes with parchment paper and spray with nonstick cooking spray.

MAKE THE OATMEAL COOKIE LAYERS

In a large bowl add the 2 ½ sticks of butter, brown sugar, and sugar and beat with a hand mixer until light and creamy (about 2-3 minutes).
Add the eggs and vanilla and beat for 2-3 more minutes.
In another large bowl, mix the flour, cinnamon, salt, and baking soda. Add the dry ingredients to the wet mixture and mix just until combined. Add the quick oats and old-fashioned oats to the bowl and mix just until combined.
Scoop half the mixture into one of the lined 9×13 baking dishes and the rest into the other 9×13 and spray your hands with nonstick cooking spray. Flatten the dough with your hands, spreading evenly all the way to the corners of the baking dish.
Bake for 13 minutes or until golden brown.

MAKE THE CREAM FILLING

Let the bars cool while you make the cream. Add the butter to a large bowl and beat using the hand mixer until light and creamy. Add the powdered sugar and beat again until well mixed. Add the marshmallow fluff and vanilla and beat again until smooth.
The bars must be completely cool before spreading the cream on top. Lift one of the bars out of the dish by lifting the parchment paper up and then placing the parchment paper lined bar on a tray or sheet pan. Spread the cream all over the top of the oatmeal bar. Lift the other bar out of the baking dish by the ends of the parchment paper. Carefully flip that bar on top of the cream and lightly press down.
Place in the freezer for 1 hour. Take out and slice into bars, serve, and enjoy!

Nutrition

TIPS FOR MAKING THE BEST COOKIE BARS

Do not melt the butter! The butter needs to be softened (at room temperature), but using melted butter will ruin the cookies.
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use parchment paper. Doing this will make it much easier to remove the cookies from your pan.
Make sure not to overbake your cookie bars. Once the edges begin to turn even the lightest golden brown, take them out of the oven! I prefer to err on the side of being slightly undercooked for cookies because if they cook even a little bit too long, they can get hard and I love soft cookies!

HOW DO YOU SOFTEN BUTTER?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

How to store Oatmeal Cream Pie Bars?

Place the Oatmeal Cream Pie Bars in an airtight container in the refrigerator for up to 4-5 days. They stay fresh and taste better if stored in the refrigerator, but I think they taste better when closer to room temperature, so I set them out about 30-45 minutes before eating. Well, I try to wait that long. Let’s be honest…they taste pretty good straight out of the fridge too!

HOW TO CUT PERFECT COOKIE BARS

The answer to getting every single cookie bar cut and looking perfect is parchment paper! I used to always get frustrated with desserts that were made in a 9X13 or sheet pan because I felt like I was always destroying the entire first row trying to get them out of the pan! Then I discovered that if you use parchment paper, you can remove all the cookie bars from the pan and slice them perfectly. Parchment paper is especially important for this recipe because you have to remove the cookie bars from the pans to be able to assemble them with the filling.

LIKE COOKIE BARS? HERE ARE SOME OF OUR FAVORITE BAR COOKIE RECIPES!

Oatmeal Cream Pie Bars taste just like Oatmeal Creme Pies with marshmallow cream filling sandwiched between two soft and chewy oatmeal cookie layers.

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