oatmeal cookies Archives - Family Cookie Recipes

TOFFEE OATMEAL COOKIES

Jessica — Thu, 23 Feb 2023 20:39:55 +0000

Toffee Oatmeal Cookies are a variation on a classic oatmeal cookie recipe, but with a toffee twist! The maple extract and crunchy buttery bits add delicious flavor to this amazing toffee cookie recipe.

Oatmeal cookies will bring on the nostalgia for the classic treat, but they will please your taste buds in a more sophisticated manner. These toffee cookies have great flavor and a delightful chewy texture from the toffee and oatmeal combination.

Easy Toffee Oatmeal Cookies

If you love oatmeal cookies then you have got to try this delicious spin on this classic dessert. I added buttery toffee bits and replaced the vanilla extract with maple extract, which makes these toffee oatmeal cookies that much more outstanding. I love taking classic recipes and putting a new spin on them. The different textures in this recipe is simply amazing. The chewy cookies and crunch toffee bits make for an incredible cookie experience. Whip up a batch of these cookies for your next family gathering and watch how quickly they disappear.

Tips for baking the best Oatmeal Cookies ever

These are just a few helpful tips that I find create the most amazing and delicious cookies every time. Read along to see what we recommend to make your baking experience outstanding!

Three kitchen items really help you make the best oatmeal cookies! I actually use these items in nearly every cookie recipe I make, as well as several other types of recipes, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.) For this Toffee Oatmeal Cookie recipe I used the middle scoop.

Toffee Oatmeal Cookie Ingredients

Flour: You will need 1 ½ cups of all-purpose flour for this tasty cookie recipe.

Oats: Add in 2 cups of old-fashioned rolled oats for the base of this amazing treat.

Baking soda: Use 1 teaspoon of baking soda to help the cookies rise well as they bake.

Salt: To help balance all the wonderful flavors, add in ½ teaspoon of salt.

Brown sugar: For the perfect sweetness, use 1 ½ cups of packed brown sugar.

Butter: Using ½ cup of butter, softened, will create the most moist and rich cookies.

Maple extract: You need 2 teaspoons of maple extract to give these treats the most amazing depth of flavor. You can use vanilla extract if that’s what you have on hand too.

Eggs: To give these cookies great texture, add in 2 large eggs.

Toffee bits: Use ⅔ cups of toffee bits for a delightful crunch in each bite of these sensational cookies.

How to make Oatmeal Toffee Cookies

Prep

Start by preheating the oven to 350 degrees. Then, line a baking sheet with parchment paper or a silicon mat if you have any.

Cookie dough

Next, in a medium bowl, combine the flour, oats, baking soda, and salt, stir with a whisk and set aside.

Then, place the sugar and softened butter in a large bowl and beat with a mixer at medium speed until well blended (about 5 minutes).

After that, add in the maple extract and eggs, continue to beat this mixture well. Proceed to add the flour mixture to the wet ones, then beat again until just combined. Last, fold in the toffee bits.

Bake

Next, drop dough by rounded tablespoonfuls, 2 inches apart, on the prepared baking sheets.

Place the cookie sheets in the preheated oven and bake for 9-11 minutes. Do not overbake! The cookies don’t look quite done when you pull them out, but they will be perfect once they have cooled.

Remove cookies from the oven, let them cool on the pans for 1-2 minute. Then transfer the cookies to wire racks to cool completely.

Serve and enjoy!

Toffee Oatmeal Cookies

Toffee Oatmeal Cookies are a variation on a classic oatmeal cookie recipe, but with a toffee twist! The maple extract and crunchy buttery bits, add delicious flavor to this amazing toffee cookie recipe.

Course Cookies, Dessert

Cuisine American

Keyword Toffee Oatmeal Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 182kcal

Author Jessica & Nellie

Ingredients

1 ½ cups all-purpose flour
2 cups old-fashioned rolled oats
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups brown sugar packed
½ cup butter softened
2 teaspoons maple extract {or vanilla extract}
2 eggs large
⅔ cups toffee bits

Instructions

Prep: Start by preheating the oven to 350degrees. Then, line a baking sheet with parchment paper or a silicon mat if you have any.
Cookie dough: Next, in a medium bowl, combine the flour, oats, baking soda, and salt, stir with a whisk and set aside.
Then, place the sugar and softened butter in a large bowl and beat with a mixer at medium speed until well blended(about 5 minutes). After that, add in the maple extract and eggs, continue to beat this mixture well. Proceed to add the flour mixture to the wet ones, then beat again until just combined. Last, fold in the toffee bits.
Bake: Next, drop dough by rounded tablespoonfuls, 2 inches apart, on the prepared baking sheets. Place the cookie sheets in the preheated oven and bake for 9-11 minutes. Do not overbake! The cookies don’t look quite done when you pull them out, but they will be perfect once they have cooled.
Remove cookies from the oven, let them cool on the pans for 1-2 minute. Then transfer the cookies to wire racks to cool completely. Serve and enjoy!

Notes

Toffee Oatmeal Cookies are so simple to make, the prep work is minimal and the results are delicious cookie treats! This toffee cookie recipe calls for basic pantry ingredients, you most likely already have most of what you need to whip up a batch.

Nutrition

Can oatmeal cookies be made with quick oats?

Yes, you can use quick oats to make oatmeal cookies. I like to keep a small container of both old fashioned oats and quick oats in my pantry, however, in a pinch I have used quick oats in place of old fashioned. If the dough looks too try, add a tablespoon or two of milk. Quick oats are smaller, so you’ll have more oats in a 2 cup measurement. Scoop and bake just a few cookies and see if you like how they’re spreading. If they’re spreading too much, add 2-3 tablespoons of flour or oats. If they’re not spreading enough, add milk as I described above.

Toffee Oatmeal Cookies are a variation on a classic oatmeal cookie recipe, but with a toffee twist! The maple extract and crunchy buttery bits add delicious flavor to this amazing toffee cookie recipe.

Can oatmeal cookies be frozen?

Yes you can either freeze the oatmeal cookie dough prior to baking or you can bake the cookies, then freeze them to eat later on. I like to scoop the dough into balls and line a cookie sheet with them, then placing the entire sheet in the freezer. Once frozen, remove the dough balls and place in an airtight container. Freeze up to 2 months. Before baking, place dough on cookie sheets and let sit 15 minutes to thaw. Bake as directed.

How long should I let these cookies cool?

Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!

Like these Toffee Oatmeal Cookies? Try more here!

Toffee Oatmeal Cookies are a twist on a classic oatmeal cookie recipe, but with a toffee bits! The maple extract and buttery crunchy bites, add amazing flavor to this delicious toffee cookie recipe.

It makes me laugh, but one of the most important factors in our family vacations is the hotel pool. I’m not even talking about whether or not the hotel even has a pool… I learned quickly that we only stay in hotels that have pools. It’s non-negotiable! Isn’t that funny?! I would have never imagined it’d be that important. Here are my kids swimming in the glorious hotel pool, even though it was 63 degrees outside, cloudy and windy. I understand it’s a very important part of their vacation experience, so I let them have as much time swimming as possible. I think it might have been a bit too much in this instance since we had to run to catch our flight! Oh the joys of traveling with 5 kids!

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FIVE CHIP PEANUT BUTTER OATMEAL COOKIES

Nellie — Sat, 28 Jan 2023 19:19:00 +0000

Five Chip Peanut Butter Oatmeal Cookies are soft, chewy and filled with five different kinds of baking chips! Milk chocolate, semisweet chocolate, peanut butter, vanilla and butterscotch chips make these oatmeal peanut butter cookies absolutely amazing!

What are Five Chip Peanut Butter Oatmeal cookies?

These amazing cookies have 5 different kinds of baking chips in them! Milk chocolate chips, semisweet chocolate chips, peanut butter chips, vanilla chips and butterscotch chips. It’s like chocolate chip cookies, peanut butter cookies, oatmeal cookies and several other kinds of cookies all put together into one absolutely incredible cookie!

TIPS FOR MAKING THE BEST COOKIES

Three kitchen items really help you make the best cookies ever! I actually use these items in nearly every cookie recipe I make, as well as several other types of recipes, so they’re quite versatile.

First, I line my cookie sheets with a piece of parchment paper or a silicone baking mat. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!

The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. Add this to your wish list because it’s one of my all-time used small appliances ever!

The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I use the medium sized scoop for most cookies.

Ingredients in Five Chip Peanut Butter Oatmeal Cookies

Butter – You will need 1 cup (2 sticks) of butter. Make sure the butter is softened to room temperature before adding to the recipe.

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 butters (Jif, Skippy, etc) tend to work much better for baking.

Sugars – You’ll need 1 cup of granulated sugar and 2/3 cup of brown sugar. Make sure the brown sugar is fresh and soft.

Eggs – The recipe calls for 2 large eggs to bind everything together.

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

Flour – All purpose flour works best in these cookies. Cake flour also works well.

Oats – Old-fashioned oats are definitely my preference in these cookies, but you can use quick oats if you’d like. I think the best oatmeal cookie consistency comes from using a 50/50 mix of the two!

Baking soda – This is the leavening agent in the cookies so make sure your baking soda isn’t old or expired.

Salt – Just a half teaspoon of salt helps to bring out the other flavors in the cookies.

Baking chips – You will need about 2/3 cup of each type of baking chip (milk chocolate chips, semisweet chocolate chips, peanut butter chips, vanilla chips and butterscotch chips). Feel free to add more of your favorite or leave one of the kinds out if you’d like.

How to make Five Chip Peanut Butter Oatmeal Cookies

Preheat oven to 350°.

In a large bowl, cream the butter, peanut butter and sugars for 2-3 minutes. Add eggs and vanilla and beat for 2-3 minutes.

In a separate bowl, combine the flour, oats, baking soda and salt. Add to the creamed mixture and mix well. Stir in all of the chips.

Use a cookie scoop to drop rounded tablespoonfuls onto prepared baking sheets (parchment paper or silicone baking mats). Bake for 10-12 minutes or until edges begin to barely brown. Cool for about 5 minutes before transferring to wire racks.

Five Chip Peanut Butter Oatmeal Cookies

Course Cookies

Cuisine American

Keyword Five Chip Peanut Butter Oatmeal Cookies

Prep Time 10

Cook Time 10

Servings

Calories 216kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
1 cup peanut butter
1 cup sugar
⅔ cup brown sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 cup old-fashioned oats
2 tsp baking soda
½ tsp salt
⅔ cup each milk chocolate chips, semisweet chocolate chips, peanut butter chips, vanilla chips, butterscotch chips

Instructions

Preheat oven to 350°.
In a large bowl, cream the butter, peanut butter and sugars for 2-3 minutes. Add eggs and vanilla and beat for 2-3 minutes.
In a separate bowl, combine the flour, oats, baking soda and salt. Add to the creamed mixture and mix well. Stir in all of the chips.
Use a cookie scoop to drop rounded tablespoonfuls onto prepared baking sheets (parchment paper or silicone baking mats). Bake for 10-12 minutes or until edges begin to barely brown. Cool for about 5 minutes before transferring to wire racks.

Nutrition

HOW TO MAKE THE BEST OATMEAL COOKIES:

After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Cookies!

Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour. Keep in mind though that oatmeal cookie dough is a bit stickier than other cookie dough and that’s ok!
Use a combination of oats. The recipe calls for old-fashioned oats, but quick oats work just fine too. But I really love to use half and half if I have them both on hand.
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!
Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

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.

WHY DO MY OATMEAL COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

HERE ARE A FEW MORE PEANUT BUTTER COOKIE RECIPES YOU’LL ENJOY:

AND HERE ARE SOME MORE OATMEAL COOKIE RECIPES TOO!

This little one really loves Sno-Cones. Especially the ones from Bahama Bucks. Have you ever been to Bahama Bucks? I didn’t think I liked sno-cones until I had one from there. (Well, except for the shaved ice in Hawaii. Nothing beats that.) The ice is so finely shaved and the best part of the whole thing is that they put ice cream at the bottom of the shaved ice and then they put cream on top too! And the flavors are amazing. They don’t taste fake at all – they actually taste like real fruit.

This little girl doesn’t go by flavors, she goes by colors and she most often picks blue because she just loves having a blue tongue. Gotta love 3 year olds!

The post FIVE CHIP PEANUT BUTTER OATMEAL COOKIES appeared first on Family Cookie Recipes.

CINNAMON OATMEAL COOKIES

Nellie — Wed, 09 Jun 2021 17:13:43 +0000

Cinnamon Oatmeal Cookies are soft, chewy and packed with oat flour and ground cinnamon. My new favorite oatmeal cookie recipe!

I love oatmeal cookies and I love snickerdoodles and these cookies kind of taste like a cross between the two. But a little bit sneaky, since you grind the oats before adding them. And less work than snickerdoodles, because you don’t have to roll the dough in cinnamon and sugar – all the cinnamon just get mixed right in!

Ingredients in Cinnamon Oatmeal Cookies

2 cups rolled oats

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

4 tsp ground cinnamon

1 tsp baking soda

1/2 tsp cream of tartar

1/4 tsp salt

1/2 cup butter, softened to room temperature

1/2 cup butter-flavored shortening

1 1/2 cups sugar

2 eggs

1 tsp vanilla

How to make Cinnamon Oatmeal Cookies

Preheat oven to 400°. Line cookie sheets with parchment paper or silicone mats.

In a food processor or blender, process the oats until finely ground. In a large bowl, combine the ground oats, all-purpose flour, whole wheat flour, cinnamon, baking soda, cream of tartar and salt and set aside.

In another large bowl, beat the butter and shortening together for about 2 minutes with an electric mixer. Add sugar and beat for another minute. Add eggs and vanilla and beat for 2-3 more minutes.

Add the dry ingredients to the butter mixture and mix just until combined. Use a cookie scoop to scoop out the dough and place on prepared cookie sheets, about 2 inches apart. Bake for 8-9 minutes and cool for a couple minutes on cookie sheets before transferring the cookies to a wire rack to cool completely.

Cinnamon Oatmeal Cookies

Cinnamon Oatmeal Cookies are soft, chewy and packed with oat flour and ground cinnamon. My new favorite oatmeal cookie recipe!

Course Cookies

Cuisine American

Keyword Cinnamon Oatmeal Cookies

Prep Time 10

Cook Time 8

Servings cookies

Author Jessica & Nellie

Ingredients

2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
4 tsp ground cinnamon
1 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 cup butter softened to room temperature
1/2 cup butter-flavored shortening
1 1/2 cups sugar
2 eggs
1 tsp vanilla

Instructions

Preheat oven to 400°. Line cookie sheets with parchment paper or silicone mats.
In a food processor or blender, process the oats until finely ground. In a large bowl, combine the ground oats, all-purpose flour, whole wheat flour, cinnamon, baking soda, cream of tartar and salt and set aside.
In another large bowl, beat the butter and shortening together for about 2 minutes with an electric mixer. Add sugar and beat for another minute. Add eggs and vanilla and beat for 2-3 more minutes.
Add the dry ingredients to the butter mixture and mix just until combined. Use a cookie scoop to scoop out the dough and place on prepared cookie sheets, about 2 inches apart. Bake for 8-9 minutes and cool for a couple minutes on cookie sheets before transferring the cookies to a wire rack to cool completely.

How to make the best oatmeal cookies

After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Cookies!

Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
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 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 over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.

My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

WHY DO MY OATMEAL COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

OTHER OATMEAL COOKIE RECIPES THAT WE LOVE!

Cinnamon Oatmeal Cookies are soft, chewy and packed with oat flour and ground cinnamon. My new favorite oatmeal cookie recipe!

I recently had the chance to take my two oldest girls to see a local production of Les Miserables. This is one of my absolute favorite musicals and I’ve seen it multiple times, so I was so excited to be able to take them with me. This particular play was very well-done and we all had a fantastic time. And it is so fun to be able to go to plays and other activities after everything being shut down for the past year!

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

CARAMEL APPLE OATMEAL COOKIES

Nellie — Thu, 29 Oct 2020 04:09:18 +0000

Caramel Apple Oatmeal Cookies are soft, chewy and full of fresh apples and caramel baking chips. Perfect cookie recipe for fall!

This oatmeal cookie recipe is absolutely amazing. Full of cinnamon and they have the most amazing texture and consistency. Add some caramel baking chips and chopped apples and this recipe is completely off the charts!

HOW TO MAKE THE BEST OATMEAL COOKIES:

After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Cookies!

Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
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 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 over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

WHAT KIND OF OATS ARE BEST IN OATMEAL COOKIES?

You can use quick oats or old-fashioned oats in your cookies- it really comes down to a personal preference. I really love using old-fashioned oats in this recipe, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. I like the texture of old-fashioned oats because it make the cookies a little bit chewier (and also like I am eating real oatmeal which makes it easier for me to justify eating a few of these for breakfast!). You can even use a combination of both types if you’d like!

INGREDIENTS IN CARAMEL APPLE OATMEAL COOKIES

1 3/4 cup all-purpose flour + 2 Tbsp flour

1 Tbsp ground cinnamon

1 tsp baking soda

1/2 tsp salt

1 1/2 cups butter, softened to room temperature

1 cup light brown sugar

1/2 cup sugar

2 eggs

1 Tbsp vanilla extract

3 cups old-fashioned rolled oats

1 apple, peeled and diced

1 pkg (10 oz) caramel chips (the Ghirardelli ones have been discontinued, but Hershey’s makes caramel baking chips that can be found at most grocery stores)

How to make Caramel Apple Oatmeal Cookies

Preheat oven to 350°.

Mix 1 3/4 cup flour, cinnamon, baking soda and salt together in a small bowl and set aside.

In a larger bowl, cream the butter and sugars together for at least 2-3 minutes, until light and creamy.

Add the eggs and vanilla and mix for another 2-3 minutes.

Add the dry mixture and mix just until combined.

Stir in the oats, mixing just until they are fully incorporated in the dough.

Place the diced apples in a bowl and coat with the 2 Tbsp of flour.

Fold in the flour coated apples and the caramel chips, mixing just until barely combined. Do not overmix the dough!

Use a cookie scoop to scoop the dough onto prepared cookie sheets. I prefer to use silicone baking mats, but parchment paper or lightly greased cookie sheets work fine as well.

Bake the cookies for about 10-12 minutes, or until the edges just barely start to brown. Let the cookies cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.

CARAMEL APPLE OATMEAL COOKIES

Caramel Apple Oatmeal Cookies are soft, chewy and full of fresh apples and caramel baking chips. Perfect cookie recipe for fall!

Course Cookies

Cuisine American

Keyword caramel apple oatmeal cookies

Prep Time 10

Cook Time 10

Servings

Author Jessica & Nellie

Ingredients

1 ¾ cup all-purpose flour + 2 Tbsp flour
1 Tbsp ground cinnamon
1 tsp baking soda
½ tsp salt
1 ½ cups butter softened to room temperature
1 cup light brown sugar
½ cup sugar
2 eggs
1 Tbsp vanilla extract
3 cups old-fashioned rolled oats
1 apple peeled and diced
1 pkg 10 oz caramel baking chips

Instructions

Preheat oven to 350°.
Mix 1 3/4 cup flour, cinnamon, baking soda and salt together in a small bowl and set aside.
In a larger bowl, cream the butter and sugars together for at least 2-3 minutes, until light and creamy.
Add the eggs and vanilla and mix for another 2-3 minutes.
Add the dry mixture and mix just until combined.
Stir in the oats, mixing just until they are fully incorporated in the dough.
Place the diced apples in a bowl and coat with the 2 Tbsp of flour.
Fold in the flour coated apples and the caramel chips, mixing just until barely combined. Do not overmix the dough!
Use a cookie scoop to scoop the dough onto prepared cookie sheets. I prefer to use silicone baking mats, but parchment paper or lightly greased cookie sheets work fine as well.
Bake the cookies for about 10-12 minutes, or until the edges just barely start to brown. Let the cookies cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

WHY DO MY OATMEAL COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

OTHER OATMEAL COOKIE RECIPES THAT WE LOVE!

Caramel Apple Oatmeal Cookies are soft, chewy and full of fresh apples and caramel baking chips. Perfect cookie recipe for fall!

We recently moved to Southern Utah and it’s been so fun to get out and explore our new surroundings. Especially when there are so many amazing things to see down here! This little spot is in Snow Canyon which is only about 30 minutes from our home. So many cool caves and rocks. We’ve only been there a couple of times but plan to spend a lot of time there. Also loving that it’s late October and still warm enough to enjoy being outside!

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

APPLE PUMPKIN OATMEAL COOKIES

Nellie — Mon, 12 Oct 2020 11:54:10 +0000

Apple Pumpkin Oatmeal Cookies are thick, soft, chewy and full of pumpkin flavor and fresh apples. The perfect cookie recipe for fall!

I love fall. Cozy sweaters, cooler temperatures, soup, everything pumpkin and apple flavored. These Apple Pumpkin Oatmeal cookies have become a new favorite in my house. The consistency is so soft and chewy and the spiced pumpkin flavor paired with diced fresh apples is just incredible.

I absolutely love the chopped apples in the recipe, but if you don’t want the apples to be so prominent, you can grate them instead. I also love adding a lot of pumpkin pie spice to these cookies, but you can reduce or increase the amount as desired.

HOW TO MAKE THE BEST OATMEAL COOKIES:

After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Cookies!

Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
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 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 over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

WHAT KIND OF OATS ARE BEST IN OATMEAL COOKIES?

You can use quick oats or old-fashioned oats in your cookies- it really comes down to a personal preference. I really love using old-fashioned oats in this recipe, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. I like the texture of old-fashioned/rolled oats because it make the cookies a little bit chewier (and also like I am eating real oatmeal which makes it easier for me to justify eating a few of these for breakfast!). You can even use a combination of both types if you’d like!

Ingredients in Apple Pumpkin Oatmeal Cookies

1/2 cup butter, softened to room temperature

1/2 cup brown sugar

1/4 cup sugar

1 egg

1 tsp vanilla extract

1/3 cup pumpkin

1 cup flour

2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups oats (I prefer old-fashioned, but you can use quick oats if you prefer)

1 apple, peeled and finely diced

How to make Apple Pumpkin Oatmeal Cookies

Preheat oven to 350°.

In a large bowl, use an electric mixer to cream together the butter, brown sugar and sugar for about 2-3 minutes. Add the egg and vanilla and mix for about 1-2 more minutes. Add the pumpkin and mix until combined.

In another bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda and salt.

Add the dry ingredients to the butter/sugar mixture. Mix just until combined.

Add the oats and diced apples and stir just until well mixed.

Use a cookie scoop to scoop the dough onto prepared baking sheets (greased cookie sheets or cookie sheets lined with silicone baking mats). Very gently press down on the top of the cookie dough balls to just slightly flatten them. Bake for 10-12 minutes. Make sure not to overbake!

Leave the cookies on the cookie sheet to cool for a few minutes before transferring the cookies to a wire rack to cool completely.

Apple Pumpkin Oatmeal Cookies

Apple Pumpkin Oatmeal Cookies are thick, soft, chewy and full of pumpkin flavor and fresh apples. The perfect cookie recipe for fall!

Course Cookies

Cuisine American

Keyword apple pumpkin oatmeal cookies

Prep Time 10

Cook Time 10

Servings cookies

Author Jessica & Nellie

Ingredients

1/2 cup butter softened to room temperature
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 tsp vanilla extract
1/3 cup pumpkin
1 cup flour
2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups oats I prefer old-fashioned, but you can use quick oats if you prefer
1 apple peeled and finely diced

Instructions

Preheat oven to 350°.
In a large bowl, use an electric mixer to cream together the butter, brown sugar and sugar for about 2-3 minutes. Add the egg and vanilla and mix for about 1-2 more minutes. Add the pumpkin and mix until combined.
In another bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda and salt.
Add the dry ingredients to the butter/sugar mixture. Mix just until combined.
Add the oats and diced apples and stir just until well mixed.
Use a cookie scoop to scoop the dough onto prepared baking sheets (greased cookie sheets or cookie sheets lined with silicone baking mats). Very gently press down on the top of the cookie dough balls to just slightly flatten them. Bake for 10-12 minutes. Make sure not to overbake!
Leave the cookies on the cookie sheet to cool for a few minutes before transferring the cookies to a wire rack to cool completely.

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

WHY DO MY OATMEAL COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

OTHER OATMEAL COOKIE RECIPES THAT WE LOVE!

Apple Pumpkin Oatmeal Cookies are thick, soft, chewy and full of pumpkin flavor and fresh apples. The perfect cookie recipe for fall!

Just got some new family pictures a few weeks ago and I love them! Getting family pictures is always a little bit stressful, but the results are always so worth it and I love having new pictures to put on the walls. Love these kiddos so much and am so grateful I get to be their mom. I know I say this every time, but I just can’t believe how big (old) they are all getting!

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

CHOCOLATE CHIP OATMEAL COOKIES

Jessica — Thu, 02 May 2019 15:14:49 +0000

Chocolate Chip Oatmeal Cookies made with classic ingredients for the perfect soft & chewy oatmeal cookie! Amazing homemade cookie recipe you have to try!

Our family loves chocolate chip cookies in any form and when I added oatmeal to this recipe, they loved them even more! Chocolate and oats is just the perfect combination. I mean, I love Oatmeal Raisin Cookies too, but you can never go wrong with chocolate! Don’t leave out the pudding mix either. It helps the cookies have a lovely soft, chewy texture and adds nice flavor.

How to make Chocolate Chip Oatmeal Cookies

Making Homemade Chocolate Chip Oatmeal cookies is easy! You’ll first preheat oven to 350 degrees.

I use my Kitchenaid mixer to cream together the butter, shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Add in pudding mix and stir again. Combine the flour, baking soda and salt; stir into the sugar mixture.

Stir in the oats and chocolate chips just until incorporated.

Drop by rounded teaspoonfuls onto cookie sheets lined with parchment paper and bake 9-11 minutes until light and golden. Remove from the oven and let cool 2-3 minutes, then transfer to a cooling rack. I love eating homemade cookies warm!

Kitchen Tools for the best Homemade Oatmeal Cookies

The first item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the mixer. They’re easy to use and help you mix the ingredients uniformly.

The second item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoons- for these cookies. When I’m serving a large crowd, I like to use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.

The third item is parchment paper. If you use parchment paper, you never have to worry about cookies sticking to the pan again! Packages come in bulk, so you purchase it and use it for years. You can re-use pieces of parchment paper too!

How do you soften butter?

Ingredients for Homemade Oatmeal Cookies recipe

Here’s what you’ll need to make our Chocolate Chip Oatmeal cookies:

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 small box (3.4 oz) instant vanilla pudding mix
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
2 cups semi-sweet chocolate chips

Quick cooking or Old Fashioned Oats in Oatmeal Cookies?

You can use either old fashioned oats or quick cooking oats in this recipe. I’m a big fan of using whatever you have on hand. I’ve used both and I prefer quick cooking since they yield a softer cookie, but both truly are wonderful.

Directions for making Homemade Oatmeal Cookies

Preheat oven to 350 degrees.
In a large bowl, cream together the butter, shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Add in pudding mix and stir again. Combine the flour, baking soda and salt; stir into the sugar mixture.
Stir in the oats and chocolate chips just until incorporated.
Drop by rounded teaspoonfuls onto cookie sheets lined with parchment paper.
Bake 9-11 minutes until light and golden. Do not over bake! Enjoy!

Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies made with classic ingredients for the perfect soft & chewy oatmeal cookie! Amazing homemade cookie recipe you have to try!

Course Cookies, Dessert

Cuisine American

Keyword chocolate chip oatmeal cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 165kcal

Author Jessica & Nellie

Ingredients

1/2 cup butter softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
3.4 oz instant vanilla pudding mix small box
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter, shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Add in pudding mix and stir again.
Combine the flour, baking soda and salt; stir into the sugar mixture.
Stir in the oats and chocolate chips just until incorporated.
Drop by rounded teaspoonfuls onto cookie sheets. Bake 9-11 minutes until light and golden. Do not over bake! Enjoy!

Nutrition

Can you freeze Oatmeal Cookies?

Yes, you can freeze most traditional chocolate chip cookies! There are several ways you can freeze them. First, you can freeze the dough in a large airtight container for up to 2 months. Just thaw in the fridge, then scoop the dough and bake when you’re ready to eat them.

My favorite way is to scoop the dough into balls and freeze the cookie dough balls on a parchment lined baking tray. Once the dough is frozen, you can transfer the dough balls to a large ziplock freezer bag and store for 4-6 weeks in your freezer. When you’re ready to eat them, place the dough balls on a cookie sheet and preheat the oven while the dough thaws on the tray. I love enjoying fresh baked cookies this way!

The third way is you can freeze the cookies after you bake them. I recommend storing cooled cookies in an airtight container. They’ll be good for 3-4 weeks this way.

Enjoy Oatmeal Cookies? Check out these other recipes of ours:

I love capturing the everyday moments in our life. I mean, of course it’s fun to look back on vacations or special events, but I think it’s really important to also document and remember the stuff that happens each day. Case in point- this picture is of my youngest daughter reading to me at night. She’s a fairly new reader and is completely in love with books. Of course I want to foster that love, but oh my word, I was so tired that night! And she was so engaged in that book and kept looking over at me, making sure I was equally engaged. It made me smile. I was still tired, but I’m so glad I took a quick picture. It’s the little things, right?!

Chocolate Chip Oatmeal Cookies made with classic ingredients for the perfect soft & chewy oatmeal cookie! You’ve got to save this amazing homemade cookie recipe!

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