Tag Archives: oats

Nieman Marcus chocolate chip cookies

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This is one of those urban legend recipes.   Where a customer asked for a recipe from a Cafe and the employee said for two fifty.  The customer thought it was 2 dollars and 50 cents and the employee meant two hundred fifty dollars.  So the customer gave their credit card not realizing their different understanding, was charged, got mad,  and got even by passing the recipe on to everyone they knew.  

My friend’s mom gave me this recipe years ago (she knew it was not a true story, but shared with me due to my love of baking).  So here is is.

I was in a bit of a hurry, so i didn’t finely pulse the oats or hershey bar enough. Plus my blender is new and I am not sure of some of it’s limits.

I combined bread flour and all purpose flour.  You can use entirely AP flour of you want.  Freeze the chocolate bar and then gratinf it makes the grating process easier.  I also chilled the individual doughs overnight to keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups oats, finely ground (i used quick, but old fashioned likely would be fine too)
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 oz chocolate bar, grated
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Mix in dry ingredients and oats.  Fold in chocolate and chips.  Scoop out 1/4 cups dough.  Chill several hours.   When ready to bake, preheat oven to 375 degrees.   Line a cookie sheet with parchment t paper.  Stagger on sheet like below.

Bake 13 minutes, no longer.  Cool completely.  

Store in covered container.

Cinnamon sugar topped oatmeal cookies

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I have not made good old fashioned oatmeal cookies in a while, so i thought it was time i did.   These use vegetable oil instead of crisco or butter.   Super easy to make and they come out pretty puffy as you can see.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the dough for a couple of hours.  And preheat your oven before baking.

  • Ingredients list
  • 1 1/2 cups oats (i used quick, you can also use rolled or old fashioned)
  • 1/2 cup sugar
  • 1/4 cup brown sugar firmly packed into measuring cup
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 cups flour
  • 2 tsp vanilla
  • 2 eggs
  • 1/2 cup vegetable oil (any other oil would likely be fine too)

Directions- in a bowl, combine all the dry ingredients.  Mix in vanilla, eggs and oil.  Scoop out 2 tbs dough.  Sprinkle tops with cinnamon sugar.   Chill for a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.   I lined up cookies 3 to each row (they did not spread).  Bake 10 to 12 minutes, no longer.  Cool completely and store in covered container.

If you want, you could frost these too.

Combine, in a bowl, one cup powdered sugar, 1/2 tsp vanilla and 1 to 2 tbs milk. 

Frosted oatmeal cookie bars

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I didn’t have time to make oatmeal cookies, so I made them in bar form.   And I frosted them with a simple vanilla frosting.  Perfect for Sabres game day and our ESPN Radio broadcast of the Big 12 title game tonight.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, melted
  • 2 cups brown sugar, firmly packed into measuring cup
  • 1/4 cup molasses
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups quick oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 1/2 cups flour

Directions – preheat oven to 350 degrees.  Line a 10×15 pan with tin foil and spray with pam. Set aside. In a bowl, mix butter and brown sugar.  Add molasses and vanilla.  Mix in eggs.  Stir in remaining ingredients.   Evenly press into prepared pan (I moistened my hands with water to do this).  Bake 20 to 24 minutes, no longer.  Cool completely.

  • Frosting ingredients list
  • 1 1/2 cups butter
  • 3 to 4 cups powdered sugar
  • Heavy cream or milk (enough to get the consistency you want)
  • 1 tsp vanilla

Directions- combine ingredients in a bowl.  Frost bars.

Cut and store in covered container

Thanks for stopping by.

Go Sabres!

NFL Divisional round playoff Bills gameday treats –  oatmeal creme pies

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How cool that not only it is Bills playoff gameday but also Sabres game day.  The last time the Bills played a playoff game the same day as the Sabres had a game, both teams won.  Here’s hoping for that same result!

I broke out of the box a bit with these.  I have made oatmeal cookies which were well received, but felt the need to step it up because it is the Divisional round of the playoffs…. so I went with oatmeal creme pies.  

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   (Same goes for the powdered sugar for the frosting)

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 cups quick oats

Directions – preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners.   In a bowl, cream butter, crisco, sugar and brown sugar.  Add eggs and vanilla.  Mix in flour, baking soda and salt.  Fold in oats.   Scoop out 3 tbs of dough and form tall mounds. 

Stagger on cookie sheet.

Bake 11 to 13 minutes, no longer (edges will be browned.   Cool completely.

  • Fluff filling
  • 1/2 cup butter, softened
  • 3/4 cup marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2 tbs milk

Directions – in a bowl, cream fluff and butter.  Blend in powdered sugar.   Mix in vanilla and milk.  

Assembly directions – lay one cookie flat side up

Spoon some filling on top.

Top with another cookie flatside down.

Store in covered container.  I popped these in the fridge so the top cookie wouldn’t slide off the filling.

Thanks for stopping by!  Go Bills!  Go Sabres!

M&M Oatmeal cookies, topped with melted milk chocolate

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We had one last bag of leftover candy from Halloween – a bag of plain m&ms.   so I thought “why not bake with them?” 

Note the colors in the middle – red and blue!  Go Bills!

Instead of the usual chocolate chip cookie recipe, I went with oatmeal, for something different.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the individual  doughs for a few hours.  And preheat your oven before baking

  • Ingredients list
  • 8 tbs butter, softened
  • 2 1/2 tbs crisco
  • 1 cup plus 2 tbs plus 2 tsp brown sugar, firmly packed
  • 1 egg
  • 1 tbs honey
  • 1 tbs vanilla
  • 1 1/3 cups flour
  • 1/2 tsp salt
  • 2  cups oats (I used quick pats)
  • 1 cup m&ms

Directions – in a bowl, cream butter, crisco and brown sugar.  Add egg, honey and vanilla.  Blend in flour, salt and oats.   Mix in m&ms.  Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  flatten cookies to desired thickness.

Bake 10 minutes, no longer. Cool completely.

Top with melted milk chocolate.

Store in covered container

Stuffed monster cookies for Championship week Saturday

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Keeping my Championship week treat baking going with stuffed monster cookie#.  These have peanu butter, oats, milk chocolate chips and are stuffed with a) Reese’s pb cups

b) double stuff oreos or c) golden oreos. 

The oats make them healthy, right?

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also recommend chilling the individual doughs for an hour or two.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1 cup oats (i used instant)
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1 cup mini m&ms
  • 1 cup milk chocolate chips

Directions -in a bowl, cream butter, peanut butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients and oats.  Fold in chips and m&ms.  Scoop out 1 tbs dough and slightly flatten.

Top with a Reese’s pb cup or oreo

Scoop out another tbs of dough, slightly flatten and place on top.

Seal edges.

Chill and hour or two.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger cookies.

Bake 11 to 13 minutes, no longer.  Cool completely.   Store in covered container .

A peanut butter cup peaking through

Thanks so much for stopping by today!

football friday week 14- Easy Monster cookies stuffed with Reese’s pumpkins

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Monster cookies stuffed with Reese’s pumpkins

I can NOT believe it is week 14 already!  Wow.  Football season goes so fast.  One day it’s the preseason opener and in no time at all, the regular season is almost over.   I needed something quick, so I used the Betty Crocker monster cookies recipe and stuffed them with Reese’s pumpkins.  Another day I will post a complete homemade version. 

I am glad the Bills night games are done.  Those are a killer to stay up for and get up early the next morning!  But last week, with Josh’s hat trick of touchdowns (throwing, running and receiving), it was worth it.

These are easy.  I do chill the dough to keep them from spreading too much.  Remember to preheat your oven  before baking

  • Ingredients list
  • 1 peanut butter cookie mix
  • 1 chocolate chip cookie mix
  • 11/2 cups oats (old fashioned or instant)
  • 3 eggs
  • 1 cup butter, softened
  • 1 1/2 cups m&ms
  • 1 cup milk chocolate chips
  • Peanut butter cups

Directions- In a bowl, combine cookies mixes and oats.  Blend in butter and eggs (I used a gand mixer).   Fold in chips and m&ms.  Scoop out 2 tbs dough and evenly form around Reese’s pumpkins.   Chill a few hours.  Preheat oven to 375 degrees.   Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.  Bake 10 to 12 minutes (no longer).  Cool completely.   Store in covered container. 

Thank you for stopping by!

Victory Tuesday treats – 2 days late!

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Because the Bills game ended at 1030 Monday night, it was too late to bake victory Tuesday cookies.  Last night, our neighbor chatted us up as we were walking Gracie and it was too late to bake.  So tonight I was determined.  I present iced oatmeal cookies.  Some came out nice and thick like I wanted.  Others spread out.  Next time I will chill the dough for an hour or so and perhaps form the mounds a little higher.

  • Ingredients list
  • 1 cup butter, softened
  • 1/3 cup crisco
  • 1 3/4 cups brown sugar
  • 1 egg
  • 1 yolk
  • 1 1/2 tbs honey or corn syrup
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 cups flour
  • 4 1/2 cups oats (I used a combo of old fashioned and quick)

Directions – in a bowl, cream butter, crisco and brown sugar.  Add egg, yolk, vanilla, honey,  salt and cinnamon.  Blend in half of flour and oats.  Blend in other half.  Divide into 18 even size pieces.  Roll into balls and chill and hour or so.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 13 to 15 minutes (no longer).  Cool completely.

  • Frosting ingredients
  • 1 1/2 cups powdered sugar
  • 2 tbs milk
  • 1 tsp vanilla

Directions – combine and drizzle on cooled cookies.  Store in covered container. 

Thanks so much for stopping by today!  Wishing you a day filled with peace, joy and love.

Go Bills.

Oatmeal chocolate chip cookies

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These oatmeal chocolate chip cookies are one of two treats I am bringing into work tomorrow (the other – dark chocolate bars topped with hershey kisses and m&ms.    These cookies are so simple to make and came out great.  No need to wait for butter to soften.  These use vegetable oil.

Since it was humid today, I  popped the individual doughs  in the freezer for a bit to prevent spreading.   Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And, preheat your oven to 350 degrees for 20 minutes before baking.

  • Ingredients
  • 2 1/2 cups instant oats
  • 2 cups flour
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups milk chocolate chips

Directions – in a bowl, combine all dry ingredients, including oats.  Mix in oil, then eggs and vanilla.   Blend in chips.  Scoop out 1/4 cups of dough.  Chill or freeze for a few hours.  Preheat oven to 350 degrees.  Line a sheet with parchment paper.  Stagger cookies on it.  Bake 10 minutes.  Tops will be a little gushy, but bottoms will be browned. Cool completely.   You can pop these in the fridge for a few hours to firm them up, if you want.  Store in covered container.

Thanks so much for stopping by today.  If you make these, let me know how they turn out.  I wish you a day filled with peace, love and joy.

Stuffed Monster Cookies

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I haven’t made stuffed cookies in a while, so I figure I would make these monster cookies and stuff them with Reese’s peanut butter cups (and also hershey kisses bc I ran out of Reese’s). You don’t need to stuff these cookies, they are just fine on their own. But I like to step things up a notch, so I stuffed ’em

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, chill the individual cookie dough to prevent spreading. And preheat the oven to 350 degrees for 20 minutes so it cycles to the right temp.

  • Ingredients
  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 4 eggs
  • 3 tsp vanilla
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tbs cornstarch
  • 2 cups old fashioned oats
  • 2 cups m&ms
  • 1 cup chocolate chips
  • 1 cup milk chocolate chips
  • Reeses pb cups or other candy,unwrapped

Directions – cream butter, peanut butter, sugar and brown sugar. Add eggs and vanilla. Blend in flour, cornstarch, and baking soda. Mix in oats. Fold in chips and m&ms. Scoop out 1/4 cup dough. Divide in half. Slightly flatten one half.

Place 1 Reese’s on top.

Place other flattened half of dough on top.

Cover Reese’s completley.

Chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on sheet.

Bake 12 to 14 minutes (no longer). Cool completely. Store in covered container.

Thanks so much for stopping by today!