Because there is something awesome about a giant iced oatmeal raisin cookie shaped like a pie.
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Entries tagged with 'oatmeal cookies'
I became obsessed with combining peanut butter and bananas. Enter the banana peanut butter ice cream sandwich: banana ice cream smooshed between soft but rich peanut butter and oat cookies.
These chewy, coconut oatmeal cookies are bursting with chocolate chips—plus they're vegan too!
These oatmeal cookies are inspired by the Elvis favorite of peanut butter and bananas, but taken to the next level with chocolate chips.
During my grade school days there was little doubt in my mind as to the supremacy of Monster Cookies. We're talking a face-sized peanut butter and oatmeal confection chock full of M&Ms and chocolate chips. Yes, M&Ms and chocolate chips. Did I mention the oatmeal and the peanut butter? Everything about these cookies was pure goodness.
A few weeks ago I made some White Chocolate Cranberry Oatmeal Cookies for this column which were perfectly chewy, golden, and downright delicious. But why not go further, I thought. Why not use this base to explore the vast possibilities of oatmeal cookiedom? Thus I proceeded to make nine batches of oatmeal cookies. That's right: Same base. 9 easy twists.
These oatmeal cookies are lightly golden on the edges and chewy and pliant in the middle. White chocolate adds a sweetness and creaminess that's balanced by tart cranberries and toasty oats.
As far as cookie bases go, you can't ask for much more than oatmeal. It's got texture, flavor, and it plays well with others. How well? Just click through this slideshow of oatmeal cookie creations to see recipes made with everything from pistachios to butterscotch chips.
Growing up, my family left butterscotch to soft serve dip. So it was a long time before I tried oatmeal scotchies, those thin, chewy oatmeal cookies that are liberally laced with butterscotch chips.
Whoever designed the snack selection for my high school cafeteria had an interesting vision. "You know what we need to fuel the future minds of America?" he/she must have said to themselves. "Sealed crustless Smuckers PB&J sandwiches, Saltine crackers, cantaloupe-sized heat-and-serve cinnamon rolls, and those individual plastic cups of Quaker oatmeal."
Oatmeal Creme Pies have mastered consistency in every sense of the word. It starts with the unparalleled consistency of both the cookies and the so-called creme. Together they are yielding yet substantial and neither squishy nor firm. Their flavor and texture remain consistent from edge to edge, from box to box, from decade to decade.
Kim Ima, the mobile dessert visionary behind The Treats Truck Baking Book, calls the base for these Oatmeal Jammys "plain jane." They are oatmeal cookies in their purist form, all gooey and chewy with loads of brown sugar and no raisins or chocolate chips to distract from their oatmeal-y goodness. And honestly, they're pretty great on their own.
I particularly love alternating handfuls of dark chocolate with tart dried cherries, whose extra intense red berry flavor pops against the silky, slightly bitter chocolate. It was my addiction to this flavor combination that led me to making Chocolate Cherry Oatmeal cookies.
Whether they're a morning pick-me-up, a smile tucked away in a lunchbox, or a treat savored at night with a cool glass of milk, oatmeal cookies feel just right for fall. Here's a collection of a few of our favorites, some bold and spicy, others rich and buttery, some with chocolate or dried fruit and others with creamy fillings. We hope they'll inspire you to get baking!
The trick to their height is rolling them into big balls instead of just flinging them down on the sheet, and then letting them chill overnight in the fridge. The final cookies are buttery and extra oaty, and the sprinkling of fleur de sel is an unexpected lip-smacking delight.
These oatmeal cookies remind me of the treats that I loved when I was a kid—the Little Debbie cream filled cookies. I make the filling with a mixture of cream cheese and white chocolate with a touch of salt. The tang of the cream cheese really cuts the cloying sweetness of the white chocolate.