Easy Oatmeal Scotchies Recipe
Delicious Oatmeal Scotchies made with old-fashioned oats, brown sugar, and packed full of butterscotch chips. These cookies are soft, chewy, buttery, and super easy to make with a flavor you cannot resist.
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Valerie Bertinelli's Oatmeal Raisin Walnut Cookie Sandwiches | Valerie's Home Cooking | Food Network
Valerie adds raisins rehydrated with rum for extra flavor in her oatmeal cookie sandwiches that are filled with cream cheese and coconut frosting!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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Oatmeal Raisin Walnut Cookie Sandwiches
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 2 hr 30 min (includes cooling time)
Active: 1 hr
Yield: 16 sandwich cookies
Ingredients
Cookies:
3/4 cup golden raisins
1 1/2 tablespoons warm rum or water
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats (not instant)
1/2 cup chopped walnuts
Filling:
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup finely shredded and unsweetened coconut
Directions
Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.
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Valerie Bertinelli's Oatmeal Raisin Walnut Cookie Sandwiches | Valerie's Home Cooking | Food Network
No-Oatmeal Raisin Cookies - Wheat, Grain and Sugar Free. wheat Belly
Wheat Grain and Sugar Free Cooking.
Recipe from:
Wheat Free Market
WheatFreeMarket.com
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DISCLAIMER: NO COPYRIGHT INFRINGEMENT INTENDED
Oatmeal Raisin Cookies Recipe - Honeysuckle Catering
Bakery vs Homemade MATCHA MOCHI CAKE: It's COOKIE TIME!! Let's make these classic Oatmeal Raisins together :)
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Music written, recorded, produced by Aaron Prim
Ingredients:
1/2 cup or 1 stick butter, room temperature
1/2 cup packed light brown sugar
1/2 white sugar
1 egg
1/2 tsp vanilla
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
1 1/2 cups rolled oats
1/2 cup raisins
Directions:
Preheat oven to 350 degrees F. In a large bowl cream together the butter, white, and brown sugars until well blended. Add in the egg and vanilla then continue mixing. Set aside.
In another bowl, combine the flour, salt, baking soda, cinnamon, cloves, and nutmeg. Add this dry mixture into the sugar/butter mixture and mix. Then combine the oats and raisins and mix to form the cookie dough. Scoop out into round shapes and place on cookie sheet (1 dozen per). Bake 10-12 minutes and once it's done, let it cool 10 minutes before serving. The cookies should be crisp on the outside and chewy inside. You know what to do now! nom nom
*makes about 2 dozen
© 2014 Honeysuckle Catering. All Rights Reserved.
Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home. easy recipe by honeysuckle Recipes - Topic
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