Butterscotch Oatmeal Cookies - Delight Of The Bite
There's A LOT of cookie recipes out there and this one is hands down my favorite oatmeal cookie. Chewy, sweet, with warm cinnamon spice...these are utterly delectable! Here's what you need to know to make these tasty treats...
BUTTERSCOTCH OATMEAL COOKIES --
1 cup butter - softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
2 cups AP flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
3 cups old fashioned oats
1 bag butterscotch chips
Preheat oven to 375 degrees.
Begin by mixing softened butter to begin to get it fluffed. Next add the sugars and mix well until light and fluffy. Add vanilla and then eggs - one at a time. Scrape down the side of the bowl and mix one more time.
Meanwhile, combine the flour, baking soda, salt and cinnamon. Slowly add the dry ingredients on low speed. Mix until just combined. Next add the oats and mix again, until just combined. Add chips and mix slowly.
Scoop cookies out onto baking sheets and bake at 375 for 5-7 minutes (depending on the size of your cookie scoop). Turn baking sheets around in oven and bake another 5-7 minutes. I think the cookies are best when a little under baked because they'll continue cooking once removed from the oven. Let them cool on the baking sheets (unless they're overbaked...and then remove them to a cooling rack).
WARNING: These are highly addictive!!! :-) Enjoy!
Oatmeal Almond White Chocolate Chip Cookies - Laura Vitale - Laura in the Kitchen Episode 587
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Dried Cranberry & Butterscotch Oatmeal Cookies
Dried Cranberry & Butterscotch Chip Oatmeal Cookies
(Yields 32 cookies)
Ingredients
¾ c shortening
¾ c mashed sweet potatoes
1-1/2 c granulated sugar
1-1/2 c firmly packed brown sugar
3 large eggs
1-1/2 c all-purpose flour
2 -1/2 c whole wheat flour
3 c regular oats
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1-1/2 tsp salt
1-1/2 tsp vanilla extract
1-1/2 tsp almond extract
6 oz dried cranberries
11 oz butterscotch chips
Procedure
Beat shortening/sweet potatoes until fluffy. Gradually add sugars, beating well. Add flavoring and eggs; beat well. Combine 1-1/2 c wheat flour, 1-1/2 cups all-purpose flour, baking powder, baking soda, salt and oats; add gradually to shortening/sweet potato mixture, beating well. For a thicker batter, add last cup of wheat flour ¼ cup and a time, until desired consistency is achieved. Mix thoroughly. Stir in dried cranberries and butterscotch chips. Drop approximately 1/3 cup of dough onto lightly greased cookie sheet.Bake at 350 degrees (F) for 18 minutes. Cool slightly on cookie sheet; remove to wire rack Cool completely.
This recipe is based on “The Best-Ever Oatmeal Cookies” recipe submitted to the New Grace Apostolic Temple (newgrace.org), Taste of Grace 3rd Edition (Cookbook), by J. Bush.
Music:
Oatmeal Raisin Cookies Recipe | Gimme A Minute Ep. 23
Gimme a minute and I'll show you how I make pumpkin spice oatmeal raisin cookies...
Adding pumpkin spice in place of cinnamon takes these oatmeal cookies to a new level!
What would you like to see made in a minute, or less? Add your request to the comments and subscribe to Chew On This for more video recipes...in a minute! My favorite type of fast food!
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Oatmeal Raisin Cookies -
Ingredients:
1 1/2 cups old fashioned oats
1 cup flour
1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup raisins
Instructions:
Preheat oven to 350 degrees F
Line a baking sheet with parchment paper
Stir together the oats, flour, pumpkin pie spice, baking soda, salt and set aside
Cream together the butter and brown sugar until fluffy
Mix in the egg and vanilla
Add the dry ingredients and mix just until combined
Stir in the raisins
Scoop about 2 tablespoons of cookie dough at a time onto prepared pan
Flatten cookies slightly
Bake 10 - 12 minutes
Cool on pan about 10 minutes
Enjoy!
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Easy Chocolate Peanut Butter Cups Recipe (Healthy & Vegan)
Learn how to make easy homemade chocolate peanut butter cups. These delicious no-bake peanut butter cups are vegan, raw, gluten free, dairy free, quick and easy to make, they are much healthier and the regular peanut butter cups and you need only 3-ingredints to make them. Before making these peanut butter cups please read the notes.
Printable Version:
More Vegan Dessert Recipes:
No-Bake Vegan Blueberry Cheesecake:
No-Bake Chocolate Peanut Butter Oatmeal Bars:
No-Bake Vegan Brownies:
Energy Date Balls:
No-Bake Peanut Butter Oat Bars:
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Makes 6-8 cups
Ingredients:
225g (8oz) Dark chocolate
5 tablespoons (70g) Coconut oil (for the chocolate mixture)
1/2 cup (125g) Natural creamy peanut butter
3 tablespoons (42g) Coconut oil (for the peanut butter mixture)
Directions:
1. Prepare 8* silicone muffin cups or paper cupcakes liners.
2. Chop the chocolate and place into a heatproof bowl, add half of the coconut oil.
3. Set the bowl over a pot with simmering water (double boiler). Melt the chocolate completely, turn the heat off, leave the bowl on the pot to keep the chocolate warm and melted.
4. In a separate bowl mix together peanut butter with the remaining coconut oil.
5. Fill each muffin cup with 1-2 tablespoons of melted chocolate and place in the freezer for 15 minutes, until set. Then, pour 1-2 teaspoons of the peanut butter mixture to each cup and place in the freezer for another 15 minutes. Then, pour another portion of melted chocolate on the top of the peanut butter layer. Place in the fridge until set.
Notes:
• In the video I used 6 muffin cups for this quantity, BUT they coming pretty big for one person, so I highly recommend to divide the filling among 8 cups. Make sure the chocolate layers are not too thick, otherwise it will be too hard to bite.
• Store the cups in the fridge, if you store them in the freezer, place in room temperature 30 minutes before serving.
• For the chocolate layers, you can use combination of dark and milk chocolate, or just milk chocolate.