I found these totally yummy little buggers last week, on sale! I bought several packages. They were begging to be baked into something. I thought about adding them to my pumpkin bread (see my previous baking post) but opted for Rolos and pecans instead.
Fall is a good time for oatmeal cookies. For some reason they “call out” to me during cooler weather and not so much in the summer. It might be the spiciness of them as I tend to use pumpkin pie spice rather than just cinnamon. Although, cinnamon alone screams WINTER to me 🙂 I know, I know…I am a freakazoid! But, you’ll get used to it.
Oatmeal Cookies with Choc Covered Craisins
adapted from Quaker Oats (the best oatmeal cookie recipe and can be found on the inside lid of the tub!)
- 1/2 cup (1 stick) plus 6 tablespoons butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt (optional)
- 3 cups Quaker® Oats (quick or old fashioned, uncooked)
- 1 1/2 cup Choc Covered Craisins
Let’s Make It!
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, pumpkin pie spice and salt; mix well. Add oats and Craisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Makes up to 4 dozen, as long as you don’t make them monsters like me! 🙂
I have been AWFUL at blogging lately. I have so much on my plate that I just feel like ignoring everything sometimes. But, shame on me. You all want to see what’s cooking in my kitchen! So, for Baking Tuesday today, I am gonna give you a TWOfer…two pumpkin recipes in ONE post. Lucky dogs!!!
Pumpkin Oatmeal Choc Chip Cookies (DIVINE!!!)
adapted from Real Mom Kitchen
- 2 cups flour
- 1 cup old fashioned oats
- ½ cup quick oats
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 egg
- 1 tsp vanilla
- 2 cups semi sweet chocolate chips
Let’s Make It!
- Preheat oven to 350 degrees and lightly grease 2 baking sheets.
- In a medium bowl, whisk together the flour, old fashioned oats, quick oats, cinnamon, baking soda, and salt.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin, egg, and vanilla to the butter mixture and beat until well blended.
- Blend in the dry mixture until combined.
- Fold in chocolate chips and drop by the spoonful onto the prepared baking sheets.
- Bake at 350 for 14-16 minutes until cookies are lightly brown at the edges and set in the middle. Cool on cookie sheets for 2 minutes then remove and place on cooling racks to cool.
- Makes 4 dozen cookies.
Rolo Pecan Pumpkin Bread
adapted from Taste of Home
- 3 cups all-purpose flour
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups sugar
- 2 cups canned pumpkin
- 1-1/2 cups canola oil
- 20 Rolos candies, halved
- 3/4 cup chopped pecans
Let’s Make It!
- In a large bowl, combine the flour, pumpkin pie spice, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in candy and nuts.
- Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
Wow these are delicious and addictive! I really wanted something sweet to munch on, but we had no eggs. Finding a dessert recipe with no eggs is not an easy task! I’m glad I found these! Yum!
Salted Caramel Macaroons
adapted from cakespy
1 can (14 oz) Sweetened Condensed Milk
1 jar trader joes fleur del sol Caramel
1 cup All Purpose Flour
3/4 teaspoons kosher Salt
2 bags (14 oz each) shredded coconut
1 1/2Chopped Pecans
1 cup semi-sweet chocolate baking chips
Heat oven to 325°F. Line 2 large cookie sheets with cooking parchment paper; spray with Cooking Spray.
In large bowl, combine condensed milk, caramel topping, flour and salt; mix well. Stir in coconut, pecans and chocolate chips until well mixed.
Drop dough by rounded tablespoonfuls 1 inch apart onto cookie sheets.
Bake 20-25 minutes or until golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.
Look at me…TWO posts in ONE day!! A new record has been set, friends!!! Really, this is my devoted attempt to get back on track! Since I baked, I am not finding any excuse to NOT post today, ON TUESDAY!! 🙂
I found this recipe, once again, on Pinterest. Be warned, I did my entire menu for the week from Pinterest recipes I wanted to try so, you are going to get your fair helping of it too! These were 1. easy, 2. I always have every ingredient in the house and 3. if you love pecan pie, you are going to love these!
Make them now!!
Pecan Pie Cookies
adapted from Yum Sugar
1 cup firmly packed brown sugar
3/4 cup butter, softened
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla
- Heat oven to 350°F.
- Combine all cookie ingredients except flour and baking powder in large bowl.
- Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.
- Shape dough into 1-1/4-inch balls.
- Place 2 inches apart onto ungreased cookie sheets.
- Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.
- Combine all filling ingredients in small bowl; fill each cookie with 1 rounded tsp. filling.
- Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.
My birthday was last month and I got Pioneer Woman’s newest cookbook, as a gift from me new-ish boss (Who I just have to tell you I pretty much adore and I am not just saying that because she could potentially read this! She is just awesome and she loves to bake!). It was a great gift because I have a not altogether uncommon love for Ree Drummond and whether her story is made up (like some say) or not, she is pretty entertaining. Her cookbooks are colorful and fun and if you are looking for a down-home, easy-to-make-because-you-most-likely-already-have-everything-in-the-house kind of recipe then one of her cookbooks or her blog are a good place to look. I have never made a Pioneer Woman recipe that didn’t please the masses.
Since it was baking Tuesday, and I have yet to actually put the new cookbook on the shelf so it was still sitting out, I started flipping through the “Sweets” chapter to find something easy-ish to bake on a weeknight. These cookies fit the bill! The recipe said it would yield approx. 2 dozen cookies but I made mine pretty big and still managed to get just 1 short of 3 dozen. Of course, had I not continued to eat the raw dough (YUMMY) I probably could have rounded out the 3rd dozen no problem!
I followed the recipe ALMOST to a tee! My only MINOR change was that I added a splash, maybe 1/2t., of vanilla to the icing because I thought the powdered sugar was a bit overpowering. Like every recipe I have ever tried from one of her cookbooks or the blog, these cookies did not disappoint. The hubby even came back for seconds!
Citrus Butter Cookies (makes 2-3doz)
adapted from The Pioneer Woman Cooks – Food From My Frontier by Ree Drummond
- 2 cups (4 Sticks) Salted Butter, Softened
- 1-1/2 cup Sugar
- 2 whole Large Eggs, Separated
- 4 cups All-purpose Flour
- 3 Tablespoons Orange, Lemon, And Lime Zest (approx 1 Tablespoon Each)
- 2 Tablespoons Orange, Lemon, And/or Lime Juice (2 Tablespoons Total)
- 3 cups Powdered Sugar
- 2 Tablespoons Whole Milk
- 2 Tablespoons Orange, Lemon, And Lime Zest
- Juice Of 1/2 Lime
- Juice Of 1/2 Lemon
- Dash Of Salt
- Extra Zest, For Decorating
Let’s Make it!
Preheat oven to 350 degrees.
Cream butter and sugar until combined. Add egg yolks and mix until combined (set whites aside for the icing.) Add the zest and the flour and mix until just combined, then add juice and mix until combined.
Scoop out heaping teaspoons of dough, then roll them into balls between your hands. Place on a cookie sheet and bake for 13 minutes (which took about 16mins at my high altitude). Remove from the oven and keep on the cookie sheet for 3 to 4 minutes. Remove from the pan with a spatula and allow to cool completely before icing.
To make the icing, combine 1 egg white with the rest of the icing ingredients. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
Drizzle the icing across the cookies in several lines, then do it again in the other direction. Sprinkle with extra zest before the icing sets.
a couple weeks ago the husband and i went out for a nice dinner.. although we didnt order dessert there, the waiter was nice enough to bring over a few coconut macaroons for us to nibble on! they were amazing! even the husband who isnt a fan of coconut loved them… so ever since i’ve been thinking about those yummy macaroons! i decided to try the barefoot contessas recipe. these would be perfect for passover since there’s no flour in them.. they came out delicious, but different from the restaurant! i’ll have to keep trying! YUM
adapted from barefoot contessa
- 14 ounces sweetened shredded coconut
- 14 ounces non-fat sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites at room temperature
- 1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
We had a big Service Unit event this weekend where SWAPS and food are usually given by each troop to the others in attendance. My troop did a display (photo below, because I am so proud of them. This is only 75% of my troop, by the way!) on the history of Girl Scouts in the United States, in honor of the 100th Birthday of Girl Scouts. So, for our food we decided to make the/an original Girl Scout Cookie recipe. These were the origin of what is today known as the Trefoil or Shortbreads, depending on where in the country you are. They are a crispy, buttery sugar cookie of which I could have just eaten the dough all day, without cooking it! 🙂
The link to the recipe, above, gives some good history on where the Girl Scout cookie first started and became the largest Girl Run business in the world! If my troops 7800 boxes is any indication, I can only imagine!!!
The only difference to this recipe that was made was that we dropped the dough by rounded tablespoons rather than roll out and cut. We had to make a double batch and it was already so late we “cheated” a little 🙂
1 cup butter
1 cup sugar plus additional amount for topping (optional)
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.