Delicious Oatmeal Chocolate Chip Cookies

Delicious Oatmeal Chocolate Chip Cookies

 

Oatmeal Chocolate Chip Cookies came to mind as I gazed at the little container of Quaker overnight oats in the pantry.  Being relatively frugal, I take advantage of the digital coupons that the local Kroger offers.  If you are familiar with those, you know there are “Free Friday Downloads” each Friday.  This little container of overnight oats was one of those freebies. Oatmeal Chocolate Chip Cookies on MyHumbleHomeandGarden.com

My thought was that Memphis, my granddaughter,  would probably like this for breakfast one morning when she was here for the day.  Well, my daughters had both tried this new product and were not impressed.  Sorry Quaker.  So, there it still sat in the pantry.

 

A thought occurred that I should just make cookies and use it.  (I couldn’t bring myself to just toss it!)  I remembered this recipe for oatmeal chocolate chip cookies from several years ago.  One of the girls at the bank had shared it.  While there was not enough in this little container, there was another container of regular Quaker oats in the cupboard, too.  We had plenty to make this recipe.  

Oatmeal Chocolate Chip Cookies

Makes 6 dozen cookies

  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 extra large eggs
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 2 – 1/2 cups oatmeal
  • 4 – ounce Hershey chocolate bar, chopped
  • 2 cups chocolate chips
  • 1 – 1/2 cups roughly chopped nuts

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Preheat the oven to 375°

Then, measure the oatmeal into a food processor and process until fine.   Set aside.

 

 

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Cream room temperature butter, brown sugar, and white sugar together.  I like to do this with a blunt end wooden spoon.  If the butter is at room temperature, this comes together quickly.

Oatmeal Chocolate Chip Cookies on MyHumbleHomeandGarden.com

 

 

Next, you add the eggs* and the vanilla.  Stir well.

 

 

 

Oatmeal Chocolate Chip Cookies on MyHumbleHomeandGarden.com

 

Measure the flour**, salt, baking powder, and baking soda into a medium bowl and stir to combine well.  (This assures that when you bite into a cookie, you don’t get a big bite of salt or baking soda.)

 

Oatmeal Chocolate Chip Cookies on MyHumbleHomeandGarden.com

 

 

Add half of the flour mixture and half of the processed oatmeal to the creamed butter, sugar, and egg mixture.  Mix pretty well and then add the remaining flour mixture and oatmeal.Oatmeal Chocolate Chip Cookies on MyHumbleHomeandGarden.com

 

At this point, it becomes a little harder to mix the ingredients.  It is easiest for me to use the blunt spoon to scrape and press the last addition of flour and oatmeal into the batter while turning the bowl.

Oatmeal Chocolate Chip Cookies on MyHumbleHomeandGarden.com

 

 

 

Add the chopped chocolate bar and mix well.

 

 

Oatmeal Chocolate Chip Cookies on MyHumbleHomeandGarden.com

 

Stir in the chopped nuts and the chocolate chips.

With a 1 – 1/2″ ice cream scoop, scoop balls of cookie dough and place 2″ apart on a cookie sheet pan.  Bake in a preheated 375° oven for 10 – 12 minutes. 

Oatmeal Chocolate Chip Cookies on MyHumbleHomeandGarden.com

Remove to a cooling rack and allow to completely cool before stacking.  

Oatmeal Chocolate Chip Cookies on MyHumbleHomeandGarden.com

 

 

 

 

 

Well, the cookies were not even cooled before Dave had eaten two-thirds of the first batch.  Memphis had one. and another, but had to let them cool a little more first.  Yes, they are pretty delicious but we had 6 dozen in total.

One good thing about making this many cookies is that there is plenty to share.  I sent some home with Danielle and Memphis and wrapped up another box to share.  Jon-Michael just happened to stop by and he took the box of cookies home to Emily.  Doesn’t it look neat with the little ribbon?  A dozen of these Oatmeal Chocolate Chip Cookies fit perfectly in the little box.Oatmeal Chocolate Chip Cookies on MyHumbleHomeandGarden.com

* Tips

Oatmeal Chocolate Chip Cookies on MyHumbleHomeandGarden.com

Breaking eggs?  Break your egg by tapping it on the counter, not on the edge of a bowl, a pan, or a skillet!  Egg dropping down the side of the skillet, the counter, the stove, etc. is one of my pet peeves, not that I have a husband who does this.  The key reason for doing this is that the eggshell won't shatter into tiny pieces along the line where it breaks. 

Oatmeal Chocolate Chip Cookies on MyHumbleHomeandGarden.com

The tendency to get little pieces of eggshell in your food is far less using this technique.




**

Measuring flour?  Well did you know that if you scoop your flour from a container, your measurement is probably inaccurate?

Oatmeal Chocolate Chip Cookies on MyHumbleHomeandGarden.com

Just to show you, I scooped a cup of flour from the container where flour is stored.  I poured the flour into a small bowl and then, spooned the flour from the bowl into a measuring cup, and leveled the top.

Notice how much flour is left in the bowl?  I measured it and there was an extra 1/4 cup!  Imagine what that could do to a recipe if you had 3 cups of flour!  Now you know why you should spoon flour into the measuring cup!

Oatmeal Chocolate Chip Cookies on MyHumbleHomeandGarden.com




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How To Make Rugelach Cookies

How To Make Rugelach Cookies

How to Make Rugelach Cookies

The word Rugelach is Yiddish, the Jewish language of eastern Europe.  Rugelach is a Jewish croissant-shaped pastry with fruit and nut fillings.  The important thing you need to know is that these cookies are delicious!

A few years ago, a neighbor of ours brought us a tray of homemade cookies.  These Rugelach cookies were one of the little cookies on that tray.  They were delicious little bites of nutty goodness, and yesterday, I decided to make some myself.

After searching for awhile, writing down different recipe ingredients, and picking and choosing, the recipe below was the result.  The dough needs to be refrigerated for two hours, so, you have some downtime but the cookies are easy to make.   It’s a pretty easy recipe to make your own.

This recipe makes 36 little cookies.

Rugelach Cookies

Dough

  • 1 package (8 ounces) cream cheese, room temperature
    2 sticks (1 cup) unsalted butter, room temperature
    1 teaspoon vanilla
  • 2 cups all-purpose flour
    1/4 teaspoon salt
  • powdered sugar for dusting

Filling

  • 1/2 cup brown sugar
  • 1/4 cup raw sugar
  • 1 tsp. ground cinnamon
  • 1 cup ground walnuts
  • 3 Tblsp. butter – room temperature

 

How To Make Rugelach Cookies on MyHumbleHomeandGarden.comTo Make The Dough:

Allow the butter and cream cheese to come to room temperature.  It is much easier to cream at room temperature.   Place the 2 sticks of butter, (not margarine!) and the cream cheese in a mixing bowl.  With a wooden spoon, cream together until smooth.How To Make Rugelach Cookies on MyHumbleHomeandGarden.com

 

 

 

 

 

How To Make Rugelach Cookies on MyHumbleHomeandGarden.com

 

Add the sugar and vanilla.  Mix well.

 

 

 

How To Make Rugelach Cookies on MyHumbleHomeandGarden.com

 

Add  1 – 1/4 cups of the flour and the salt.  Mix until it starts to come together.  Then, add the remaining 1 cup of flour and mix until blended.

 

 

 

How To Make Rugelach Cookies on MyHumbleHomeandGarden.com

Cut the dough into 3 relatively, equal pieces and place on generous sheets of wax paper.  Fold one side of the wax paper over the top and flatten into a disk.  Fold the edges of the wax paper on the remaining three sides and place flat in the refrigerator.How To Make Rugelach Cookies on MyHumbleHomeandGarden.com

 

 

 

 

Refrigerate for at least 2 hours.  (You can leave these in the refrigerator overnight or up to 3 days.)How To Make Rugelach Cookies on MyHumbleHomeandGarden.com

 

Combine the sugars and the cinnamon in a small mixing bowl.  Stir in the melted butter.

Preheat the oven to 375°.

 

Roll the dough sandwiched between the wax paper out into a 9 or 10 – inch circle about 1/8″ thick.  You may want to dust the wax paper with powdered sugar if the dough begins to stick.  If the wax paper begins to tear, just pull off a new piece and replace it.  (I like using the wax paper.  It keeps you from having to add extra flour to the dough and keeps the pastry lighter.)
 
How To Make Rugelach Cookies on MyHumbleHomeandGarden.com
 
Spread 1/3 of the butter-sugar mixture over the top of the circle of dough.  Sprinkle 1/3 of the ground nuts on top of the butter-sugar mixture.  Press the ground nuts gently into the filling and the dough.
How To Make Rugelach Cookies on MyHumbleHomeandGarden.com
Using a pizza wheel, or a sharp knife, cut the circle into quarters.  Then cut each quarter into 3 sections.  This will make 12 equal triangles.
Roll each triangle from the widest end to the point into a crescent shape, like a croissant.
 
Place on a parchment lined cookie sheet or on a Silpat non-stick baking liner. (We are an Amazon affiliate and may receive a percentage of sales through this link.  Thanks for supporting this website!)
1 cup ground walnuts
Chill on the baking sheet for 20 minutes in the refrigerator.
Remove from the refrigerator and bake in the preheated 375° oven for 15 – 20 minutes.
 
Cool on the cookie sheet for a couple of minutes and then, place on a baking rack to completely cool (The kids were here and several of these did not get a chance to cool!  They are delicious warm!)How To Make Rugelach Cookies on MyHumbleHomeandGarden.com
My cookies didn’t have a perfect crescent shape.  I will have to work on that.  However, it did not have any ill effect on the taste, thankfully!
 
 So, why did I wait all these years to make these little jewels?  I don’t know!  They are pretty simple and judging from the family’s reaction, we will be having more of these soon.  You must try these tasty little morsels soon!  With the holidays coming up, it is perfect timing.
1 cup ground walnuts

 

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Sad Cake – Moist, Chewy, and Delicious

Sad Cake – Moist, Chewy, and Delicious

The Sad Cake is moist, chewy, and delicious!  It stirs up easily in a saucepan.  A mixer is not necessary; just like a brownie, it shouldn’t be beaten.  You simply stir the ingredients together with a spoon and pour the batter into a prepared pan.  Could it be much more simple than that? 

As summer slips away, and the crisp autumn air creeps into our days, certain foods begin to come to mind, don’t they?  For me, Sad Cake is one of those foods and it is such a quick and easy to make dessert.  This moist, chewy, cake has been a family favorite since the 60’s.  My mother brought the recipe home from work.   She has used this recipe a lot when she needed to take a dessert for potlucks, and to this day, she still says the ‘men‘ love it. 

Maybe that’s because there are not a lot of frills to this cake.  It isn’t particularly pretty.  The cake rises nicely in the oven and then falls and the top cracks!  What it lacks in visual, it makes up for in rich decadent taste.  There is no need for frosting.  The cake is rich enough on its own, but a small scoop of ice cream on the warm cake is heavenly, too.  To make it look a little more appealing, you might consider a dusting of powdered sugar.Sad Cake - Moist, Chewy, and Delicious! on MyHumbleHomeandGarden.com

Sad Cake

  • 2 sticks (1 cup) Butter ( Not margarine)  
  • 2-1/4 cups Brown Sugar
  • 1/2 cup White sugar
  • 4 Eggs
  • 2 cups Flour
  • 2 tsp Baking Powder
  • 1 tsp. Vanilla
  • 1 cup Nuts

Preheat oven to 350°

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Place the 2 sticks (1-cup) of butter and the brown sugar into a 3-quart saucepan.  (The batter will be completely mixed in the saucepan.)  Melt the butter with the brown sugar on low heat. Sad Cake - Moist, Chewy, and Delicious! on MyHumbleHomeandGarden.com 

* Remove from the heat and add the white sugar, eggs, flour, baking powder, and the vanilla. Sad Cake - Moist, Chewy, and Delicious! on MyHumbleHomeandGarden.com

 

 

 

Do not beat.  Stir until mixed.  Stir in the chopped nuts. 

Sad Cake - Moist, Chewy, and Delicious! on MyHumbleHomeandGarden.com

Sad Cake - Moist, Chewy, and Delicious! on MyHumbleHomeandGarden.com

 Pour the batter into a 9″ x 13″ pan, greased and floured, or a pan lined with non-stick Reynolds Aluminum Foil. 

Bake 40 minutes at 350°.

 

 


Sad Cake - Moist, Chewy, and Delicious! on MyHumbleHomeandGarden.com

 

*Tips - A few years ago, I bought this set of clear nesting mixing bowls.  These are so wonderful!  Measuring the ingredients into these before adding them to your recipe ensures that you won't forget an ingredient or miscount how many cups!  Not that I have ever done that before... unless I was interrupted by a child or grandchild!

(We are an Amazon affiliate and may receive a small percentage of any sales through the link above.  Thanks for supporting this website.)

I also mixed the flour and baking powder together with a wire whisk in the bowl.   Everything was ready to go before the butter was melted.

* I have to confess, I added the white sugar, two of the eggs, the vanilla and half of the flour - baking powder mixture, and stirred that until somewhat blended.  Then, I added the other two eggs and the remaining half of the flour - baking powder mixture.  It's not necessary but easier to mix this way. 

I also use the non-stick wrap.  I love the way you can lift the cake right out of the pan, fold the foil down, and easily cut the cake. 

Sad Cake - Moist, Chewy, and Delicious! on MyHumbleHomeandGarden.com

Whoever came up with this recipe might have thought it was a “Sad Cake” but, in my estimation, it would have been more aptly called a bar cookie.  Whatever it is called, it really is delicious and the ‘menfolk’ love it!

 

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Easy Cheesecake Bars – Tangy Lemon

Easy Cheesecake Bars – Tangy Lemon

 

Easy Cheesecake Bars – Tangy Lemon!   The ever-popular cheesecake, and a favorite dessert of mine, is reinvented in this easy, moist, tangy, lemon bar cookie!  Creamy and delicious, these are incredibly quick and easy!  

Some of my favorites are found here.►Cheesecake


Easy Cheesecake Bars

Preheat Oven – 350°

  • 1 cup all purpose flour
  • 1/3 cup butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped pecans

Filling:

  • 8-ounce pkg. cream cheese – room temperature
  • 1/4 cup sugar
  • 1 egg
  • 2 Tblsp. milk
  • 2 Tblsp. lemon juice
  • 1/2 tsp. vanilla

Prepare the Crust:

Place the flour, butter, and brown sugar in food processor bowl.  Process until you have a fine textured, lump-free, mixture.  Add the chopped nuts and pulse just to mix.

Don’t have a food processor?  Combine flour, softened butter, and brown sugar in a large bowl.  Blend with an electric mixer until you have a fine textured, lump free, mixture.  Stir in the nuts.

Reserve 1 cup of the mixture for topping, press the remainder into an 8″ x 8″ square pan, lined with parchment paper or Reynolds Quick Release foil.  (See Tips Below.)Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

Bake at 350° for 8 – 10 minutes until lightly browned.

Use a glass with a heavier base to press the mixture into the pan bottom.►

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

Prepare the filling:  

With an electric mixer, thoroughly blend the softened cream cheese and sugar in a medium bowl. Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com 

(If you don’t want lumpy cheesecake, this step is key.  Make sure the mixture is creamy and lump-free before adding egg and liquids.)

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

 

 

 

 

 

Add the egg, milk, lemon juice, vanilla, and mix well until mixture is smooth.

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

 

 

Pour the prepared filling over the lightly browned crust.  

 

Sprinkle the reserved crumb mixture over the top of the cheesecake filling.

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

 

 

 

Return to the 350° oven for an additional 20 – 25 minutes until light, golden brown.

Cool.  Cut into bars.  Store in the refrigerator.  This makes 16 (1-3/4″ square) bars.

 


 Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com  After the pan of cheesecake had cooled for several minutes, I placed it in the refrigerator to cool faster.  Then, I took the pan out a bit later to slice the bar cookies.  Dave came over and tried one, and another, and another.  I think he really likes these little “Easy Cheesecake Bars – Tangy Lemon”.  

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How To Make Halloween Monster Cookies

How To Make Halloween Monster Cookies

How To Make Halloween Monster Cookies? Candy Corn JELL-O Mini Desserts on MyHumbleHomeandGarden.com The ‘Candy Corn Jell-O Mini Desserts’, which I made a couple of weeks ago, gave me an idea for a Halloween Monster Cookie.  I remembered pinning a cookie resembling a pumpkin with candy corn teeth, which Pillsbury had created.

I was pretty sure that there were some pumpkin cookie cutters in the pantry and after a search, I found some.  Yes,  Wilton has a set of  Halloween pumpkin cookie cutters and we just happen to have a set!  (We are an affiliate of Amazon and will receive a small percentage of any sale from this link at no cost to you.  Thanks for supporting this website.)

Many years ago, I tried a recipe for Old Fashioned Butter Cookies from Land O’ Lakes.  The recipe creates a rich buttery dough that needs to be refrigerated for a couple of hours, then, rolled out, cut, and decorated.  This has been one of my ‘go to‘ recipes for cookies.  A neighbor tried one of those first cookies and in surprise commented that it tasted like one from the bakery.

Anyway, here is that simple recipe:

Old Fashioned Butter Cookies

  • 1 cup Land O’ Lakes butter, softened
  • 1 cup sugar
  • 1 egg
  • 2-1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 2 Tblsp. orange juice
  • 1 tsp. vanilla

 

In a 3-quart mixer bowl, combine butter, sugar, and egg.  Beat on medium sped until light and fluffy.How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com

 Reduce speed to low.  Stir in flour,baking powder, orange juice, and vanilla until smooth and well combined.  (1 to 2 minutes)

How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com

 

 

 

 

Chill 2 – 3 hours or until firm enough to be rolled.

Tip – Divide the dough in half.  Place 1/2 of dough on a piece of wax paper.  Fold one end of the wax paper over the dough and flatten into a disk.  Fold the two side edges in and remaining end over the two folded side edges, encasing the dough in wax paper.  Refrigerate the disk for 2 – 3 hours.  The dough is much easier to roll out this way.How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com

 

Preheat oven: 400°.

*Roll out dough, 1/2 at a time, on well-floured surface to 1/8″ – 1/4″ thickness.  Cut out with cookie cutters.  (I used the 3″ cookie cutter.  The cookies spread out to make a 3-1/2″ cookie after baking.)

How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com

 

Place on an ungreased cookie sheet.  Bake near center of 400° oven for 6 to 10 minutes or until golden brown on edges.  Cool on wire rack.  Decorate with icing below.

 

* Tip – When you retrieve the disk of cookie dough from the fridge, open the wax paper, sprinkle a little flour on the top of the dough, and sandwich with another sheet of wax paper.  Roll out a little and flip the whole thing over, remove the wax paper on top, and sprinkle some flour over that side.  Use your hand to distribute it over the disk.  Continue rolling out and adding flour to keep it from sticking to the paper.  It keeps clean up to a minimum and you can easily slip it back into the fridge to firm up before cutting.

Icing Recipe

To Decorate Monster Cookies

  • 2 cups powdered sugar
  • 2 Tblsp. milk
  • 2 Tblsp. light corn syrup
  • 1 tsp. orange extract
  • food coloring
Stir the powdered sugar and milk together until smooth.  This will be thick. How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com
Beat the corn syrup and orange extract into the icing until it is smooth and shiny. How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com
Divide the icing into small bowls and add the desired food colors to each.How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com

 At this point,  it should be the right consistency for spreading and drizzling perfectly smooth icing. I used both gel food coloring and regular food coloring.  They both worked equally well for color.

I started out with the black icing to make mouths on each of the cookies.  How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.comAs you can see in the picture, paint brushes, which you can find in the bakery section, can be used to smooth out and fill in the icing.

Then, the green stem was added.

By the time I finished those the first cookies were relatively dry.  The orange color was added all round the mouth and under the stem.  By the time I finished the orange icing on all of the cookies, the white around the eyes was added without any issue of the white sinking or bleeding into the orange.

How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com

These little Candy Eyeballs by Wilton were placed on top of white icing layered on the orange icing to act as glue and exaggerate the eyes.  How cute are these?  The white icing was also applied on top of the mouth to ‘glue’ the candy corn pieces in place.  (We are an affiliate of Amazon and will receive a small percentage of any sales purchased through this link, at no cost to  you.  Thanks for supporting this website!)

You can see in the pictures, I deliberately chose one with a larger black dot in the center and one with a smaller dot in the center to make each cookie look a little goofier.

Orange flavoring was added to the icing to echo the orange flavor in the cookies, however, you could easily change the flavoring to suit your taste.

Depending on how big your cookies are and how much area you are covering, you might need more or less icing.  You can half the recipe easily if you think you will need less.

How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com

How To Make Halloween Monster Cookies?  It’s really pretty simple with this easy to make recipe for cookies and icing!

 

 

How To Make Halloween Monster Cookies on MyHumbleHomeandGarden.com

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