Salted Oatmeal Chocolate Chip Cookies

 

1 cup butter

1 cup light brown sugar

½ cup sugar

2 eggs

2 tsp. vanilla

1¼ cup flour

½ tsp. baking soda

1 tsp. sea salt

3 cups instant oats

1 cup semi-sweet chocolate chips

1 cup chopped walnuts

 

Preheat oven to 325°.

In a bowl, combine flour, baking soda, and ½ tsp. sea salt. 

In a separate bowl, cream butter and sugar on medium speed for about 3 minutes. Beat in eggs one at a time. Add vanilla.  Mix in flour mixture until combined.

Fold oats, chocolate chips, and nuts in with a wooden spoon until combined.

Drop dough by rounded Tbsp. 2 inches apart. Sprinkle a pinch of salt onto each cookie.

Bake 9-11 minutes.  Allow cookies to cool for 5 minutes before transferring.

This recipe can be found here.

Malted Peanut Butter Oatmeal Chocolate Chip Cookies

 

2 cups old-fashioned oats

1½ cup flour

2/3 cup malted milk powder

2 tsp. baking soda

½ tsp. salt

1 cup butter

1 cup creamy peanut butter

1 cup light brown sugar

½ cup sugar

2 eggs

2 tsp. vanilla extract

1 cup mini chocolate chips

 

In a food processor, pulse oats about 10 times, or until you have some ground oats mixed with whole oats and smaller pieces. In a medium bowl, combine the flour, oats, malted milk powder, baking soda, and salt.

In the bowl of your stand mixer, beat together the butter, peanut butter, and sugars until light and fluffy.

Beat in the egg and vanilla. Then, with the mixer on low, add the oat mixture a little at a time until well combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate for two hours.

Preheat the oven to 350°. Using a small cookie scoop arrange scoops of cookie dough on your cookie sheet about 2 inches apart. Bake for 9-11 minutes, or until the edges are slightly browned but the dough still looks moist in the cracks of the cookies and the tops are just set.

Cool on cookie sheets for a few minutes, then remove to a cooling rack and allow to cool completely.

Adapted from here.

Cinnamon Pecan Cookies

 

1 cup butter, softened

1 cup light brown sugar

¾ cup granulated sugar

2 large eggs

2 tsp. pure vanilla extract

2½ cups flour

2 cups rolled oats

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

2 cups chopped pecans

 

Preheat the oven to 350° F.

Combine the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.

Next add the eggs and vanilla extract and continue beating until well incorporated.

In a separate bowl, combine the flour, oats, cinnamon, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.

Before the dough thickens, add the chopped pecans. Beat a couple of times until they start to incorporate.

Use a medium cookie scoop and place on a sheet pan about 2 inches apart. Bake for 9-11 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.

This recipe can be found here.here.

Banana Oatmeal Cookies

 

1 cup butter softened

½ cup white sugar

½ cup brown sugar

2 large eggs

1 tsp. vanilla

2 cups flour

2 cups rolled oats

1 tsp. baking soda

1 tsp. ground cinnamon

½ tsp. salt

3 medium ripe bananas mashed

1 cup semisweet chocolate chips

 

Preheat oven to 375°. Line a baking sheet with parchment or spray with nonstick spray.

 

In a separate bowl stir together the flour, oatmeal, baking soda, cinnamon, and salt.

 

In the bowl of your mixer cream together the butter and sugars until light and fluffy. Beat in the eggs and vanilla.

 

Add the dry ingredients to the butter and sugar and beat until just combined. Mix in the mashed bananas and chocolate chips until well incorporated.

 

Use a medium cookie scoop to drop scoops of cookie dough onto the prepared baking sheet. Bake for 12 minutes or until the edges are browned and cookies are set.

 

Cool on a wire rack.

 

TIPS & NOTES:

Swap in walnuts or pecans for the chocolate chips, if you prefer.

This recipe can be found here.

Coconut Caramel Pecan Cookies

1 cup shortening

1 cup sugar

1 cup brown sugar

2 large eggs

1 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 cup old-fashioned oats

1 cup sweetened shredded coconut

1½ cups pecans, chopped and toasted

1 pkg. caramel chips

Preheat oven to 350°.

Whisk flour, baking powder, baking soda and salt in a bowl; set aside.

In a large bowl, beat shortening and sugars until blended. Add vanilla and beat in eggs one at a time.  Add flour mixture gradually beat into sugar mixture. Stir in oats, coconut, caramel chips and pecans.

Scoop into Tbsps. 2 inches apart. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool.

Recipe adapted from here