Oatmeal Cinnamon Raisin Cookies

  I am moving around a couple of posts this morning, to bring these cookies to you FAST!  Because, rumor has it, that Cinnamon Chips will soon be put away until next year.  WAH!  😦 You need to quickly go get some, and make these soft, chewy, amazing cookies before that happens! 

   Er, I uh, may or may not have gotten 6 bags the last time I was at the store for that very reason!

A foodie always needs to be prepared, right!?  🙂

{click title to print}

Ingredients

• 2 sticks Butter
• 1 cup Packed Brown Sugar
• ⅓ cups Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1-½ cup Flour
• 1 teaspoon Baking Soda
• 2-½ cups Quick Cooking Oats
• 10 ounces, weight Cinnamon Chips
• ¾ cups Raisins {I Did A Bit More!}

Preheat oven to 350*. Beat butter and sugars together until creamy. Add eggs and vanilla, beat well. Add flour and baking soda, then oats, cinnamon chips and raisins.
Drop by heaping spoonfuls on to an un-greased cookie sheet. {if your sheets are notorious for sticking, lightly spray or use parchment paper, but this may not be a problem for all of you, mine didn’t stick a bit}
Bake 10 minutes or until slightly browned. Do not over bake! Cool 1 minute then move to cooling rack. Store in airtight containers.  Makes about 4 dozen.

In a pinch for time? These can also be made into bar cookies!  Just spread the batter on to a lightly greased 9×13 pan and bake for 25 minutes at 350*, or until golden brown. Makes 3 dozen.

Mmm, mm good!

~T

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Chocolate Oatmeal Cream Pie Cookies

These cookies are gooey and chewy in all the right places! YUM! I just had one for breakfast, cause Oatmeal is a breakfast food, right?!   (Don’t judge me.)

CHOCOLATE OATMEAL CREAM PIE COOKIES 

(click title to go to Tasty Kitchen’s website for a printable version)

Ingredients:

• 1 cup Butter, Softened
• 2 cups Sugar
• 2 whole Eggs
• ½ cups Heavy Whipping Cream
• 1 teaspoon Vanilla Extract
• 3 cups Oats (quick Cook Or Rolled)
• 1-¾ cup Flour
• ½ cups Baking Cocoa
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• ¼ teaspoons Salt

Filling

• 2 Tablespoons Corn Starch
• 2 Tablespoons Baking Cocoa
• ¾ cups Water
• ½ cups Sugar
• 2 Tablespoons Butter
• ½ teaspoons Vanilla Extract

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, cream and vanilla. Combine the dry ingredients: gradually add to creamed mixture and mix well. Drop by tablespoons onto lightly greased baking sheets. Bake at 350* for 10 minutes. Cool on wire racks.

2. Meanwhile, in a small saucepan, combine the cornstarch, cocoa and water until smooth. Stir in sugar and butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat, stir in vanilla. Cool and spread on bottom of half the cookies, top with remaining cookies.

3. Store in an airtight container until serving. Refrigerate if necessary.

Makes at least 2 dozen cookies.

 

Happy Baking!

~T

This recipe linked up to Lark’s Country Heart Made it on Monday.

Goosberry Patch