Old Fashioned Oatmeal Chocolate Chip Cookies

Posted on August 25, 2015 by Better Baking Bible

I have been searching for that old fashioned oatmeal chocolate chip cookie recipe for ages! This recipe brings me back to the good ol’ days and I’ve finally mastered every pinch of ingredient to create a crunchy yet still soft, fiber loaded, super filling, oatmeal chocolate chip cookie. This recipe will be my staple cookie to have in the pantry as it can keep for a few weeks in an airtight container. I’ve added in a dash of flax seed to make it even more healthier, as well as Bob’s Red Mill Muesli, coconut oil, cinnamon, and a few other surprises!

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!

Old Fashioned Oatmeal Chocolate Chip Cookies

Yields 30

An old fashioned recipe for the most delicious crunchy yet soft oatmeal chocolate chip cookies bound to bring back childhood memories…

Ingredients:

1 c (100g) instant oats
1 cup Bobs Red Mill Muesli
1.5 c whole wheat flour
3 tsp baking powder
3 tsp ground cinnamon
1 tsp salt
2 tbsp flax seed
4 tbsp coconut oil or unsalted butter, melted
2 large eggs
2 tsp vanilla extract
1 c agave syrup (or 1 cup honey or 1 cup of white or brown sugar + approx. ¼ cup water)
1 ¼ cup chopped dark chocolate

Instructions:

Place all ingredients in a large mixing bowl and mix well with a wooden spoon until combined.
Form the dough into round balls and press onto a parchment paper lined baking sheet. Bake at 325 F for about 10-15 minutes or until slightly golden at the top. Remove from oven and transfer to baking sheet to cool completely.

Linzer Cookies With Raspberry Jam – Perfect for Valentine’s Day!

Posted on January 8, 2015 by Better Baking Bible

Linzer cookies are a classic, and these have been tweaked for Valentine’s Day! They’ve got the classic taste we all love in a Linzer cookie, but with a raspberry twist! The raspberry jam goes great with this soft and buttery cookie, and it’s topped with powdered sugar. These cookies would look wonderful packaged with a ribbon as a teacher gift, or as a school snack for your kids. Love is in the air, so make a big batch of these yummy cookies for that special someone!

Photos: Cooking Classy.

Linzer Cookies With Raspberry Jam – Perfect for Valentine’s Day!

Classic buttery Linzer cookies tweaked for Valentine’s Day with raspberry jam and dusted with powdered sugar. Makes a great teacher gift!

Ingredients:

2 1/4 cups all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking powder
3/4 cup slivered almonds
1/4 cup packed light-brown sugar
1 cup unsalted butter, softened
1/2 cup powdered sugar, plus more for dusting
1 large egg
1 tsp vanilla extract
1/4 tsp almond extract
8 oz raspberry jam

Instructions:

In a large bowl, whisk flour, cinnamon, salt, and baking powder. Set aside.
In a food processor, add almonds and brown sugar. Pulse until they’re finely ground. Set aside.
In another bowl, beat butter and powdered sugar using an electric mixer on low speed. When combined, increase speed to medium-high and beat until creamy (1 minute).
Add in egg, vanilla, and almond extract. Mix.
Add in almond mixture. Mix.
On low speed, gradually add in flour mixture. Mix until combined.
Form the dough into a ball and wrap it in a sheet of plastic wrap. Chill in the fridge for 2 hours.
Preheat your oven to 350 F.
Dust your work surface with flour and take out the dough from the fridge. Cut the dough in half and roll out each half evenly until it’s 1/8″-1/6″ thick.
Cut into heart shapes with a cookie cutter. Using a smaller heart shape cookie cutter, cut out small hearts into the centers of half of the hearts.
Transfer the hearts onto baking sheets lined with parchment paper. Space them about 1″ apart. If the hearts have warmed up, place them in the fridge for a few minutes. They must go into the oven cold.
Bake cookies for 10-12 minutes until the edges are golden. Cool on wire racks.
Spread jam over the whole hearts and top with heart that’s been cut out in the center.
Dust cookies with powdered sugar.
Store in an airtight container.

Kolacky – Kolache Cookies – European Holiday Cookies

Posted on August 9, 2013 by Better Baking Bible

RASPBERRY KOLACKY / THEBAZILE / CCBY

You can make this traditional European cookie during the holidays or even for an all year round desert. Filled with sweet fruit preserves and yeast flavored dough, it makes a great cookie that lasts long and goes perfectly well with your morning coffee or afternoon tea break.

Traditional European Kolache Cookies

Yields 24

Yeast flavored dough rolled and cut filled with fruit preserves for a yummy holiday or any time of year cookie.

Ingredients:

Cookie

3 cups all-purpose flour
1 cup Butter, softened
1/4 cup sugar
1/2 teaspoon salt
1 (1/4-ounce) package active dry yeast
1/2 cup warm milk (105 to 115°F)
1 Egg
1 teaspoon vanilla
1/2 cup raspberry jam or any jam of your choice (a thicker jam works better than a runny one)
1 Land O Lakes® All-Natural Egg, well beaten

Glaze

2/3 cup powdered sugar
1 teaspoon almond extract
2 to 3 teaspoons milk

Instructions:

Heat oven to 350°F. Combine flour, butter, sugar and salt in large bowl. Beat at low speed until mixture resembles coarse crumbs.
Dissolve yeast in warm milk in small bowl. Stir in 1 egg and vanilla. Add milk mixture to flour mixture. Beat at low speed until well mixed.
Divide dough in half. Roll out dough on lightly floured surface, one-half at a time, to 1/8 to 1/4-inch thickness. Cut dough into 3-inch squares; top each with 1 teaspoon jam Bring up 2 opposite corners of each square to center; pinch tightly to seal.
Place 2 inches apart onto greased cookie sheets; brush with beaten egg. Bake 10-14 minutes or until golden brown. Cool completely.
Combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cookies..

Peaches Biscuits With Cocoa and Rum (Breskvice)

Posted on July 18, 2013 by Better Baking Bible

These biscuits are a traditional Croatian recipe that look like little peaches rolled in sugar and colored in food coloring to get an authentic peachy look. They are filled with cocoa filling with rum and are usually kept for special occasions like Easter, Christmas, or for Weddings. They make the perfect treat when combined with tea or coffee on Sunday morning. Give it a try!

Peaches Biscuits With Cocoa and Rum (Breskvice)

Ingredients:

Biscuit Dough

2 cups caster sugar
1½ cups vegetable oil
1 cup milk
4 eggs
1½ tsp baking powder
1 tsp vanilla paste, or extract
6 cups plain flour (approx)

Filling

1 cup cookie crumbs
1 ½ cups ground walnuts (walnut meal)
2 tsp cocoa powder
1 cup apricot jam
1 tbsp bourbon or rum
1-2 tbsp milk
¼ tsp cinnamon

Sugar topping

¼ cup milk
¼ cup peach brandy (optional or replace with milk)
Pink and yellow food colouring
1 cup caster sugar

Instructions:

In a large mixing bowl combine the sugar, oil, milk, eggs, baking powder and vanilla and whisk until well combined.
Blend enough of the flour to form a soft dough.
Roll teaspoonfuls of the mixture into balls and bake on a lined baking sheet for 15-20 minutes. The biscuits should be pale in colour (not golden). Cool completely.
Using a paring knife, carefully cut a circle in the bottom of each biscuit and scoop out the centre using a teaspoon.
Place the biscuit crumbs into a food processor and blitz for several seconds until it resembles coarse sand.
In a medium mixing bowl combine the 1 cup of biscuit crumbs, ground walnuts, jam, bourbon and cinnamon and mix well.
Using a teaspoon or a butter knife, scoop a little of the mixture into the cavity of half the biscuit and press another half on top to sandwich them together. Gently squeeze them together until both biscuits touch and are stuck together. If any of the filling squeezes out just wipe it away with your finger, making sure there’s no filling residue at the join. Set aside.
For your sugar topping, place the milk in one bowl and add about 4-5 drops of the pink and 2 drops of yellow food colouring.
Place the peach brandy into another bowl and add 3-4 drops of yellow food colouring.
Place the sugar into a third bowl.
Take each filled biscuit and carefully dip one half into the coloured milk and then the other half into the coloured brandy. Quickly and gently remove any excess liquid by dabbing the cookie onto a clean sponge or paper towels laid on the bench. (Remember you’re using food colouring so make sure your work bench is protected from splashes). Place the damp biscuit into the sugar bowl and toss around to coat it entirely, shaking off any excess.
Store in an air tight container for up to 2 weeks or can be frozen for up to 3 months (just thaw 2-3 hrs before serving)

Notes

These are best made 2-3 days beforehand as the biscuits will soak up some of the liquid and become softer.

Better Baking Bible

Cake, Recipes, Cookies, Cupcakes, & Easy Desserts for the Modern, Busy woman!

Category Archives: Cookies

Old Fashioned Oatmeal Chocolate Chip Cookies

Old Fashioned Oatmeal Chocolate Chip Cookies

Kolacky – Kolache Cookies – European Holiday Cookies

RASPBERRY KOLACKY / THEBAZILE / CCBY

Traditional European Kolache Cookies

Peaches Biscuits With Cocoa and Rum (Breskvice)

Peaches Biscuits With Cocoa and Rum (Breskvice)