Cookie Classics: The Oatmeal Cookie

Following all the weekend rollicking revelry…
time to relax and indulge in the simple pleasures
of cookies and coffee.
A classic nosh like The Oatmeal Cookie.
Discover the Menu Shoppe “finds”…+ creative twists on classics.
Oatmeal Butterscotch cookies
3 cups oats (quick-cooking or regular)
1 3/4 cups butterscotch chips ( one 11oz pkg.)
3/4 cup butter or margarine
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
Preheat oven to 375°F. Beat butter and sugars in a large bowl until well blended. Add eggs and vanilla, beat well.  In a separate bowl combine flour, baking soda, cinnamon and salt–gradually add to butter mixture, beating until well blended. Stir in oatmeal and butterscotch chips, mix well. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. cool slightly, remove from cookie sheet to wire rack. Cool completely.
Hazelnut Oatmeal cookies
3 cups old-fashioned oats
3/4 cup chopped toasted hazelnuts
1/2 teaspoon ground cinnamon
1 cup packed golden brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 egg
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350°F. Butter 2 cookie sheets. Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in egg, orange peel and vanilla. Mix flour, baking powder, cinnamon and salt in medium bowl. Add to butter mixture; mix well. Mix in oats, nuts and currants. Scoop dough by rounded tablespoons, form into 1 1/2-inch round balls and place on prepared sheets, spacing balls 2 inches apart. Bake until golden about 20 minutes. Transfer cookies to racks, cool. Store in airtight container.
…and this elegant rendition…
Oatmeal-Cinnamon Tuiles
1/4 cup old-fashioned rolled oats
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
1 large egg white
1/4 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon salt
Preheat the oven to 425°F and butter generously 2 large baking sheets. In a small bowl cream together with a wooden spoon butter, sugar, vanilla, cinnamon, and salt. Add egg white and whisk until smooth. Stir in flour and stir in oats thoroughly. Drop batter by rounded teaspoons 4 inches apart onto prepared baking sheets. With the back of the spoon spread batter into 2 1/2-inch rounds and bake, 1 sheet at a time, in middle of oven 4 to 6 minutes, or until edges turn golden. Transfer tuiles with a metal spatula to a rolling pin and cool in curved shapes. Tuiles may be made 1 day ahead and kept in an airtight container.
White Chocolate Chip Oatmeal cookies
1 1/2 cups rolled oats
2 cups white chocolate chips
1 cup chopped pecans
1 cup butter
1 cup light brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
And for a unique coffee experience…
explore the flavor menu at Jarbee Coffee. jarbeecoffee
An exceptional menu: nutty, fruity, liqueur flavors, bakery flavors.  Great grounds like Pistachio, White Russian, Cherries Jubilee, Tiramisu, Jalapeno Coconut…Jamaican Rum…Fabulous!
Try these brews in coffee-flavored recipes.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in breakfast, brunch, coffee, cookies, minutiae, National Food Holiday, snacks and tagged , , , , . Bookmark the permalink.

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