Cookie Friday: Oatmeal chocolate chip carmelitas cookie pie

Cookie Friday: Oatmeal chocolate chip carmelitas cookie pie

Cookie Friday: Oatmeal chocolate chip carmelitas cookie pie

Oatmeal chocolate chip Gooey caramelites cookie pie, is on the menu today and tonight for the kids sleepover. I have to admit that I crave this gooey recipe often. Who doesn’t like gooey caramel ? This  is usually made as cookie bar recipe.  But, one day I was in  at a friends house, and she had all the cookie ingredients, only had pie pans.  It has the same layers as the cookie bar does. We LOVE the gooey caramel, blended with the oatmeal chocolate chip cookie. Soooo good ! I like to serve it a while it’s still warm with some hot chocolate.

 

 

Cookie Friday: Oatmeal chocolate chip carmelitas cookie pie

 

Total Time: 1 hr.- 20 mins

Prep Time: 6o mins

Bake:13-20 mins

 Ingredients 

oatmeal cookie mix

1 stick of butter softened

1 large egg

1 teaspoon of vanilla extract

1/4 cup of milk

1 cup Hershey’s semi-sweet baking chips

Filling

1  cup caramel  topping

Directions 

1.Preheat oven at 350. In large bowl, beat butter, oatmeal mix, and egg together until combined. Add in chocolate chips and vanilla to mixture and stir. Set aside 1/2 cup of cookie dough mixture.

2. Spray a 9 inch pie pan with oil, then press the larger amount of dough into the pan, spoon caramel on top, sprinkle remaining dough on top and chill for 45 mins.

3.Takeout and bake for 15-20 mins or until it’s nice and golden yet still very soft-looking in the middle.

4.Let cool for a few mins before serving .

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Oatmeal peanut butter chocolate chip cookies

Cookie Friday’s : Oatmeal peanut butter chocolate chip cookies

 

Cookie Friday : Oatmeal peanut butter chocolate chip cookies

Cookie Friday : Oatmeal peanut butter chocolate chip cookies

Hello, and welcome to cup of tea’s  first COOKIE FRIDAY’S” .  I’ts something I started on my old dessert blog.   I’m a serious COOKIE LOVER  and self- proclaim cookie connoisseur. So, if you are a cookie junkies or  addicts and love to  make batches and batches of cookies or bars, and love all kinds of cookies; join me each week  for cookie Fridays.

Also, join  Ty’s Cookie masters at Google communities. 

This weeks recipe is chewy and yummy oatmeal peanut butter chocolate chip cookies. It’s a real easy recipe but it can get a little sticky with the peanut butter. The kids love helping me with this recipe so it’s definitely kid approved

After chilling batter place on parchment paper.

After chilling batter place on parchment paper.

A combo of oatmeal and peanut butter, goes so, well in a cookie .

A combo of oatmeal and peanut butter, goes so, well

I love making big cookies !

I love making big cookies !

Prep: 25 minutes
Overall Time: 1 hr. 45 mins.
Yield: about 4 dozen cookies

Ingredients

3/4 cup creamy peanut butter
1-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 cups old-fashioned rolled oats
1 cup butter, softened
1-1/2 cups (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon milk
2 cups (12 ounces) semisweet chocolate chips

Directions

  1. Heat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and oats.
  2. In a large bowl, beat the butter, sugar, and peanut butter with an electric mixer until well blended. Beat in the eggs, one at a time, then the vanilla extract and milk. With a spoon or spatula, blend in the flour mixture and then the chocolate chips. Then chill for an hour.
  3. Remove from fridge and drop heaping tablespoons of dough about 3 inches apart on un greased baking sheets. Bake for 10 minutes on the middle rack, then rotate each pan and bake for 2 more minutes or until golden. Cool the pans on wire racks for 5 minutes before removing the cookies to the racks to cool completely.

Oatmeal raisin cookie sandwiches With marshmallow fluff filling

Cookie Fridays

Oatmeal Cookie sandwiches

Ingredients

1 cup  unsalted butter, room temperature
1 cup light or dark brown sugar
1/3 cup of sugar
2 eggs
1 teaspoon of vanilla extract
1 1/2 cups of all purpose flour
1 teaspoon of baking powder
1 teaspoon of salt
1/2 teaspoon of cinnamon
3 cups of old fashion rolled oats
1 cup of raisins


Filling
3/4 cup shortening
3 cups powdered sugar
7 oz. jar marshmallow fluff
1-3 Tbs. milk

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until creamy and smooth (about 2 – 3 minutes). Add the eggs, one at a time, beating after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the rolled oats and raisins. For large cookies, use a generous 1/4 cup of batter (I like to use an ice cream scoop) and place six cookies on each baking sheet. Flatten the cookies slightly so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 14 –18 minutes rotating the cookie sheets halfway through the
baking time. The cookies are done when golden brown around the edges but still a little soft in the centers. Remove from oven and let cool.
Filling:  Cream shortening, sugar and marshmallow creme. Add enough milk as needed to achieve a fluffy consistency. Spread filling on the bottom of half of the cookies; top with remaining cookies.

Makes about 4 dozen. But it really depends on how big you want them

Oatmeal raisin cookies


Cookie Fridays: Oatmeal raisin cookies

Ingredients

1 cup  unsalted butter, room temperature
1 cup light or dark brown sugar
1/3 cup of sugar
2 eggs
1 teaspoon of vanilla extract
1 1/2 cups of all purpose flour
1 teaspoon of baking powder
1 teaspoon of salt
1/2 teaspoon of cinnamon
3 cups of old fashion rolled oats
1 cup of raisins


In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until creamy and smooth (about 2 – 3 minutes). Add the eggs, one at a time, beating after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the rolled oats and raisins. For large cookies, use a generous 1/4 cup of batter (I like to use an ice cream scoop) and place six cookies on each baking sheet. Flatten the cookies slightly so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 14 –18 minutes rotating the cookie sheets halfway through the
baking time. The cookies are done when golden brown around the edges but still a little soft in the centers. Remove from oven and let cool.