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Chocolate Chip Oatmeal Cookies

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Chocolate Chip Oatmeal CookiesEveryone will love this classic oatmeal cookie (with chocolate instead of those yucky raisins!). It’s crisp on the edges and chewy in the middle-YUM!!!  COOKIES!!!!!!!

My friend Laura kept telling me about a chocolate chip oatmeal cookie recipe from when she was a little girl.  Her friend’s mom would make them and they are still one of Laura’s favorites.

DSCN0028Whenever a treat stays in someone’s mind from childhood you know it has to be a good one, so I asked for the recipe.

I texted Laura in the middle of the grocery store standing in front of the oatmeal (yes, I am one of those people…)  She immediately scanned in the recipe and sent it to me, and here you have it….truly amazing oatmeal and chocolate cookies (Thank you Laura!!)

INGREDIENTS:oatmeal recipe

  • 1 c. margarine
  • 1 c. brown sugar (packed)
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 c. flour
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 3 cups uncooked old-fashioned oatmeal (plain, and not instant!)
  • 2 cups of chocolate chips (I added all my leftover chips- some milk chocolate, some dark, some semisweet.  The original recipe calls for only a cup.  That is crazy.  I think I added 2 (maybe 3!) You need at least three chips for every cookie bite in my opinion!)
  • 1/2 c. nuts (If desired ~I didn’t add them)

DIRECTIONS:

  • Preheat oven to 375F degrees.
  • Line cookie sheet(s) with parchment paper – you don’t have to do this, but my cookies stuck a little bit to the sheets, so I did my next batch with paper and they slid right off.
  • Beat margarine and sugars together in a large mixing bowl until creamy.
  • Blend in eggs and vanilla
  • Add flour, soda and salt to cream mixture and beat well
  • Stir in oats, lots of chocolate and nuts (if desired)
  • Mix until well combined. I just used my hands at this point as it was such a stiff dough and I wanted to fully incorporate the two million chocolate chips I added.
  • Drop by about one tablespoon of dough (I used a Medium Cookie Scoop and it was a lifesaver!) onto parchment lined cookie sheets and bake at 375F for 10-14 minutes.  Remove from cookie sheets while warm and cool completely on parchment paper or a wire rack.

 


chocolate chip oatmeal cookies

My thoughts:  These were really good cookies. You’ll notice a few differences in my recipe and the original.  

I used margarine, not butter.  I generally prefer butter in baking, but cookies are one exception.  I nearly always use margarine as butter seems to make the cookies “spread” more, giving you flat, crunchy cookies instead of thick, chewy ones.

I never “sift” ingredients.  I know that makes some of you shudder in horror, but I just never do.  I put my flour in and sprinkle the other ingredients on top and hope for the best.  I blame my mom for this.  She never taught me to sift 😉  In this recipe if it makes you feel better to sift, by all means do it!!

I did not double this recipe.  It overflowed my biggest mixing bowl.  The handwritten notes on this recipe recommend making a double batch and freezing.  I can only assume she mixed the batch up in her bathtub, as it would be a tremendous amount of cookie dough.  I do NOT recommend doubling this.  I did freeze some and I thought they were ok- a little dry.  I’d stick with making them fresh, and in a reasonable amount.

I hope you enjoy these cookies as much as all of us here did!  Happy baking!!!  ~r

Oatmeal Cookie recipeWant to try more cookie recipes from Easybaked?  We have a lot of them!  Click on an image to be taken to the recipe:

Lemon Drop Cookies with CoconutNew Zealand Chocolate cookiesStrawberry Cookies with Sweet Tart FrostingChocolate chip cookies!!!Chocolate drop cookies!Gingerbread Cookies!Peppermint Chocolate CookiesGerman Chocolate Cookie

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A big pile of cupcakes!

Pile of Cupcakes!Make everyone smile with a stack of three colorful cupcakes!  Made with peanut butter cups, these mini-cupcake decorations are SO yummy with the chocolate cupcake they top.  The occasions you could serve these at are endless.  What a fun New Year’s Eve party treat, or birthdays?  What about a Dr. Seuss themed party?  SO much fun!!!!  Here’s how to put them together:

INGREDIENTS:

  • One boxed dark chocolate cake mix (with oil, water and eggs to make according to box)
  • 2 sticks (8 oz) salted butter (softened)
  • 2 sticks (8 oz) unsalted butter (softened)
  • 3 cups of powdered sugar
  • 2 tsp clear vanilla
  • 24 Reese’s miniature peanut butter cups (unwrapped)
  • 24 Reese’s minis peanut butter cups
  • Wilton Icing Colors
  • sprinkles, jimmies to decorate cupcakes

DIRECTIONS:

  • Make cupcakes according to the box.  I used brown cupcake liners to match the chocolate on the peanut butter cup toppers.
  • Cool cupcakes completely.
  • Make butter cream frosting by combining butters, powdered sugar and vanilla in a large mixing bowl.
  • Beat on high until frosting is light and fluffy.
  • Divide frostings into bowls and color using icing gels.  I made 5 colors, but you can do however many you want.
  • Pipe frostings on top of cupcakes and (using a smaller tip) pipe frosting on top of the two sizes of peanut butter cups.  (I clipped both corners of a zip top bag and put the large tip in one and the small in the other.  I piped the large cupcakes 1st and then squeezed the remaining frosting into the other corner and piped the frosting on the Reese’s cups.)
  • Gently stack the tiny cupcake on the medium and the medium on the full-size. (this buttercream recipe worked GREAT for these- it is nice and firm and hardens just a bit as it sets.  I didn’t lose even ONE topping!)
  • Decorate with sugars and jimmies as desired I used Red Sixlets Candy  for the large cupcakes and they looked so cute- like cherries!

 

Dr. Seuss Cupcakes!Aren’t they fun?  I just couldn’t stop taking pictures!

Fun Birthday Cupcakes!My thoughts: Goodness these cupcakes made me happy.  My friend Danielle and I made them together and we both kept saying, “Ah! They are so CUTE!”  My neighbors and coworkers were the recipients of these treats and the smiles when they saw them made my day!  I love easy ideas that are high on the “WOW” factor.  To give credit where it is due, my friend Megan from Happily Ever After Cakes pointed this idea out to me on Edible Crafts.  They had only used one cupcake topper, but I love it so much with two!!  Enjoy!!!!!!  ~r

Cupcake toppers

Need some ideas for your upcoming New Years Eve Party?  Try these fun treats!  Click on the image to be taken to the recipe:

Raspberry Confetti KissesConfetti CupsStrawberry Lemonade Birthday Cake!Cotton Candy Fizz

Chocolate Lava Cupcakes

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These rich chocolate cupcakes are made with a cake mix, but filled with warm chocolate fudge that pours out when you take a bite~ yum!!!!!

INGREDIENTS: (makes 18-20 cupcakes)

  • One boxed dark chocolate cake mix (plus water, eggs and oil to make according to box)
  • 1 c. semi sweet chocolate chips
  • 1/2 c. whipping cream
  • 1/4 c. cocoa powder
  • 1/2 c. white baking chips

DIRECTIONS:

  • Heat semi-sweet chips and whipping cream in the microwave, stirring every 30 seconds until completely melted and smooth, making a ganache.
  • Refrigerate for about 2 hours, until hardened to a soft fudge consistency.
  • Scoop small balls of cold chocolate ganache out of bowl using a small cookie scoop (I highly recommend a small cookie scoop for this job- the chocolate is sticky and hard to work with until it is rolled in cocoa- a scoop makes it so much easier!)
  • Roll balls in cocoa powder and keep refrigerated until use.
  • Preheat oven to 350F degrees
  • Make cake mix according to box and spoon about 1 1/2 tablespoons of batter in 18-20 cupcake liners in tins.
  • Gently press a ball of ganache into the center of each cupcake.

  • Cover each ball with a small scoop of cake batter- just enough to cover the ball completely.
  • Bake at 350F for the time recommended on the box.
  • Remove from oven and serve warm with ice cream and drizzles of white chocolate.

If you aren’t serving immediately, warm each cupcake in the microwave for 15-20 seconds before serving.

My thoughts: I’ve had many a molten lava cake and cupcake before, but usually they fall apart right out of the pan.  These cupcakes hold together beautifully and don’t leak all that warm fudge out until they are cut into.  They are perfect re-heated and sooooo yummy with a little ice cream and raspberry sauce.  A perfect treat for a chilly fall day!!  Enjoy!!  ~r

Other cupcake recipes you might enjoy: (click on the image to be taken to the recipe)

Dark Chocolate Ganache Cupcakes

Dark chocolate cupcakes topped with ganache and vanilla buttercream– so rich and smooth because they are flour-less (lets hear it for my gluten-free friends!!)!!!  YUM!

Ingredients: (makes about 40 mini cupcakes)

Cupcakes:

  • 1 1/2 cups of dark chocolate chips
  • 1 stick (4 oz.) salted butter
  • 2 T. cocoa powder
  • 4 egg yolks
  • 6 egg whites
  • pinch of salt
  • 1/2 c. sugar

Ganache:

  • 1/2 c. dark chocolate chips
  • 1/4 c. heavy whipping cream

Frosting:

  • 1 stick (4 oz.) salted butter (room temp)
  • 1 stick (4 oz.) unsalted butter (room temp)
  • 1 1/2 c. powdered sugar
  • 2 t. clear vanilla flavoring

DIRECTIONS:

  • Preheat oven to 350 degrees
  • In a microwave safe bowl, melt chocolate with butter in 30 second increments, stirring between until smooth and creamy.
  • Whisk cocoa powder into melted chocolate.
  • Add egg YOLKS and whisk until smooth.  Set aside.
  • Add a pinch of salt to the egg whites and whisk until foamy.
  • Add sugar gradually to egg whites while beating on high until medium peaks form.
  • Add 1/3 of egg whites to chocolate and mix well- until completely combined and smooth.
  • Add remainder of egg whites and fold in gently until completely incorporated.
  • Spoon batter into mini-cupcake liners in tins and bake at 350 degrees for 10-12 minutes.
  • Remove from oven and cool completely. (Cupcakes will rise high in oven and as they cool they will sink and even become a little concave— perfect spot for our yummy ganache to sit!!)
  • To make the ganache, heat chips and whipping cream in the microwave in 30 second increments, stirring in between, until completely melted and smooth.
  • Gently spoon or pipe ganache into the concave top of each cupcake until all ganache is used up.
  • Allow ganache to cool and harden (place in fridge to speed this process up)
  • Make frosting by combining remaining room temperature butters with powdered sugar and vanilla and beating on high until light and fluffy.
  • Pipe frosting on tops of each cupcake, covering the ganache.
  • Decorate as desired.

My thoughts: Usually, I use a cake mix for my cupcakes and focus on the fillings and frostings for that “wow” factor.  The wow factor in these is definitely the cupcakes themselves….wow.  I tried cupcakes made with a flour-less recipe this past weekend in Chicago at Molly’s cupcakes.  (AMAZING!)  I just had to try making them for myself and the reason I made them mini is because they are SO rich and heavy.  A full-size cupcake would be too much.  These cupcakes are definitely worth the extra effort!  The tiny hearts on top I just made on wax paper using Wilton’s candy melts. Click here for some photos of how to pipe designs in chocolate.  Enjoy!!!  -r

Triple Chocolate Cheesecake

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Smooth and creamy dark chocolate cheesecake covered in white and milk chocolate toppings….yum.

INGREDIENTS:

Crust:

  • 9 oz. chocolate wafer cookies (I use chocolate animal crackers)
  • 1/4 c. margarine (melted)

Cheesecake:

  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. Nestle Dark Chocolate Morsels (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. margarine (melted)
  • 3 tsp. vanilla

Toppings:

  • 1/2c. heavy whipping cream (divided)
  • 1/2c. white chocolate chips
  • 1/2c. milk chocolate chips

DIRECTIONS:

Cheesecake:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted margarine. Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan. Remove edge of pan.
  • Allow cheesecake to cool to room temperature before adding toppings.

Toppings:

  • Put 1/4 cup of whipping cream into small saucepan and heat just until bubbling at edges. Turn heat off, add white chocolate chips, cover and allow to sit for 5 minutes.
  • After 5 minutes, stir until smooth.
  • Repeat this process in another saucepan with the milk chocolate chips.
  • Pour white chocolate over cheesecake and then drizzle with milk chocolate until entire cheesecake is covered.
  • Chill overnight before serving.

My thoughts: I love the new Dark Chocolate Morsels by Nestle. I’m not a huge fan of dark chocolate, but these have just the right amount of sweet. They make a very flavorful cheesecake. My favorite thing about this cheesecake is that everything is smooth and creamy- no chips, no nuts- just rich smooth chocolates. Need a chocolate fix? This is your dessert! Enjoy!

Pecan Pie Cookie Cups

Dark chocolate and pecans baked in a soft sugar cookie cup–yum!

INGREDIENTS:

  • One tube of Pillsbury Refrigerated Sugar Cookie Dough
  • About 2 cups of pecan halves
  • 2/3 c. dark chocolate chips (I use the Ghirardelli 60% Cacao Bittersweet Chips)
  • 1 T. corn syrup
  • 1/4 c. heavy whipping cream

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Spoon about 1 T. of cookie dough into a ball in 24 mini-muffin cups.
  • Press into bottom and sides of cup (I use a Mini Tart Shaper )
  • Place one pecan half in the bottom of each cup.
  • Chop one cup of pecan halves into tiny pieces.
  • Mix together chopped pecans, corn syrup, whipping cream and melted bittersweet chocolate.
  • Use a zip-top bag to pipe pecan mixture into cups (just clip a nice big corner off so that the pecan pieces can fit through!)
  • Top with another pecan half
  • Bake at 350 degrees for about 16-18 minutes.
  • Allow cups to cool completely in pan.
  • Once completely cool, twist each cup a bit to free it from the pan and removeMy thoughts:  I usually love my experiments…but I didn’t really like these (just being honest here…)  My friends and co-workers LOVED them though…  I think I just needed milk chocolate instead of the bittersweet.  I need my sweet!  These were a huge hit though- so the bittersweet apparently works for most people.  ENJOY!!

Peanut Butter Cup Cheesecake

Creamy peanut butter piled high on rich dark chocolate cheesecake makes this dessert absolutely decadent!

INGREDIENTS:

Cheesecake:

  • 9 oz. chocolate wafer cookies (I use animal crackers)
  • 1/4 c. margarine (melted)
  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. dark chocolate chips (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. margarine (melted)
  • 3 tsp. vanilla

Chocolate Topping:

  • 1/4c. heavy whipping cream
  • 1/2c. semi-sweet chocolate chips

Peanut Butter Topping:

  • 1/2c. heavy whipping cream
  • 1c. peanut butter baking chips

DIRECTIONS:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow to come to room temperature (make toppings during this time)
  • PEANUT BUTTER: Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add peanut butter chips, cover and allow to sit for 5 minutes.
  • CHOCOLATE:  Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
  • After 5 minutes, stir both until smooth.
  • Pour peanut butter over top of cheesecake, smoothing to edges
  • Refrigerate about 10 minutes.
  • Pour chocolate over peanut butter and smooth into a center circle.  
  • Decorate as desired.
  • REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.

My thoughts: This is my dessert contribution for Thanksgiving dinner tomorrow.  My family is starting to get used to getting desserts that already have a piece cut out- for photo purposes of course!  I’m also bringing broccoli (lest you think I am truly the most unhealthy person in the universe!)  I’ve made this cheesecake for years and it always is just soooo creamy and smooth.  So here’s my little Thanksgiving treat for you my faithful readers!!  I’m very thankful for YOU and all of your encouragement in this crazy new venture in my life!  HAPPY THANKSGIVING!!!!!!

one. last. bite………

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