Oatmeal Overload Cookies - Recipes Food and Cooking (2024)
by Mary Ellen1 Comment
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Oatmeal Overload Cookies
I’ve started my Christmas baking, how about you? One of my favorite memories growing up was all the Christmas cookies we baked. We’d start a few weeks before Christmas and froze them until it was time to make all of the cookie plates we did for family and friends. We made candies and fudge to fill in the spaces on the plates and it was all so yummy!
These cookies are so good and moist. I used one of my favorite overloaded oatmeal cookies. These were filled with Quaker Oats, Mars M&M’s® Holiday Baking Miniswith theirpretty red and green candies, coconut and dried cranberries. You could add chopped nuts too if desired, I’d only add 1 cup if you do. To get them ready for gift giving I am packing them this year in Glad® Holiday Edition Big Bowls. The cool thing about these bowls is they are big enough to hold quite a few cookies so I can add new cookies to them as I bake. It will save me precious time at the last minute if I just have to take them out of the freezer when it is time to give them away. I found everything I needed to bake these cookies at my local Target store. Be sure to check at Target to see what offers there might be fromQuaker®, Glad® and Mars®.
One of my favorite Christmas stories was a year when I went up to help my grandmother finish wrapping her presents on Christmas Eve. We got done at about 11 and by then I’d been joined by one of my aunts and my uncle. When I left I was just out on the sidewalk and I heard a donkey. Now mind you we lived in the center of town so that shouldn’t of been happening. I went back in the house and told all there was a donkey down at the house on the corner. They all laughed at me and went out to look. Sure enough no donkey! So they went back in the house convinced I was loosing it. As soon as they were safely in the house he started to Hee Haw again. I went back in and got them and sure enough he disappeared again to the back yard. It took at least 15 minutes before they all saw them. In the meantime my grandmother had made some hot cocoa and got some Christmas cookies out. It was a perfect way to end the evening. The next day my cousin had been woke up by that donkey and thought she was imagining things too. We had a good laugh about it.
Oatmeal cookies loaded with Mars M&M's® Baking Bits, cranberries and coconut.
Ingredients
1 cup granulated sugar
1 cup brown sugar, packed
1 cup butter, melted and cooled slightly
1 teaspoon vanilla
2 large eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups Quaker Oats Quick Oatmeal
12 oz. Mars M&M's® Holiday Baking Minis
1 cup dried cranberries
1 cup packed coconut
Instructions
Cream together the sugars and butter with the vanilla.
Add the eggs and blend thoroughly.
Add the flour, baking soda, cinnamon and salt.
Add the cranberries, coconut, oatmeal and Mars M&M's® Holiday Baking Minis. Mixture will be kind of loose at this point. Let set for 5 minutes. Do not add any more flour. The batter will thicken as it sets.
Preheat oven to 350 degrees.
Use a medium scoop and place batter on a greased cookie sheet or one lined with parchment paper or Silpat sheets.
Bake for 10 minutes or until cookies are done in the centers. (I baked mine at 325 degrees for 12 minutes because that is the best temperature for my oven.) Cool on a cookie rack.
Right now the Glad® Holiday Edition Packing Products (bowls of various sizes and cute Holiday saran wrapping is available)should be able to found on one of the end caps in Target, theMars M&M’s® Holiday Baking Minis in the back of the store where the candy and Christmas items are. Quaker Oats are atan endcap with new seasonal holiday packaging at Target.
What’s your favorite Christmas Cookie Recipe? Does it have a family history?I’ll be sharing a few more family recipes leading up to Christmas so I hope you come back.
Leave me a comment please, I love comments. Merry Christmas!
Overbaking is the most common cause of hard oatmeal cookies. Cookies continue to cook on the baking sheet even after they're removed from the oven, so try taking them out when they're just lightly golden and still a bit soft in the middle. They'll firm up as they cool, resulting in a chewier texture.
Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just be aware it will change the texture of the cookies.
However they won't be particularly chewy and they should not spread out on the baking sheet that much. There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough.
If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.
Baking powder contains sodium bicarbonate and acidic salts. The reaction of these two ingredients results in a cookie that is soft and thick, but slightly harder.
When it comes to the two types you probably already have in your kitchen—rolled oats and quick oats—you can use them in recipes interchangeably. If you need quick oats, but only have rolled oats, just pulse the rolled oats a few times in the blender to get the textural effect your recipe needs.
The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag. You might think that the bread trick works because the cookies absorb moisture from the bread.
Golden Brown Edges – Check the edges of the cookies for a golden brown colour. This indicates that the cookies have caramelized and are likely done. ...
Set Centres – Gently touch the centre of a cookie. ...
Light Cracking – Look for light cracks on the surface of the cookies.
Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.
Use a higher ratio of brown sugar to white sugar. Brown sugar contains molasses, which adds moisture to the cookie dough and helps create a softer texture. Use melted butter instead of room-temperature butter. Melted butter incorporates more easily into the dough, creating a more cohesive and pliable dough.
Since most cookies are made with softened butter, which is then creamed with the sugar to act as the foundation, it's best to chill the dough after mixing to allow that butter to cool off. “Cookies made from chilled dough expand more slowly as they bake,” Hill says.
They are about 75% moisture, 12% protein, 10% fat and 2ish % sugar. The white provides strength, stability and moisture. Yolks, where all of the fat is in an egg, increase richness, tenderness and flavor. Therefore, if you put an extra egg, you will get a chewier cookie.
The easiest way to soften cookies with bread is to place the cookies in an airtight container with a slice of bread and leave them for a few hours. The bread will release moisture and help to rehydrate the cookies, making them soft and chewy once again.
The best way to soften up those hard cookies is something you probably already have in your kitchen… bread! That's right, a piece of fresh bread will make those tough treats soft and chewy.
Ever accidentally bake a batch of cookies for too long, only to find that they were crunchy and hard instead of soft and chewy? The opposite goes for under-baking. Pull your cookies out of the oven a minute or two early (while the centers are still gooey).
Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.
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