Recipe of the Week: Chocolate Brownie Oatmeal cookies (Cookie Carnival)

I like to join fun clubs online and this is a fun Cookie Carnival that happens every month (although I don't participate every month).  It's real simple.  Sign up with Tami Rose and she will send out an email with 2 cookie recipes for that month's carnival.  It's up to you if you want to participate.  If you do, make the cookie and send an email with picture back to Tami.  You can read more info HERE!

This month I made Chocolate Brownie Oatmeal Cookies.  I followed the recipe, but I added some wheat germ to make it "healthy."  Also, I didn't chill the dough.  It made 6 dozen cookies.  I've never used cream cheese before, but it keeps the cookies moist even after freezing.   This recipe came from Quaker Oats.com.

Ingredients

• One  8-ounce package cream cheese, softened
• 8  tablespoons (1 stick) margarine or butter, softened
• 1  cup firmly packed brown sugar
• 1/2  cup granulated sugar
• 2  eggs
• 1/2  teaspoon vanilla
• 2  cups (12 ounces) semi-sweet chocolate chips, melted
• 1-1/2  cups all-purpose flour
• 1-1/2  teaspoons baking soda
• 3  cups Quaker® Oats (quick or old fashioned, uncooked)
• 1  cup chopped nuts
•   Powdered sugar (optional)

 

 

 

 

 

 

 

 

 

Preparation

In large bowl, beat cream cheese, margarine and sugars until creamy. Add eggs and vanilla; beat well. Add melted chocolate; mix well. Add combined flour and baking soda; mix well. Add oats and nuts; mix well. Cover; chill at least 1 hour.
Heat oven to 350°F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheets.
Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
Sprinkle with powdered sugar, if desired. Store tightly covered.

Cook’s Notes

To melt chocolate chips, place in 1-quart glass measuring cup or microwaveable bowl. Microwave on HIGH 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth.

Yield

ABOUT 6 DOZEN

Cookie Carnival: Sassy Cinnamon Cookies

I have decided to join the Cookie Carnival with Tami over at Tami's Kitchen Table Talk.  This is a fun get together once a month where Tami emails two cookie recipes.  I make one or both and post on my blog.  I then email a picture and my blog post to Tami.  At the beginning of the next month she posts a Carnival Round Up of all who participated.  You are not required to participate every month, but it's a fun way to bake new cookie recipes.  It's also fun to see how other people add variety to the recipes as well.  You can find more information on Tami's blog and get her email address from there.  You can also click the Cookie Carnival button on the side of my blog to get more information.

This month I made Sassy Cinnamon Cookies.  This cookie reminded me of a Snickerdoodle with chocolate chips and nuts inside.  I didn't have cinnamon chips.  Very yummy!

RECIPE:

1 1/2	cups sugar
1/2	cup butter or margarine, softened
1	teaspoon vanilla
2	eggs
2 1/2	cups Gold Medal® all-purpose flour
1	teaspoon cream of tartar
1/2	teaspoon baking soda
1/4	teaspoon salt
1	cup cinnamon-flavored baking chips
1	cup chopped pecans
2	tablespoons sugar
1	teaspoon ground cinnamon

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  2
1. Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). In large bowl, beat 1 1/2 cups sugar, the butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, cream of tartar, baking soda and salt. Stir in cinnamon chips and pecans.
2. In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough by 1/4 cupfuls into balls. Roll in sugar-cinnamon mixture. Place balls 3 inches apart on ungreased large cookie sheet (do not flatten).
3. Bake 13 to 17 minutes or until set and light brown. Immediately remove from cookie sheet to wire rack.

September Cookie Carnival: Moist Chiquita Banana Breakfast Cookies

I recently joined up with Tami's Kitchen Table Talk for the monthly Cookie Carnival.  If this is of interest to you, please read this post to get in on the fun!

Moist Chiquita Banana Breakfast Cookies

• 1 cup Wheat Flour
• 1 cup Oatmeal
• 1/2 tsp. Baking Soda
• 1 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 1/4 tsp. Salt
• 1/2 cup Butter, soft
• 3/4 cup Brown Sugar
• 1 whole Egg
• 1/2 cup Shredded Organic Carrots
• 1 tsp. Vanilla Extract
• 2 whole Chiquita Organic Bananas (best with brown spots on peel)
• 1/3 cup Raisins
• 1/3 cup Walnuts, chopped
• I added 1/2 chocolate chips 

Instructions for:

Moist Chiquita Banana Breakfast Cookie Recipe

Preheat oven to 350 F. In a large mixing bowl, whisk sugar, butter, Chiquita Banana, egg and vanilla until smooth. Gradually mix in all dry ingredients until batter is firm. Add raisins and walnuts and mix for 10 seconds. Place two Tbsp of batter on cookie tray and press down to flatten. (I just used my Pampered Chef medium scoop) Bake for 12 minutes. Remove cookies from oven and let cool for 5 minutes and serve.

My take: I was a little skeptical of putting shredded carrot in a cookie like this, but you actually can't taste it at all, but it adds great nutrition. I was also pleased with how moist this cookie is. Tastes so good with a cold glass of milk.  I had to add chocolate chips to it, because I just have to!