Tag: Oatmeal Cookies

Breads · Breakfast · Cakes · Cookies · Daily Thoughts · Desserts · Fruit · Holiday Fare · Uncategorized

Apple Pie Oatmeal Cups

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A few weeks ago I saw these wonderful looking apple pie cups on Facebook and knew right then that I had to have one. As I didn’t have fresh apples in the house and it was still so hot outside that the thought of going outside at 3 p.m. was not enticing. But I did have a can of apple pie filling and a Betty Crocker Oatmeal Cookie packet. So I marched to the kitchen and began to build this great little cup of deliciousness. Having to admit that I did not make the oatmeal cookies from scratch (like I saw on FB), nor using fresh apples, (like I saw on FB), this became a challenge to get a finished product that would certainly be something that I would not apologize for serving, since I was using shortcuts. I have made them twice since Friday. They are that good. A couple that we share baked goods quite frequently, was the first recipeants of these little gems. The wife never got to even taste them as her hubby ate them. So am taking her one today. They will be our dessert tonight at our kids house. Along with ice cream and caramel topping them off.

Im posting the quick & easy version as they are so good, I probably will just always make these instead of peeling apples (which I save that exercise for fresh apple cake, after all, I don’t want to get worn out before it actually turns to fall when apple cakes become the dessert of choice).

1 packet of Betty Crocker Oatmeal Cookie Mix
24 cupcake liners

Apple Pie Filling
1 can of your favorite apple pie filling.
Cut each apple slices in small pieces before placing the entire can of filling into a small saucepan. Add the follow to the apple pie filling:
3 tables unsalted butter
2 teas ground cinnamon
1/4 cup packed light brown sugar
Heat over low heat until sugar and butter are well melted and combined with apples.

Preheat oven to 350. Line cupcake pan with liners.
Mix oatmeal cookies according to directions (the directions on back are very simple, mix the cookie mix with 1 stick of unsalted softened butter, 1 eggs and 1 tables water. Stir until well combined.) on back of package. Using a medium cookie scoop (it would be about a tablespoon), fill each cupcake liner which has been placed in cupcake pan, with the raw cookie dough. Bake for about 15 minutes, or until “cookies” feel done to the touch. Remove from oven and punch down the center of each “cookie” with the bottom of a very small glass or jigger. Place about 1 teas of the chopped apple filling into the center of the “cookie”. Serve warm if desired with vanilla ice cream and caramel.

Daily Thoughts · Uncategorized

Little Debbie Intervention

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OK, I admit, I am now addicted to Little Debbie Snowballs, Peanut Butter Creams, Gingerbread Cookies & last, because I just haven’t had the chance to try any of the others, the Oatmeal Cream Sandwiches Cookies. Honestly, you would think that any lady who always keeps a minimum of 6 lbs of butter in the fridge just in case she wakes up with a goal to bake  chocolate chip cookies before 8 a.m., would have a little higher standards than to pop open a box of cellophane wrapped baked goods that have enough preservatives in them to keep them fresh for 3 months. But no, I am totally addicted to the Peanut Butter Creams and the Gingerbread cookies. Since the gingerbread cookies aren’t available again until next Christmas I am resorting to making my own. Two days ago, I woke up determined to bake some gingerbread cookies to have with my morning Dr Pepper. When I went to the fridge to take out butter to allow it to soften to room temperature, I just stood there in totally disbelief. There was no butter in the house. I ran to the fridge in the garage, thinking that surely I just had not brought in another lb of the butter I had just bough at Costco. After all, could I have really gone through 8 lbs of butter in the last month? But as I opened the garage, my heart sank. It too, was void of any cholesterol laden butter that flows through our veins.

When Randy woke up that same morning and walked through the kitchen, with his hand held out for his morning cup of melted butter (just to be sure he gets his daily quota), I had to tell him that he was just going to have to get dressed and head to the store because our home was in a state of crisis. No butter anywhere to be found. It is now clear to me how coffee drinkers feel when they wake up and discover that there is no coffee in the house. Just to calm our nerves we both went to the pantry and grabbed the first box of Little Debbie cookies we could get our hands on.

Randy just informed me that since we now have butter in the house, I have to go back to cooking dinner as he is finally getting tired of having Snowballs for dinner. So if the dinner I cook tonight turns out half as good as a LD, I will post my recipe for it tomorrow, in between bites of Peanut Butter Creams!

Little Debbie cookies are the best that can be found, our pantry is loaded with them from the ceiling to the ground.

The variety is amazing and the cream filled are so grand, it seems that every few hours, we have one in our hand.

So grab a box and get your coffee brewing, you’ll be addicted before you know what your doing! So start your day with a cream filled delight, but be oh so careful to save some for watching tv at night.

I’m a writer, not a poet!

 

Uncategorized

The Very Best Oatmeal Cookies

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It never dawned on me that I had put this recipe in the cookbook but never the blog. Thank you Joni for the best oatmeal cookie  recipe EVER…the soaking of the raisins make all the difference in the world.

3 eggs, beaten well

1 cup golden raisins

1 teas vanilla

1 cup unsalted butter, softened

1 cup light brown sugar

1 cup granulated sugar

2 1/2 cups flour

1 teas salt

3 teas cinnamon

2 teas baking soda

2 cups regular oatmeal

1 cup pecans

Combine eggs, vanilla and stir. Add raisins and stir. Cover and let stand for 1 hour. Do not skip this step.

Preheat oven to 350.

Cream the butter and sugars together until light and fluffy. In a separate bowl, mix the flour, cinnamon, salt and soda. After stirring the flour mixture to combine add it to the creamed mixture and mix well. Add he egg-raisin mixture and combine until it is well mixed. Add the oatmeal and nuts. Dough will be stiff. Drop by teaspoon or roll into small balls and flatten slightly on cookie sheet. Bake for 10-12 minutes. Cook on paper towel spread out on counter. Makes about 4 dz.

Cookies · Desserts

Honest To Goodness Awesome Oatmeal Cookies (and gluten free no less)

Chocolate Castles1 Comment

A friend of mine brought us some of these cookies to the luncheon where I took the shrimp salad. I was starving when I got there so before the blessing was said and we began to fill our plates with fruit and shrimp, I saw these little gems and had to have one. After the first bite, I was stuffing the rest of it in my mouth, when Cricket said, “aren’t they delicious? and they are even gluten free?” WHAT???I couldn’t believe it. Seriously, they were some of the best oatmeal chocolate chip cookies I have ever eaten and to think that there is no flour in them, well you don’t have to ask me twice to eat 10 of them…and to think they are healthy! Is life good or what? This precious friend who made them brought me my own bag of Trader Joe’s Rolled Oats this morning. I never knew that some oats had gluten in them, did you? So as soon as I post the recipe, I am headed to the kitchen to mix up a batch of the “best little gluten free oatmeal cookies in Texas”

1/4 cup butter, softened

1 1/4 teas baking soda

3/4 cup sugar

3 cups Trader Joe’s Rolled Oats

3/4 cup light brown sugar

3 to 4 oz mini chocolate chips (the recipe calls for 6 oz, but Cricket said that she halved that as the 6 oz were to many)

2 eggs, room temp

1/2 cup nuts, such as walnuts or pecans

1 teas vanilla

1 cup peanut butter

Preheat oven to 350. In a large bowl, combine sugar, brown sugar and butter. Beat until creamy. Add eggs, vanilla and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips and nuts. Place teaspoon full of dough on a lightly greased baking sheet about 2″ apart. Bake 10-12 minutes until lightly brown around the edges.

Thanks Cricket for sharing this with us. Just another fabulous cookie for me to get addicted to!