Wild Berry Bunch Oatmeal Cookies w/ Chocolate Chips

I've recently subscribed to NATURE BOX.  This month, I received a package of dried fruits and it tasted so delicious, carry on with the sweetness and tartness of the fruits, it felt perfect to use it for an oatmeal cookie recipe!  It tastes so good, hope you'll enjoy this recipe with any dried fruit combinations you may use.  This cookie had many textures and flavors, MMmm!

Wild Berry Bunch Oatmeal Cookies w/ Chocolate Chips

Yield: 2 Dozen 3" Cookies

Fat & Sugar:

8 oz - Unsalted Butter, at room temperature

16 oz - Brown Sugar

1 tsp - Kosher Salt

Dry Ingredients 1:

12 oz - All Purpose Flour

1/2 oz - Baking Powder

1/4 oz - Baking Soda

3 Tbsp - Flaxseed

Liquid Ingredients:

1 oz - Milk

2 - Large Eggs

2 tsp - Vanilla Extract

Dry Ingredients 2:

10 oz - Quaker Oats (Quick Oats)

Particulates:

4 oz - Sliced Almonds

4 oz - Wild Berry Bunch (Cherries, Cranberries, Blueberries, dried - by NatureBox)

3 1/2 oz - Dark Chocolate Chips (60% Cacao)

Procedure:

1.  Cream 'Fat & Sugar' ingredients with a paddle attachment for 3-4 minutes at medium speed.

2.  Sift 'Dry Ingredients 1' set aside.  Combine 'Liquid Ingredients' altogether, set aside.

3.  Add 'Liquid Ingredients' & 'Dry Ingredients 1' to the 'Fat & Sugar' mix by alternating them and ending with the 'Dry Ingredients 1'.

4.  Add 'Dry Ingredients 2' to the batter and mix until combined, do not over-mix.

5.  Fold in the 'Particulates.'  (Feel free to add any particulates that adds up to 11-12 oz for the batter)

6.  Scoop each cookie with an ice-cream scoop.  Refrigerate for at least 15-20 minutes before baking.  (This will help the cookie hold its shape and not spread too much when baking)

7.  Pre-heat oven 375° F and bake for 12-15 minutes.  Enjoy.

Maple-Oatmeal Cookies (w/Chocolate Chips & Walnuts)

Are you one of those whom collect lots of magazines, yet rarely try any recipes?  I couldn't resist this time from the Martha Stewart's, Everyday Food - Budget Issue (March 2012).

I LOVE Oatmeal Cookies, they are well balance in sweetness and the oat gives a taste of earthiness.  I hope you'll enjoy this recipe.  As the author mentioned, they're "VERSATILE."  Hence, my addition to some chopped walnuts and chocolate chips!

Maple-Oatmeal Cookies
Yield:  5 Dozen
Adapted from:  Everyday Food - March 2012
Recipe By:  Maureen Kirk

Ingredients
3 Cups - Old Fashioned Rolled Oats
1 Cup - All Purpose Flour
1 tsp - Fine Sea Salt
1/4 tsp - Baking Soda
3/4 Cup - Unsalted Butter, @ room temperature
1 Cup - Light Brown Sugar, packed
1/2 Cup - Granulated Sugar
1/4 Cup - Pure Maple Syrup
1 Large - Egg
1 tsp - Vanilla Extract

Optional

1 1/2 Cup - Walnuts

1 Cup - Chocolate Chips

Procedure

1.  Preheat oven to 350F, with racks in upper and lower thirds.  In a medium bowl, stir together oats, flour, salt, and baking soda.  In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes.  Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed.  With mixer on low, beat in oat mixture in 2 additions until just combined.

2.  Toast the walnuts, let cool, and coarsely chopped them.  Fold in the walnuts and chocolate chips.

3.  Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets.  Bake until edges are golden, about 11 minutes, rotating sheets halfway through.  Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely.  (Store in an airtight container, up to 1 week).

*Note:  I used a #30 Scoop for my cookies, therefore, I had to bake them for 20 minutes and instead of 5 dozens yield, I end up with 29 cookies, MMmmm.

Cranberry Chocolate Oatmeal Cookies

Yum!  :D

Ingredients
1 Cup - Whole Wheat Flour
3/4 Cup - All Purpose Flour
1/4 Cup - Cocoa Powder
1 tsp - Baking Soda
1 tsp - Baking Powder
1/2 tsp - Salt
1/2 tsp - Cinnamon

2 - Large Eggs
1 tsp - Vanilla Extract
1 tsp - Almond Extract

1 Cup - Butter
1 Cup - Brown Sugar
1 Cup - Granulated Sugar

Oatmeal Cookies Supreme

Hello FALL! Yes, nutmeg and cinnamon fragrant until end of this year, I’m so excited. Today, I’d like to introduce to you my version of an Oatmeal Cookie Supreme. I personally love almonds, but my other half loves pecans more. You’ll notice that I use a lot of pecans as part of my recipes rather than almonds. Plus, my mommy’s allergic to almonds (but when my friend Jenny makes her version of the irresistible oatmeal cookies with sliced almonds and cranberries, mommy simply gobbles the whole thing and tells me she’ll worry about the allergies later). I hope you’ll enjoy this recipe as much as my family and I did.

Oatmeal Cookies Supreme
(Yield: 20 Cookies)

Dry Ingredients:
2 Cups – Rolled Oats
1 Cup – Oat Flour
1 Cup – Cake Flour
1 Cup - Brown Sugar (lightly packed)
1/2 Cup - Granulated Sugar
1 Tbsp, 1 tsp – Baking Powder
1 tsp – Baking Soda
1 tsp – Freshly Grated Nutmeg
1 tsp – Ground Cinnamon
2 tsp – Salt

Wet Ingredients:
2 Sticks – Melted Butter, cooled
2 Large – Eggs

Particulates:
5 oz – Toasted pecans, chopped
4 oz – Dried cranberries
4 oz – Chocolate Chunks

Procedure
1. Shift all dry ingredients, omit the rolled oats. Then stir in the rolled oats.
2. Combine melted butter and eggs to dry mixture and mix.
3. Fold in the chocolate chunks, toasted pecans, and cranberries.
4. Use an Ice – Cream scoop, place cookies on a baking tray.
5. Bake @ 350°F for 14 – 16 minutes (make sure to preheat before placing cookies in).