Butterfinger Oatmeal Cookies
If there is one thing I love other than a cupcake it’s a cookie, and not just a cookie but I absolutely love chewy cookies. So when I was shopping a couple months ago and saw some Nestle Butterfinger Bites the first thing that came to my mind was, these are going to make some awesome cookies. I have also found overtime that adding oatmeal to my favorite cookies only adds to the chewiness that I am really looking for. So with some old fashioned oats and Nestle Butterfinger Bites I set about making some simple, delicious, chewy Butterfinger Oatmeal Cookies.
These cookies carry your basic ingredients that you find in every baker’s kitchen. The only thing that’s not so typical would be the Butterfinger Bites. Flour, butter, sugar, baking soda, vanilla, oats and an egg all come together to make a marvelous cookie. I can taste them now mmmmmm. As a Butterfinger lover……chocolate addict here :)……I kept eating small handfuls of the bites and had to stop myself since I wanted to make sure the cookies got their fair share.
I made two baking sheets full of these cookies and can’t even tell you how good they tasted immediately out of the oven. I couldn’t wait to bite into them. These photos don’t even do them justice as one piece was pulled apart from the other. I think I had eaten about three of them before they even cooled…….guilty, guilty, guilty. If you have never had a Butterfinger then these cookies will be a perfect introduction but I am warning you, they are addicting. Before I finished the first one I had already decided I was going to make them again. That’s how good they were.
Butterfinger Oatmeal Cookies
Recipe type: cookies
- 1 cup flour
- ¼ tsp salt
- ½ cup unsalted, room temperature butter
- ½ tsp baking soda
- ¾ cup light brown sugar
- 1 large egg
- 1¼ cup oats ( traditional or old fashioned)
- 1 bag Nestle Butterfinger Bites (10ozs)
- Preheat your oven to 350 degrees.
- Line 2 baking sheets with parchment paper. I used a medium and a large baking sheet and got 14 cookies in total.
- In the bowl of your electric mixer on high speed, cream the butter, sugar, egg and vanilla.
- Mix in your dry ingredients just until they are blended.
- After this chill the dough in the refrigerator for about 20 minutes.
- Using a large spoon or regular ice cream scoop, drop cookies onto the baking sheets.
- Bake about 15 minutes until the edges are golden.
- Cool on a wire rack and enjoy!
Carrot Oatmeal Cookies
Carrot, oatmeal, cookies are actually some of the healthiest cookies I have made in a long time (face in palm). However I figured since I’ve been consuming so much delicious sugary treats this holiday maybe it’s time to temper it a bit. Well, just a bit, but I have to tell you these carrot oatmeal cookies are so good. They’re filled with, obviously, lots of grated carrots, good old fashioned oats and get this, some sweet flaked coconut. Yup, still had to get in my sweets 🙂 As I promised though they are still fairly healthy because I mixed wholewheat flour with the all purpose and the best part is that in all of it they are not too sweet at all.
This is one of those recipes that you can decide on different add-ins. You can add in some of your favorite fruit like raisins or you can add in some chopped walnuts. I baked a couple batches and was satisfied with just the old-fashioned oats and the coconut. Carrots as you may know are fairly sweet as well, especially when they are grated so it was a nice balance. I really enjoyed them.
Another option for this carrot oatmeal cookie recipe is to use coconut oil, but I opted to use room-temperature butter instead. It’s a very versatile recipe so you can adjust it to suit your own preferences. An easy recipe that yields a generous amount of cookies, so I couldn’t eat them all in one serving or one day like I am known to do. They were really delicious and the whole wheat flour brought them together so well. Just make sure not to let them bake for too long as they can brown really quickly and won’t be so moist.
One sneaky way to get them a little sweeter if you so desire, like I did 🙂 is to make a glaze of milk and powdered sugar and drizzle it on them. Ooooh that was like literally the icing on the cake for me. I think I ate a whole batch of those. Mmmmmm so so so good.
The process as I said was an easy one of mixing all your dry ingredients together to set aside and then combining the other items in the mixer to produce a delicious batter. Did I tell you how much of the batter I ate before I put them in the oven? I know, shame on me 🙁 I baked them on two ungreased cookie sheets. Make sure you have good quality ones. I have some strong sturdy baking sheets by David Burke. I really love his bakeware and would recommend them anytime. After the cookies came out the oven you hardly notice any thing left on the cookie sheets. They’re the best.
A little different than the Chocolate chip peppermint cookies I made just before christmas and the Rock drops but I was very pleased with these carrot oatmeal cookies. Highly recommend that you try them 🙂
Carrot Oatmeal Cookies
Recipe type: Cookies
- 1½ cups all purpose flour
- 1 cup whole wheat flour (feel free to use white whole wheat)
- ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt - if you use unsalted butter like I do
- 1 cup old-fashioned oats
- 2 sticks butter (room temperature or 1 cup coconut oil)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ tsp ground cloves
- 2 tsp ground cinammon
- 2 tsp vanilla
- 2 cups grated carrot
- ½ cup sweetened coconut flakes
- Preheat oven to 350° F.
- Mix the dry ingredients well and set aside for later: flours, baking powder, baking soda, salt, clove, cinnamon and oats.
- In the bowl of your mixer beat together the sugars and butter, then adding eggs one at a time and vanilla on medium speed until the batter becomes light and fluffy.
- Next the carrot and coconut. Here you can add in walnuts or dried fruit if you so desire.
- Blend well as batter becomes a bit lumpy here.
- Next add the dry ingredients, mixing at a low speed but not over mixing, until just combined.
- Use either a tablespoon or an ice-cream scoop and drop the cookie batter onto two ungreased baking sheets.
- Bake for about 13-15 minutes. Then transfer them right away to a cooling rack.
If you want your cookies to be a bit sweeter, just mix some milk with powdered sugar until you get the consistency you like and drizzle over them.
Remember you can add things like walnuts or raisins to your cookies. Enjoy
Chocolate Chip Peppermint Cookies
Chocolate chip peppermint cookies are a combination of two of my favorites. Give me anything chocolate or anything with peppermint and I am your friend forever. I love me some chocolate. I’ve recently switched from eating milk chocolate to dark chocolate since they say it’s more healthy but as long as it’s chocolate I am in 🙂 So with Christmas around the corner, literally, I’ve been meaning to make some kind of goodie, and I thought why not some cookies and even better some chocolate chip cookies. However, again, it’s Christmas and one of the best combinations to have around this time in a cookie is chocolate chips and peppermint. Problemmmmmm no peppermint bark around. Solution, a staple in my candy dish around this time…….peppermint candies. Perfect, you got the picture lol
This recipe was nice and easy to make. Since I started the blog I haven’t made any cookies at all so this was a perfect time. The Classic Vanilla and Chocolate cupcakes were great and so were the Rock Drops but nothing like a cookie. The only thing was to get the best cookie possible it was very important to refrigerate the dough for at least 24 hours. Since I didn’t have any peppermint bark I took some of my candies put them in a little plastic baggie and with my rolling pin gave it a good beating and got some nice pieces to add to the mixture. In a small bowl I put together all the dry ingredients and then in the mixer all the other ingredients came together nicely. It was so exciting to add the pieces of candy and chocolate chips. I wished I had the peppermint bark but the candies still did a great job. Loved the color and texture. Of course I had to eat a spoonful of the mixture. Told ya I had a sweet tooth lol lol.
After this I rolled the dough out on a lightly floured surface and cut it into four logs averaging about 7inches or so. I hated the thought of refrigerating the dough as I was anxious to eat but the next day I was glad I did. I made two batches. One I baked for about 15 minutes and these were crispy while the others I baked a few minutes less and these were soft and chewy. They both tasted so good and you got little crunches of the peppermint. It was awesome.
I got so anxious for these cookies that I baked some before 24 hours was up and then baked some more after. I know, I’m ridiculous, but when you try them I know you will agree that they are so so so good. I think they can fast become a favorite.
Chocolate Chip Peppermint Cookies
Recipe type: Dessert
- 2½ cups flour
- ¾ tsp baking soda
- ⅛ tsp salt
- 1 cup unsalted butter, room temperature
- ¾ sugar
- 1 cup brown sugar
- 1 tsp vanilla
- 2 eggs room temperature
- 9 ounces chocolate chips
- 9 ounces peppermint candy or peppermint bark
- In a medium size bowl whisk together all the dry ingredients; flour, baking soda and salt.
- In the bowl of your mixer beat the butter, sugars and vanilla on medium speed until smooth.
- Add in the eggs one at a time and make sure they are fully mixed in.
- Add in your flour mixture now followed by the chocolate chips and whichever peppermint flavor you are using.
- Flour a surface lightly and divide the dough in quarters. Shape them into logs about 8 inches long or so, wrap in plastic and refrigerate for at least 24 hours.
- Line two baking sheets with parchment paper and preheat oven to 350°F.
- Cut the logs into about ¾ circles thick and place them apart on the baking sheets leaving adequate space between the cookies.
- Bake for about 10 -12 minutes rotating the sheets halfway.
- If you prefer harder cookies you can cook them a little bit longer.
- Remove from the oven and let them cool a bit, then transfer to a wire rack for complete cooling.
Rock drops are small cakes, that immediately draw you in and make you want to have a couple of them.
If it’s not a cupcake or a cookie the next best thing to me is any form of cake. I really have a mouth literally full of sweet teeth. A piece of cake could be my snack any time of the day. The little cutie pies on the blog here today are called ‘rock drops’ but they are not hard at all. I promise you they are not hard at all. They have so much texture and color with the fruit that they were gone in a jiffy. Mind you I only made eight of them, thinking that would be enough since they weren’t so tiny but boy oh boy did they go just as quickly as they came out of the oven.
These rock drops remind me so much of cakes I ate from home as a little girl that we actually called rock-cakes 🙂 Those cakes didn’t have any fruit in them as far as I can remember and they definitely were a little harder, hence the name, but they have always been a favorite with everyone. Fairly ‘hard as rock’ but oh so delicious. So I did a little variation of the rock-cake, added some cherries and raisins to them and basically that was it, pretty easy. The hardest part is probably making sure not to bake them for too long otherwise the bottoms get a bit hard so be sure you have a good quality baking sheet to use.
The method for these rock drops was a little different than the usual cake like the Vanilla cupcake method which is either creaming the butter and sugar or mixing dry with wet ingredients. This method called for rubbing the cold butter into the flour until it became like fine breadcrumbs, then stirring in the sugar, raisins and beautiful candied cherries along with the egg and milk. The dough turns out to be pretty soft but still easily manageable so you can spoon it onto a cookie sheet. I loved the look of all the ingredients together especially since the cherries were a bright red. I so much love eating first with my eyes that I could eat most of the batter before it goes in the oven.
The final stint for these babies was an 18 minute run in my oven and they were done in no time. The baking time could be anywhere between 15-20 minutes. As I said before I only made eight of them but I wished I had made more. They were so so good with a cup of tea 🙂 🙂
What an awesome smell that came from the oven. It permeated right through the house. Try these rock drops. I know you will love them.
Recipe type: Cakes
- 3.5 oz/7 tablespoons butter, cold, cut into small pieces
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ cup granulated sugar
- ½ cup raisins (golden or dark)
- ¼ cup candied cherries, chopped finely
- 1 egg - beaten
- 2 tbsp milk
- Preheat oven to 350° and lightly spray a cookie sheet
- Put flour and baking powder into mixing bowl
- Rub in the butter either with your fingertips or a pastry blender until it becomes like fine breadcrumbs.
- Stir in the sugar, raisins and cherries mixing really well
- Add the egg and milk to the batter forming a soft dough.
- Spoon 8 mounds of the batter onto the cookie sheet leaving space for them to spread
- Bake for about 15-20 minutes until they are firm to touch
- Remove from the oven, transfer to a wire rack for cooling and then enjoy!