I adore chocolate chip cookies. I could eat them morning, noon and night. So, when I came across this recipe for Oatmeal Chocolate Chip Cookie Wedges from Cooking Light I couldn’t help but think this would make a delicious breakfast to ring in 2014!
Yes, they are still chocolate chip cookies but this recipe is lower fat and overall more healthy, so I thought, “why not?” Instead of individual cookies you bake this cookie in a pie pan so it is super quick to put together. I also have to add that each wedge has only 138 calories.
I hope you try this treat out for breakfast or as a snack. It is delicious and my family just loved it.
Oatmeal Chocolate Breakfast Cookie Wedges
Ingredients
1/3 c. dark brown sugar, packed
2 T. canola oil
1 T. butter, melted
1/2 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. baking soda
1 egg white
1/2 c. flour
1/2 c. quick cooking oats
3 T. mini semi-sweet chocolate chips
Cooking Spray
Directions
Preheat oven to 350 degrees
Combine First 7 ingredients; stir until well combined. Add flour, oats and chocolate chips to sugar mixture. Stir just until combined.
Scrape the dough into a 9-inch glass pie plate coated with cooking spray. Bake for 13 minutes or until set. Cut into 8 wedges.
Chocolate Chip Oatmeal Toffee Cookies – Yes, this is a mouthful, but my gosh are these some fantastic cookies. My friend Carol that is in my book club is this AMAZING baker. She is also one of the sweetest people in the world because every month at book club she makes an amazing dessert of the birthday girls choosing.
One of the favorites is her Oatmeal Raisin Cookies, which are divine. The only problem is that my boys aren’t fond of raisins, so I put my own spin on these. I added toffee bits and milk chocolate chips to turn these into something sinfully decadent. In the case of my toffee bits, I used a package of Chocolate Nips and crushed them with my mallet to get coarse chunks. See below:
Whether you use Nips, toffee bits, Heath or whatever…these are dynamite!
Chocolate Chip Oatmeal Toffee Cookies
Ingredients
1c. butter
1c. brown sugar
1c. white sugar
2 eggs
1 tsp. vanilla
1 1/2c flour
1 tsp. baking soda
1 tsp. salt
3 c. quick cook oatmeal
At least 2 c. of chocolate chips, toffee bits, coconut, candied fruit, raisins, currants-whatever you wish (I used a box of nips, crushed and 1 heaping cup of milk chocolate chips)
Directions
Beat butter and sugars together. Beat in eggs, vanilla and then dry ingredients. I use small ice cream scoop and bake on parchment paper. Bake 10 min. at 350 degrees. Do not overbake. The secret of this cookie is to remove it from the oven while still soft. Enjoy!
No, this is not a typo. These are really called Samocolate Chip Cookies. You see, I love Samoas and I love chocolate chip cookies – so why not combine the two? These are some ridiculously good cookies…
Samocolate Chip Cookies
Yields approximately 4 dozen cookies
Ingredients
1 cup (2 sticks) unsalted butter
¾ cup granulated sugar
¾ cup light brown sugar
2 eggs
1 tablespoon pure vanilla extract
1 ¼ cup all-purpose flour
1 cup (160 grams) bread flour
1 teaspoon baking soda
1/2 tsp. baking powder
1 teaspoon salt
1 ½ cups (9 ounces) chopped semisweet chocolate
½ cup (2.5 ounces) finely chopped milk chocolate
2 cups toasted coconut (to toast coconut, place in the preheated 350 degree oven for 6 minutes until lightly browned)
1/2 pound CC Confectionary Madagascar Vanilla Bean Caramels or another variety of fine caramels
Directions
Heat the oven to 350 degrees and position a rack in the center of the oven.
Cut your caramels into pieces that are approximately 1/2″ x 1/2″. You should get approximately 48 pieces. Roll each caramel ball in the toasted coconut. The will look like this:
Once completed, set aside the remaining toasted coconut, which will be added to the cookie batter later.
Using a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until mixture is light and fluffy, about five minutes. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl and the paddle itself a couple of times. Beat in the eggs and vanilla extract on medium speed until thoroughly combined, two to three minutes.
In a separate bowl, mix together the all-purpose flour, bread flour, baking soda, baking powder and salt. Add both chocolates and remaining toasted coconut to the flour mix and toss to combine. Turn the mixer to low speed (or continue to use a wooden spoon if mixing by hand) and slowly blend the flour-chocolate-coconut mixture into the butter-sugar mixture. Mix until the flour mixture is totally incorporated and the dough is completely mixed.
Using a 1 T. ice cream scoop, drop cookie dough onto a greased cookie sheet or a cookie sheet lined with parchment paper about 3 inches apart. Place one caramel square in the center and top with another tablespoon of dough.
Bake until cookies are lightly golden brown on the edges and soft in the center, approximately 9 minutes. Remove from oven and let cool. The cookies can be stored in an airtight container for up to three days. The unbaked dough can be stored for up to a week in an airtight container in the fridge.
I love a delicious cookie that I can whip up in a snap. Even more important with recipes like this is knowing that I will always have the ingredients on hand. Such is the case with my favorite shortbread recipe. Not only is it easy, but the recipe is incredibly versatile. In this version I combined chocolate and rosemary, however you could also switch it up by omitting the rosemary all together or using white chocolate. Some orange zest would be amazing as well. Ooooh, I may try that one nex time.
Chocolate Rosemary Shortbread
adapted from Melissa D’Arrabian
Ingredients
1/2 cup unsalted butter (1 stick), softened to room temperature
1/4 cup sugar
1/2 teaspoon fresh rosemary, very finely minced
1/2 teaspoon salt
1 cup all-purpose flour
1/3 cup mini chocolate chips
Directions
Preheat the oven to 300 degrees F. Cream the butter with sugar using a handheld mixer. Mix in the rosemary, salt, and flour, 1/4 cup at a time. Sprinkle in the chocolate chips, and stir by hand until well-distributed. Gather the dough into a ball. Cook’s Note: If the dough begins to soften or feel greasy, chill the dough for 15 minutes.
Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inch. Place the dough on a cold ungreased baking sheet. Prick the top with a fork. Bake the shortbread for 25 minutes, or until the dough starts to turn a golden color. Remove the shortbread from the baking sheet and let cool completely on a rack.
Growing up my mom stayed at home and I have many fond memories of walking into a house that smelled of fresh baked cookies. There was a sense of peace I got everytime I walked into the house after school that I will never forget.
Several decades later I like to do the same for my boys. My youngest sons favorite is the standard chocolate chip cookie with both chocolate chips and M&M’s. However, my oldest son enjoys the Almond Roca cookies that I am going to share with you. Not only are these delicious, but they are easy, quick and only have a handful of ingredients.
Almond Roca Cookies
Ingredients
1 sleeve of graham crackers (you may not use all of them)
1 cup butter
1 cup brown sugar
1 t. pure vanilla extract
1 1/2 cups chocolate chips (I use milk chocolate, but use whatever variety you like
1/2 cup chopped, toasted almonds
Directions
Preheat oven to 350 degrees.
Spray a 9″x9″ with non-stick cooking spray and line the pan with graham crackers. Set aside.
In a sauce pan melt the butter and brown sugar on medium heat and cook until the butter and brown sugar have melted together and the mixture is bubbly. This should take around 7 minutes. When mixture is bubbly pour over graham crackers and put in the oven. Bake for 10 minutes.
When you remove the cookies, the mixture you should be bubbly. As soon as you remove the cookies from the oven, sprinkle with chocolate chips. Wait a few minutes and spread the chocolate evenly over the butter/brown sugar mixture and sprinkle with almonds.
