Dark Chocolate Oatmeal Lace Cookies

source: gina's skinny recipes  www.skinnytaste.com
posted by Lisa

I just can't say no to sweets.  So, I am always on the look out for something that is low sugar but still satisfying!  I tried this recipe for the first time today and I like it.  I might cook them a little longer next time to see if they crisp up a bit, but the flavor and texture are nice.  I used semi sweet choc because I didn't have dark on hand.  

Servings: 22 • Size: 1 sandwich • Old Points: 2 pts • Points+: 2 pts
Calories: 66 • Fat: 3 g • Protein: 1 g • Carb: 10 g • Fiber: 0 g • Sugar: 7 g 
Sodium: 7 mg • Cholesterol: 6 mg 


Ingredient List:

1/2 c all purpose flour
1/2 c granulated sugar
1/2 tsp cinnamon
1/4 tsp baking powder
pinch of salt
1/2 c old fashioned oats
1/4 c unsalted butter, melted
2 tbsp 1% milk
2 tbsp honey
1 tsp vanilla
2 oz dark choc melted (calculated with 1 oz only)

Directions:

Preheat oven to 375degrees.  Line two baking sheets with, parchment paper, set aside.

In medium bowl, combine the flour, sugar, cinnamon, baking powder, salt and oats, set aside.

In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla.  Mix until smooth.

Slowly add in the dry ingredients and mix to combine.

Drop 1 level tsp of batter onto prepared baking sheet, leaving space between them.  They spread in the oven.

Bake for 7-9 minutes.  Remove from oven and let cookies cool on baking sheet for 2 minutes.  Carefully transfer cookies to a wire rack and cool completely.

Spread melted chocolate in a thin layer on the bottom of one cookie and sandwich it with another one.  Repeat until all cookies are sandwiched.

Store in air tight container and enjoy!

Crisp Oatmeal Cookies

 These have become my new favorite cookie.  I just love how the edges have a crunch and the inside has a chewy texture.  You can mix in some of your favorites aslo!  Even the kids like these. They don't like the soft oatmeal ones, but these are gone instantly.  Enjoy!

Source:  www.allrecipes.com

INGREDIENTS:

1/2 cup shortening 1/2 cup white sugar 1/2 cup packed brown sugar 1 egg 1/2 teaspoon vanilla extract 1 cup all-purpose flour

1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup rolled oats 1/2 cup flaked coconut (optional) I toast it 1/2 cup miniature semi-sweet chocolate I use white chips (optional) I add 1/2 cup macadamia nuts or peanuts

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2.	In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
3.	Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

Oatmeal Chocolate Chip Crispies

Submitted by Heather

I love oatmeal cookies, but have sometimes been disappointed in their floury or dense results. Thankfully that doesn't happen too often, and especially not since I found this recipe.  These cookies are crisp on the outside edges and chewy in the middle.  Perfect.  My husband and I love nuts, but the kids don't always like them in their cookies, so this recipe is actually perfect.  The nuts are chopped finely enough that the kids actually have no idea that there are even nuts inside!  So, there's a little hidden nutrition for ya.  But my husband likes nuts to make their presence known, so I throw some roughly chopped ones on top of his cookies, and everyone is happy.

Both sizes of these cookies were very well received, but the extra large ones, were, of course, preferred by all.  The large ones were made with an ice cream scoop and the smaller ones made with a disher that holds about 2 Tbsp.

Be sure to double this recipe - you won't be sorry!

Ingredients:
1/2 cup Shortening (Crisco)
1/2 cup butter
1 cup Packed Brown Sugar
1 cup Sugar
2 whole Eggs
1 teaspoon Vanilla
1-1/2 cup All-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Soda
3 cups Quick Oats
1/2 cup Finely Chopped Pecans
1/2 cup roughly chopped Pecans (optional)


In a large mixing bowl, cream shortening with both sugars until well combined.

In a separate bowl, beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well.

In a separate bowl combine the flour, salt and baking soda. Mix carefully into the egg/shortening mixture until well combined. Now add the quick oats and mix well again. Finally add the finely chopped pecans and mix well to combine.

Divide the dough in half and place each half of the dough onto a sheet of waxed paper. Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds.
When you are ready to bake them place them on a cookie sheet and bake at 350 degrees for 10 minutes until they are golden brown. If you make the larger cookies (with the ice cream scoop) bake for a few minutes longer - around 12-14 minutes.

Source: adapted slightly from thepioneerwoman.com

Peanut Butter Oatmeal Chocolate Chip Cookies

Submitted by Heather

These cookies are wonderful!  They're definitely on my list of favorites.  Peanut butter, oatmeal, chocolate...what a great combination in a cookie.  Every time I make them, they bake up nice and thick and have such a delicious flavor.  I used chunky peanut butter, so I think the 'peanutty' flavor was upped even more by the fact that there were chunks of peanuts in the cookie.  My kids loved these and I refuse to admit the embarrassing number of them I ate during "quality control" testing.  

Makes about 32 cookies

2 C. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 C. butter, at room temperature
1 C. peanut butter, creamy or chunky
1 C. sugar
2/3 C. brown sugar
1 tsp. vanilla
2 eggs
1 C. rolled oats
2 C. semi-sweet chocolate chips or M&Ms or peanut butter chips (I used all three)

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpats and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips/M&Ms/peanut butter chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10-13 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Source: browneyedbaker.com

Puddles (by guest cook, Susan Kolberg)

Puddles are a non-bake cookie type treat I made for my 6 children while they grew up. Four of those children are my daughters Lisa, Heather, Melanie, and Hannah who make up this "Minnesota Bread Blog". I am a guest in Lisa's kitchen today.

Some of Lisa's kids and their cousins are playing outside on this mid April and snow covered day. (The fact that it snowed last night is just wrong) Nevertheless, Lisa mentioned that the kids might like a sweet treat, so I looked in our family cookbook called; Memorable Minnesota Meals & Munchies, Dec. 2000. On page 63 I found our Puddle recipe.

Here goes:

Ingredient List:

2 C sugar

1/2 C milk

3 T cocoa

3 tsp. vanilla

1 stick butter or margerine ( I use butter)

1/2 C peanut butter ( We like crunchy)

3 C quick oatmeal

Bring sugar, milk, cocoa, vanilla, and butter to a full boil. Boil for 1 to 1 1/2 minutes. (boil too long and cookies fall apart, boil too short and your puddles spread---good luck on your guessing)

Turn off heat and add peanut butter, stirring until melted. Stir in Oatmeal. Drop by teaspoonfuls onto wax paper or parchment or silicone baking sheets and allow to cool.

Yum.

Signing off -- Grandma Kolberg