Chocolate Covered Oatmeal Raisin Cookies

I am absolutely enamored with a cookie. My favorite cookie of this Season of Cookies so far is this one! 

One would think "How could a Fresh Homemade Oatmeal Cookie get better"? Well It has...

Chocolate Covered Oatmeal Raisin Cookies

Ingredients:

1 cup Butter (room temp)

1 cup Brown Sugar

1/2 cup White Sugar

2 Eggs

1 tsp Vanilla

1 1/2 cups All Purpose Flour

1 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp ground Clove

1/2 tsp ground Nutmeg

1/2 tsp Salt

3 cups Old Fashioned Oats

1 1/2 Cups Raisins

**Dried Cranberries,

 Apricots or Chopped Dates can be substituted for Raisins

Instructions:

Preheat oven to 350°.

Line Baking Sheets with Parchment Paper

Cream together Butter and Sugars.

Add Eggs & Vanilla. Combine.

Beat well until light and fluffy.

Add Dry ingredients.

Stir in Fruit of choice.

Spoon out a Tbsp of dough per cookie, onto lined baking sheet.

Dough is dense so doesn't spread much.

Bake for 8-10 minutes. Do not overbake.

When you take them out of the oven they will be soft.

Move them to a cooling rack for 15 minutes.

Keep in a sealed container.

** Note:

 If cookies start to become hard, keep a piece of apple in container with cookies, this will keep them soft :)

Chocolate Covered Oatmeal Cookies

In a Small bowl pour 1 cup semi-sweet chocolate chips.

Place in microwave for 15 seconds. Remove bowl, and stir chocolate.

Keep doing that at 10 second intervals until chocolate is melted.

Dip half cookie into chocolate. Let set on parchment until chocolate is set-up.

Enjoy!

I especially love these oatmeal cookies with chopped apricots and chocolate covering! Yum!!

Sawsan's Oatmeal Peach Cobbler

Hey Everyone hope you are excited as I am about the upcoming Holiday!!!
I asked my Facebook Readers if they had a perfect compliment for a wonderful backyard BBQ. What would be a quintessential Summer BBQ dessert? Sawsan came up with a wonderful idea!
 Oatmeal Peach Cobbler!

Sawsan writes:

I love oatmeal! I love it in cakes and in cookies and even in soup. But my all time favorite treat is oatmeal cookies, this recipe takes the good old oatmeal cookie to the next level. Adding fuits as a filling to the oatmeal cookie dough not only make this a healthier dessert but it also makes it super yummy.

Soft warm juicy peaches, dotted with heavenly cherries topped with oatmeal cookies that are crunchy on top and chewy on the inside.

What could be better?you ask?

I have the answer.. A scoop of vanilla ice cream on top of this beauty and you're in for a treat!

For the topping

1 cup granulated sugar

1 cup packed brown sugar

1 cup butter, softened

1 tablespoon vanilla

2 eggs

2 cups flour

2 cup old-fashioned rolled oats

1 teaspoon baking powder

1 teaspoon salt

For the filling

4 cups Sliced & Peeled Peaches

1 1/2 cups pitted Fresh or Frozen Bing Cherries

1/3 cup granulated sugar

2 tablespoons all-purpose flour

2 tablespoons fresh lemon juice

Preheat oven to 350°f .

Make the topping,

Beat the sugar and butter until light and fluffy.

Add the vanilla and eggs and beat again.

In a bowl add the flour, oats, baking powder, and salt; Stir with a whisk.

Add flour mixture to sugar mixture; beat at low speed until blended.

Cover and chill 30 minutes.

Make the filling

In a bowl toss the sliced peaches, cherries, sugar, flour, and lemon juice.

Arrange the fruits in a pan coated with cooking spray.

Dollop mounds of chilled dough over peach mixture at even intervals.

Bake at 350°f  for 40 minutes or until lightly browned and bubbly.

Put under the broiler for a couple of minutes to get a golden top

Dollop with a Scoop of Vanilla ice Cream and you're in for a Treat! 

Is that Yummy or what???? 
Enjoy All!! 
Hope you enjoyed the whole BBQ :
Eccentric BBQ Chicken & Angie's Pasta Salad
A Very Happy INDEPENDENCE DAY to you!

Ginnie's Favorite Cookie

A few years ago I was enthralled with cookies. I had such a passion for cookies, that I started a cookie company. I baked and baked to my heart content. I have to say this is what brought me really to blogging and eventually to Recipe and Cookbook Author. My passion for cooking is truly that. The smiles and warmth of heart you receive when someone loves something you have created is immeasurable. So is true of this cookie. When I decided to make cookies for a living, my cousins and friends were kind enough to be guinea pigs. My cousin Ginnie loved one cookie especially. I made dozens and dozens of many different varieties of cookies. Chocolate, Peanut Butter Chocolate Chip, Oatmeal, Shortbread, Chocolate Dipped Shortbread, and my specialty, Hand Decorated Sugar Cookies. Ginnie wasn't having any of it.
This Toffee Coconut Walnut Oatmeal cookie was the one for her. So I have aptly named the cookie, Ginnie's Favorite Cookie. The draw of this cookie is it's combination of flavors. Crunchy, Chewy, Buttery, Nutty, Sweet and Salty. It truly is a perfect combination. Hope you enjoy as much as Ginnie and I do!

Ginnie's Favorite Cookie

Ingredients:

1 cup Butter (unsalted)

1 1/2 cups Brown Sugar

1/2 cup Sugar (white)

2 tsp Vanilla

2 Eggs

2 cups Flour

1/4 tsp Salt

1/4 tsp Baking Soda

1 cup Oatmeal

1 1/2 cups Coconut

1 1/3 cups Walnuts

1 10oz Bag Toffee Candy Bits

(I use Heath)

Instructions

Preheat Oven to 350f

Line baking sheet with Parchment Paper

Butter and Eggs should be at room temp before beginning.

In a Mixing Bowl Combine, Butter and Sugars.

Add Eggs. Combine thoroughly.

Add Vanilla. combine.

In Large mixing bowl combine flour, oatmeal, salt, baking soda.

Add Wet ingredients to dry ingredients.

Mix well.

Fold in Coconut, Toffee and Walnuts.

Mixture will be stiff.

Spoon Tablespoon measure of mixture onto a parchment lined baking sheet.

Bake in a 350 pre-heated oven for 10 minutes exactly. (do not over bake)

Remove from oven cool on cooling rack for 15 mins.

Recipe yields 30 cookies, depending on size.

Cookies will remain fresh for 2 weeks in a covered plastic container.

Variation: 

I substituted a 10 oz bag of the chocolate covered toffee (broken up) and  added chocolate chips. Awesome!!