If you’re looking for a cookie that shouts “Autumn!,” take a look at these Maple Oatmeal Scotchies! This cookie is a different take on the traditional and well-loved Oatmeal Scotchies cookie. I changed up some ingredients and came up with this recipe and I must say, these are pretty yummy! These are chewy cookies with crispy edges. And their maple flavor comes from maple extract and pure maple syrup. The maple flavor goes really well with the butterscotch chips!Continue reading
“Crumble” is an understatement when describing these bars, because they are super–crumbly! These Raspberry Jam Oat Crumble Bars have LOTS of crumbly oat topping and, of course, a raspberry jam filling–if you look hard, you can see the filling! :). I was inspired by this recipe at Kraft and made a few simple changes. If you don’t have raspberry jam, use strawberry jam. Or whatever flavor jam you like best. You could even use spreadable fruit if you want to cut down on the sugar.
These are easy to make and really yummy! You can make them in an 8 x 8″ or 9 x 9″ square baking pan. If you use a 9 x 9″ pan, the crumble topping won’t be quite as thick, since the pan is a little bigger–so your bars will be slightly thinner, too. But they’ll still be plenty crumbly. And since these bars are so very crumbly, make sure you have a plate to catch those crumbs when you’re eating these!
RASPBERRY JAM OAT CRUMBLE BARS by NancyCreative, adapted from Kraft Recipes
Makes an 8 x 8″ or 9 x 9″ pan (I used an 8 x 8″ pan for this batch)
- 1 1/2 cups quick-cooking oats
- 1 1/2 cups all-purpose unbleached flour
- 1 cup well-packed light or dark brown sugar
- 1 teaspoon baking powder
- 3/4 cup (1 1/2 sticks) butter, chilled
- 1 cup (or one 12-ounce jar) Red Raspberry Jam (I used seedless jam)
- 1 cup pecans, coarsely chopped
Preheat oven to 350˚F. Line an 8 x 8″ or 9 x 9″ pan with parchment paper or spray with cooking spray; set aside.
Mix oats, flour, brown sugar, and baking powder in a large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
Press 3 1/2 cups of the oat mixture firmly onto the bottom of your square baking pan. Spread jam over crust. Mix pecans with remaining crumb mixture, then sprinkle over jam (it may look like you have too much crumb mixture for the top, but put it all on!)
Bake at 350˚F for 30 minutes or until topping is lightly browned. Cool completely on wire rack.
These bars would taste great warm with a scoop of ice cream, too. I love easy recipes like this! And I usually have all these ingredients on hand anyway, so that makes it even more convenient. Do you like jam bars, or do you have another favorite recipe using jam?
OREOs are always a treat, and these cookie ball truffles are a great way to enjoy them over the holidays! So now that the Christmas season is in full swing, I thought this would be the perfect time to make them. They’re easy to make and all you need are a few ingredients–OREO cookies, cream cheese, and chocolate–plus an extra ingredient I added! I decided I’d make these cookie balls a little extra chocolatey by adding in some mini chocolate chips (you need to use the mini chips–the regular size would be much too big)! And I used both semi-sweet and white baking chocolate to coat them for a little variety. I topped these yummy treats with different kinds of Christmas sprinkles, coconut, and crushed candy canes. Chopped nuts would also be a great topping.
You can make these cookie ball truffles without the mini chocolate chips if you prefer; you’ll get about 48 if you make them that way. If you make them with the mini chocolate chips like I did, you’ll get at least 70 truffles, maybe a little more, so you may want to have an extra 4-ounce package of baking chocolate on hand in case you need more chocolate coating. I had just enough chocolate to coat all of mine with the 4 packages, but it never hurts to have a little extra on hand. I also added 1/2 teaspoon of coconut oil per bar of baking chocolate–I mixed the coconut oil into the chocolate after it was all melted–it made the chocolate a little thinner and easier to dip the cookie balls in.
I also found it was easiest to dip these cookie ball truffles into the chocolate by using a regular spoon, turning each one over in the melted chocolate with the spoon until it was all coated. Then I immediately put it on a parchment-lined pan, using the spoon to drop it on. After dipping about 5 cookie balls, I adding toppings before the chocolate started setting–the toppings adhere much better when the chocolate coating is still very melty.
So that’s all there is to it! And I thought it would be fun to arrange these cookie balls in a tree shape–a great way to serve them at a holiday party or get-together!
OREO HOLIDAY CHOCOLATE CHIP COOKIE BALLS by NancyCreative, slightly adapted from the original OREO Cookie Ball recipe
Makes about 70 cookie ball truffles
- 1 (8-ounce) package cream cheese, softened
- 36 OREO Cookies, finely crushed (about 3 cups)
- 1/2 cup mini semi-sweet chocolate chips (this is an addition to the original recipe)
- 4 to 5 (4-ounce) packages semi-sweet baking chocolate, melted (I used 2 packages of semi-sweet and 2 packages of white chocolate, melting the different chocolates separately; I also mixed in 1/2 teaspoon of coconut oil per 4-ounce melted chocolate baking bar after the chocolate was all melted, for easier dipping–if you don’t do this, your melted chocolate will be thicker, and you may need a 5th 4-ounce bar to have enough chocolate coating)
- Assorted toppings to sprinkle on the chocolate-coated truffles: Christmas sprinkles, crushed candy canes, coconut, nuts
Mix cream cheese and cookie crumbs until blended. Shape into 70 (1-inch) balls. Place in a shallow 10 x 15″ pan lined with parchment paper and freeze for 10 minutes.
For cookie balls, dip each ball into melted chocolate. Place in single layer in your lined 10 x 15″ pan (I dipped about 5 at a time, then sprinkled them, so the toppings would stick well before the chocolate started setting). You may need to use an extra lined pan, since you’ll need to leave more space between the chocolate coated cookie balls while they’re setting.
After dipping and topping all the cookie balls with your choice of sprinkles or toppings, refrigerate them on your lined pan or pans for 1 hour or until firm.
I partnered with Yummly and OREO on this post, but the opinions expressed here are entirely my own–I’m a longtime Oreo fan! 🙂
Do you like Oreos too? Have you made these cookie balls and do you have a special way of making them?
If you’ve never made Magic Cookie Bars, you really need to try them! The original Magic Cookie Bars recipe is from Eagle Brand®, a classic and well-loved recipe, and I decided to try making them with dark chocolate chips and toffee bits. These are really rich and yummy, and they’re so easy to make! They are also very addictive. I gave some to my friend Alisa and she said she couldn’t stop eating them! 🙂 This recipe makes a nice big 9×13″ panful, so there’s plenty for sharing!
DARK CHOCOLATE–TOFFEE MAGIC COOKIE BARS by NancyC, adapted from Eagle Brand®
Makes a 9×13″ pan
- 1/2 cup butter (1 stick), melted
- 1 1/2 cups graham cracker crumbs (you’ll need about 8 to 8 1/2 whole crackers)
- 1 (14-ounce) can sweetened condensed milk
- 1 (10-ounce) bag, or 1 3/4 cups. dark chocolate chips (or substitute a 12-ounce bag of semi-sweet chocolate chips, which is equivalent to 2 cups)
- 1 1/3 cups (or a 3 1/2-ounce can) sweetened flaked coconut
- 2/3 cup Heath® English Toffee Bits (also called Bits ‘O Brickle Toffee Bits)
- 1 cup chopped pecans (or substitute walnuts)
Preheat oven to 350˚F (or 325˚F if using a glass baking dish). Grease or spray a 9×13″ baking pan with non-stick cooking spray.
Combine graham cracker crumbs and butter. Press evenly into a thin layer in bottom of greased or sprayed pan (see below, left photo).
Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut, toffee bits, and nuts. Press all ingredients down firmly and evenly in pan with a fork (see above, right photo).
Bake 25 minutes or until lightly browned. Cool, then cut into bars. Store covered at room temperature.
For perfectly cut cookie bars, here’s a tip from Eagle Brand®: Line the entire pan with foil, extending foil over edge of pan (or you could use parchment paper). Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.
Here are some other variations you can make on Magic Cookie Bars:
- 7-Layer Magic Cookie Bars: Substitute 1 cup (6-oz.) of the following: butterscotch flavored chips, peanut butter flavored chips or white chocolate chips, for 1 cup of the dark or semi-sweet chocolate chips.
- Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 lb.) chocolate-covered peanuts for the dark or semi-sweet chocolate chips and chopped nuts.
- Magic Rainbow Cookie Bars: Substitute 2 cups plain M & M’s for the dark or semi-sweet chocolate chips.
- Other Ideas: You can also substitute the chocolate chips or nuts with dried cranberries, raisins or mini-marshmallows.
Enjoy making and eating these! 🙂
Have you made Magic Cookie Bars before?
I like making shortbread during the winter season. It has a longer baking time than most cookies, so it’s perfect to make when the weather is cooler. It’s also very easy to make, which is another plus! This recipe for Chocolate Chip Shortbread Squares just has 5 simple ingredients and you don’t even have to grease the pan! And they’re baked in a 10 x 15″ baking pan, which means you get a lot of yummy shortbread for very little effort. 🙂Continue reading