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!
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“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?
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. 🙂
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These are my new favorite oatmeal cookies! They have lots of healthy oats in them, along with chopped pecans, raisins, and semi-sweet chocolate chips. The recipe I’m sharing with you is adapted from one I found at Allrecipes.com. My version has more chocolate chips and a little less raisins. I made mine jumbo size, too, so the baking time is a little longer. These are thick and chewy and really yummy. And because the batter has 3 cups of oatmeal in it, they must be at least a little healthy, right? 🙂 This recipe makes about 23-24 jumbo-size cookies.
JUMBO OATMEAL CHOCOLATE CHIP COOKIES by NancyCreative, adapted from Allrecipes
Preheat oven to 350 degrees. Grease cookie sheets.
In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, raisins, and pecans, one ingredient at a time. Scoop dough with a 1/4 cup size measuring cup and drop dough onto the prepared cookie sheets.
Bake at 350 degrees for 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Makes 23 to 24 jumbo cookies.
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Lately, I’ve been in this jumbo cooking-making mode. I think it’s because jumbo cookies look so much like bakery cookies. They’re nice and thick and chewy…a cookie you can really sink your teeth into! So when I saw a recipe for Hot Chocolate Cookies at Blue Jeans and Cotton Tees, I decided to give them a try. I just used milk chocolate and semi-sweet chocolate chips, leaving out the white chocolate chips from the original recipe; but even without the white chocolate chips, these cookies are still stuffed with plenty of chocolate! The batter is very thick, too, so your arms will get a good workout when you’re stirring these up! 🙂 This recipe makes 22-24 good-sized cookies. I think they’re a great winter treat…with a big mug of hot cocoa, of course!
JUMBO HOT CHOCOLATE COOKES (adapted from Blue Jeans and Cotton Tees)
Preheat oven to 350 degrees. Cream butter and sugars until smooth. Beat in the eggs and vanilla until combined.
In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients slowly, making sure it is all incorporated. Then fold in the milk chocolate and semi-sweet chocolate chips. Like I mentioned earlier, this batter is really thick, so you may need to work the chocolate chips into the batter with your hands.
Using a 1/4 cup measuring scoop, place the dough on a greased or parchment-lined cookie sheet (I baked 6 cookies at a time on the sheet because of their bigger size).
Bake for 11-15 minutes (the original recipe says 9-11 minutes, but my baking time was longer). Let the cookies cool slightly before removing from the pans. Cool on wire racks or eat them hot and gooey from the oven–they’re great both ways!
NOTE: If you like marshmallows in your hot cocoa, you may want to make these cookies with a hot cocoa mix that has those tiny marshmallow bits in it!
Linked to Sweets for a Saturday, Sunday Showcase, Sweet Tooth Friday, Potluck Sunday, Tasty Tuesday, Show and Tell, Sundae Scoop.
NancyC 