Tag Archives: Cookie

Maple Oatmeal Scotchies

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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Raspberry Jam Oat Crumble Bars

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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.

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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?

Dark Chocolate-Toffee Magic Cookie Bars

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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).

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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?

Chocolate Chip Shortbread Squares

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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Jumbo Oatmeal-Chocolate Chip Cookies

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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

  • 1 cup butter (2 sticks), softened
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (I used unbleached flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old-fashioned oats
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup raisins
  • 1/2 cup chopped pecans (optional)

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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