Category: Cookies

Big Chewy Oatmeal Butterscotch Cookies (Oatmeal Scotchies)

Saucer sized Big Chewy Oatmeal Butterscotch Cookies are intoxicatingly rich and perfect for a delicious treat anytime. Nothing says I love me more than breaking apart a delicious, fresh from the oven Big Chewy Oatmeal Butterscotch Cookies. Taking the first sugar-filled hypnotic bite is the best. Theses cookies are simple to make and are worth every second of the prep time. Drop even scoops on a baking sheet. Watch the heat induced magic take over. It transfers a very good dough into a wonderful, exemplary, and filling cookie. Have this with a glass of milk fresh from the oven. Alternatively, leave them near the coffee maker and nab one in the morning for a day starting mood enhancer.

Watch the video and follow the instructions below to have these tasty rewards in your kitchen today. Spread the love and share them with the other members of your home. Watch as the kids gravitate to the kitchen. More experienced connoisseurs, like my husband, wait for the sweet, butterscotch chips filled aroma to diffuse throughout the house. They are drawn in as they notice the sweet aroma permeating the boundaries of the cooking location. Feel free to explore the contents of my growing catalogue of recipes and share any that strikes your fancy.

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In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add eggs, vanilla extract and mix well. Add flour, baking soda, salt, cinnamon and mix on low speed.

Add oatmeal and butterscotch chips and mix everything until combined. 

Scoop out 18 individual cookies and place them onto a baking sheets. Optional: shape the cookies into round balls. (I used an ice cream scooper to make it easier) 

Bake for 12-14 minutes or until golden brown. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack.

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Big Chewy Oatmeal Butterscotch Cookies (aka Oatmeal Scotchies)

Saucer sized Big Chewy Oatmeal Butterscotch Cookies are intoxicatingly rich and perfect for a delicious treat anytime.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Baked Goods, Cookies
Cuisine American
Servings 18
Calories

Ingredients
  

  • 2 sticks unsalted butter softened
  • 3 cups quick oatmeal
  • 1 â…” cup butterscotch chips 11 oz bag
  • 1 ¼ cup all-purpose flour
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 2 large eggs room temperature

Instructions
 

  • In a large bowl using a mixer: add butter, sugar, and brown sugar. Mix/whip on high until smooth. Add eggs, vanilla extract and mix well.
  • Add flour, baking soda, salt, cinnamon and mix on low speed.
  • Add oatmeal and 1 â…” c. butterscotch chips and mix everything until combined.
  • Scoop out 18 individual cookies and place them onto a baking sheets. Optional: shape the cookies into round balls. (I used an ice cream scooper to make it easier). Add the rest of the butterscotch chips on top of the cookie dough.
  • Bake for 12-14 minutes or until golden brown. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack.

Place leftover cookies in a airtight container for top to a week. Serve and enjoy!

    Video

    Keyword best oatmeal butterscotch cookies, big oatmeal butterscotch cookies, easy oatmeal butterscotch cookies
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    Soft Gingerbread Cookies

    A warm batch of Soft Gingerbread Cookies are fragrant, rich and tasty. I love cookies like this with a nice cup of coffee but my kids will dunk theirs in milk. This recipe is simple and easy to follow and the entire family can pitch in to help make a fun and satisfying reward. Make a nice batch of these cookies to share with neighbors, friends or coworkers. Everyone will enjoy the subtle delight that comes from nibbling on these golden beauties. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion. We enjoy these cookies every time we make them and hope you give them a try to see for yourself just how delicious they really are.

    Watch the video and follow the instructions below to have a warm batch of these Soft Gingerbread Cookies on a serving trey today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is almost the perfect cookie in my opinion. Not too sweet with a texture that lasts as you enjoy each they bite.

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    In a large bowl: add softened butter, brown sugar, vanilla extract, egg & molasses. Use a hand held mixer; beat until smooth. 

    Add flour, salt, baking soda, cinnamon, ginger, cloves and mix until well combined. Place the batter in the refrigerator for at least 1 hour or until firm.

    Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet. Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough.

    Transfer the cookie to the cookie sheet, spacing them 2″ apart. After you make 12 cookies; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature). 

    Bake for 9 – 11 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 24 cookies. You can double the recipe.

    Optional: sprinkle with powdered sugar on top of the cookies.

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    Soft Gingerbread Cookies

    Soft Gingerbread Cookies in this simple to follow easy to bake classically delicious seasonal recipe.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Baked Goods, Dessert, Holiday Cookie
    Cuisine American
    Servings 24 cookies
    Calories

    Ingredients
      

    • 1 ½ cups all-purpose flour
    • ¾ cup dark brown sugar
    • ½ cup unsalted butter softened (room temperature)
    • 3 tbsp molasses Grandma's Brand; do not use blackstrap
    • 1 tsp vanilla extract
    • 1 tsp ground cinnamon
    • 1 tsp ground ginger
    • ½ tsp salt
    • ½ tsp baking soda
    • ¼ tsp ground cloves
    • 1 large egg room temperature
    • powdered sugar

    Instructions
     

    • In a large bowl: add softened butter, brown sugar, vanilla extract, egg & molasses. Use a hand held mixer; beat until smooth.
    • Add flour, salt, baking soda, cinnamon, ginger, cloves and mix until well combined. Place the batter in the refrigerator for at least 1 hour or until firm.
    • Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet.
    • Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough. Transfer the cookie to the cookie sheet, spacing them 2" apart. After you make 12 cookies; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature). 
    • Bake for 9 – 11 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 24 cookies. You can double the recipe.
    • Optional: sprinkle with powdered sugar on top of the cookies.

    Enjoy!

      Keyword best soft gingerbread cookies, easy soft gingerbread cookies, Holiday gingerbread cookies, soft gingerbread cookies
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      The Best Chocolate Chip Cookies

      The Best Chocolate Chip Cookie is a scratch made delicious treat that is the top of its class. Chewy with melted chunks of chocolate as you break apart a delicious, fresh from the oven Chocolate Chip Cookie that is perfectly balanced with a rich of salt and sweet hypnotic flavors. Theses cookies are simple to make and are worth every second of the prep time. Drop even scoops on a baking sheet and watch the heat induced magic take over as it transfers a very good dough into a wonderful, exemplary and filling cookie. Have this with a glass of milk fresh from the oven or leave them near the coffee maker and nab one in the morning for a day starting mood enhancer.

      Watch the video and follow the instructions below to have these tasty rewards permeating tasty aromas though out your home today. Spread the love and share them with the other members of your home. Watch as the kids gravitate to the kitchen while more experienced connoisseurs have perfect timing to grab one just before it is cool enough to serve. Feel free to explore the contents of my growing catalogue of recipes and share any that strikes your fancy. Thank you for visiting and return again for quality recipes that anyone can make and everyone will enjoy.

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      In a large bowl: add softened butter, brown sugar and granulated sugar. Use a hand held mixer; beat until smooth.

      Add eggs, vanilla extract and beat a bit more. 

      Until smooth

      Add flour, salt, baking soda & baking powder.

      Mix until well combined.

      Fold in the chocolate chips by using a wooden spoon or spatula.

      Mix everything together until well combined. 

      Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the cookie to the cookie sheet, spacing them 2″ apart. 

      Bake for 8-10 minutes or until lightly golden brown on top. Do not over cook the cookies.

      Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack.  Repeat steps with the rest of the dough. You can double the recipe.

      Enjoy!

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      The Best Chocolate Chip Cookies

      Soft chewy moist and delicious with the perfect balance of salty-sweetness making this the absolute Best Chocolate Chip Cookie.
      4 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 8 minutes
      Total Time 23 minutes
      Course Baked Goods, Cookies, Dessert
      Cuisine American
      Servings 20 cookies
      Calories

      Ingredients
        

      • 3 cups all-purpose flour
      • 2 cups semi-sweet chocolate chips
      • 1 cup unsalted butter (2 sticks) softened
      • 1 cup granulated sugar
      • 1 cup brown sugar
      • 2 tsp vanilla extract
      • 1 â…› tsp salt
      • 1 tsp baking soda
      • ½ tsp baking powder
      • 2 large eggs room temperature

      Instructions
       

      • Preheat the oven to 375°F (190°C). Optional: place parchment paper on a baking sheet.
      • In a large bowl: add softened butter, brown sugar and granulated sugar. Use a hand held mixer; beat until smooth. Add eggs, vanilla extract and beat a bit more.
      • Add flour, salt, baking soda, baking powder and mix until well combined. Fold in the chocolate chips by using a wooden spoon or spatula. Mix everything together until well combined.
      • Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the cookie to the cookie sheet, spacing them 2" apart.
      • Bake for 8-10 minutes or until lightly golden brown on top. Do not over cook the cookies. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You can double the recipe.
      Keyword Bakery style best chocolate chip cookies, best chocolate chip cookies, easy best chocolate chip cookies, homemade best chocolate chip cookies, the best chocolate chip cookies
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      Homemade Peanut Butter Cookies

      Rich tasting Peanut Butter Cookies that are fantastically dunkable in a cold glass of milk. Rich moist soft and chewy with a few crumbles these cookies satisfy. Simple to make and good old-fashioned family fun bonding making some shareable treats everyone will enjoy. Quick and tasty this recipe captures the essence of a good old-fashioned homage from scratch Peanut Butter Cookie. We love our cookies and hope you agree these are worth trying.

      Watch the video and follow the instructions below to have a plate full of Peanut Butter cookies to share with family and friends. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Perfect on a rainy day when the family has some down time to make something to talk about, and eat a darn good cookie at the same time. Thanks for visiting and see you again soon.

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      In a large bowl: add softened butter, sugar and brown sugar.

      Use a hand held mixer; beat until smooth.

      Add egg and beat a bit more. Add peanut butter & vanilla extract.

      Continue to mix until smooth. 

      Add flour, salt, baking powder, baking soda, and mix until well combined.

      Place the batter in the refrigerator for at least 60 minutes or until firm. Optional: refrigerate overnight. 

      Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet. Remove the cookie dough from the refrigerator. If overnight, let sit at room temperature for 30 minutes. Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the cookie to the cookie sheet, spacing them 2″ apart.

      Use a fork to flatten each ball and create a crisscross pattern. After you make 12 cookie; Put the rest of the dough back in the refrigerator until you are ready for the next batch (you do not want the batter to reach room temperature).

      Bake for 11-13 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough.

      You should have about 2 dozen cookies.

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      Peanut Butter Cookies

      The perfect old fashioned homemade Peanut Butter Cookie that is moist, soft, rich and delicious.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 12 minutes
      Total Time 22 minutes
      Course Baked Goods, Cookies, Dessert
      Cuisine American
      Servings 24
      Calories

      Ingredients
        

      • 1 ¼ cups all-purpose flour
      • ¾ cup creamy peanut butter
      • ½ cup unsalted butter softened
      • ½ cup granulated sugar
      • ½ cup light brown sugar
      • 1 tsp vanilla extract
      • ¾ tsp baking soda
      • ½ tsp baking powder
      • ¼ tsp salt
      • 1 large egg room temperature

      Instructions
       

      • In a large bowl: add softened butter, sugar and brown sugar. Use a hand held mixer; beat until smooth. Add egg and beat a bit more. Add peanut butter, vanilla extract and continue to mix until smooth.
      • Add flour, salt, baking powder, baking soda, and mix until well combined. Place the batter in the refrigerator for at least 60 minutes or until firm. Optional: refrigerate overnight.
      • Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet.
      • Remove the cookie dough from the refrigerator. If overnight, let sit at room temperature for 30 minutes.
      • Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the cookie to the cookie sheet, spacing them 2" apart. Use a fork to flatten each ball and create a crisscross pattern.
        After you make 12 cookie; Put the rest of the dough back in the refrigerator until you are ready for the next batch (you do not want the batter to reach room temperature).
      • Bake for 11-13 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have about 2 dozen cookies.

      Serve and enjoy!

        Video

        Keyword best peanut butter cookies, creamy peanut butter cookies, easy peanut butter cookies, homemade peanut butter cookies, peanut butter cookies
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        Snickerdoodle Cookies

        Cinnamon Sugar coated Snickerdoodle Cookies are full of luscious flavors that make my mouthwatering just remembering how much I love these things. This may be the perfect cookie. Every bite is a mood enhancer. My kids love them also and are happy to help make them. Any cookie that partners with coffee is on my list of things to appreciate but these are delicious no matter how you decide to enjoy them. We enjoy these cookies every time we make them and hope you give them a try to see for yourself just how delicious they really are.

        Watch the video and follow the instructions below to have a warm batch of these Snickerdoodle Cookies ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Share these cookies with friends and family and watch the smiles cross their faces as they take the first bite. Thanks for visiting and see you again soon.

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        In a large bowl: add softened butter and sugar. Use a hand held mixer; beat until smooth. Add egg and beat a bit more.

        Then, add vanilla extract and continue to mix until smooth. Add flour, salt, baking soda, cream of tartar, cinnamon and mix until well combined.

        Place the batter in the refrigerator for at least 1 hour or until firm.

        Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet. In a small bowl: combine sugar, cinnamon, and mix. Set aside until ready to use. Remove the cookie dough from the refrigerator.

        Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Then, gently roll the ball in the sugar mixture. Transfer the cookie to the cookie sheet, spacing them 2″ apart. After you make 9 cookies; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature). 

        Bake for 11-13 minutes.

        Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack.

        Repeat steps with the rest of the dough.

        Serve

        Enjoy!

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        Snickerdoodle Cookies

        Sweet Snickerdoodle Cookies are crunchy and chewy cinnamon flavored pumpkin treats that are popular for a very good reason.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 11 minutes
        Total Time 21 minutes
        Course Baked Goods, Cookies
        Cuisine American
        Servings 18
        Calories

        Ingredients
          

        Batter

        • 1 ¼ cups all-purpose flour
        • ¾ cup granulated sugar
        • ½ cup unsalted butter softened
        • 1 tsp vanilla extract
        • 1 tsp cream of tartar
        • ½ tsp baking soda
        • ½ tsp ground cinnamon
        • ¼ tsp salt
        • 1 large egg room temperature

        Cinnamon Sugar

        • 5 tbsp granulated sugar
        • 1 tbsp ground cinnamon

        Instructions
         

        • In a large bowl: add softened butter and sugar. Use a hand held mixer; beat until smooth. Add egg and beat a bit more. Then, add vanilla extract and continue to mix until smooth.
        • Add flour, salt, baking soda, cream of tartar, cinnamon and mix until well combined. Place the batter in the refrigerator for at least 1 hour or until firm.
        • Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet.
        • In a small bowl: combine sugar, cinnamon, and mix. Set aside until ready to use.
        • Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Then, gently roll the ball in the sugar mixture. Transfer the cookie to the cookie sheet, spacing them 2" apart. After you make 9 cookies; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature). 
        • Bake for 11-13 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 18 cookies. You can double the recipe.

        Serve and enjoy!

          Video

          Keyword best snickerdoodle cookies, chewy snickerdoodle cookies, Cinnamon sugar cookie, easy snickerdoodle cookies, homemade snickerdoodle cookies, Snickerdoodle cookies
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          Oatmeal Coconut Cookies

          A warm batch of chewy Oatmeal Coconut Cookies are fragrant, rich and tasty. I love these mouthwatering cookies with a nice cup of coffee but my kids will dunk theirs in milk. This recipe is simple and easy to follow and the entire family can pitch in to help make a fun and satisfying reward. Make a nice batch of these cookies to share with neighbors, friends or coworkers. Everyone will enjoy the subtle delight that comes from nibbling on these golden beauties. We enjoy these cookies every time we make them and hope you give them a try to see for yourself just how delicious they really are.

          Watch the video and follow the instructions below to have a warm batch of these Oatmeal Coconut Cookies on a serving trey today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is almost the perfect cookie in my opinion. Not too sweet with a texture that lasts as you enjoy each they bite.  Thanks for visiting and see you again soon.

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add eggs (one at a time).

          Vanilla extract and mix well.

          Add flour, salt, baking soda, cinnamon and mix until well combined. 

          Add oats and mix until well combined. Fold in the coconuts by using a wooden spoon or spatula.

          Mix everything together until well combined. Place the batter in the refrigerator for at least 60 minutes or until firm.

          Preheat the oven to 350°F (176°C). Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the dough balls to the cookie sheet, spacing them ~2″ apart. 

          Bake for 10-13 minutes or until lightly golden brown on top. Remove from the oven and let cool/rest on the cookie sheet for 8 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 2 dozen cookies. 

          Place leftover cookies in an airtight container with top for up to a week.

          Serve and enjoy!

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          Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

          Share on social media

          Oatmeal Coconut Cookies

          Melt in your mouth sweet and chewy Oatmeal Coconut Cookies are addictive and delicious.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 13 minutes
          Total Time 23 minutes
          Course Baked Goods, Breakfast, Brunch, Cookies
          Cuisine American
          Servings 24 cookies
          Calories

          Ingredients
            

          • 1 cup unsalted butter
          • 1 cup light brown sugar
          • ½ cup granulated sugar
          • 1 tbsp vanilla extract
          • 2 large eggs
          • 2 cups rolled oats or quick oats
          • 1 ½ cups all-purpose flour
          • 1 tsp baking soda
          • 1 tsp ground cinnamon
          • 1 tsp baking powder
          • ½ tsp salt
          • 1 cup sweetened coconut flakes

          Instructions
           

          • In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add eggs (one at a time) and mix well. Add vanilla extract and mix. Add flour, salt, baking soda, cinnamon and mix until well combined.
          • Add oats and mix until well combined. Fold in the coconuts by using a wooden spoon or spatula. Mix everything together until well combined. Place the batter in the refrigerator for at least 60 minutes or until firm.
          • Preheat the oven to 350°F (176°C).
          • Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the dough balls to the cookie sheet, spacing them ~2" apart.
          • Bake for 10-13 minutes or until lightly golden brown on top. Remove from the oven and let cool/rest on the cookie sheet for 8 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 2 dozen cookies.

          Place leftover cookies in an airtight container with top for up to a week. Serve and enjoy!

            Video

            Keyword best oatmeal coconut cookies, Breakfast oatmeal coconut cookies, coconut cookies, easy coconut cookies, easy oatmeal coconut cookies, homemade oatmeal coconut cookies, oatmeal coconut cookies
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