1 1/2 cups brown sugar
1 cup butter
1/2 tsp. vanilla extract
2 cups oats
1 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup semi sweet or milk chocolate chips
Heat oven to 350 degrees.
Cream sugar and butter until light and fluffy.
Add egg and vanilla extract.
Mix in flour, baking soda, and salt.
Fold in oats and chocolate chips.
Spoon 1-inch circles of dough onto greased cookie sheet. Cook in oven for 10-14 minutes until golden brown.
Creamy buttercream sandwiched between soft oatmeal cookies–easy to make and full of pantry staple items.
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 1/2 cups flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cup old fashioned oatmeal
- 3/4 cup butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 Tbps milk
Preheat oven to 350 degrees.
In a large bowl mix together butter and sugars and mix for about 2-3 minutes until fluffy. Add eggs and vanilla.
In a medium bowl, mix together flour, baking soda, cinnamon and salt. Add to wet ingredients in small increments. Add in oats.
Line cookie sheet with parchment paper. Drop dough by 1.5 tablespoons onto sheet. Bake for 10-12 minutes until golden brown.
Let cookies cool.
To make filling: beat together butter until fluffy and then slowly add powdered sugar. Add vanilla and milk. Add more milk if needed to reach desired consistency. Spread or pipe on cookies.
A berry delicious option for dessert, snack or even breakfast.
- 1 cup all purpose flour
- 3/4 cup old fashioned rolled oats
- 1/3 cup granulated sugar
- 1/4 light brown sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup raspberry jam, or any other fruit jam you prefer
Preheat oven to 350 degrees F. Line a 8×8 pan with foil. Leave some foil overhanging on all sides. Spray foil with cooking spray. Mix flour, oats, granulated sugar, brown sugar and salt in a bowl. Add melted butter and vanilla. Stir until combined and dry ingredients are moist. Reserve 1 cup of oat mixture. Pour the rest of mixture into pan. Press down until layer is smoothed onto bottom of pan. Spread jam over the crust and top with reserved oat mixture. Bake for 28-30 minutes. Jam should start to bubble and crumb topping will look slightly golden. Let cool completely on cooling rack. Cut into squares and enjoy!