Nutty White Chocolate And Peach Oatmeal Cookies Recipes

OATMEAL NUT COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

VEGAN CHOCOLATE CHIP, OATMEAL, AND NUT COOKIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Oil a large baking sheet.
• Stir sugar, soy milk, peanut butter, canola oil, and vanilla extract together with a whisk in a large bowl until completely smooth.
• Mix flour, oats, baking soda, and salt in a separate bowl; add to the peanut butter mixture and stir to combine. Fold chocolate chips and walnut pieces into the flour mixture.
• Drop your batter by large spoonfuls onto prepared baking sheet.
• Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 minutes before removing to a cooling rack to cool completely.

WHITE CHOCOLATE-MACADAMIA NUT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture. Mix in the oats, white chocolate, and macadamia nuts until evenly distributed. Drop by teaspoonfuls onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until edges are toasted. For crisper cookies, bake longer. If you leave the cookies on the cookie sheet for a few minutes before transferring to cool on wire racks you will have a softer bottomed cookie.

OATMEAL NUT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine butter and shortening. Beat with electric mixer on medium to high speed for 30 seconds. Add sugars, baking powder, baking soda, and salt; beat until combined.
• Beat in eggs and vanilla. Add flour and cocoa powder; beat on low speed until combined. Stir in oats, semisweet chips, white baking chips, and nuts.
• Using 1/4 cup dry measuring cup, drop dough 3 inches apart onto greased cookie sheet. Press dough into 3 inch circles. Bake for 12 to 14 minutes or just untiln edges are firm and centers are set. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack; cool.

PEACH OATMEAL COOKIES

Steps:

• Preheat oven to 350.
• Beat sugars, butter, eggs and vanilla in large mixing bowl with elextric mixer at medium speed.
• Combine flour, baking powder and salt in separate bowl. Add to egg mixture and beat at low speed 2 to 3 minutes or until smooth.
• Stir in oats, peaches and raisins. Drop by tablespoonfuls onto baking sheet.
• Bake 10 to 15 minutes or until golden.

NUTTY SANDWICH COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Pulse the nuts, confectioners' sugar and granulated sugar in a food processor until finely ground. Add the flour, cinnamon and salt and pulse until combined. Add the butter and pulse to form a soft dough.
• Roll heaping teaspoonfuls of dough into balls and arrange 1 1/2 inches apart on the prepared baking sheets. Lightly flatten the balls with your fingers. Sprinkle with coarse, raw, sanding or brown sugar. Press a whole nut into the top of some of the cookies or sprinkle with chopped nuts.
• Bake the cookies until lightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Spread your choice of filling on the flat side of a cookie; sandwich with another cookie. Repeat with the remaining cookies.

NUTTY WHITE CHOCOLATE AND PEACH OATMEAL COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• In a small bowl, whisk the flour, baking soda and salt. In a stand mixer fitted with the paddle attachment, cream the butter and light brown, dark brown and granulated sugars on medium speed until light and fluffy. Add the egg and mix on low speed until incorporated. Slowly add the flour mixture, oats, dried peaches, walnuts and white chocolate chips and mix until combined.
• Line 2 baking sheets with parchment paper. With wet hands, make 20 balls from the dough and put on the prepared baking sheets, about 2 inches apart. Press down on the dough balls with the palm of your hand to make flat circles.
• Bake the cookies until golden and still a bit tender in the center, 15 to 17 minutes. Remove from the oven and let sit on the baking sheets for 1 minute, then transfer the cookies to a rack to cool completely.