OATMEAL FUDGE COOKIES
Steps:
- 1. In a medium saucepan, melt sugar and butter.
- 2. Add coocoa and milk. Bring to a boil and boil for 2 minutes.
- 3. Add oatmeal and vanilla and mix quickly.
- 4. Drop onto waxed paper and let cool.
OATMEAL-RAISIN COOKIE FUDGE
This white chocolate-based fudge is reminiscent of an oatmeal raisin cookie, with hints of spice, toasted oats, walnuts, and of course, plump raisins. Be prepared for an upper body workout! This fudge is quite thick to mix after adding in the white chocolate chips and additional ingredients! It helps to have all your ingredients measured out before starting, so you can work quickly, as the fudge sets up fast. Store extras in the refrigerator.
Provided by Kim
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 4h30m
Yield 64
Number Of Ingredients 15
Steps:
- Line a 9-inch baking pan with enough parchment paper to have an overhang on all sides. Set aside.
- Whisk cinnamon, baking soda, nutmeg, salt, cloves, and allspice together in a small bowl. Set spice mixture aside.
- Cook oats and walnuts in a large skillet over medium heat, stirring constantly, until toasted and fragrant, 5 to 7 minutes. Pour into a medium bowl and stir in 1/2 cup raisins. Allow to cool slights.
- Heat sweetened condensed milk over medium-low heat, stirring constantly, until simmering, about 7 minutes. Remove from heat; add white chocolate chips, heavy cream, vanilla extract, and the spice mixture. Return to low heat and whisk until thick, completely smooth, and free of lumps. Do not worry if the mixture seizes, it will smooth out as it heats.
- Remove from heat and stir in oats, walnuts, and raisins. Pour into the prepared pan and use a spatula to smooth it in evenly. Sprinkle with coarse sugar and 2 tablespoons raisins. Lightly press them into the top. Place pan in the refrigerator and allow fudge to cool completely, at least 4 hours.
- Remove fudge from the pan using the parchment paper edges. Run a knife under hot water for 1 minute, then wipe dry. Cut fudge into sixty-four 1-inch pieces.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 12.1 g, Cholesterol 6.9 mg, Fat 5.7 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.1 g, Sodium 38.9 mg, Sugar 10.7 g
CHOCOLATE OATMEAL COOKIES
Energy packed cookies that please even a finicky teenager! Raisins can be substituted for chocolate chips.
Provided by Norcal
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
- In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 11.1 g, Cholesterol 5.2 mg, Fat 3.6 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 92.1 mg, Sugar 6.1 g
NO-BAKE FUDGY OAT COOKIES
These fuss-free cookies have stood the test of time. I got the recipe from my mother-in-law back in 1949...and my grown daughter asked me to share it with her so she could make them for Christmas!-Elizabeth Hunter, Prosperity, South Carolina
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine oats and coconut; set aside. In a large saucepan, combine milk and butter. Stir in sugar and cocoa. Bring to a boil. Add oat mixture; cook for 1 minute, stirring constantly. Remove from the heat; stir in vanilla. , Drop by rounded tablespoonfuls 1 in. apart onto waxed paper. Let stand until set.
Nutrition Facts : Calories 184 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 43mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.
NO-BAKE BOILED CHOCOLATE FUDGE OATMEAL COOKIES (PEANUT BUTTER OP
My family's favourite childhood snack. I like it with smooth peanut butter, my mom likes it with crunchy peanut butter, my sister likes it without any peanut butter at all...you decide! Or spoon out some of the cookies and add peanut butter to the other portion! For the nuts, I've done everything from pecans to cashews to coconut! Try it differently each time.
Provided by GoldsmithLissa
Categories Drop Cookies
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a cooling surface: sanitize and butter a countertop, butter foil, or spread waxpaper.
- In a large saucepan, mix sugar, cocoa, milk and butter.
- Bring to a boil and cook for one minute.
- (You will notice gloss disappear from mixture and slowly start to become more matified, at this point you must work very quickly. If this happens to completely during cooking, you might want to pour mixture into a bread pan and slice and serve like fudge or simply start over. When this occurs while spooning, speed it up!).
- Remove from heat and quickly add oats and vanilla (as well as peanut butter and nuts if desired).
- Drop immediately and rapidly by teaspoonful on waxed paper or buttered countertop.
- Let stand 1/2 hour until cool (if you can). Cookies will set as they cool.
Nutrition Facts : Calories 700.6, Fat 27.9, SaturatedFat 8.8, Cholesterol 23.2, Sodium 241.2, Carbohydrate 103.4, Fiber 6.8, Sugar 69.8, Protein 15.1
OATMEAL FUDGE COOKIES
Make and share this Oatmeal Fudge Cookies recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 16m
Yield 24-36 cookies
Number Of Ingredients 7
Steps:
- Mix granulated sugar, butter and milk in a pan.
- Put over medium heat; bring to a full boil; for 1 minute.
- Remove from heat.
- Add peanut butter, vanilla and cocoa.
- Stir well until peanut butter is melted.
- Add rolled oats and blend thoroughly.
- Pour into greased 8 or 9-inch pan.
- Cool; cut into squares.
- Can also be dropped by spoonfuls onto waxed paper.
Nutrition Facts : Calories 175.2, Fat 7.4, SaturatedFat 3.2, Cholesterol 10.9, Sodium 54.8, Carbohydrate 25.1, Fiber 1.4, Sugar 17.3, Protein 3.3
CHOCOLATE FUDGE OATMEAL COOKIES
THIS IS ONE OF MY GRANDMOTHERS RECIPES THAT HAS BEEN HANDED DOWN.THEY ARE FAST AND EASY TO MAKE AND WATCH OUT THEY DON'T LAST LONG..
Provided by LISA BOGER
Categories Chocolate
Time 15m
Number Of Ingredients 6
Steps:
- 1. IN A MEDIUM SAUCE PAN ADD SUGAR,BUTTER, NESTLE DRINK MIX AND MILK. BRING TO A BOIL AND BOIL FOR ONE MINUTE (JUST ONE MINUTE!!) THIS PART HAS TO BE DONE QUICKLY ADD YOUR OATMEAL AND PEANUT BUTTER AND SPOON THE SIZE COOKIES YOU PERFER ON WAX PAPER.LET COOL AND ENJOY WITH A GLASS OF MILK YUMMY!
OATMEAL FUDGE BARS
Crispy top, with an ooey, gooey, chocolaty fudge center. I hope that this turns out as well for you as it does for me! I place a large piece of aluminum foil or a cookie sheet under my 9x13-inch pan, as it can sometimes get a little bit of overflow. Worth the little bit of mess!
Provided by JenLee
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h37m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup butter, brown sugar, white sugar, and eggs in a large bowl; mix until smooth.
- Mix flour, baking soda, and oats together in another bowl. Add to the butter mixture slowly; mix using an electric mixer until combined.
- Spread 3/4 the oat mixture into an ungreased 9x13-inch baking pan using a spatula. Press lightly into the bottom of the pan to make the surface even.
- Combine chocolate chips, sweetened condensed milk, 1/3 cup butter, and vanilla extract in a saucepan over medium-low heat. Stir until melted and smooth, about 2 minutes. Pour fudge over the oatmeal base and spread evenly.
- Drop tablespoons of remaining oatmeal mixture over the fudge. Press oatmeal down lightly to flatten and swirl into the fudge.
- Bake in the preheated oven until the top is lightly browned, 25 to 30 minutes; the chocolate should still be moist. Cool completely on a wire rack, about 45 minutes. Cut into squares.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 48 g, Cholesterol 46.9 mg, Fat 16.7 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 9.9 g, Sodium 152 mg, Sugar 32 g
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