Almond Oat Lace cookies

1/2 cup unsalted almonds with skins
2 tablespoon gluten free old-fashioned oats
6 tablespoon (3/4 stick) unsalted butter
6 tablespoons superfine sugar (blend granulated if none avail)
2 tablespoon packed light brown sugar
1 ½ teaspoon honey
1 tablespoon almond flour
¼ teaspoon kosher salt
4 oz. bittersweet chocolate, melted-

  if you us gluten free oats and almond flour

Arrange racks in lower and upper thirds of oven
Preheat to 350ºF
Line rimless baking sheets with parchment paper
Pulse almonds and oats in a food processor until coarse meal forms - set aside

Melt butter in medium saucepan over medium heat
Add both sugars and honey; whisk until blended and sugar dissolves (3 to 6 minutes
Remove from heat
Add nut mixture, almond flour and salt
Stir until well blended (butter may not incorporate easily)

Spoon batter by one teaspoon portion onto baking sheets,
Space minimum of 2.5 inches apart. These Spread!
Use your fingertips to pat into 1/4" thick rounds, form into smooth circles.
Bake, rotating sheets after 6 minutes, until dark gold brown and cookies spread out into a thin layer - estimate 10 to 12 minutes.
Slide cookies on parchment onto wire rack and let cool

Using a pastry brush, brush half of each cookie with melted chocolate.
Let stand until set - about 2 hours.

DO AHEAD: can be made 2 days ahead. Store airtight in between sheets of parchment or waxed paper

Number Of Servings: 36

Preparation Time: 25

Personal Notes: Original recipe is not gluten free. calls for 1 tablespoon of all-purpose flour, so I subbed with almond flour. I think you could cut butter back to 5 tablespoons.
I made balls 1 inch, recipe called for 2 inch.
These are very delicate when done and break easily, but they taste like candy.

Apple Oatmeal Cookies (Drunken)

step 1    preheat oven to 350 degrees F.  Center rack setup    
Ingredients        
3/4    cup    unsalted butter, softened, room temp (1 1/2 sticks)  - 2 tsp for apples
2    small    Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
2/3   cup    light brown sugar   - 1 tsp for apples
1/8    tsp    ground cinnamon
1    pinch    kosher salt
1    large    egg
1/2   tsp    pure vanilla extract
1    cup    all-purpose flour
1/2    tsp    baking soda
2    cup    oats 

Preparation        
step 2    Heat a small, heavy saucepan over medium-high heat.
Add 2 teaspoons of the butter, and let melt.
Add the apple, 1 teaspoon of the brown sugar, the cinnamon, and a scant pinch of salt, and stir well to combine.
Cook, stirring occasionally, until the apples are slightly softened, about 3 minutes.                              
NOTE: I used apples that had been diced and soaked in rum and cinnamon. About 1.5 cup   but should increase to more
step 3    cream butter and brown sugar until fluffy                               
step 4    add egg and vanilla beat to incorporate                               
step 5    separate bowl: mix together flour, baking soda and 1/4 tsp salt                               
step 6    with mixer on low, beat in dry ingredient blend                               
step 7    beat in oat meal                               
step 8    fold in apples by hand                               
step 9    parchment line baking sheets.                               
step 10    for 2 tablespoon size cookies, bake 15 to 17 minutes                               
Optional Glaze                                   
1.25    cup    confectioners sugar                           
0.25    tsp    vanilla extract                           
1    tbsp    water                           
whisk until smooth, then drizzle over cookies with spoon                                   
                                   
https://www.foodnetwork.com/fnk/recipes/apple-oatmeal-cookies-7577012                                   

JeanMarie Brownson's Chocolate Cherry Peanut Butter Oatmeal Cookies

Prep: 25 minutes   Cook: 12 minutes  Oven: 350^oF

Makes: about 90 cookies

These chocolate cherry peanut butter oatmeal cookies have it all going on: oats, nuts, dried fruit, and chocolate. The scent of them baking will warm your house, through and through. These cookies are made without flour. For the best crunch, be sure to use old-fashioned rolled oats, not the finer-textured quick-cooking varieties. I like natural peanut butter for its deep peanut flavor. Store the cookies in a covered container up to several days or freeze up to 2 months.

Ingredients:

¼ cup (½ stick) unsalted butter, softened
¾ cup each: granulated sugar, packed dark brown sugar
2 large eggs
1¼ teaspoons baking soda
1 teaspoon vanilla
1 cup extra-crunchy natural peanut butter, at room temperature
3 cups old-fashioned rolled oats (can make with Gluten Free)
½ cup salted, toasted pumpkin seeds (pepitas), roasted hulled sunflower seeds or roasted peanuts
½ cup dried cherries (chopped if large), dried currants or small dark raisins
8 ounces milk or semisweet chocolate bars, roughly broken into ¼-inch pieces

1. Heat oven to 350 degrees. Beat together butter and sugars in large bowl of electric mixer.  Beat in eggs, one at a time, until smooth and creamy. Beat in baking soda and vanilla. Beat in peanut butter until incorporated. Use a wooden spoon to stir in oats, pumpkin seeds, cherries and chocolate pieces.

2. Use a teaspoon to make balls about 1 inch in diameter. Place on 2 parchment paper-lined baking sheets spacing them about 2 inches apart. Flatten slightly with a spoon. Bake until set and bottoms are slightly golden, about 12 minutes.

3. Cool cookies on pan, 5 minutes. Transfer with a metal spatula to a wire rack to cool completely. (You can reuse the paper-lined baking sheets to bake the remaining cookies.) Nutrition information per serving: 67 calories, 3 g fat, 1 g saturated fat, 6 mg cholesterol, 8 g carbohydrates, 2 g protein, 34 mg sodium, 1 g fiber

https://www.chicagoreader.com/Bleader/archives/2015/12/03/jeanmarie-brownsons-everything-cookie-can-slake-a-stoners-hunger

 2022 - made batch as bars, using standard baking sheet, lined with parchment.  it is difficult to bake center without overbaking edges. Try dropping to 325F next time?

Cranberry White Chip Oatmeal Cookies

Heat oven: 350F bake 9 to 12 minutes

Line cookie sheets with parchment paper

Ingredients:
3/4 cup butter, softened
1 tsp vanilla
1 egg
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup crisp rice cereal
1/2 cup white vanilla chips
1/2 cup sweetened dried cranberries
1/2 cup rolled oats

In a large bowl, combine butter vanilla and egg - beat well
Add sugars - beat additional couple minutes
Add rest of dry ingredients - mix until well blended
Drop by spoonful onto cookie sheets
Bake at 350 for 9 to 12 minutes or until edges are golden brown
cool 1 minute, remove to cooling racks.

Mocha Chocolate Chip Cookies

Our cook was very frustrated by these. Recipe claims 'just 5 minutes to make' - Not even close. Perhaps it was new baker woes, but definitely not 5 minutes.


from : https://chocolatecoveredkatie.com/2012/07/10/no-bake-mocha-chocolate-chip-cookies/

Ingredients

• 2/3 cup quick oats (60g)
• 1/4 cup plus 3 tbsp oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending.) (60g)
• 2 tbsp cacao or cocoa powder (10g)
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup plus 1 tbsp xylitol or sugar (60g)
• 1 1/2 tsp instant coffee granules (I used decaf Mt. Hagen)
• 1/4 cup chocolate chips or mini chocolate chips
• 1/4 cup vegetable oil or coconut oil
• 2 tbsp water
• 1/2 tsp pure vanilla extract

Instructions

No Bake Cookies Recipe: In a mixing bowl, combine all dry ingredients and stir very well. In a cup, combine liquid ingredients, then pour wet into dry and stir until incorporated fully. Transfer to a plastic bag and smush into a ball. Now you can roll into smaller balls or fridge until a little firmer. (If you use coconut oil, these cookies will harden when chilled, but they go back to being soft if left out.) You could also bake these if you wish. For gluten-free no bake cookies: be sure to use certified-gf oats and oat flour.


Nutrition info per cookie:

• Calories: 50
• Fat: 3g
• Carbs: 6g
• Fiber: .5g
• Protein: .5g
• WW points (new system): 1 point

https://chocolatecoveredkatie.com/no-bake-chocolate-coffee-cookies-nutrition-facts/

EDIT: I thought (and still think) I got 26 cookies when I made these, but some of the commenters have said they’re getting only 14-16. Other commenters are indeed getting 26 cookies, so I think it’s just that some people are making bigger cookies.  If your batch yields 16: there will be 80 calories, 4.5g fat, 10g carbs, and 1g each protein and fiber (with 2 ww points) per cookie.
Notes: Nutritional information does include the chocolate chips. If you choose to leave out the chips, the calories and fat will be a little lower. (I wouldn’t recommend leaving them out, but it’s your choice. They certainly won’t be as good!)

Substitution Notes:
For the oat flour: I haven’t tried these cookies with another flour subbed for the oat flour. If anyone experiments with almond flour or coconut flour (or any other flour flour), please report back with results. (If you do want to experiment with coconut flour, you’ll probably have to add more liquid to the recipe.)
For the oil: I haven’t tried these cookies with applesauce (or anything else) subbed for the oil, and I can’t vouch for the results if you sub out the oil. But as always, feel free to experiment.
For the coffee granules: Texture-wise, it should be no problem to omit the coffee. I can’t vouch for the flavor, though, as I haven’t tried it. Also, you could try omitting and just using brewed espresso for the water instead… but I haven’t tried it. (Do I sound like a broken record? It’s because I’m trying to anticipate all questions I might get!)
All other substitutions: I’ve only tried the recipe as written, and therefore I can’t tell you if a particular substitution will work. I only vouch for the deliciousness of these cookies if you make them exactly as written… right down to the last grain of salt ;).

Chocolate Stout Oatmeal Cookies

https://enthusiasts.ciachef.edu/chocolate-stout-beer-oatmeal-cookie-recipe/



350^oF for 8-10 minutes

• Servings 24 to 30 small cookies

Ingredients

• 2 cups stout beer
• 1 cup total: golden or brown raisins,  dried cherries, dried blueberries
• 2 cups light brown sugar
• 1/2 pound room temperature butter, diced
• 3 cups rolled oats
• 1 tablespoon cocoa powder
• 1/2 cup all-purpose flour
• 1/2 cup spent grain flour (substitute all-purpose flour if unavailable) – I used buckwheat, but fell apart – add extra egg if buckwheat used
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon salt
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Directions

1.     Preheat the oven to 350 degrees F.

2.     Combine 1 cup of the stout and the raisins in a small pot and bring to a simmer. Remove from the heat and allow to steep for 15 minutes.

3.     Combine the brown sugar and butter in the bowl of an electric mixer with the paddle attachment. Slowly cream the mixture together until light and fluffy.

4.     Add the remaining cup of stout to the rolled oats and let sit.

5.     Mix together the cocoa powder, flour, spent grain, baking soda, baking powder, and salt, and fold into the oat mixture.

6.     Add the oat mixture, raisins, and egg to the creamed butter. Gently mix until it comes together.

7.     Fold in the chocolate chips.

8.     Spoon tablespoon-size drops onto a parchment-paper-lined cookie tray and bake for 10 to 12 minutes until lightly browned but still soft.

 Made by Boug