FAIL WEEK: Dirty Kitchen Sink Oatmeal Cookies

rolled oat cookies 1

I make oat cookies all the time. They are a go-to. A jam-and-a-half. I never saw an oat cookie recipe I didn’t like.

rolled oat cookies 3

rolled oat cookies 6

And then I tried to combine marshmallow, peanut butter, fall spices and chocolate in one cookie, and I was like, ew.

rolled oat cookies 2

Too rich, too sweet, and most of all, too many competing flavors. I think it might have been fine if I had left out the clove and cinnamon. And the frosting. I was just trying to use it all up.

rolled oat cookies 4

Thriftiness rarely makes a girl a loser, but in this case, I should have just saved the pb frosting for more of THESE, and the spices to more of THIS.

We’ve almost made it through fail week. Bear with me now.


Spiced Chocolate Chip Oatmeal Cookies

Adapted from HowSweetEats

1/2 cup (8 tablespoons) unsalted butter

1/2 cup granulated sugar

1/2 cup loosely packed brown sugar

1 large egg

2 teaspoons vanilla extract

1 1/4 cup all-purpose flour

3/4 cups rolled oats

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon + 1/4 teaspoon each clove and nutmeg

1 cup chocolate chips

1- 2 tablespoons milk, if dough is crumbly

Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan. Set aside and let cool.

In a bowl, combine flour, salt, baking powder, oats and spices.

Once butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth. Add in egg and vanilla, whisking until smooth. Slowly begin to stir in dry ingredients, using your hands to bring dough together. If you find that the dough still won’t come together, add in milk 1 tablespoon at a time. Fold in chocolate chips, distributing them evenly. Refrigerate dough for 30 minutes.

Preheat oven to 375 degrees F. Using an ice cream scoop, form dough into 1 1/2 inch balls. Place about 2 inches apart on a nonstick baking sheet, then bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving or filling with a peanut butter frosting. I don’t recommend doing this–it was too much. Vanilla frosting would be good, maybe, or some other complimentary flavor. Or just remove the spices from the cookies and stick to chocolate chips.


0 Responses to “FAIL WEEK: Dirty Kitchen Sink Oatmeal Cookies”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,946 other followers

Lane Cake

Chocolate Clementine Marquise

Spicy Chai Biscotti

Red Wine Pear Trifles

Coconut Oat Chocolate Chip Cookies

Peach Cobbler

Clementine Ginger Tequila Sunrise

S’mores Cake with Malted PB Frosting

Lemon Mousse Crepe Cake

Strawberry Shortcake

Nectarine Brown Butter Upside Down Cake

Raspberry Espresso Fudge Cake

Cherry Clafoutis

Fluffy Buttermilk Biscuits

Banoffee Pie

Blueberry Bourbon Bread Pudding

Pink Sprinkle Cupcakes

Grapefruit Yogurt Loaf

No-Bake Nests

Butter Pecan Shortbread

Black Garlic Herb Bread

Pumpkin Chiffon Torte

Maple Pecan Brown Butter Cupcakes


%d bloggers like this: