Spring Garden Malted Milk Blondies – #FillTheCookieJar

Spring has sprung!  And so have my treats!  Yes, I’ve been a little quiet for awhile, adjusting to working remotely from home and accommodating the kiddos all day long.

I’ve also been on an awesome fitness journey and was trying to avoid treats like these.  But I do have many healthy ones to share and to come.  I’ve even been doing weekly meal preps!  You can check them out on my Instagram page!

I figured what better time to pop back in than the beginning of the month for Fill the Cookie Jar!  I love these ones!  My kids get some goodies and I get to create in the kitchen.  Everyone is winning here!

So anyways, I ran into a recipe on Facebook the other day for some *chocolate chunk blondies and the idea of filling them with crushed Robin Eggs popped in my head.  You know those malted milk balls coated in a candy shell that come out around Easter?  When I was a kid, I used to lick the candies and then rub them on my lips for a colorful pastel and sweet lip color.  Anybody else do the same?  (Shh, I still do!)

So spinning off the colorful candies, I wanted to top these bars with a cute garden of springtime animals.  Aren’t these Marshmallow Peeps adorable?

I have to give credit to Wilton’s awesome frosting pouches too!  So convenient!  These bars are sinfully sweet, so make sure you grab some milk.  You can really taste the malted milk from the candies and they really give it that extra addictive chewiness.  They are also filled with gooey chocolate chips and buttery walnuts.

When you bite into these, make sure you eat it with the marshmallow.  (My kids, being kids, ate their peeps first, haha.)  But the marshmallow really gives it a great texture combination.  Love it!!!

So, so, so good!  Give them a whirl.

I had to stash a tray of these in the freezer for Easter.  I can’t wait to share them with the family!

 

And in case you are looking for more Spring cookies and bars, check out these other treats from my friends over at Fill the Cookie Jar!

 

Don’t forget to see how they are made!

First gather all your mix-ins! These are 1 cup chopped walnuts, 1 cup semi sweet chocolate chips, and one 10oz bag of crushed mini robin eggs.

Spring Garden Malted Milk Blondies

Prep Time: 60 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Number of servings: 24

Per Serving 288 calories

Fat 15 g

Carbs 35 g

Protein 5 g

24


Spring Garden Malted Milk Blondies

Gooey blondies filled with malted milk candies, walnuts and chocolate chips and decorated with "grass" and springtime animals.

Ingredients

  • 2 sticks unsalted butter, softened
  • 1 cup light brown sugar, packed lightly
  • 1/2 cup white sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 10 ounce bag mini robin eggs, malted milk balls, crushed
  • 1 cup walnuts, chopped
  • 1 cup semi sweet chocolate chips
  • 1 pouch Wilton green frosting fitted with piping tip
  • 24 marshmallow peeps, chicks or bunnies or both

Instructions

  1. Preheat oven to 350F.
  2. Prepare a 8x12x2 inch baking pan or dish by greasing with cooking spray or butter and dusting with a bit of flour.
  3. Using a stand mixer or hand mixer, cream the butter and both sugars on high until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time. Mix well, scraping the bowl occasionally.
  4. In a small bowl, whisk the flour, baking soda, and salt. Slowly add to the butter mixture with the mixer running on low.
  5. Add the candies and nuts at once and mix on low for about 5-10 seconds, until incorporated.
  6. Carefully spread the batter into the prepared pan, pressing and smoothing the top to cover to the edges.
  7. Bake for 30 minutes. The edges will be slightly more set than the center, but a gooey bar is what you want.
  8. Cool completely in the pan and cut into 24 even bars.
  9. Using the green frosting, pipe "grass" edges around the outside of each bar. Top with a marshmallow chick or bunny. Enjoy.

Notes

You can crush the candies and nuts by placing in a ziptight bag and pounding with a meat mallet or rolling pin.

*Base blondie recipe derived from Ina Garten and can be found here.

Holiday Jewel Cookies – #FillTheCookieJar

Holiday Jewel Cookies | Famished Fish, Finicky Shark

This month I am reminded to hold my family tight, live each day like there is no tomorrow and relish and all the joy each day brings. The Christmas season to me is about Family, Love and Jesus.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

My focus lately has been solely on my family, pulling me away from my posts here. But in light of bringing joy, sharing my love of food is one thing on that list.

I made these cookies with holiday season in mind. A season of bright flavors and festive colors. A season of snowflakes and sugarplums. A season of diamonds and lemon drops. And of course to complete this month’s Fill the Cookie Jar, which is a monthly virtual cookie exchange shared with my friends and hosted by my friend Cynthia at Feeding Big.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

These cookies bring delight with each bite, bursting with lemon flavor, rich dark chocolate, sweetened flaked coconut and mixed berry preserves, topped with a delicate glaze of sweet milk. They are melt in your mouth delicious.

Holiday Jewel Cookies

These ingredients are the magic to the jewel of this cookie.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

Light and fluffy cream cheese and butter are key to this bar cookie’s softness.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

Licking the batter is just an added bonus to being my child. 😉

Holiday Jewel Cookies | Famished Fish, Finicky Shark

The swirls of berry preserves add the perfect holiday touch.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

You will want to gobble these up once the sweet milk is drizzled on top!

Holiday Jewel Cookies | Famished Fish, Finicky Shark

Don’t forget to leave some out for Santa on Christmas Eve.

Holiday Jewel Cookies | Famished Fish, Finicky Shark

And for more great cookie recipes, check out the recipes below!

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Holiday Jewel Cookies

Prep Time: 12 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Number of servings: 32

Per Serving 146 calories

Fat 8 g

Carbs 18 g

Protein 1 g

32


Holiday Jewel Cookies

Ingredients

  • 3 ounces Neufchatel cream cheese
  • 1/2 cup plus 5 tablespoons unsalted butter
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup dark chocolate chips
  • 2/3 cup sweetened flaked coconut
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp pure lemon extract
  • 6 Tb mixed berry preserves
  • 1/3 cup sweetened condensed milk

Instructions

  1. Cream together the cream cheese and butter in a stand mixer on medium speed, until it is very light and fluffy.
  2. Add the brown sugar and sugar and cream together until combined. Add the eggs and lemon extract and mix well.
  3. Combine the flour, baking soda and salt in a medium bowl and whisk together.
  4. Slowly add the dry mixture to the butter mixture until combined. Pour in the dark chocolate chips and sweetened flaked coconut. Mix well.
  5. Spread the mixture onto a 13 x 9″ baking pan edge to edge.
  6. Dallop with the berry preserves and swirl into cookie dough lightly to create a marble design.
  7. Bake for 15 to 18 minutes until browned around the edges and center is mostly set. Remove from oven. Drizzle with sweetened condensed milk and allow to cool completely.
  8. Cut into bars when completely cooled. Cut bars in half diagonally to create diamond shapes, if desired.

Triple Layer Mint Chocolate Cookie Bars

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I have decided someone needs to schedule an intervention for me. I have an addiction. It contains a unique ratio of a chocolate crunchy cookie and a creamy mint center. It is a mint Oreo. I could practically polish off an entire bag of these in one sitting – especially if they are cold.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

It’s no surprise that when I decided to make the cookie for this month’s Fill the Cookie Jar, I decided to make something out of my craving. Something of mint and chocolate. I scanned Pinterest for some recipes and came across a mint and chocolate gooey bar and inspiration struck.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

I decided to make a mint Oreo crust and spike it with a little bit of liquor. Then I added a chocolate chip cookie middle, but instead of stirring in the chips, I sprinkled them on top. And to polish it off, I drizzled crème de menthe liquor icing on top.

Triple Layer Mint Chocolate Cookie Bars (3)

These cookie bars are seriously addicting. And of course they’re super delicious served cold. I was too nervous to cut these while they were warm (don’t get me wrong, I wanted to dig in), so I chilled them overnight and they sliced very easily the next day.

 Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Triple Layer Mint Chocolate Cookie Bars
Ingredients:
Mint Oreo Layer:
2 cups mint Oreo cookie crumbs
6 Tb butter, melted
1 Tb creme de menthe liquor or 1 tsp mint extract

Cookie Layer:
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup butter
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 Tb creme de cacao liquor or 1 tsp vanilla

Mint Chocolate Layer:
1 10 oz bag Nestle dark chocolate and mint morsels

Crème de Menthe Glaze:
1 cup powdered sugar
2 1/2 Tb creme de menthe liquor OR 1 tsp mint extract, 2 Tb milk, and 3 drops green food coloring

Directions:
Preheat oven to 350 F.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Begin by processing the Oreo cookies in a food processor until they are fine crumbs. Process in the melted butter.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Press this mixture into a foil lined 10″ x 15″ baking sheet. The foil will make these easier to cut later.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

In a stand mixer combine the butter, shortening, and sugars and cream together until light and fluffy. Add the eggs and crème de cacao liquor or vanilla and mix well.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

In a separate bowl whisk together the flour, baking soda and salt. Beat this into the butter and sugar mixture.
Carefully spoon the mixture onto the Oreo crust being careful not to disturb the Oreo crust.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Using a rubber spatula or greased fingers press the cookie batter onto the Oreo crust.
Sprinkle the chocolate and mint chips on top of the cookie batter layer.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Bake for 25 to 30 minutes until golden brown on top and cookie bar is puffed.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark
Cool slightly before drizzling with icing. For the icing whisk together 1 cup sifted powdered sugar and 2 1/2 tablespoons crème de menthe liquor or 1 teaspoon mint extract plus 2 tablespoons milk and optional green food coloring. Mix until smooth. Drizzle over top of cookie bars.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark
Cool completely at room temperature or chill in refrigerator two hours or overnight before cutting into bars. To easily cut the cookies into bars, lift out by foil and transfer to cutting board, and using a sharp knife cut straight down to make 48 or 56 squares.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Store in an airtight container in the refrigerator up to two weeks.

*Inspired by this recipe on Back to the Cutting Board found on Pinterest.

Triple Layer Mint Chocolate Cookie Bars

Prep Time: 2 hours, 20 minutes

Cook Time: 30 minutes

Total Time: 2 hours, 50 minutes

Number of servings: 48

Per Serving 122 calories

Fat 6 g

Carbs 16 g

Protein 1 g

48


Triple Layer Mint Chocolate Cookie Bars

Weight Watchers PointsPlus®: 3

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Mint Oreo Layer

  • 2 cups mint Oreo cookie crumbs
  • 6 Tb butter, melted
  • 1 Tb creme de menthe liquor or 1 tsp mint extract
  • For the Cookie Layer

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup butter
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 Tb creme de cacao liquor or 1 tsp vanilla
  • Mint Chocolate Layer

  • 1 - 10 oz bag Nestle dark chocolate and mint morsels
  • For the Crème de Menthe Glaze

  • 1 cup powdered sugar
  • 2 1/2 Tb creme de menthe liquor or 1 tsp mint extract plus 2 Tb milk and 3 drops green food coloring

Instructions

  1. Preheat oven to 350 F.
  2. Begin by processing the Oreo cookies in a food processor until they are fine crumbs. Process in the melted butter. Press this mixture into a foil lined 10″ x 15″ baking sheet. The foil will make these easier to cut later.
  3. In a stand mixer combine the butter shortening and sugars and cream together until light and fluffy. Add the eggs and crème de cacao liquor or vanilla and mix well. In a separate bowl whisk together the flour baking soda and salt. Beat this into the butter and sugar mixture.
  4. Carefully spoon the mixture onto the Oreo crust being careful not to disturb the Oreo crust. Using a rubber spatula or greased fingers press the cookie batter onto the Oreo crust.
  5. Sprinkle the chocolate and mint chips on top of the cookie batter layer.
  6. Bake for 25 to 30 minutes until golden brown on top and cookie bar is puffed.
  7. Cool slightly before drizzling with icing. For the icing whisk together 1 cup sifted powdered sugar and 2 1/2 tablespoons crème de menthe liquor or 1 teaspoon mint extract plus 2 tablespoons milk and optional green food coloring. Mix until smooth. Drizzle over top of cookie bars.
  8. Cool completely at room temperature or chill in refrigerator 2 hours or overnight before cutting into bars. To easily cut the cookies into bars, lift out by foil and transfer to cutting board, and using a sharp knife cut straight down to make 48 or 56 squares.

Notes

Store in an airtight container in the refrigerator up to two weeks.

 

Nusskuepfels – Apple Walnut Hungarian Cookies

Nusskuepfels - Apple Walnut Hungarian Cookies | Famished Fish, Finicky Shark

I love the hard work and love my grandmother always puts into her cooking. From every cookie to cake to pie to oatmeal, every bit of food is made with care.
As a kid I always anticipated licking the beaters of her famous cheesecake, when nobody frowned upon the consumption of raw eggs. (I’ve yet to steal that recipe.)

Nusskuepfels | Famished Fish, Finicky Shark

When I first took a bite of these little filled hungarian cookies I could literally taste all the flaky layers she rolled by hand into the unique pastry dough.
Every Christmas she makes these special cookies and for the past few years I began making them too.
These cookies were perfect for this month’s Fill the Cookie Jar too, where we share our favorite holiday cookie.

Nusskuepfels | Famished Fish, Finicky Shark

These fancy rolled cookies are made of a unique pastry dough made with flaky layers of butter and cream cheese (I always use reduced fat) wrapped around a mildly sweet combination of walnuts and apples. Last year I used canned pastry filling of poppy seeds and raspberry, which is another traditional option. I love my grandmothers original recipe though, and this is my version of her Nusskuepfels.

Nusskuepfels | Famished Fish, Finicky Shark

Ingredients:
Dough:
2 1/4 cups flour
1/2 tsp salt
8 oz Neufchâtel cream cheese, softened
1 cup unsalted butter, softened
1/2 to 2/3 cup additional flour for rolling

Filling:
2 cups walnuts, finely chopped
2 apples, grated
1/4 cup brown sugar
1 tsp almond extract

1/2 cup powdered sugar, for dusting

Directions:
Whisk together the flour and salt in a medium bowl and set aside.
In a large bowl or stand mixer, beat the cream cheese and butter until smooth and creamy.

Nusskuepfels | Famished Fish, Finicky Shark

With the mixer on low speed, slowly beat in the flour until it comes together as a dough.

Nusskuepfels | Famished Fish, Finicky Shark

Turn the dough out onto a floured surface and divide into 4 portions. Wrap each portion in plastic wrap and refrigerate for a minimum of two hours.

Nusskuepfels | Famished Fish, Finicky Shark

Preheat the oven to 375F.
For the filling, use a food processor to finely chop the walnuts and grate the apples, or chop and grate by hand.

Nusskuepfels | Famished Fish, Finicky Shark

Combine the walnuts, apples, brown sugar and almond extract.

Nusskuepfels | Famished Fish, Finicky Shark

When you are ready to make the cookies, roll each dough ball, one at a time, on a flour dusted pastry mat, to 1/8″ thickness, to yield a 10-11″ square. Trim the edges using a pastry wheel or sharp knife. Save the scraps for the next dough ball.
Cut into 16 even squares.

Nusskuepfels | Famished Fish, Finicky Shark

Place 1 1/2 tsp filling in each square.

Nusskuepfels | Famished Fish, Finicky Shark

Pinch opposite corners together and fold over to lay flat.

Nusskuepfels | Famished Fish, Finicky Shark

Transfer entire pastry mat (or use parchment paper) to a baking sheet and bake for 12-14 minutes, until puffed and just lightly browned on the points.

Nusskuepfels | Famished Fish, Finicky Shark

Cool on baking sheet a minute and transfer to a cooling rack. Dust with powdered sugar when completely cooled.

Nusskuepfels | Famished Fish, Finicky Shark

Makes about 5 dozen decadent cookies. Be sure to check out my fellow Cookie Jar friends’ recipes below.

 

Nusskuepfels – Apple Walnut Hungarian Cookies

Prep Time: 2 hours, 25 minutes

Cook Time: 55 minutes

Total Time: 3 hours, 20 minutes

Number of servings: 64

Per Serving 73 calories

Fat 5 g

Carbs 7 g

Protein 1 g

64


Nusskuepfels – Apple Walnut Hungarian Cookies

Weight Watchers PointsPlus®: 2

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Dough

  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 8 oz Neufchâtel cream cheese, softened
  • 1 cup unsalted butter, softened
  • 1/2 to 2/3 cup additional flour for rolling
  • For the Filling

  • 2 cups walnuts, finely chopped
  • 2 apples, grated
  • 1/4 cup brown sugar
  • 1 tsp almond extract
  • For the topping

  • 1/2 cup powdered sugar, for dusting

Instructions

  1. Whisk together the flour and salt in a medium bowl and set aside. In a large bowl or stand mixer, beat the cream cheese and butter until smooth and creamy. With the mixer on low speed, slowly beat in the flour until it comes together as a dough. Turn the dough out onto a floured surface and divide into 4 portions. Wrap each portion in plastic wrap and refrigerate for a minimum of two hours.
  2. Preheat the oven to 375F.
  3. For the filling, use a food processor to finely chop the walnuts and grate the apples, or chop and grate by hand. Combine the walnuts, apples, brown sugar and almond extract.
  4. When you are ready to make the cookies, roll each dough ball, one at a time, on a flour dusted pastry mat, to 1/8″ thickness, to yield a 10-11″ square. Trim the edges using a pastry wheel or sharp knife. Save the scraps for the next dough ball. Cut into 16 even squares.
  5. Place 1 1/2 tsp filling in each square. Pinch opposite corners together and fold over to lay flat.
  6. Transfer entire pastry mat (or use parchment paper) to a baking sheet and bake for 12-14 minutes, until puffed and just lightly browned on the points.
  7. Cool on baking sheet a minute and transfer to a cooling rack. Dust with powdered sugar when completely cooled.

Here are some more Holiday Cookies to try!


Old Fashioned Apple Oatmeal Sandwich Cookies

Old Fashioned Apple Oatmeal Sandwich Cookies | Famished Fish, Finicky Shark

“My country ’tis of thee, sweet land of…” cookies? It’s July peoples and the time when we celebrate our nation’s birthday and freedom for all. And it’s another month to show off a new cookie recipe for Fill the Cookie Jar.

Patriotic cookies that is. And what’s more patriotic than American Apple Pie. In fact, just today one of our vendors at work  brought us a fresh apple pie for the holiday. Guess I’m not the only one who relates apples to July 4th.

And comfort. I always think comfort when it comes to having a bit of freedom. So what’s more comforting that a Soft Oatmeal Sandwich Cookie!?! Think those Little Debbie’s packaged oatmeal sandwich cookies, but with a twist of apple goodness. Yep-yummy.

Old Fashioned Apple Oatmeal Sandwich Cookies | Famished Fish, Finicky Shark

Therefore, I give you the Old Fashioned Apple Oatmeal Sandwich Cookie.

These cookies are finger licking delicious! Don’t argue with a 3 year old 😉

Old Fashioned Apple Oatmeal Sandwich Cookies | Famished Fish, Finicky Shark

Old Fashioned Apple Oatmeal Sandwich Cookies

Ingredients:
2 cups all purpose flour
2 1/4 cups quick cooking oats
1/2 cup corn flakes
1/2 cup sweetened flaked coconut
1 1/4 cups butter
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg
4 oz cinnamon applesauce
1 Tb black molasses
2 tsp vanilla extract
1 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt

Filling Ingredients:
1 container vanilla frosting
4 oz cinnamon applesauce
2/3 cup powdered sugar
1 Tb butter
1/2 tsp cinnamon

Old Fashioned Apple Oatmeal Sandwich Cookies | Famished Fish, Finicky Shark

Directions:

Preheat the oven to 375F.

Process the corn flakes and coconut in a food processor until they reach a fine crumb.

The corn flakes and coconut were added for my daddy. He loves a certain fast food oatmeal cookie and in these delicious cookies, they hide corn flakes and coconut. Needless to say, he loved these cookies!

In a large bowl, whisk together the flour, oats and corn flake and coconut mixture.

Old Fashioned Apple Oatmeal Sandwich Cookies | Famished Fish, Finicky Shark

Cream together the butter and sugars in a standing mixer until light and fluffy.

Old Fashioned Apple Oatmeal Sandwich Cookies | Famished Fish, Finicky Shark

Beat in the eggs and vanilla.

Old Fashioned Apple Oatmeal Sandwich Cookies | Famished Fish, Finicky Shark

Then beat in the apple sauce.

Old Fashioned Apple Oatmeal Sandwich Cookies | Famished Fish, Finicky Shark

Slowly beat in the dry mixture until combined.

Old Fashioned Apple Oatmeal Sandwich Cookies | Famished Fish, Finicky Shark

Scoop the cookie dough out with a large cookie scoop, placing the dough balls about 2 inches apart, onto a cookie sheet prepared with a silicone baking mat or parchment paper.

Old Fashioned Apple Oatmeal Sandwich Cookies | Famished Fish, Finicky Shark

Bake for 10 minutes. Remove from oven and let cool slightly before transferring to a cooling rack to cool completely.

Old Fashioned Apple Oatmeal Sandwich Cookies | Famished Fish, Finicky Shark

Beat together the frosting ingredients, beating in the applesauce last.

Sandwich the cookies as you enjoy them, as the filling is soft and gooey. Store the filling in the refrigerator and the cookies in an airtight container for up to one week.

Old Fashioned Apple Oatmeal Sandwich Cookies | Famished Fish, Finicky Shark

Makes 40 unfilled cookies or 20 sandwich cookies.

Old Fashioned Apple Oatmeal Sandwich Cookies | Famished Fish, Finicky Shark

Now get out there and celebrate our country-make these cookies!

Happy Independence Day!!

Old Fashioned Apple Oatmeal Sandwich Cookies

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Number of servings: 20

Per Serving 419 calories

Fat 18 g

Carbs 61 g

Protein 5 g

20


Old Fashioned Apple Oatmeal Sandwich Cookies

Weight Watchers PointsPlus®: 11

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Cookies

  • 2 cups all purpose flour
  • 2 1/4 cups quick cooking oats
  • 1/2 cup corn flakes
  • 1/2 cup sweetened flaked coconut
  • 1 1/4 cups butter
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 4 oz cinnamon applesauce
  • 1 Tb black molasses
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • For the Filling

  • 1 container vanilla frosting
  • 4 oz cinnamon applesauce
  • 2/3 cup powdered sugar
  • 1 Tb butter
  • 1/2 tsp cinnamon

Instructions

  1. Process the corn flakes and coconut in a food processor until they reach a fine crumb.
  2. In a large bowl, whisk together the flour, oats and corn flake and coconut mixture.
  3. Cream together the butter and sugars in a standing mixer until light and fluffy.
  4. Beat in the eggs and vanilla. Then beat in the apple sauce.
  5. Slowly beat in the dry mixture until combined.
  6. Scoop the cookie dough out with a large cookie scoop, placing the dough balls about 2 inches apart, onto a cookie sheet prepared with a silicone baking mat or parchment paper.
  7. Bake for 10 minutes. Remove from oven and let cool slightly before transferring to a cooling rack to cool completely.
  8. Beat together the frosting ingredients, beating in the applesauce last.
  9. Sandwich the cookies as you enjoy them, as the filling is soft and gooey. Store the filling in the refrigerator and the cookies in an airtight container for up to one week.

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