Sweet and Crunchy Oatmeal Cookies – Fill the Cookie Jar

Fill the Cookie Jar!!!! How do you fill your cookie jar? I filled mine with Sweet and Crunchy Oatmeal Cookies last month. My daddy loves oatmeal and raisin cookies so this is what I decided to make him. They were super delicious too! He made sure to let me know more than once.

So I decided to make this my contribution to this month’s Fill the Cookie Jar. To me, these are a perfect summer cookie, because my kids are home all summer, and aren’t these the perfect typical after school cookie? Except now they got to eat these all June 😉

These cookies are just a basic oatmeal raisin cookies-with a special touch. They are loaded with sugary crispy rice cereal and corn flakes cereal. What’s not to love!?

This cookie dough is dangerous. Trust me. Do not taste it! Don’t say I didn’t warn you if you don’t have enough to make your cookies!

They are so simple to scoop onto cookie sheets too!

These might just disappear if you have kids in the kitchen.

Don’t forget to check out the other cookies from my fellow bloggers!

Happy baking!

Sweet and Crunchy Oatmeal Cookies

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Number of servings: 48

Per Serving 146 calories

Fat 5 g

Carbs 24 g

Protein 3 g

48


Sweet and Crunchy Oatmeal Cookies

Ingredients

  • one cup unsalted butter (2 sticks), softened
  • 1 1/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 baking powder
  • 1/2 tsp salt
  • 2/3 cup frosted crispy rice cereal
  • 2/3 cup corn flakes cereal
  • 3 cups old fashioned oats, uncooked
  • 2 cups raisins

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, cream together the butter and sugars, until light and fluffy. Add the vanilla and eggs and beat well.
  3. In a small bowl whisk together the flour, baking soda and salt. Slowly beat in the flour mixture. Add the cereals and mix well. Add the oatmeal and combine well. Stir in the raisins.
  4. Using a small cookie scoop, spoon the cookie dough onto cookie sheets, spacing 2 inches apart. Bake for 12-14 minutes until just golden around the edges. Remove from oven and let cool on cookie sheet one minute before carefully transferring to a rack to cool.

*Recipe derived from the back of my Market Pantry Old Fashioned Oatmeal carton.

 

Nutella Cowboy Oatmeal Cookies – #FillTheCookieJar

Nutella Cowboy Oatmeal Cookies | Famished Fish, Finicky Shark

Tonight I set out to make some cookies my dad would enjoy, but it turns out my kids enjoyed them just as much, if not more. They may have actually dubbed these their new favorite cookie.

Nutella Cowboy Oatmeal Cookies | Famished Fish, Finicky Shark

June’s theme for Fill the Cookie Jar (join the club here!) is Father’s Day-cookies your father would love. My dad loves a soft oatmeal cookie with plump juicy raisins. And oatmeal IS full of fiber.

Nutella Cowboy Oatmeal Cookies | Famished Fish, Finicky Shark

I decided to put a twist on the basic oatmeal raisin cookie however and aimed at a cowboy oatmeal cookie-you know, with all the mix-ins. But I added rich, creamy chocolate hazelnut spread with sweet flaked coconut and heart healthy chocolate chips.

Nutella Cowboy Oatmeal Cookies | Famished Fish, Finicky Shark

Best. Decision. Ever.

Nutella Cowboy Oatmeal Cookies | Famished Fish, Finicky Shark

The cookie dough alone-oh my! Do not bake these when you are hungry! You may have to dig out your fat pants.

Nutella Cowboy Oatmeal Cookies | Famished Fish, Finicky Shark

And without further ado, here is the recipe! And don’t forget to look below for more Father’s Day favorites.

Nutella Cowboy Oatmeal Cookies

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Number of servings: 44

Per Serving 171 calories

Fat 8 g

Carbs 23 g

Protein 3 g

44


Nutella Cowboy Oatmeal Cookies

Ingredients

  • 2 sticks unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup Nutella
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp, plus 1/8 tsp baking powder
  • 2 cups, plus 3 Tb quick oats, uncooked
  • 1 1/2 cups semi sweet chocolate chips
  • 2/3 cup shredded sweetened coconut
  • 2/3 cup raisins

Instructions

  1. Preheat oven to 350°F
  2. In a stand mixer combine the two sticks butter with the sugar and beat until light and fluffy. Add the Nutella and mix until combined. Beat in the eggs and vanilla and mix well.
  3. In a medium bowl combine the flour baking soda salt and baking powder and whisk lightly. Add the flour mixture to the butter and sugar mixture.
  4. Add the oats chocolate chips coconut and raisins and mix just until combined, scraping the bowl if needed.
  5. On a baking sheet lined with the silicone mat drop the dough by heaping tablespoons leaving space between each cookie about 12 cookies per sheet. Flatten the dough slightly with your fingers. Bake for 12 to 14 minutes until light golden brown around the edges.
  6. Cool two minutes on cookie sheets before transferring to a wire rack to cool completely.

Notes

Stored tightly covered at room temperature.

*Recipe derived from Quaker.