This is a great spring recipe to always have on hand. Whether to bring as a hostess gift or just to keep around as treats— for all those lingering eyes to spot! Guests love when there is something sweet to eat! For a more festive look and feel, we served ours with an Easter inspired wreath, speckled eggs and all.
Read MoreHappy National Oatmeal Cookie Day!
I love to keep this dough in the freezer and treat myself to a bite of cookie dough every once in a while.
Makes 6 dozen
4 cups old-fashioned rolled oats
2 cups all-purpose flour
½ cup toasted wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
2 cups packed light brown sugar
2 sticks butter, softened
1 stick margarine, softened
2 large eggs
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 cup dried cranberries
1. Preheat the oven to 350ºF. Line a baking sheet with a Silpat baking mat. 2. Stir together the oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt and in a large mixing bowl and set aside. 3. Place sugar, butter, and margarine in the bowl of an electric mixer and mix on medium speed until fluffy. 4. Reduce speed to low and slowly add oat-flour mixture until just combined. Add chocolate chips and cranberries and mix gently with a spatula. 5. Scoop the dough into rounds and place them 1-inch apart on the baking sheet. 6. Bake for 12 to 14 minutes until golden and just set. Let the cookies cool on the baking sheet for 5 minutes.
2 cups heavy cream1/4 cup confectioners’ sugar 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 1 tablespoon sour cream or creme fraiche Ginger cookies (recipe below)
In an electric mixer, beat the cream with the sugar until stiff peaks form. Place a layer of ginger cookies in a 9 inch spring-form pan. Spread 1/2 of the whipped cream over the cookies. Top with another layer of cookies & spread remaining whipped cream over the cookies. Top with a final layer of cookies. Cover with plastic wrap & place in the fridge at least 6 hours or overnight. Release side of pan to serve. Save three extra cookies to crumble and sprinkle on top of cake.
LULU’S LUSCIOUS GINGER COOKIES
2-½ cups whole-wheat flour 1-½ teaspoons ground ginger 1-teaspoon baking soda 1 ½ teaspoon cinnamon 1-teaspoon salt 1-teaspoon pumpkin pie spice ¾ cup butter ½ cup sugar ½ cup brown sugar 1 egg ¼ cup molasses ¼ cup finely chopped crystallized ginger
Topping: ¼ cup white sugar 1-teaspoon pumpkin pie spice 1-teaspoon cinnamon
Preheat oven to 350 degrees. Cream the butter and sugar. Add the egg, molasses, salt, cinnamon, pumpkin pie spice and ginger. Mix. Then add the flour and baking soda. Mix. Last but not least add the crystallized ginger. For topping mixture place ingredients in to a mixing bowl and mix together. Scoop 1 tablespoon of dough and roll into a ball. Then roll the balls in the topping mixture. Bake for 10-12 minutes. Makes approximately 38 cookies.
