Tag: cookies

BLACKBERRY OATMEAL COOKIES – Butter with a Side of Bread by Gordon Ramsay

BLACKBERRY OATMEAL COOKIES - Butter with a Side of Bread


Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!

 

Blackberry Oatmeal Cookies have become a new favorite of mine! I live in western Washington State where blackberries grow all over the place. In mid to late summer, you can stop your car pretty much anywhere and find blackberries growing right next to the road. They are also usually on sale at the grocery stores around here so we go through a lot of blackberries at my house!

Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!

My kids absolutely love blackberries plain, but I like finding different ways to use them in recipes. Last year, I “invented” Raspberry Chocolate Chip Cookies and they were so good that I wanted to try something similar with blackberries.

Soft and chewy oatmeal cookies with fresh blackberries

I thought that blackberries would go perfectly in a soft and chewy oatmeal cookie and to add some more texture and flavor, I added white chocolate chips too! These cookies are sweet enough to balance out the tartness of the blackberries and these cookies were even better than I had hoped!

Ingredients in oatmeal cookie recipe with blackberries

Ingredients in Blackberry Oatmeal Cookies

  • 1 cup butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/4 cups flour + 2 TBSP flour, divided
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3 cups quick oats
  • 1 cup white chocolate chips
  • 1 cup blackberries, quartered (if your blackberries are huge, you might cut them into sixths or even eighths!)

Adding fresh blackberries to cookie recipe

How to make Blackberry Oatmeal Cookies

  1. Cream together the butter and sugars until smooth. Beat in the eggs and vanilla.
  2. Combine the 1 1/4 cup of flour, baking soda and salt in a separate bowl and add to the creamed mixture, mixing just enough to combine. Gently mix in the oats and white chocolate chips.
  3. Place the remaining 2 TBSP flour in a small bowl and gently coat the blackberry pieces until evenly coated. (The flour helps to keep all of your batter from turning purple when you add the blackberries! If you really want to avoid any batter turning purple, you could place the blackberries in the freezer for 30 minutes before coating in flour. I didn’t do that step this time around and it still worked fine!) Very gently fold the blackberries into the cookie dough, just enough to separate them evenly into the mixture.
  4. Use a cookie scoop to drop cookies onto a greased cookie sheet. Bake for about 12-13 minutes at 325°.
  5. Cool on the baking sheet for about 5-7 minutes before transferring to a wire rack to cool completely.

NOTES: If you want the cookies to be more purple, you can skip the beginning of step 3 and just add the blackberries straight to the cookie dough.

Also, if your cookies spread too much, you may need to add some more flour to the dough or you can even chill the dough for about an hour before scooping the cookies – that will help to avoid flat cookies as well. When I make cookies, I usually do a quick test batch of 2-3 cookies to make sure they are spreading the way that I want them too before baking all of them!

Scooping blackberry oatmeal cookies

BLACKBERRY OATMEAL COOKIES

Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!

Print Pin Rate

Course: Cookies

Cuisine: American

Keyword: blackberry oatmeal cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 36 cookies

Author: Butter With a Side of Bread

Ingredients

  • 1 cup butter softened to room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/4 cups flour + 2 TBSP flour divided
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3 cups quick oats
  • 1 cup white chocolate chips
  • 1 cup blackberries quartered (if your blackberries are huge, you might cut them into sixths or even eighths!)

Instructions

  • Cream together the butter and sugars until smooth. Beat in the eggs and vanilla.

  • Combine the 1 1/4 cup of flour, baking soda and salt in a separate bowl and then add to the creamed mixture, mixing just enough to combine.

  • Gently mix in the oats and white chocolate chips.

  • Place the remaining 2 TBSP flour in a small bowl and gently coat the blackberry pieces until evenly coated. (The flour helps to keep all of your batter from turning purple when you add the blackberries! If you really want to avoid any batter turning purple, you could place the blackberries in the freezer for 30 minutes before coating in flour. I didn’t do that step this time around and it still worked fine!) Very gently fold the blackberries into the cookie dough, just enough to separate them evenly into the mixture.

  • Use a cookie scoop to drop cookies onto a greased cookie sheet. Bake for about 12-13 minutes at 325. Cool on the baking sheet for about 5-7 minutes before transferring to a wire rack to cool completely. Enjoy!

Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!

HOW TO MAKE THE BEST OATMEAL COOKIES:

After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Cookies!

  • Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
  • Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
  • Preheat the oven. This will help your cookies turn out right every time!
  • Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
  • Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
  • Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

Oatmeal cookies with fresh blackberries and white chocolate chips

WHAT KIND OF OATS ARE BEST IN OATMEAL COOKIES?

You can use quick oats or old-fashioned oats in your cookies- it really comes down to a personal preference. I really love using quick oats in this recipe, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. Old-fashioned oats will make the cookies a little bit chewier. You can even use a combination of both types if you’d like!

Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!

Here are some of our other favorite fruity cookie recipes!

Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!

Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!

Blackberry Oatmeal Cookies are absolutely amazing! The cookies are soft and chewy and the fresh blackberries add the most delicious flavor!
Blackberry Oatmeal Cookies are absolutely amazing! The cookies are soft and chewy and the fresh blackberries add the most delicious flavor!

COCONUT MACADAMIA NUT CHOCOLATE CHIP COOKIES by Gordon Ramsay

COCONUT MACADAMIA NUT CHOCOLATE CHIP COOKIES


Coconut Macadamia Nut Cookies loaded with sweet coconut, chocolate chips & chopped macadamia nuts! Over the top chocolate chip cookie recipe with fantastic flavor, buttery crisp edges and a soft & chewy center.

Coconut Macadamia Nut Chocolate Chip CookiesThese coconut cookies are tender, soft, and sweet. Make them bigger or smaller depending on how soft or many you want out of each batch. Share them with others, or keep them for yourself, I won’t judge.

Coconut Macadamia Nut Cookies

While in the mood for incredible cookies, I stumbled upon Mrs. Fields recipe for coconut macadamia nut cookies and the true gem that they are. We tried a few variations, but kept coming back to the original recipe~ it’s that good.

Normally I stick to the standard 1″ sized cookies but there’s something really special about making these the larger 2″ size. The butter in the recipe makes the edges of the cookie crispy while the inside is soft and chewy. I put baking times for both sizes though so you can choose what you’d like to do. {Pssst- make the larger sized ones!}

Coconut Macadamia Nut Chocolate Chip CookiesCan you freeze chocolate chip macadamia nut cookies?

Absolutely, and they freeze pretty well too! Simply let them cool completely before storing in an airtight container for up to 3 months. To thaw and eat just place the cookies on the counter for a few hours.

Can I use a different type of chocolate chip?

Of course! White chocolate chips, milk chocolate or even dark chocolate chunks all go great with this fabulous flavorful cookie recipe! Pick the chip you like the best or mix and match for a unique experience.

Coconut Macadamia Nut Chocolate Chip Cookies ingredientsMacadamia Nut Cookie Ingredients

Here’s what you’ll need:

-2 cubes melted butter (you can use half coconut oil if you’d prefer!)

-all purpose or bread flour

-salt & baking soda

-granulated sugar and brown sugar

Coconut Macadamia Nut Chocolate Chip Cookies

-1 egg and 1 egg yolk

-milk

-vanilla extract

-semi-sweet chocolate chips

-shredded sweetened coconut (toasted or plain)

-macadamia nuts, loosely chopped (you want nice, big chunks)

Coconut Macadamia Nut Cookies loaded with sweet coconut, chocolate chips & chopped macadamia nuts! Over the top chocolate chip cookie recipe with fantastic flavor, buttery crisp edges and a soft & chewy center.How to Make Coconut Macadamia Chocolate Chip Cookies

Preheat oven to 375F degrees.

Using an electric mixer, blend the sugars and the butter until they are creamy and smooth.

Add in the eggs, vanilla, and milk; mix to combine on medium speed until smooth.

Slowly add in the flour, salt, and baking soda; mix until well combined. On low speed, stir in chocolate chips, coconut, and nuts.How to make Coconut Macadamia Nut Chocolate Chip Cookies

Using a 2″ cookie scoop, spoon the dough onto parchment lined cookie sheets. You can fit 6 cookies per sheet.

Stick the tray in the freezer for 10 minutes. After the dough has chilled, bake the cookies for about 15 minutes, checking on the cookies after 10 minutes and then rotating the tray to ensure even browning. This recipe makes 12-13 cookies.

If you opt to make the 1″ cookies, chill for about 5 minutes and then bake for about 10 minutes.

Coconut Macadamia Nut Chocolate Chip Cookies

Coconut Macadamia Nut Chocolate Chip Cookies

Coconut Macadamia Chocolate Chip Cookies

Coconut Macadamia Nut Cookies loaded with sweet coconut, chocolate chips & chopped macadamia nuts! Over the top chocolate chip cookie recipe with fantastic flavor, buttery crisp edges and a soft & chewy center. 

Print Pin Rate

Course: Cookies, Dessert

Cuisine: American

Keyword: Coconut Macadamia Nut Chocolate Chip Cookies

Servings: 18

Calories: 399kcal

Ingredients

  • 1 cup butter, melted
  • 2 1/4 cups all purpose flour or bread flour
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 1/4 cup sugar
  • 1 1/4 cup packed brown sugar
  • 1 whole egg
  • 1 egg yolk
  • 2 tbsp milk
  • 1 1/2 tsp vanilla extract
  • 2 cups semi sweet chocolate chips
  • 1 cup shredded sweetened coconut (toasted or plain)
  • 1/2 cup macadamia nuts, loosely chopped (you want nice, big chunks)

Instructions

  • Preheat oven to 375 degrees.

  • Using an electric mixer, blend the sugars and butter until creamy and smooth.

  • Add in eggs, vanilla, and milk; mix to combine on medium speed until smooth. Slowly add in flour, salt and soda; mix until well combined.

  • On low speed, stir in chocolate chips, coconut, and nuts.

  • Using a 2″ cookie scoop, spoon dough onto parchment lined cookie sheets, 6 cookies per sheet. Stick tray in the freezer for 10 minutes. After dough has chilled, bake cookies for about 15 minutes, checking the cookies after 10 minutes and rotating the tray to ensure even browning.

  • If you opt to make the 1″ cookies, chill about 5 minutes and then bake for about 10 minutes. 

Notes

Note: Because of the amount of butter in them, these cookies turn out a tad bit darker than most other cookies. It’s okay. Mrs. Fields’ turned out the same way. I promise you didn’t over bake them. Yields 12-18 cookies, depending on if you use a medium or large cookie scoop!

Nutrition

Serving: 1g | Calories: 399kcal | Carbohydrates: 42g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 48mg | Sodium: 270mg | Potassium: 198mg | Fiber: 3g | Sugar: 26g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg

Coconut Macadamia Nut Chocolate Chip Cookies

What’s the difference between bread flour and regular flour?

Bread flour has a higher protein content which gives baked goods a better rise. This means that if you use it for the cookies the flavor will be a little different, and the cookies will be fluffier and taller too.

Can I freeze my cookie dough for later?

If after making the cookies you want to only bake a few or save it for a later time, go right ahead. Freeze the dough flat on a baking sheet until solid and then transfer to a baking sheet. When you’re ready to bake, place them on a baking sheet, and preheat the oven. By the time the oven is preheated the cookies should be thawed enough to bake as directed above.

Coconut Macadamia Nut Chocolate Chip CookiesHow long do these cookies last?

Not long! Haha! Honestly, if you kept them in an airtight container on the counter the shelf life is about 5 days, but with this recipe making a small batch and tasting so gosh darn good, it’s hard to see them lasting that long!

Other incredible cookie recipes you’re going to love!

Coconut Macadamia Nut Cookies loaded with sweet coconut, chocolate chips & chopped macadamia nuts! Over the top chocolate chip cookie recipe with fantastic flavor, buttery crisp edges and a soft & chewy center.

With chocolate chips, shredded coconut, and chopped macadamia nuts, these coconut macadamia nut cookies are incredible. Simply irresistible and when you try one, you’ll see that for yourself.

Coconut Macadamia Nut Cookies loaded with sweet coconut, chocolate chips & chopped macadamia nuts! Over the top chocolate chip cookie recipe with fantastic flavor, buttery crisp edges and a soft & chewy center.

Cookies & Cream Cinnamon Rolls — The Skinny Fork by Gordon Ramsay

Cookies & Cream Cinnamon Rolls — The Skinny Fork



The Skinny:
Servings: 14
Serving Size: 1 Cinnamon Roll
Calories: 274
Fat: 12 g
Saturated Fat: 7 g
Carb: 64 g
Fiber: 1 g
Protein: 5 g
Sugar: 5 g
Sodium: 141 mg

Filling:
1/3 C. Melted Butter
3 Tbsp. Natural Sweetener
1/2 C. Sandwich Cookie Crumbs

Frosting:
4 Oz. Reduced Fat Cream Cheese
1/4 C. Butter
1/2 Tsp. Vanilla Extract
Pinch of Salt
1 1/2 C. Powdered Sugar Substitute

Bread Machine: Place the ingredients for the cinnamon rolls into a bread machine in the order listed and set it to the ‘dough cycle’ setting.

No Bread Machine: If you do not have a bread machine, you can combine the hot water and yeast into a bowl and allow the yeast to activate and foam up. Once the yeast is active you can combine the remaining ingredients in the bowl of a stand mixer with the hook attachment or knead by hand. Spray a large bowl with non-stick cooking spray and place dough inside. Cover with plastic wrap and allow it to sit for an hour until doubled in size.

Once the dough cycle has ended or the dough has risen for its first time, remove the dough to a lightly floured surface and roll out into a large rectangle.

Mix together the 1/3 C. butter and 3 Tbsp. natural sweetener and spread out over the rolled out dough.

Top it with 1/2 C. crushed cookie pieces.

Lightly spray two rounded 8 inch cake pans or a 13×9 with non-stick cooking spray and set aside.

Roll the dough into a tight, long, skinny log with the seamside down once done. Cut into 14 equal pieces. THIS WILL BE MESSY. I use floss to do this! Yes. Floss.

Place the cinnamon rolls into the prepared pan(s). Cover with plastic wrap or a tea towl and place in a nice warm place to allow them to rise for another 30-40 minutes.

Preheat oven to 350 degrees F. Once ready, remove the plastic wrap and bake the cinnamon rolls for about 12 minutes.

While the cinnamon rolls are baking, beat together the 4 Oz. cream cheese, 1/4 C. butter, 1/2 Tsp. vanilla and the pinch of salt.

Slowly beat in the 1 1/2 C. powdered sugar substitute until smooth and creamy.

Remove the cinnamon rolls from the oven and allow to cool slightly before drizzling the cream cheese frosting over the top.

Garnish with more crushed cookies if desired and enjoy!

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