Caron's Cookbook

Recipes from a home baker

July 19, 2016
Caron Ellis

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Brown Sugar Oat-Nut Cookies

Have you ever been so much in the mood for something sweet and chewy and soft to sink your teeth into and not been able to find something to satisfy your craving? I have. Matter of fact, I was in just such a mood when I created these little angels.

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Aren’t they beautiful? So perfectly golden brown and chewy. A slight crunch from the pecans and the tooth feel of the oats adds the perfect texture to these babies. Can you see how ooey gooey (ewey gooey??) they are inside? So chewy and perfect. The cream cheese keeps the cookies so moist and soft while the brown sugar turns them into a golden token of smokey sweet deliciousness. You get what I’m saying.

Don’t ever let yourself get to this point of craving a magical bite and NOT have them in your home. Make these and keep them stocked in your cookie jar (do people still use cookie jars? It seems so unsanitary to me). They are the perfect solution to your sweet tooth craving.

Make them. Make them now. You’re welcome.

Here’s your cast:

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You’re going to need softened butter, softened cream cheese, brown sugar, granulated sugar, salt, eggs, flour, baking soda, cinnamon, nutmeg, rolled oats, and pecans.

If you like to be ultra prepared, begin by combining your flour, baking soda, cinnamon, and nutmeg in a sifter first and setting aside.

 

Then, put your sugars in your mixer

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along with your softened butter, cream cheese, and salt (I’ve read other recipes for sweet treats that always incorporate the salt in the dry ingredients. I don’t like to do it this way. I like to add it with the wet ingredients so that I know it is getting incorporated better. How do you prefer to do that?)

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Then you turn the mixer on to a low setting and let the mixture cream together for a few minutes til it gets super creamy and homogeneous.

Have your perfect and beautiful 5-year old daughter (or if you’re short one daughter just do it yourself) crack your eggs into a separate bowl. Once the butter and sugar mixture is really creamy, add the eggs one at a time leaving enough in between for it to combine with the batter.

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She did a perfect job, didn’t she? Not a single shell in there 🙂

Here she is putting the first egg in

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See how beautiful and creamy the sugars and butter are in there?

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Let that egg get good and incorporated and then drop in the final egg

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Such a beautiful sight.

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Now you just need to start adding in the dry ingredients a little at a time. And try not to make too big a mess, will ya?

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Mmmmm…..I eat it like this all the time…I don’t even care about the raw eggs. Don’t even try to judge me, I know everyone does it.

Add in the yummy oats

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Next, chop up your pecans into the size you prefer in your cookies. Nuts seem to be such a controversial subject when it comes to cookies. Personally, I have a hard time falling in love with a cookie without them. The crunch and flavor they give is absolutely perfect I just can’t imagine a cookie without them. Still…I’ve never turned down any cookies, regardless of whether there were nuts or not. 😉

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I used Ree Drummond’s knife for this task. I love this knife!!

Now just add these babies to the delicious cookie dough and fold them in

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Ohmagawd doesn’t that just make you weak in the knees?

Now, if you’re a working mother with a full time job and dinner to cook and a house to clean and babies to bathe and laundry to fold, you can just tuck this delicious mixture into some classy tupperware and keep it safe in the fridge overnight until you have found the time to bake them.

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Nighty night delicious cookie dough…sleep tight

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I can’t wait to eat you…

If you are free and clear and have all the time in the world, please feel free to stick ’em in the oven right away.

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Child labor at its finest. Faster, Lily, get those cookies in the oven NOW!

🙂

We used a fairly small sized ice cream scoop to get a uniform shape with all the cookies on the cookie sheets

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I think my cookie sheet has seen better days. Probably the day before it arrived on my doorstep.

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Leave ’em spaced a couple of inches apart to allow for some spreading.

Wow. Just wow.

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I like to let them cool on these racks so they flatten down to their final, beautiful shape

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Now, depending on how much raw cookie dough is consumed secretly from the tupperware in the fridge before they are divvied up on the cookie sheets, you should end up with around 40 cookies from this recipe. Be sure to share the love. Karma will bite you back if you don’t. 😉 Enjoy!!!

Here’s the exact measurements for the recipe:

Ingredients:

1/2 cup (1 stick) softened butter
4 oz (1/2 package) softened cream cheese
1 cup brown sugar
1/2 cup granulated sugar
1/4 tsp salt
2 eggs
2 1/2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground nutmeg
1 cup rolled oats
1 cup chopped pecans
  1. Preheat your oven to 350° F. Prepare two baking sheets with parchment paper or silicone mats.
  2. In a mixing bowl, sift together your dry ingredients (flour, baking soda, cinnamon, nutmeg) and set aside. Crack your eggs into a separate bowl while it mixes.
  3. Add the butter, cream cheese, sugars, and salt to the bowl of a stand mixer and mix on medium speed for about two minutes until completely combined and creamy.
  4. Turn the mixer down to the lowest speed and add the eggs, one at a time, until combined.
  5. Scrape down the bowl and add half of the dry ingredients. Mix on low speed until combined, then add the other half of the dry ingredients. Scrape down the bowl again.
  6. Add the oats and pecans and fold in with a spatula.
  7. Use a small scoop to place tablespoon sized mounds onto the baking sheets. Bake at 350° F for 10-12 minutes, depending on preference of ‘done-ness’. Allow to cool for several minutes, then transfer to a cooling rack. Enjoy!!

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