Pumpkin- Oatmeal Candy Bar Cookies
The recipe Pumpkin- Oatmeal Candy Bar Cookies can be made in roughly 40 minutes. This recipe makes 36 servings with 245 calories, 3g of protein, and 15g of fat each. For 80 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up baking soda, dark chocolate candy bars, dark brown sugar, and a few other things to make it today. This recipe is liked by 3711 foodies and cooks. It works well as a hor d'oeuvre. It is brought to you by Recipe Girl. Overall, this recipe earns a not so spectacular spoonacular score of 34%. Candy Bar-Oatmeal Cookies, Take 5 Candy Bar Cookies, and Candy Bar Cookies are very similar to this recipe.
Servings: 36
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 teaspoon baking soda
3/4 cup mini chocolate chips
1/2 cup packed dark brown sugar
30 small chocolate bars (or larger bars broken into pieces)
1 large egg
3/4 cup Gold Medal® All-Purpose Flour
1/2 cup granulated white sugar
1 teaspoon kosher salt
1 cup old fashioned rolled oats
1 teaspoon pumpkin pie spice
1/2 cup unsweetened pumpkin puree
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
3/4 cup Gold Medal® Whole Wheat Flour
Equipment:
baking paper
baking sheet
oven
whisk
bowl
hand mixer
wire rack
Cooking instruction summary:
1. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or silpat mats.2. In a medium bowl, whisk together the flours, salt, baking soda and spice.3. In a large bowl, use an electric mixer to combine the butter and sugar. Mix on medium speed until light and fluffy. Reduce the speed to low and add the egg and vanilla. Mix in the pumpkin puree. Add the flour mixture and mix until it is incorporated. Set aside the mixer and stir in the oats and chocolate chips.4. Use a cookie scoop (or drop by heaping tablespoonfuls) to scoop onto the prepared baking sheets. Space the cookies about 2 inches apart (12 on a sheet should work perfectly). Bake 9 to 11 minutes, or until the cookies are set and golden brown. Remove the baking sheets from the oven and immediately place a candy bar on top of each cookie. Let them cool for about 10 minutes on the baking sheets, then remove them to a wire rack to cool completely. The cookies are especially good warm... with all of that melted chocolate swimming around on top, but if you need to store them, let the chocolate set on the cookies before storing in a covered container.
Step by step:
1. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or silpat mats.
2. In a medium bowl, whisk together the flours, salt, baking soda and spice.
3. In a large bowl, use an electric mixer to combine the butter and sugar.
4. Mix on medium speed until light and fluffy. Reduce the speed to low and add the egg and vanilla.
5. Mix in the pumpkin puree.
6. Add the flour mixture and mix until it is incorporated. Set aside the mixer and stir in the oats and chocolate chips.
7. Use a cookie scoop (or drop by heaping tablespoonfuls) to scoop onto the prepared baking sheets. Space the cookies about 2 inches apart (12 on a sheet should work perfectly).
8. Bake 9 to 11 minutes, or until the cookies are set and golden brown.
9. Remove the baking sheets from the oven and immediately place a candy bar on top of each cookie.
10. Let them cool for about 10 minutes on the baking sheets, then remove them to a wire rack to cool completely. The cookies are especially good warm... with all of that melted chocolate swimming around on top, but if you need to store them, let the chocolate set on the cookies before storing in a covered container.
Nutrition Information:
