How To Make Cookies From Leftover Oatmeal

You’ve once again found yourself with a cup or so of oatmeal at the bottom of the pot, but you can’t stomach one more bite. Can you save it for tomorrow’s breakfast, Of course, but wouldn’t it be more fun to instead make cookies, Duh. By adding leftover oatmeal to a standard cookie dough, you’ll get something similar to an oatmeal cookie, but a little puffier, a little more moist—and there won’t be a raisin in sight (unless, of course, you like those things). As for mix-ins, the possibilities are endless: Add chocolate chips, dried fruit, even crushed pretzels or potato chips if you’re feeling like cleaning out the pantry. In a medium bowl, whisk together 2 cups all purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon kosher salt, ½ teaspoon ground cloves, and ½ teaspoon baking powder until combined. If you’d like, add 2 tablespoons cocoa or espresso powder. In a large bowl, use a wooden spoon or an electric mixer to cream together ½ cup brown sugar and ¼ cup granulated sugar with ½ cup softened butter until light and fluffy, about 6 minutes. Beat in 2 eggs, one at a time. Mix 1 teaspoon vanilla extract and 1 cup of leftover oatmeal into the sugar mixture. Add the flour mixture to the sugar mixture in 2 additions and mix until barely combined. At this point, you can also fold in up to 1 cup chopped chocolate, nuts or seeds, raisins, or dried cranberries (a mixture of everything works, too). Extra Crispy straight to you. Scoop the cookies out into tablespoon-sized balls and place on a parchment paper-lined baking sheet, leaving about 1 inch of space between the cookies. Transfer the baking sheet to the refrigerator and chill the cookies for 1-2 hours. When you’re ready to bake, preheat the oven to 350ºF. Bake the cookies for 12-15 minutes, or until puffy and slightly golden. Let them cool on the baking sheet for a few minutes, then transfer to a cooling rack.

Oatmeal cookies provide such a hearty bite that it’s hard not to fall in love with them, especially when you’ve got oats and raisins falling out of your mouth. Raisins and oats are both good for your health and so is cannabis. So it’s only right that they join forces to produce this super cookie. So if you love eating, and you love Mary Jane it’s time to start cooking! First heat your oven to 350 degrees. Line a cookie tray with wax paper or use a non-stick pray so you won’t have the headache of cooies that don’t want to come off the pan. In a bowl, combine flour, baking powder, baking soda, cinnamon, and oatmeal, mix well. Grab another bowl and beat eggs, salt, and vanilla. In another large bowl add the canna-butter, oil, and both sugars. Add in the egg mix until creamy and smooth. Then pour in the flour mix and stir everything in together. Now add in the raisins and mix once more. Roll the cookie batter into whatever size balls you’d like and put them on the cookie sheet and into the oven to bake for 12-15 minutes. After they’re out the oven let them cool for a bit. You’ll love biting into these scrumptious cookies, especially when you know what’s in store. Enjoy Making Oatmeal Cookies with Marijuana!

Icebox Cookies. When it's time to make the cookies, the dough is sliced and baked. Continue to 2 of 10 below. Icebox Cookie Dough. Making Icebox Cookie dough is not that different from making any other cookie dough. The day before, begin by mixing the dry ingredients (2 cups of flour, 1/4 teaspoon each of salt and baking powder) in a large bowl. In another bowl, cream 3/4 cup butter, 1/2 cup each granulated and powdered sugar. For this recipe, mix in the zest of 1 orange, 2 tablespoons orange juice and 1/2 teaspoon orange extract. MORE completely to form a stiff and slightly greasy ball of dough. Continue to 3 of 10 below. Continue to 4 of 10 below. Icebox Cookies - Shaping the Dough. Continue to 5 of 10 below. Making Icebox Cookies - Roll Dough Photo. Roll the log up in the waxed paper. Make sure edges are kept rounded. Fold the edges to close the ends. Continue to 6 of 10 below. Making Icebox Cookies - Repeat Rolling Photo. Place in a hard-sided container and refrigerate overnight. The dough may also be frozen for up to three months. Be sure to place dough rolls in airtight freezer bags to avoid freezer burn. Before baking, defrost dough overnight in refrigerator. Continue to 7 of 10 below. Icebox Cookies - Slicing Dough Photo. Remove one log from refrigerator. With a sharp knife, slice log into 1/4-inch slices. Continue to 8 of 10 below. Icebox Cookies - Baking Photo. Bake for 10 to 12 minutes. Cool for 2 minutes on cookie sheet. Remove from pan and finished cooling on baking rack. Continue to 9 of 10 below. Icebox Cookies - Round Cookies Photo. You've got to make sure the bottom of the dough doesn't flatten out.

From left: Alex, 2, steals the show (and a cookie or two!). His mom, Amelie McAndrews, is an equine veterinarian and an ace baker. Cecily is an editor at the magazine. Amelie, my older sister, and I share the same smile, the same sense of humor, and the same gene-deep love of cookies. As a teen, I baked chocolate chip cookies for Amelie and her (three years older, cooler) friends in a bid to join in on their fun. It worked…sometimes. She went off to college in Michigan, and I missed her back home in Connecticut. So I made cookies and mailed them to her dorm. In return, I got CD mixes and college T-shirts, which made me feel very worldly indeed. Eventually, she made her way back to the East Coast with her husband, Joe. That first year, a few weeks before the holidays, she called me with a crazy idea: Let’s make all the Christmas cookies in one go—together—and give them as gifts. We called it Cookiepalooza. Through moves, job changes, my time at culinary school, and the arrival of her son, Alex, (and, coming soon, a second kid!) we’ve kept it up. Sure, it’s nuts. But Cookiepalooza is also one of the best days of the year. We play music, catch up, cuddle Alex, try new recipes, and occasionally burn a few cookies. And although we’re gifting other people with treats, what we’re giving each other is time—a few luxurious hours when we answer only to the oven timer and each other. I can’t think of anything sweeter. I’m so excited to pass this on to the next generation.