This shop has been compensated by Collective Bias, Inc. and Quaker as part of their #QuakerUp and #MyOatsCreation campaign. All opinions are mine alone.
I love traditions. Holiday traditions are some of the best traditions to discuss too, which makes this time of year just perfect for comparison. What’d YOU have for breakfast on Thanksgiving morning? (We usually forgot breakfast in the preparation madness. Which made us really, really hungry about 11am. HOURS before the turkey was ready.) How about Christmas morning? (Brace yourself: my mom was the type who made us eat a FULL breakfast, clean EVERYTHING and THEN open gifts. Yes, I did survive.) Part of the reason I was so into those Christmas breakfasts is that they were often warm bowls of hot cereal. Yummy oatmeal deliciousness. Throw some butter and brown sugar on top of those bowls and we were (mostly) on board.
As I start brainstorming to create my own holiday traditions, I’m not sure I’ll keep the Breakfast First motto. But I will certainly be looking to oatmeal recipes to capture and recreate some of that warmth and tradition! Today I’m partnering with Quaker Oats and #collectivebias to bring you some amazing cookies using their old fashioned oats.
Before we get started, pick up some old fashioned oats. Not quick oats, folks! Those won’t work quite right for this recipe.
(Did you notice the bright teal scarf on that packaging? Too cute, right? Perfect for the winter season!)
These cookies are so amazing. They’re altogether chewy and caramel-y and decadent. The density of the oatmeal brings out the richness of the dulce de leche and they pair so well. I say you start your own tradition with these babies!
- 1 cup (2 sticks) butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups Quaker Old Fashioned Oats
- dulce de leche (storebought or make your own!)
- Preheat oven to 350 degrees.
- Cream together sugar, butter and vanilla extract. Add each egg separately and combine well.
- Mix together flour, salt and baking soda in another bowl. Add these dry ingredients to the wet ingredients a little at a time, combining until just mixed. Follow the same technique with your oats: fold in to the wet mixture until just mixed together.
- Drop spoonfuls of dough onto a cookie sheet with a bit of space in between to allow for spread while baking. Try to ensure similar portions of dough for the best looking end result! Flatten dough slightly with the back of a spoon.
- Bake for 9-11 minutes until the cookie's edges turn a touch crispy and golden brown. Set aside to cool.
- Once cool, sandwich two cookies together with dulce de leche in the center as filling.
Now, I won’t lie. I made plenty of little sandwich cookies. But you could also top each cookie with a dollop of the dulce de leche to increase your caramel intake. OR conduct your taste test with a spare cookie (maybe one that’s “not perfectly round”?) dipped right into the bowl.
1. “Which made us really, really hungry about 11pm” Woah girl, you eat turkey really late at night! MIDNIGHT TURKEY! 😉 I kid, I kid.
2. My friends Cas & Brian used to come for Thanksgiving every year (well, for three years in a row….before they moved to Boston last year) and Cas would always make pancakes for the whole family. We miss her.
3. I wish I could eat these cookies for breakfast instead. They have oatmeal which makes them breakfast, right? Mail me some and I’ll let you know.
1. HAHAHA. Two points for Sarah’s reading comprehension! (I fixed it and now everyone is going to be all “Sarah doesn’t know how to tell time!”)
2. I used to do that! Every weekend on Saturday morning I got up early and made pancakes for the family. I was a weird kid.
3. YOU NEED THEM.
You had me with just those amazing oat cookies…but then you went and added that layer of dulce de leche! I love baking with oats at this time of the year, and you just took it to a whole new level. Thanks for sharing! #client
These sound so decadent! My hubby is from Argentina, so dulce de leche is often found in our desserts. Have you ever tried alfajores? They are just like these cookies, but with little cornstarch sugar cookies instead. Divine!
Oh man, YES! Alfajores are one of my favorites! I’ve yet to make a version that’s as good as the local baker’s- something about their cookie is perfection. It’s so thin and light- maybe CORNSTARCH SUGAR is the key! I must find a recipe! 🙂
This is the recipe I use (https://www.anatravels.org/2011/06/27/alfajores-de-maizena/), because my husband likes them and I’ve tried a few other recipes that didn’t work out so great. Try them and see if they’re similar to the baker’s. If you can get the conversions just right, then you’re golden!