no chill

These chewy oatmeal cookies are soft, packed with texture, and have a delicious caramel flavor with a hint of cinnamon.

Chewy Oatmeal Cookies

unsalted butter (softened)

white sugar

brown sugar (packed)

tsp vanilla extract

tbsp honey

all-purpose flour

cinnamon

tsp baking soda

tsp salt

quick oats*

oats*

Preheat the oven to 350F degrees. Line baking sheets with parchment paper or silicone baking mats.&nbsp;

In a large bowl beat together the butter and sugars until fluffy.&nbsp;

Beat in the egg, vanilla extract and honey. Scrape down the sides of the bowl as necessary.&nbsp;

With the mixer on low speed carefully beat in the flour, cinnamon, baking soda and salt.&nbsp;

Mix in the quick oats and large flake oats.&nbsp;

Form the dough into balls about 1 to 1.5 tablespoons in size and place 2 inches apart on the lined cookie sheets.&nbsp;

Bake 1 cookie sheet at a time in the middle rack of your oven for 9-11 minutes, or until the tops look just set.

Cool the cookies on the baking sheet for at least 5 minutes before transferring to a wire cooling rack and continue cooling.

These raspberry white chocolate cookies are a no chill recipe. They are a chewy and buttery cookies full of white chocolate chips and frozen raspberries.

Raspberry White Chocolate Cookies

All-purpose flour

tsp Baking powder

tsp Baking soda

Salt

Unsalted butter (melted)

Brown sugar (packed light or dark)

White granulated sugar

tsp Pure vanilla extract

Large egg (room temperature)

Egg yolk (room temperature)

raspberries (slightly thawed)

White chocolate chips (Plus more on top of the cookies)

Melt

Melt the butter in the microwave. Let it cool for 10 minutes before using. At the same time, pull the frozen raspberries out to start to thaw.

Preheat

Preheat oven to 350°F. Prep two cookie sheets with parchment paper.

In a mixing bowl, sift the flour. Add in baking power, baking soda, and salt.

In a separate bowl, mix the melted butter, sugar, and brown sugar. Add in the vanilla, egg, and egg yolk.

Fold

Add the dry ingredients. Use a rubber spatula to fold the dry ingredients in. Add in the frozen raspberries and white chocolate chips.

Scoop

Use a large cookie scoop to scoop 3 oz cookie dough balls. Place 6 cookie dough balls per cookie sheet.

Bake

Bake the cookies for 13-15 minutes. Bake until the edges are light golden brown.

Cool

Top the warm cookies with more white chocolate chips. Let it sit for 5 minutes before transferring to a cooling rack.

The ultimate campfire dessert without the fire!  It&#39;s a deliciously chewy cookie loaded with graham cracker crumbs and chocolate chips, then stuffed with mini marshmallows.  The ULTIMATE S&#39;mores cookie!

The Ultimate S'mores Cookie Recipe

Unsalted butter

180 gram Light brown sugar (6.3 ounces)

White sugar (4.2 ounces)

Egg (room temperature)

tbsp Vanilla extract

260 gram Plain flour (9 ounces)

tsp Bi carb soda

½ tsp Baking Powder

Honey

Honey Graham Crackers,

chocolate

pkt marshmallow fluff

Heat oven to 180°C/350°F/160°FF

Heat butter in microwave until it&#39;s just melted.  Set aside while you prep the other ingredients.

Line 3 baking trays with baking paper.  See notes

Sift the flour, bi carb soda, baking powder and salt together.  Set aside

In the bowl of a stand mixer, combine the cooled melted butter and sugars until well blended

Add the egg, egg yolk and vanilla and beat until light and creamy, then continue to beat on medium-high for another 5 minutes.

Stop the mixer, add the flour mixture and beat until almost combined

Remove bowl from stand, add the 4 crushed Graham crackers and choc chips then combine with a spatula.  DO NOT OVERMIX

Using a large ice-cream scoop, scoop out balls of cookie dough

Make an indent in the top of each ball.  Fill indent with 6-8 mini marshmallows, then roll back into a ball

Toss each cookie ball into the extra crushed crackers, then place onto prepared baking sheet, leaving plenty of space to spread.  I put 6 on each large cookie tray

Bake cookies for 12 minutes, until lightly golden.  Remove from oven and transfer the cookies (still on the baking paper) to a bench.  After 5 minutes, transfer to a cake rack to cool.

Cookies will last well for a few days, in an airtight container

Applesauce Oatmeal Cookies are a deliciously soft and chewy, no-chill cookie recipe that's easy to make in under 30 minutes and so perfect for fall.

Applesauce Oatmeal Cookies

sugar

unsalted butter (softened (1 stick))

applesauce

egg (room temperature)

vanilla extract

baking soda

baking powder

salt

nutmeg

oats

raisins (optional)

nuts (walnuts

Preheat the oven to 350 degrees F.

Line the baking sheets with a silicone mat or parchment paper. Set aside.

In a large bowl, cream together the sugar and butter.

Mix in the applesauce, egg, and vanilla extract.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt and nutmeg.

In a small bowl, add the raisins and a spoonful of the flour mixture. This will keep the raisins from clumping together in the cookies so they are evenly disbursed.

Gradually add the flour mixture to wet ingredients, making sure to mix well.

Fold in the oats, raisins and pecans.

Divide the batter using a medium cookie dough scoop, roll into a ball and place on the prepared cookie sheet 2 inches apart.

Bake for 9-11 minutes or until lightly golden and slightly set. Bake 1-2 minutes longer for a crispy cookie.

Remove from the oven and cool on wire rack.

Store in airtight container at room temperature.

These generously frosted Sourdough Carrot Cake Cookies are super chewy, and packed with warm cinnamon! Made with sourdough discard, this easy no-chill recipe is a perfect way to use up excess starter! A delicious treat great for Easter, Christmas baking, and more.

Sourdough Carrot Cake Cookies

light brown sugar packed (220 grams)

sugar (65 grams)

salted butter softened (113 grams)

sourdough starter active

egg yolks (40 grams)

tsp vanilla extract (5 grams)

½ tsp salt (3 grams)

tsp ground cinnamon (5 grams)

tsp baking soda (6 grams)

carrots

salted butter softened (55 grams)

oz cream cheese, softened (113 grams)

vanilla extract (3 grams)

sugar (250 grams)

Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.

Peel & Grate Carrots: Peel and grate your carrots. Ensure they are completely dry, patting them with a clean cloth or paper towel if necessary.

Cream Butter & Sugars: In a large bowl or stand mixer, beat brown sugar, granulated sugar, and softened butter until well combined.

Add Wet: Beat in sourdough starter, egg yolks, vanilla extract, and salt until smooth and slightly frothy, scraping the side of the bowl if necessary.

Incorporate Dry: Mix in ground cinnamon. Add all-purpose flour, mixing on low speed until mostly combined. Sprinkle in the baking soda, then stir until just incorporated. Do not over-mix.

Fold in Carrots: Gently fold in grated carrots until evenly distributed.

Scoop & Bake: Scoop 6 large portions of dough onto the prepared baking sheet, ensuring even spacing. Bake for 14–18 minutes, or until edges are slightly crisp and the center is mostly set but still soft. Recipe yields about 14 cookies.

Cool: Allow to cool on the baking sheet for 7 minutes before transferring to a wire rack.

For the Dough

Cream Fat, Extract, & Salt: In a large bowl or stand mixer, beat softened butter, cream cheese, vanilla extract , and salt on medium speed until fluffy and smooth (about 2–3 minutes). Scrape down the sides of the bowl.

Incorporate Powdered Sugar: Gradually add powdered sugar (½ cup at a time), mixing on low speed until fully incorporated. Scrape the sides of the bowl, then increase speed to medium-high, beating for 1–2 minutes until light and airy.

Check Consistency: If frosting is too thick, mix in milk (1 tsp at a time). If too thin, add more powdered sugar (1 tbsp at a time).

For The Frosting

To Frost: Once cookies have cooled completely, top each one with a generous amount of frosting. Immediately sprinkle with your choice of toppings (optional).

To Make Cookie Sandwiches: Spread a generous amount of frosting on the underside of a cookie, sprinkle with optional toppings if desired, and then place a second cookie on top!

Assembly

Top 5 no chill recipes from across the web

The most viewed no chill recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chewy Oatmeal Cookies

Raspberry White Chocolate Cookies

The Ultimate S'mores Cookie Recipe

Applesauce Oatmeal Cookies

Sourdough Carrot Cake Cookies

Top 5 no chill recipes from across the web

The most viewed no chill recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chewy Oatmeal Cookies

Raspberry White Chocolate Cookies

The Ultimate S'mores Cookie Recipe

Applesauce Oatmeal Cookies

Sourdough Carrot Cake Cookies

The most viewed no chill recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine