Ingredients

Cookie Dough

  • 1 cup marshmallows
  • 2 cups Quaker® Old Fashioned Oats, pulsed in a food processor
  • ½ cup Quaker® Old Fashioned Oats
  • 4 oz unsalted butter
  • ½ cup granulated sugar
  • ⅓ cup milk
  • ⅓ cup unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • ½ cup chocolate chips

Drizzle

  • 8 ounces white chocolate, melted
  • 1 teaspoon peppermint extract
  • 4 oz crushed peppermint candy, optional

Steps

Cookie Dough

  1. Add the oats and marshmallows into a medium bowl and set aside.
  2. Place butter, sugar, milk, vanilla and cocoa powder in a medium pot on medium heat. Stir together while cooking until mixture reaches a boil.
  3. Allow mixture to boil for 1 minute, and then immediately remove from heat and pour into the dry mixture and stir to combine. Once the mixture cools for 10-15 minutes, stir in chocolate chips.
  4. Allow to cool until set, about 20-30 minutes, then form into cookies.

Drizzle

  1. In a small bowl, stir together melted white chocolate and peppermint extract, then drizzle over cooled cookies, and sprinkle with crushed peppermint candy.
  2. Allow the chocolate to cool & set, then store in an airtight container or enjoy immediately.

Ingredients

Cookie Dough

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • ⅓ cup milk
  • ½ cup smooth unsalted peanut butter
  • 2 cups Quaker® Old Fashioned Oats, pulsed in a food processor
  • ½ cup Quaker® Old Fashioned Oats, whole
  • ¼ cup candied ginger, minced
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt

Drizzle

  • 2 tablespoons unsalted smooth peanut butter, melted
  • ¼ cup white chocolate, melted
  • ¼ teaspoon ground ginger
  • Candied ginger, minced - optional

Steps

Cookie Dough

  1. Add butter, sugar, milk,and peanut butter to a large saucepan and bring to a boil. Remove from heat.
  2. Stir in oats, ginger, vanilla, and salt.
  3. Mix together until well combined, then scoop out into cookies and allow to cool, up to 2 hours.

Drizzle

  1. Once cookies are set and cool, mix together melted white chocolate, peanut butter and ground ginger. Pour mixture into a piping bag. Drizzle the icing over each cookie and top with small pieces of candied ginger if you’d like.
  2. Let cookies cool for an additional 30 minutes, to allow the drizzle to set. Then enjoy!

Ingredients

Cookie Dough

  • ½ cup unsalted butter
  • ½ cup whole milk
  • 1 cup sugar
  • 2 cups Quaker® Old Fashioned Oats, pulsed in a food processor
  • 1 cup Quaker® Old Fashioned Oats
  • ½ cup sweetened shredded coconut
  • 1 teaspoon vanilla extract
  • 4 oz white chocolate, melted
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg

Topping

  • 8 ounces white chocolate, melted
  • Ground cinnamon, optional

Steps

Cookie Dough

  1. In a medium sauce pot, bring butter, milk, and sugar to a boil.
  2. Remove mixture from heat and stir in oats, coconut, vanilla, melted chocolate and spices until well combined.
  3. On a lined baking sheet, pour out the cookie dough and flatten with a spatula and cover with parchment. Allow the cookies to chill in the refrigerator or freezer for about 30 minutes - 1 hour.
  4. Punch out your desired shape of cookie, and decorate.

Topping

  1. Drizzle white chocolate over the cooled cookies and top with cinnamon. Allow the chocolate to set before serving. Store cookies in an airtight container.

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