Soft Bake Cookie Butter Cookies

Indulge in the cookie butter craze with this Coach's Oats® soft bake oat cookie recipe. The cookie butter delivers gooey-centered cookies with a hint of gingerbread flavor. We used Speculoos Cookie Butter by Trader Joe's, but Biscoff Spread and all other forms of cookie butter are welcomed to be substituted.

2 eggs
1 cup cookie butter
3/4 cup brown sugar
1 Tbsp vanilla extract
3/4 cup all-purpose flour
2/3 cup Coach's Oats® oatmeal
2 tsp cornstarch
2 tsp cinnamon
1 tsp baking soda

1. Cream together egg, cookie butter, brown sugar and vanilla extract for 3 minutes.
2. Add flour, oats, cornstarch, cinnamon and baking soda. Mix on low speed for 1 minute.
3. Scoop dough into desired sized balls.

4. Place dough balls on cookie sheet and flatten middles with back of spoon.
5. Cover cookie sheet with plastic wrap and refrigerate for 1-1/2 hours to 2 hours.
6. Preheat oven to 350 degrees.
7. Remove cookie sheet from refrigerator and allow dough to thaw to room temperature.
8. Bake for 8 minutes or until edges begin to become crispy. The centers should be gooey.

9. Cool baking sheet on cookie racks for 5 minutes.
10. Transfer cookies to cooling racks to continue to cool and set up.
11. Enjoy!

Caramel Chocolate Oat Bars

Caramel Chocolate Oat Bars are impressive and easy to make. The richness of melted semi-sweet chocolate chunks and caramel sauce is supported by the hearty natural flavor of Coach's Oats®. With a compact base and textured crumble top, this recipe highlights the versatility of our oats. Enjoy this scrumptious oatmeal creation!

2 cups Coach's Oats® oatmeal
2 cups all-purpose flour
1 cup brown sugar
3/4 tsp baking soda
Dash of salt
1 cup butter
1 to 2 cups Chocolate Chunks
1 jar of Caramel Sauce (approximately 10oz.)

1. Preheat oven to 350 degrees.
2. Prepare baking dish with spray or butter.
3. In large bowl, stir Coach's Oats®, flour, brown sugar, baking soda, and salt until combined.
4. Defrost butter and cut into small pieces.
5. Work butter into mixture of dry ingredients until combined into a dough. If oat dough is too crumbly add more butter.
6. Press dough into bottom of prepared pan.
7. Set remaining oat dough aside for crumble.
8. Bake oat dough base for 15 minutes, cool on wire rack for 5 minutes.
9. Sprinkle chocolate chunks over base layer. Use desired amount of chocolate chunks.
10. Drizzle caramel sauce over chocolate chunk layer. Use desired amount of caramel.
11. Sprinkle remaining oat dough over caramel layer. If oat dough is not crumbly enough add a tablespoon of Coach's Oats® to mixture.
12. Bake for 20 to 22 minutes, or until lightly golden.
13. Cool on wire rack before serving.

The richness of the bar can be adjusted. For maximum richness use enough chocolate and caramel to make a complete layer. For a lighter bar use chocolate and caramel ingredients more sparingly. Feel free to adjust ingredients to your health needs; e.g. substitute whole grain or gluten free flour in place of all-purpose flour. Experiment and enjoy!

White Chocolate Chip Oat Pear Cookie

This Coach's Oats® recipe features a classic white chocolate chip cookie augmented by the natural sweet and earthy flavor of pear. Simply add a peeled, mashed pear to the Coach's Oats® white chocolate chip cookie recipe for delightful results.

1/2 cup butter
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/4 tsp vanilla extract
1 Tbsp olive oil
1 large pear, peeled and mashed
1 cup Coach's Oats®
1 cup all purpose flour
1/4 tsp baking soda
Dash of salt
1/2 cup white chocolate chips

1. Preheat oven to 375 degrees.
2. Cream together butter and sugars.
3. Add egg, vanilla extract, oil and pear.
4. Mix in Coach's Oats®, flour, baking soda and dash of salt.
5. Stir in white chocolate chips.
6. Scoop cookie dough onto greased baking sheet.
7. Bake for 10 to 12 minutes or until golden.
8. Transfer to drying rack and cool.