Oatmeal Fudge Thumbprint Cookies

Take your baking skills to the next level with these fudge-filled, walnut-textured, oatmeal cookies. The thumbprint nest can be made by pressing your thumb in the center of the dough ball and manipulating the dough by hand. For more uniform craters, use the tip of the handle of a wooden spoon, or a half-teaspoon measuring spoon as seen on My Danish Kitchen. To make a heart shaped thumbprint cookie try this technique by Munchkin Munchies.



Ingredients:
Cookie Dough:
1 cup butter
1 cup brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cups Coach's Oats®
1 3/4 cups walnuts

Fudge:
14 oz sweetened condensed milk
2 cups semi-sweet chocolate chips

Instructions:
1. Preheat oven to 350 degrees.
2. Chop 1 1/2 cups walnuts. Chop finely or grind remaining 1/2 cup. Set walnuts aside.


3. In medium bowl cream butter and sugars.
4. Add eggs and vanilla and combine.


5. In large bowl mix flour, baking soda, baking powder and salt. 
6. Add wet mixture to dry mixture. Beat until just combined. Do not over mix.
7. Add oats and both textures of walnut pieces and stir by hand. Set dough aside.


8. Create fudge mixture.
9. In small sauce pan add condensed milk and chocolate chips.
10. Melt on low heat, stirring frequently. Set fudge aside.


11. Roll dough into small balls and place on prepared cookie sheet. 


12. Create thumbprints, or nest-like craters, in dough balls. Flatten with back of spoon.


13. Spoon-drip fudge into cookie craters. Fill each crater completely.


14. Bake for 10 minutes.


15. Cool cookies for 1 minute. Transfer to cooling rack.


Cheesecake Oat Bars

Indulge in cheesecake decadence with this Coach's Oats® recipe. The creamy cheesecake filling is held by a textured oat base and topped with an elegant layer of chocolate. Allow cheesecake to set up overnight (preferred), or at least several hours, before finishing with melted chocolate.


Ingredients:

Oat Base:
1 cup Coach's Oats®
1/2 cup brown sugar
1/2 cup all-purpose flour
6 Tbsp butter, melted
1/4 tsp baking soda

Cheesecake:
16 oz cream cheese
1/3 cup brown sugar
2 eggs
2 Tbsp all-purpose flour
2 tsp vanilla extract

Chocolate topping:
1/2 cup semi-sweet chocolate chips
2 Tbsp canola oil

Instructions:
1. Preheat oven to 350 degrees.
2. In medium bowl, combine oats, sugar, flour, butter and baking soda.
3. Evenly press mixture into prepared 8x8 baking dish.
4. Bake for 10 to 15 minutes.
5. Set aside for at least 10 minutes.
6. In separate bowl, mix cream cheese and sugar on low until just combined.
7. Add eggs and mix on low until just combined. Do not over mix.
8. Add flour and vanilla extract and mix on low just combined.
9. Spread the cheesecake mixture over the oat base.


10. Bake for 40 minutes.
11. Middle will be unset. Cool cheesecake on wire rack at room temperature for one hour.
12. Refrigerate overnight.
13. Cut cheesecake into desired squares and set aside.


14. In saucepan, melt chocolate chips and oil on medium heat. Stir frequently.
15. Hold oat base and dip cheesecake side into the melted chocolate. You may need to use back of spoon to smooth the chocolate layer.


16. Set cheesecake on wire rack to allow chocolate layer to harden.
17. Refrigerate bars. Serve chilled.


Gluten Free Brownies

Whether you are trying to avoid gluten or just love brownies, this recipe is for you! The moisture of semi-sweet chocolate and texture of Coach's Oats® make this delectable brownie hard to resist. Enjoy!



Ingredients:
2 cups semi-sweet chocolate chips
1/2 cup butter
3 eggs
1 1/4 cup gluten free flour
3/4 cup Coach's Oats®
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla extract
1/4 tsp baking soda



Instructions:
1. Preheat oven to 350 degrees.
2. In large pan on low heat, melt 1 cup of chocolate chips and butter.
3. Stir frequently until melted.
4. Add eggs and stir.
5. Add flour, oats, sugars, vanilla extract and baking soda. Stir until combined.
6.Add remaining 1 cup of chocolate chips and stir.
7. Pour batter evenly into prepared 13 x 9 baking dish.
8. Bake for 22 to 26 minutes or until wooden toothpick comes our somewhat sticky.
9. Cool completely before cutting and serving.



For more information about oats and gluten, please see our previous blog post:
"The G Word: gluten vs. gluten free"



For another gluten free Coach's Oats® treat, try our Baked Oatmeal Bites.
Just interested in more chocolate oatmeal recipes? Try these Chocolate Peanut Butter Chip Cookies.