I like to tell myself that these cookies are just a little bit healthy because they have oatmeal in them… I call them “Dunkers” because the shape makes them perfect for dunking in your favorite hot beverage, whether it be coffee, tea, or hot cocoa (and when you dunk them, the chocolate gets all melt-y and delicious…) You can get really creative here when decorating the cookies, so these are perfect for the kids to help with. Try dipping in milk, dark, or white chocolate, and then drizzling with a contrasting color of chocolate. A platter of beautifully decorated cookies will make you the “Martha Stewart” of your next gathering :)
This is the last recipe for the month of October- National Cookie Month. If you missed the other weeks, you will find the links to those recipes at the bottom of this post.
Oatmeal Dunkers Cookie Recipe
- 2 sticks butter, softened (8 oz)
- 1 1/4 cups packed brown sugar
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 drop orange oil OR 1 teaspoon orange extract
- 2 eggs
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- To decorate: chocolate chips (milk, semi-sweet, or dark), white candy melts (available at craft store, they also come in seasonal colors which would be pretty). You will need a total of about 32 ounces of chocolates for dipping.
- assorted sprinkles, chopped nuts.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Beat butter, sugars, vanilla, and orange oil/extract on Medium speed of electric mixer until creamy. Beat in eggs until light and fluffy.
Mix in flour, baking soda and salt on low speed until well blended. Stir in oats.
Roll dough into logs about 2″ long by 1/2″ in diameter and place on baking sheet about 2″ apart.
Bake about 12 minutes until set but centers still lightly soft. Allow to cool on baking sheet 1-2 minutes; remove to racks to cool.
Melt chocolate(s) in microwave or in double boiler according to package directions. Dip top halves of cookies in chocolate and place on a tray which has been lined with wax or parchment paper. To drizzle, place melted chocolate in a small bag and cut a tiny hole in the corner, or you can use a fork to drizzle melted chocolate over the cookies. Sprinkle with colored sprinkles and/or chopped nuts.
Makes 4-5 dozen cookies.
Click below for the other cookie recipes featured for National Cookie Month:
I think we all should go run some laps now…. Don’t forget that next week, we will be starting our Thanksgiving recipe features which will be posted every Monday in November. I hope you will stop by :)
And if you like the recipes that I have been sharing, please SHARE them with your friends using the handy social media buttons below- That would mean the world to me!!!!
I have so enjoyed all your recipes this month – and can’t wait to try them all. So far I have made the pumpkin cookies and they were amazing!!!
Oh I’m glad you liked them- they were super easy, right?
Oh. My. Goodness.
I think I need to run laps, do Pilates, and 4592 crunches. :) Boy, do these look good! I shared on the OleFrogEyes FB page!
Thanks, Jacque! I put some in the freezer so I wouldn’t eat them all!
These look delicious! I’m going to Pin the recipe – thank you!
Thanks, Joy Denise- I really appreciate that!
These look amazing, and I have so enjoyed all of your other recipes!! I just have to figure out which ones to make first (I need to pace myself)!!! Thanks you so much for sharing these!!
Thank you, Christine! Let me know which ones you make and how they come out.
Thanks, Dina! I like that you can get really creative with them, with different colors of chocolate, sprinkles, nuts, etc.
I am glad I joined yoursite. I love to cook. I just start cooking, and I don’t use measurements most of the time. When I want to try something, I will look up recipe and follow it, but most of the time I just do it and go according my.
That’s how I usually cook, too, Joanie! Although with baking you need to be more precise. We have found out around here that experimentation with baking doesn’t always work out :)