Cookie Monday ~ Old Fashioned Iced Oatmeal Cookies ~ Guest post from Prairie Gal Cookin’



Today Ashley from Prairie Gal Cookin’ is joining us with her recipe Old Fashioned Oatmeal Cookies for cookie Monday. Ashley, we are so excited to have you; and even more excited to dive into this cookie recipe.

As Prudy always said, take it away my friend:

Before I can share this yuummy recipe with all of you, I just wanted to thank Emily for letting me be a part of her Cookie Mondays! It’s so much fun to meet new bloggers and stumble across fun recipes – Which is exactly whatis happening here on Cookie Mondays!

When Emily asked me if I would be a part of CM, I had one recipe pop into my head – These Old-Fashioned Iced Oatmeal Cookies. They are a breeze to make and the simple little icing you whip together to dip them in just pulls the whole cookie together and throws it over the top!

Old-Fashioned Iced Oatmeal Cookies

My favorite part about these cookies is that they aren’t your normal oatmeal cookie – These are “dipped-icing” cookies, and full of flavor thanks to the cinnamon and nutmeg in them. They won’t last long in any household! (So it might be necessary to stash several away for yourself after you make them!)


2 cups quick cooking oats (or old-fashioned)

2 cups flour

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

2 t. cinnamon

1/2 t. ground nutmeg

1 cup butter, room temperature

1 cup brown sugar, packed

1/2 cup sugar

2 eggs, room temperature (or run under hot water for 30 seconds)

1 t. vanilla


2 cups powdered sugar

3-5 T. milk

1 t. vanilla (or a little less, just depends on your preference!)

1. Preheat oven to 350 degrees and line cookie sheets with waxed paper.

2. Start by pulsing the oats in a food processor several times.

3. In a large bowl, combine the pulsed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

4. In the bowl of a stand-mixer, beat the butter on high 30 seconds.

5. Add the sugars and beat until fluffy.6. Add in the eggs, one at a time, beating until yolk just barely disappears into batter.

7. Adding 1/3 of the flour at a time to the batter, mix well.

8. Drop the balls of cookie dough onto the lined cookie sheets and bake for 10 – 12 minutes or until bottoms are just starting to brown.

9. Cool on cookie sheet for 2 – 3 minutes and then finish cooling on a cookie rack.

10. When cookies are cooled, mix together the powdered sugar, milk, and vanilla for icing.

11. Dip the cookies into the icing (face down). Let the icing set-up and then dip them all again.

12. Let icing set-up again and store in an air-tight container.

13. Enjoy!

* Catch Ashley on facebok! – Prairie Gal Cookin

Root Beer Float Cupcakes (only 6 ingredients needed to make these, icing included!)


root beer float

You are not going to believe how EASY these cupcakes are! They are delicious, too! You only need 6 ingredients start to finish for these Root Beer Float Cupcakes. These are a great summertime cupcake. The only bummer is that they should be stored in the fridge due to the heavy cream in the frosting, making it hard to take them to an out door picnic. I guess you could keep them in a cooler? hmmm….  Anyway’s, lets get the ball rolling with these cupcakes =P

* These 2 ingredient root beer float cupcake were inspired by the The lady in the Red Rockers two ingredient strawberry cake. If have never checked out her blog you need too! She has lots of amazing recipes! =)

Root Beer Float Cupcakes


1 – box white cake mix

1 – 12 oz can Root Beer

what?? that’s it? no egg? no oil? … Yup Folks, that’s all she wrote for this one! =)

Ohh, wait! I forgot… You will need some cute cupcake papers. I also bought some cute Lollipop sticks and cut them in half to insert in the cupcakes for decoration.



Preheat oven to 350 degrees ( I went by the what the cake box said)

In a mixing bowl add the cake mix and root beer. Using a hand mixer, mix well. Put cupcake liners into a cupcake pan and put 1/4 cup of cupcake batter into each one. You should get approximately 18 cupcakes. Bake at 350 degrees for 18 minutes or until toothpick comes out clean. Let cool.

Now it’s time for this EASY Frosting. I found this recipe on page 61 of the March edition of the Taste of Home Cake Mix and treats book. It is one of those mini $5 cook books that always temps me at the grocery store check out line, I’m glad I gave in to the temptation this time! LOL The only thing I did differently was that I replaced the vanilla extract with root beer extract.

Root Beer Float Frosting


1 cup Heavy Whipping Cream

3 Tbsp.  10 X sugar

1/2 tsp. root beer extract

5-6 Root Beer Barrels Crushed for garnish


In a mixing bowl add heavy whipping cream, 10 X sugar, and root beer extract. Using a hand mixer, beat until frosting gets stiff and fluffy ( it should stand on its own). Put icing into a pastry bag and pipe frosting onto cupcakes. Sprinkle with crushed root beer barrels and store in the fridge. NOTE: The crushed root beer barrels sprinkled on the top get soft and kind of melt into the frosting when you put them in the fridge. They still taste just as delicious but if you are wanting them to look pretty or taking them to a party wait and sprinkle the crushed root beer barrels before serving. =)


Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


*Cookie Monday* Nutella Alfajores ( Guest post From


Prudy from Butter Basil and Breadcrumbs gave me the honor of taking of her Cookie Monday’s and I am more than eager to get started! I love meeting new bloggers and seeing their delicious creations. What is Cookie Monday you ask? Let me explain… From now on, every Monday, I will have a new blogger guest post for me a new cookie recipe. Sound good? I think so. =) Not only will you be introduced to some amazing new blogs,  but you will also have a never ending collection of cookie recipes!

First up for the very first Cookie Monday Post on BurlapKitchen is Ani from I met Ani a little while back and we have become pretty good blogger buds. When you start blogging and are unsure of a lot of things it is nice to have a circle of friends to help out, and this gal is definitely in my circle! Ani is always there to help and is not afraid to give some constructive criticism when needed, which is CRUCIAL in the blogging world! I love watching Ani’s blog grow and I am so excited to have her here with us today. As Prudy always says,

Take it away my friend…


First of all I want to Thank Emily for giving me the opportunity to guest post for her “Cookie Mondays”. I don’t remember how I came across her blog but we quickly became blogger friends. She is such a sweet and talented girl. Well when she told me that the post needs to be cookie related I knew I had to make Alfajores.
Alfajor is a traditional dessert in many Latin countries. These are usually made with Dulce De Leche, however I decided to make it with Nutella. I know you already want to start baking, I loooove Nutella too.
Alfajores are very soft and delicate shortbread cookies. And Nutella is sticky, gooey and perfect for pressing between two delicate cookies.

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The Ingredients for Nutella Alfajores are:

  1. 2 cups all purpose flour
  2. 1/2 tsp salt
  3. 3/4 (1 1/2 stick) cup cold unsalted butter (cut into pieces)
  4. 1/2 cup confectioners’  sugar (+ more for dusting)
  5. 2 tsp vanilla extract
  6. 1 Nutella
Preheat your oven to 325 decrees F.

Line 2 baking sheets with parchment paper.

With your mixer or food processor blend together flour and butter.
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Add the sugar, salt and vanilla extract. And mix until the dough comes together.

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Lightly flour a work surface and turn the dough onto it. Roll the dough to a thickness of 1/8 inch.
Using a 2 1/2 inch (not bigger than this) round or heart (for Valentine’s Day) cookie cutter cut out as many rounds as you can.

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Briefly knead the dough scrapes together just until smooth, roll out and cut more. Repeat this until you have no dough left. You should be able to make around 32 cookies. If the dough becomes to soft freeze it for couple minutes and continue rolling and cutting.
Transfer the rounds to the prepared sheets and bake for 11-14 minutes. Transfer the baked cookies to wire rack and let cool completely.

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Gently spread 1 Tbsp of Nutella on the flat side of a cookie and place the second cookie on top of Nutella. Dust with confectioners’ sugar and serve. You can also dip these in melted dark chocolate or roll in crashed nuts.

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CLICK HERE to catch Ani on Facebook!

CLICK HERE to catch Ani on Pinterest!


Orange Cake Box Cookies


orange cookie

A simple cookie made from a cake mix, topped with an easy glaze and sprinkled with orange zest. These cookies taste like summer, they are light and refreshing… Perfect for summer time gatherings.


1 Box yellow cake mix (about 15.25 oz box)

1/2 Cup Flour

1 (8 oz ) block cream cheese ( room temp.)

2 eggs

1/2 Cup oil  ( I used vegetable oil)

Juice from one orange ( or about 1/4 cup)

Zest from half an orange

* When I make these I buy 2 oranges. I use the one orange for the juice and the zest that goes into the cake mix and I use the second orange for the zest to garnish the cookies once they have been glazed.



Pre-heat oven to 375 degrees

In a medium size bowl add cream cheese and juice from orange, Mix with a hand mixer until well blended. Add the cake mix, flour, eggs and oil and mix with a wooden spoon. Once every thing is mixed well add the zest from 1/2 of the orange and mix one more time. Drop by 1/2 tablespoons onto a greased cookie sheet. Bake at 375 for 8-10 minutes ( Mine were perfect at 9 minutes).


Once they were cooled I decided they needed a glaze. I used a recipe that I got from and then topped it with orange zest. You can also add orange food coloring if you wish.

CLICK HERE FOR COOKIE GLAZE RECIPE  ( this recipe called for water OR milk…. I used Milk)


Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Chocolate Chocolate Chip Cake Box Cookies


Chocolate Chocolate Chip Cake Box Cookies

Lately I have been working on re-photographing some of my recipes, like these Chocolate Chocolate Chip Cake Box Cookies. The photos are still not where I want them to be but they are 100 times better then some of the originals. I was blessed to have one of my best friends help me with this. She was my sous chef, dish washer, hand model, and comic relief. She even painted her nails for me! I’m working on making her a permanent helper, shhh 😉 . I’ve offered to pay her with the left over food =P I think she’s ok with that 😉

Cake box cookies are so awesome. I love how easy they are to make. Normally, they require few ingredients and who doesn’t have a few cake boxes in the pantry? I have made everything from orange cake box cookies to sugar cake box cookies to these Chocolate Chocolate Cake Box Cookies. I wish I could tell you of my favorite cake box cookies recipe but I just love them all. It would be too hard to choose! That being said, these Chocolate Chocolate Chip Cake Box cookies will make the perfect addition to your holiday baking list. They are soft, chewy, and everything you want in a cookie. I have also added a hint of coffee into the recipe which compliments the chocolate flavor perfectly. The coffee is not over powering, it is just enough to add a little kick to these cookies. In fact, I know people who hate coffee and LOVE these cookies. My husband being one of them.

If you give this recipe a try I would love to hear from you!



* Here is a photo of what the dough should look like before adding the chocolate chips. Sorry, for some reason I forgot to re-photograph the dough!

cookies final 3


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