With your preferred cup of freshly brewed coffee or tea, this Bundt cake is all you need to start the day off right. This recipe must be tried if you are a fan of cinnamon. The perfect amount of cinnamon flavor permeates this cake, which is also incredibly soft, moist, and fluffy. Add walnuts or pecans, or even better, a crumb topping, to take it to the next level. You can glaze, drizzle, or dusted the food with powdered sugar.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- ½ cup butter flavored shortening
- ⅔ cup brown sugar
- ⅓ cup white sugar
- 1 egg
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup candy-coated milk chocolate pieces
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the egg and vanilla until well blended. Combine the oats, flour, baking powder and salt; stir into the creamed mixture. Mix in the candy-coated chocolate pieces. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 10 minutes in the preheated oven, until light golden brown.
Nutrition Facts
| Calories | 150 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 66 mg |
| Sugars | 12 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I did not care for this recipe. The cookies were very dry and would not hold their shape (used a small ice cream scoop). The almond extract added an odd flavor.
They were sooo good. Had to double recipe for us 1 batch is never enough. Didn’t have almond extract so doubled up on vanilla.
I doubled the recipe as suggested by another reviewer- the dough was way too dry and wouldn’t stick together. So I added some peanut butter to get it to stick together. Mmm-mmm. I didn’t have almond extract, so I doubled the vanilla. I had to bake them longer, about 15 minutes. They turned out good, not great, but I would make them again.
Wowee wow! I am shocked at how deeeeeeeelicious these cookies tasted. I exchanged the white sugar for brown sugar, and over greased the pan with butter. And they turned out real crispy( I used M&M’s) You can use smarties, M&M’s, or any other candy chocolate pieces.
These cookies are yummy but I accidentally skipped putting the almond extract in until the end because the directions skipped it, I’m sure it should go in with the vanilla. Otherwise, I used softened butter instead of shortening and they turned out great! The four stars are for the miscommunication in the directions.
The batter/mix was very crumbly as another reviewer had mentioned and I used the ingredients exactly as listed. I put in 1 tsp of water but that wasn’t much help so I ended up added about 2 tbsp of vegetable oil to make the mixture more “sticky” so it could hold together better. I made about12 giant cookies and pressed them down. Took about 15 mins to bake. Still crumbly even after once cooled. Not a bad thing just seems a little odd. Ended up looking exactly the same as picture #2. Will probably not make again.
This was a tasty cookie. My boys loved the smell that the mix of the almond and vanilla extract gave the cookies. This was easy to make and so tasty. As a previous review mentioned, we did half butter/half shortning. I also doubled it so we could freeze cookie dough balls for a rainy day when we don’t want the mess of making cookies from scratch, but still want fresh cookies! 🙂
The dough was difficult to work with as it wasn’t sticking together well and the amount of M&Ms seemed to be too much in comparison to the amount of dough. Also had to make sure the M&Ms were not on the bottom portion of the unbaked cookie or they would burn. The taste was okay, not the typical texture of an oatmeal cookie.
i didnt like these. they were really dry and the almond extract didnt fit quite right.
To many M&Ms. But the overall flavor was good.
I brought these cookies to a party and everyone loved them! I could only find dark chocolate M&Ms and they were so amazing I won’t even try them with milk chocolate. I am also a big fan of almond extract and really enjoyed the flavor. Overall great texture and flavor – make two batches because they disappear very quickly!
Thanks so much for a base that I can make my diabetic hubbie a treat. I make my own Splenda Brown Sugar Blend. I mix 2 parts Splenda with 1 part Dark Brown Sugar. My blend actually was clumpy, so I put in the blender & it made a fine powdered sugar like texture. Used 1/3 cup of that blend, 1/3 cup of more Splenda & 1/3 cup of regular brown sugar. Used Whole Wheat Pastry Flour, less oats because mine are Organic Old Fashioned. Found Dark Choco M&M’s after Christmas on clearance, used less that the cup. Hubbie was so happy! I learned on the Splenda site to cook at a lower temp, these were perfect at 350 for 9 minutes. Thanks again!
very crumbly texture that was hard to work with. The oatmeal probably needs to be cut down for future recipes. I think the amount of candies is off too. I will try this again after making some adjustments.
This is a fantastic recipe! I love that it makes a reasonable amount–just making cookies for me and my husband I usually have to halve recipes and they never turn out as good. I love the almond extract. Thanks so much!!
I added walnuts to the recipe as well as some cinnamon (I didn’t measure… maybe a little more than 1/4 tsp?). They were delicious!
Doubled the recipe. Used 1 bag of m&m baking bits (just shy of 2 c). Yielded 48 cookies using medium cookie scoop. Subbed trans-fat free margarine for crisco. Subbed 1/2 WW flour for 1/2 the white flour. Used all vanilla (no almond extract). The cookies are yummy and attractive.
Here’s my favorite version after I tweaked it a little: 1/2 cup butter in place of all the butter flavored shortening and 1 t. vanilla; omit almond extract. As the recipe is written these cookies have a really rich taste–almost “Crisco-ie” (as in they almost have a shortening taste to them). And the almond extract added a new flavor, that’s for sure, but I must say–we (as in the entire family) prefer the classic cookie taste (to achieve that follow my alterations above).
Dough was a little crumbly, maybe cause i used more M&M’s :), so I threw in a little buttermilk that I had on the side. It was maybe a tablespoon or two. Cookies cooked up perfectly. Everything is wonderful about them. I loved the oatmeal texture. Will make again if I ever have excess M&M’s
A nice departure from the chocolate chip cookie. I was a little short on oatmeal but added some extra flour to achieve a nice texture, and used m&m mini baking bits. I love almond extract in cookies. Yum!
Amazing recipe! Instead of 1 cup of all purpose flour, I used 1 cup of whole wheat flour. I also substituted the egg for low sodium egg beaters. My family can’t stop eating these!
These were delicious!! I added butterscotch chips instead of M&Ms and baked them into bars. They were moist, gooey, and full of flavor. 5 Stars for a great cookie!