Sugar Pusher Cookies {recipe}

I have come to be known by some of my extended family as a bit of a ‘sugar pusher.’ {thanks to one particular Uncle, who always seems to fall prey to my treats}

 Being that I love to bake, but DON’T love to have mass quantities of baked goods in my kitchen, tempting me all the livelong day, I tend to give them away……….to whoever will eat them.  It’s not malicious in any way, or meant to sabotage anyone’s diet.  I just figure, MAYBE, if you’re going to eat baked goods anyway, you’d like to have mine.:)

These are sort of my signature cookie.  The fact that these are usually what I make for my kids & distribute, combined with the fact that they are somewhat addictive, has lead to their name.

warning: if you eat one, you will probably eat 2….or 4…or more!

I give you the official cookie of twillypop: Sugar Pusher Cookies

cream the butter & sugar til SO fluffy
{organic} rolled oats please, NO quick oats
food process the oats until they are somewhere between flour and oats
This may seem like a superfluous step, but well worth the effort, I tell you
the dough
the finished product

The Recipe:
{{This is a BIG batch.  It can easily be halved. But how can one have enough cookies to “push” if one doesn’t make a whole batch?!}}

2 sticks of butter {1 cup}room temp or softened
2 sticks of margarine {1 cup} room temp or softened

1 1/2 C. turbinado sugar {regular old brown sugar works too}
1 1/2 C. milled cane sugar {regular old granulated white works, too}
3 teaspoons of pure vanilla extract
4 eggs

Cream butter and sugar til light and fluffy. Add the 4 eggs and beat some more. We’re looking for optimal light n’ fluffiness here.  Add vanilla.

5 C. unbleached white flour or white whole wheat flour{or a combo of the two} {{regular old white baking flour works OK, too}}
2 teaspoons baking soda
2 teaspoons salt

Combine dry ingredients in a separate bowl and then add gradually to the butter/sugar mixture. Mix JUST until combined.

Now for the part that makes them so yum:

3 cups old fashioned rolled oats, food processed, until they look like they are partway between oat flakes and oat flour {see pic above}

Add to cookie batter & stir just until combined.

Butterscotch chips
Ghiradelli milk chocolate chips
Ghiradelli semi sweet chips

Add any combination of chips to equal 2 packages.  I usually add a little over half of each package.

Drop by purple cookie scoop {I have no idea what size it is, see pic above} onto ungreased cookie sheet and bake at 375 for 10-12 minutes {depending on oven time}

PRINT the recipe here

I hope you make them.
I hope you love them.
I hope you push them like crazy. 🙂

Have a recipe you are known for ????  DO tell!


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  1. Those sound delicious!!

  2. These look great! I love rolled oats in cookies!

  3. Esther Miller says:

    Should you ever have extra let me know!!!! Going to have to try these!!!!

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