Tag Archives: Oatmeal

The Best Oatmeal Raisin Cookies

May 9, 2012 – 6:00 am

Usually I like at least one form of chocolate in my baked goods, but one of the exceptions that satisfies me without chocolate is a good, chewy oatmeal raisin cookie.

I love the way the oatmeal keeps the cookie soft and the sweet burst of flavor from the raisins. And with oatmeal being such a healthy food, I can feel good about eating this snack. I tweaked the leavening agents a bit in this recipe to deliver a bit thicker cookie. I don’t like when my cookies begin as nice mounds but then ooze in the oven only to leave me with flat cookies with mix-ins protruding out everywhere.

There are also a few Rice Krispies thrown into this batter to give the cookies a little crunch. You should know by know how important texture is to me. And the final addition that also helps make the cookies extra chewy is a bit of shredded coconut. You really can’t detect a coconutty flavor, you just know there is something extra special going on.

I already shared my all-time favorite Chocolate Chip Cookie with you,

and I can pretty confidently say that I am now introducing you to the last Oatmeal Raisin Cookie recipe I will ever make.

*Note: If you are a fan of Paradise Bakery‘s cookies, this one comes pretty close to their oatmeal raisin.

Oatmeal Raisin Cookies

by Mercedes Porter

Keywords: bake dessert oatmeal cookie

Ingredients (18 cookies)

1/2 cup (8 Tbsp) butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup quick cooking oats
1/2 cup Rice Krispies
1/2 shredded coconut
3/4 cup raisins

Instructions

Preheat oven to 375 degrees.

In a large bowl and with an electric mixer, cream together butter and sugars.

Add eggs and vanilla and mix to incorporate.

Add flour, baking powder, baking soda, salt and cinnamon and mix to incorporate.

Add oats, Rice Krispies, coconut and raisins and mix.

Scoop 1/4 cup-sized balls of dough onto cookie sheets using a cookie scoop or spoon (6 per sheet) and flatten slightly.

Bake 10 minutes. Cool on racks.

Recipe adapted from The Lemonista

cream butter and sugar together

add egg and vanilla

mix in flour, baking powder, baking soda, salt and cinnamon

mix in oats, rice krispies, coconut and raisins

place dough onto cookie sheets and bake

Do you have recipes for things that are SO GOOD you never feel the need to try another recipe? What are they for?

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Crock pot Apple Butter

November 22, 2011 – 8:00 am

I know, I know. You do not need one more thing to do or make before Thanksgiving.

But what if that thing is super easy, not labor intensive, involves minimal cleanup and will have your Thanksgiving dinner guests remembering how fabulous you are long after the tryptophan has worn off? What if you had an adorable, bow-adorned jar of this Apple Butter sitting at each guest’s place setting for them to take away with their turkey coma?

I bet you would be the talk of the ‘hood, the toast of the town, the host(ess) with the most(est)!! And I am telling you the truth (as usual): this will not interfere with your other mealtime responsibilities because it cooks itself in the crock pot! You can just set your pot, let it go and come back to warm, comforting, velvety apple butter! Oh, and it gets bonus points for making your home smell exquisite which will get everyone excited about all of the other fall treats you have in store for them.

Some apple butter facts and tips:

-Apple butter as well as other fruit butters actually contain no butter at all and are actually quite healthy

-When making this Crock Pot Apple Butter, please spray your crock pot insert with nonstick cooking spray to make for easy breezy clean up

-How to serve apple butter: on toast, english muffins, bagels (you get my drift), out of a spoon, on meat, in yogurt, or my favorite way: over vanilla ice cream with walnuts and oatmeal sprinkled on top! I know I have an amazing way of making a somewhat healthy snack naughty, don’t I?

Apple Butter

by adapted from My Baking Addiction

Keywords: slow-cooker snack spread vegetarian vegan apple fall

Ingredients

6 pounds apples – peeled, cored and sliced
1 cup white sugar
1 cup light brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves

Instructions

Spray crock pot insert with nonstick cooking spray.

Peel, core and roughly chop apples and place into crock pot.

Combine other ingredients and add over the top of the apples. Fold the ingredients into the apples to combine.

Set crock pot to low and cook for 8 hours. Mixture will turn dark brown/amber.

Use an immersion blender to blend all ingredients until smooth, even consistency. (Can also use regular blender or food processor)

Pour mixture into sterile jars and refrigerate for up to 1 month. Can also be frozen.

(recipe adapted from My Baking Addiction)

combine all other ingredients

add to crock pot and stir to combine

cook on low for 8 hours then blend until smooth

pour into jars and enjoy!

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Good living and Chewy Peanut butter Chocolate chip granola bars

November 10, 2011 – 8:00 am

I like to think that I approach my diet with a realistic mindset. I know that I am not always going to eat perfectly and that I am going to overindulge from time to time. But as I eat my way through each day, I try to at least be conscious of what I am putting into my body. I try to think about how many fresh fruits and veggies I have consumed (and I never feel like it is enough). I try to ask myself what nourishment my meal or snack is providing my body. Obviously, I eat a fair amount of sweets. But for the most part, I try to sample my baked goods and then share the majority of them with others. I do not believe in deprivation as I think it only leads to binging at a later time. When I am baking and cooking, I try to make healthy swaps whenever possible. Olive oil instead of butter. Skim milk instead of whole. Higher protein snacks that will keep me full longer rather than options high in carbohydrates. To me, it is the small decisions that we consciously make everyday that contribute to a healthy diet and good living.

That is very much the approach I took with these granola bars. I value a snack that is easy to grab, satisfying to eat and that I can feel good about eating. And these fit the ticket perfectly.

I know, what’s not to love right? Peanut butter, oatmeal, chocolate chips. And since they are sweetened with agave and just a small amount of brown sugar and held together with coconut oil you can feel pretty good about eating these for breakfast, a snack or an afterwork treat. What I really love about these granola bars is that they stay soft, chewy and scrumptious for several days. And the very best part is, they are super easy and only require 15 minutes in the oven! A snack you can feel good about and prepare quickly contributes to a healthy lifestyle and is good living to me.

Chewy Peanut Butter Chocolate Chip Granola Bars

by Mercedes Porter

Keywords: bake breakfast dessert snack healthy chocolate peanut butter bar

Ingredients

1/2 cup smooth natural peanut butter
1/3 cup brown sugar
1/2 cup coconut oil (you could also use butter)
1/4 cup agave syrup (you could also use honey)
3 cups old-fashioned oats
1/4 cup wheat germ (optional)
1/2 cup chocolate chips, plus 1/4 cup

Instructions

Preheat oven to 350 degrees.

Prepare a square or medium-sized ceramic or glass baking pan by spraying lightly with nonstick cooking spray, lining with parchment paper (overhanging the edges) and spraying the parchment again.

In a medium saucepan, heat peanut butter, brown sugar, coconut oil and agave over medium heat and stir until combined.

Place oats and wheat germ in large bowl.

Pour melted peanut butter mixture over oats and wheat germ and stir to coat. Add 1/2 cup chocolate chips.

Pour the mixture into the prepared pan and pat down evenly. Sprinkle with remaining 1/4 cup chocolate chips and gently press them into the bars.

Bake for 15 minutes. Remove and let cool completely before cutting. Bars will be easiest to cut if you refrigerate them for at least 1 hour to let them set.

prepare baking pan

combine peanut butter, coconut oil, agave and brown sugar in saucepan

once the mixture has melted together, pour over oats and wheat germ and stir to coat

fold in chocolate chips, pour into prepared pan and sprinkle remaining chocolate chips over the top

bake, cool and refrigerate for ease of cutting

What things in your daily life contribute to “good living” through a positive and healthy lifestyle?

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway

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Oatmeal Zucchini Sandwich Cookies

October 13, 2011 – 8:00 am

Anytime I can sneak some fruit or vegetables into a baked good, I’m pretty happy. Come on, every serving counts, right? Cupcakes, scones, tortes, tarts, cocktails you name it, if I can squeeze in a fruit or veggie to make myself feel better about my addiction, I will do it. You know I’ve been making a lot of baked goods with zucchini this year and when I saw this recipe for “Vegged-up Oatmeal Cookies” in a food magazine, I couldn’t wait to give them a try. I happen to love oatmeal as a hot morning cereal or as an addition to baked goods. Also, I had just made my Chocolate Sandwich Cookies with Cream Cheese Frosting and had leftover frosting that i could not bear to throw out, and it was the perfect frosting to sandwich between two of these cookies.

I was slightly concerned when I removed these cookies from the oven. They appeared a bit dark and the edges felt crispy. But they were not overdone as I had feared. They were the very desirable combination of crispy edges with chewy, soft centers. Also, after I sandwiched the cookies with the frosting, I refrigerated them overnight and the chilling really enhanced the texture.

Oatmeal Zucchini Sandwich Cookies

by Mercedes Porter

Keywords: bake dessert zucchini cream cheese cookie

Ingredients

For the cookies

1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks (6 ounces) unsalted butter, room temperature
3/4 cup brown sugar
3/4 cup sugar
1 egg
1 tsp vanilla
1 cup shredded zucchini
3 cups oatmeal

For the filling

4 ounces cream cheese, room temperature
4 Tbsp (2 ounces) unsalted butter, room temperature
1 1/2 cups powdered sugar
1 tsp vanilla
food coloring (optional)

Instructions

For the cookies

Preheat oven to 350 degrees.

In a medium bowl, combine flour, baking soda and salt.

In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add egg and vanilla and mix to incorporate. Add dry ingredients and mix. Finally, add zucchini and oatmeal.

Drop onto cookie sheet using an ice cream scoop or a 1/4 cup measuring cup.

Bake for 14 minutes rotating pans halfway through.

Cool completely.

For the filling

In a medium bowl with an electric mixer, beat cream cheese and butter together. Add vanilla, powdered sugar and food coloring, if using.

Spread frosting onto cookies and top with another cookie to form sandwiches.

Refrigerate if not eating right away.

Recipe adapted from Everyday with Rachael Ray

Enjoy your veggies!