Oatmeal Peanut Butter Chocolate Chip Cookies

Hi Cookie Eating Friends– I know, I really do, that there are SO many chocolate chip recipes out there.  But I happened on this one that combines 3 favorite cookies– peanut butter, oatmeal and chocolate chip!!  And they are just the right amount of crispy edges and softy centers.

I made them for my Monday ladies yesterday evening.  And Kendall, our student friend staying with us, just about polished them off during his late long studies last night.  They’re pretty great.

OATMEAL, PEANUT BUTTER CHOCOLATE CHIP COOKIES
1/2 cup butter softened*
1  1/4 cup brown sugar
1/2 cup white sugar
1/3 cup chunky peanut butter
2 eggs
2 tsp. vanilla
1  1/4 cup flour
1 cup whole oats
1 tsp. baking powder
1/2 tsp. salt
2 cups chocolate chips

With an electric mixer, beat together the butter, brown sugar, white sugar, peanut butter, eggs and vanilla until it’s thoroughly blended.  Then beat in the flour, oats, baking powder and salt.  Finally mix in the chocolate chips.

Spoon the batter onto a baking sheet that has been sprayed with cooking spray.  Makes about 3 dozen smallish cookies.  And pop them in a 350 degree oven for 10 to 12 minutes.  Delicious hot from the oven!!

*10 to 12 seconds in the microwave makes refrigerated butter just right.

Cranberry Almond Baked Oatmeal

Good morning!!  Baking up a pan of oatmeal is a favorite when kids are in the house.  This was our Thanksgiving morning breakfast.  Bake it up.  Set it out with a basket of  berries, brown sugar, bananas and cream and as people wander in one by one breakfast is ready when they are.  Hearty, easy and delish!

CRANBERRY ALMOND BAKED OATMEAL
2 cups rolled oats
3/4 cup  almonds, toasted, chopped*
1/3 cup dried cranberries, minced
1 tsp. cinnamon
1/2 tsp. salt
1  3/4 cup milk
2 eggs, beaten
1/3 cup maple syrup
1 tsp. vanilla
serve with cream or milk

In a large mixing bowl stir all the ingredients together.  Spoon the mixture into a 2 quart baking dish that has been sprayed with cooking spray and pop it all into a 350 degree oven for 35 to 40 minutes, until the center is firm.

Serve with milk or cream and berries or bananas (or if grand-girls are in the house– chocolate sprinkles).

*Sliced, toasted almonds in bags ready to use at Trader Joe’s.

Jessica’s Morning Oatmeal

 

Good morning!  We were staying with our kids recently and Jessica pulled this dish of oatmeal from oven, hot & fruity & just a bit crunchy.  Add some warm milk and it’s the loveliest breakfast.

So I brought that recipe home and here’s my version– the best baked oatmeal yet!  (and we’ve eaten our share of baked oatmeal, let me tell you…)

JESSICA’S MORNING OATMEAL
2 cups oats
1/2 cup sliced almonds
1 tsp. baking powder
1/4 tsp. salt
1/2 cup maple syrup
1 cup kefir or buttermilk
1 cup water
1 egg
3 tab. unsalted butter, melted & cooled slightly
2 tsp. vanilla
1 pound fruit (pears, nectarines, blueberries)*
garnish:  a pitcher of cream (or milk) to serve/more syrup (optional)

In a bowl, mix together the oats, almonds, baking powder and salt.  Set aside.

In another bowl, stir up the maple syrup, buttermilk, water, egg, vanilla and 1/2 of the melted butter.  Set aside.

Cut the fruit to small chunks and spread it on the bottom of a 9″ square of 9″ deep round making dish that has been sprayed with cooking spray.  Spoon the oat mixture over the fruit.  Then carefully pour the liquid mixture over the top of it all.

Bake the oatmeal at 375 degrees for 35 to 45 minutes until the oats are cooked through.  Drizzle the remaining butter over the oatmeal and serve with cream and syrup if you want a little more sweetness.

*I used 2 nectarines, 1 pear, 1 cup of blueberries (all unpeeled–easy!)

Oatmeal Granola Chocolate Chip Cookies

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Hello Cookie Lovers–  We have an old family favorite when it comes to cookies around here.  The page in my cooking notebook that has this recipe is stained and faded from so much use.  The original recipe from a friend in Spain called for granola (like here), but over the years we’ve thrown in any flakey cereal in it’s place (no Cheerios please!)  Sometimes we added in nuts or currants or dried cranberries white chocolate chunks.  It’a a basic recipe you can mix up to suit your cookie preferences.  Just trying to say– it’s a good cookie, soft on the inside an crispy around the edges. I think it could become a favorite of your family too.

OATMEAL GRANOLA CHOCOLATE CHIP COOKIES
1 cup butter (2 sticks)
1 cup brown sugar
1 cup while sugar
2 eggs
1 1/4 cup flour
1  1/4 cup oats
1 tsp. salt
1 tsp. baking powder
1 cup coconut
1 cup granola
2 cups chocolate chips

With an electric mixer, beat together butter, 2 sugars and eggs until they are smooth and creamy.  Then beat in the flour, oats, salt and baking powder.  Finally mix in the coconut, granola and chocolate chips.  It will be a stiff batter.

Then drop the cookie dough by heaping tablespoonfuls onto a baking sheet that has been sprayed with cooking spray.  Will make about 3 dozen medium cookies.  Put them in a 350 degree oven for 12 to 14 minutes until they are beautifully browned on top.  Best eaten (at least one or two) hot from the oven!!

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Caramel Pecan Oatmeal Bars

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Hello Baking Buddies– This year for my birthday, my father-in-law wrapped up those hugs bags of walnuts and pecans from Costco for much appreciated birthday gift!  I feel rich with all those nuts sitting in the cupboard, just waiting to be baked into something yummy.

So last week it was Chocolate Pecan Bars– and today I’m trying out these Caramel Pecan Oatmeal Bars.  I’m heading over to my in-laws house for a little lunch in a bit, so I’ll take Stu a little plateful to show him how I’m putting his pecans to good use!

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CARAMEL PECAN OATMEAL BARS
3/4 cup butter (1  1/2 stick), room temperature*
1  1/4 cup brown sugar
2 eggs
2 tsp. vanilla
2  1/2 cups oatmeal
1  1/2 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup caramel sauce**
1 cup pecans, chopped

With an electric mixer, beat together the butter, brown sugar, eggs and vanilla until smooth.  Then mix in the oatmeal flour, baking powder and salt.

Take 1 cup of the mixture out and set aside for the topping.  With your fingers spread the rest of the oatmeal mixture into a 9″ x 13″ baking dish that has been sprayed with cooking spray to completely cover the bottom.  Pop this into a 350 degree oven for just 12 minutes.

When the bottom layer comes out of the oven, drizzle on 1 cup of caramel sauce.  Crumble up the one cup of oat mixture that you set aside into coarse crumbs over the top of the caramel.  Sprinkle on the pecans.

Put the whole thing back into the 350 degree oven for 20 to 25 minutes until it’s lightly golden on top.  Let the bars cool completely before cutting them into little squares.

*If you’re taking the butter from the fridge (like me), put it into the microwave for 10 seconds to soften it up.
**The recipe I worked from gave instructions for making your own caramel sauce from scratch, but I love Hershey’s caramel sauce and also saving a little time, so that’s what I used.  But if you’re a caramel making whiz, you can stir up your own caramel!

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Pumpkin Oatmeal Pancakes

IMG_2412Hi friends– Well, I had one last can of pumpkin lurking in my cupboard after Thanksgiving and since the grand-girls (and their dear mom) were here for the weekend, we pulled it out to make Saturday morning pancakes.  Had some good mixing and stirring help and, of course, happy pancakes eaters.  Good way to start the day…

PUMPKIN OATMEAL PANCAKES
1 cup pumpkin puree
1 cup whole oats
1 cup flour
1/4 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice (or cinnamon)
3/4 cup yogurt
1 cup milk
2 eggs
1/2 tsp. vanilla
1/4 cup canola oil
1 cup chopped walnuts or pecans (optional)

Stir together the oats, flour, brown sugar, baking powder, salt and pumpkin pie spice.  Then mix in the pumpkin puree, yogurt, milk, eggs, vanilla and oil.  Add the nuts if you like them (I do– but the grand girls no!).

The batter will be thick, so cook it in 4″ rounds over medium heat– not too hot to let it cook clear through.

Makes about 20 pancakes– Good morning!!

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Here’s my morning pancake stirrer-uppers (Nice morning hair Jobay!!) and later in the day I drafted the girls to help me decorate Christmas cookies (heavy on the sprinkles!)
Love hitting the kitchen with those 3 girls!

Buttermilk Oat Waffles

IMG_3407Hi all– When I know I should be having oatmeal for breakfast, but really want a waffle, this is the recipe I can turn to.  oat-y, tender and a happy receptacle for all that maple syrup.

Larry and I had a batch last Sunday morning while we watched football.  Not exactly “football food” (where’s the wings??) but it suited us just fine.

BUTTERMILK OAT WAFFLES
1 cup flour
1 cup quick oats*
1/4 cup brown sugar
2  1/2 tsp. baking powder
1 tsp. salt
4 eggs
2 cups buttermilk**
1/2 cup canola oil
1 tsp. vanilla

First, separate the egg yolk/whites.  Set the yolks aside in a small bowl and beat the egg whites in another bowl with an electric mixer until it forms stiff peaks.

Then in a large mixing bowl, stir together the flour, oats, brown sugar, baking powder and salt.  Next mix in the egg yolks, buttermilk, oil and vanilla.  Then fold in the beaten egg whites (I used a whisk to blend them in well.

Het the waffle iron and coat it the surface with cooking spray and pour batter to cover the surface.  Close the lid and cook until the waffles are golden, 3 to 5 minutes.***

*Quick oats come in the large box and say –cook in 1 minute.
**In place of buttermilk, pour 2 tab. into the measuring cup and fill to 2 cups with milk.  Let it sit 5 minutes to thicken.
*** I use a Nordicware stove top waffle iron (that I got for a wedding gift 40 years ago!) and do 2 minutes on the first side, 3 on the second.

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