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Posts Tagged ‘Oats’

Toasted Oatmeal, Toffee, Chocolate Chip Cookies

Posted in Recipes, tagged , , , on April 1, 2013 | 19 Comments »

It’s hard for me to believe it is already April 1st!

We have lots of family and friends’ birthdays, and also “other” special occasions to celebrate this month! That means April will be busy and I am sure it will seem to pass by all too quickly.

I’m not very inventive when it comes to April Fools Day, so your safe with me! The recipe I am sharing with you today is anything but a joke. It’s a really delicious cookie. Have you ever toasted oats? This was my first time trying it, and I love the flavor it added to the cookies. The toasted oats take on a nutty taste, which help to balance out the sweetness from the toffee pieces and the chocolate chips.

Toasted Oatmeal Toffee Chocolate Chip Cookies

Toasted Oatmeal, Toffee, Chocolate Chip Cookies

1 cup butter, softened
1 cup sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups quick oats, toasted*
2 1/4 cup flour
1 cup toffee pieces
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees.

*To toast the oats:
Place the oats in a large skillet over medium heat. Cook for 7-10 minutes, stirring occasionally, until the oats are golden brown. Remove from the heat and let cool.

To make the cookies:
In a large bowl, cream together the butter and sugars. Add in the eggs and vanilla extract and stir until well combined. Add in the salt and baking soda. Stir in the toasted oats. Note: if the oats are still warm, refrigerate the dough for 10 minutes before adding the remaining ingredients. Stir in the flour, then add in the toffee pieces and chocolate chips.

Using a large ice cream scoop, scoop the dough out onto a parchment paper lined cookie sheet. Leave at least 2 inches between each cookie. Bake in a preheated oven for 10-12 minutes, or until the cookies are set and the edges are golden brown. Remove the cookies from the oven and let cool for 6 minutes. After 6 minutes, move the cookies onto a cooling rack and let cool completely. Enjoy!

Toasted Oatmeal Toffee Chocolate Chip Cookies

Made with love, not calories!

I’m linked at: Addicted to Recipes, Create With Joy, Tumbleweed Contessa, Flour Me With Love, Call Me PMc, The Frugal Girls, Craftionary, The Busy B Hive, Chocolate, Chocolate & More, Miz Helen’s Country Cottage.

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Cinnamon Raisin No-Bake Granola Bars

Posted in Recipes, tagged , , , , , on March 6, 2013 | 8 Comments »

Recently I tried my hand at making homemade granola, so I thought the next step should be granola bars. Right? You can either nod your head or roll your eyes. Go ahead- I’ll wait!!!

These granola bars are no bake and are really easy to put together. I made 2 different batches and changed up the flavors a little. This batch has roasted sunflower seeds, raisins, and a little cinnamon. For the 2nd batch I used peanut butter and mini chocolate chips (I’ll be posting that recipe soon). At room temperature, the bars are slightly bendy (pliable might be the better term!), but I like them that way. I have a hard time eating crunchy (hard) granola bars. Feel free to add in whatever you like. Shredded coconut, different nuts, mini Reese pieces (yum), small pretzel pieces. I know that I will be making these for future road trips!!

Cinnamon Raisin No-Bake Granola Bars

One Year Ago: Biscoff Filled Snickerdoodles

Cinnamon Raisin No-Bake Granola Bars
Makes 12 bars

1/4 cup (1/2 stick) butter
1/2 cup brown sugar, packed
1/3 cup honey
1/8 teaspoon salt
1/4 teaspoon cinnamon
2 cups quick oats
1 1/2 cups rice krispie cereal
3/4 cup raisins
1/3 cup roasted sunflower seeds (unsalted)

Line a 13 x 9 inch baking pan with aluminum foil. Spray the foil with cooking spray, then set aside.

In a large mixing bowl, combine the oats, cereal, raisins, and sunflower seeds. Set aside.

In a small saucepan over medium heat, combine the butter, brown sugar, and honey. Once the butter has melted, add in the salt and cinnamon. Bring this mixture to a boil while stirring continuously. Once the mixture comes to a boil, remove from the heat and immediately pour over the oat mixture. Stir this until everything is well combined and the oats look coated in the sugar mixture. Transfer the granola to the prepared pan and press evenly and firmly. Note: the mixture may be warm, so be careful. Place the pan in the refrigerator for 15 to 20 minutes, to allow the granola bars to firm up. Remove the pan from the refrigerator, lift the aluminum foil from the pan, and cut the bars using a sharp knife. Enjoy!

Cinnamon Raisin No-Bake Granola Bars

I’m linked at: 2 Girl’s and a Party, Cornerstone Confessions, Chocolate, Chocolate & More, Hungry Little Girl, The Busy B Hive, Craftionary, The Frugal Girls, The 36th Avenue, Miz Helen’s Country Cottage, Pamela’s Heavenly Treats, Michelle’s Tasty Creations.

Made with love, not calories!

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National Food Day: Maple Syrup (Granola)

Posted in Recipes, tagged , , , , , , , on December 17, 2012 | 3 Comments »

December 17th is National Maple Syrup Day!

For all of the desserts that I have been making this month, I thought I would go a little healthier with this food holiday. I decided to make Maple Granola. Nick and I like eating granola with our yogurt, and while I like the brand that we buy (Bear Naked), I have always wanted to make my own. This is an easy recipe that you can customize to your own tastes. Use different nuts- or a combination, you could use extra-virgin olive oil (as the original recipe calls for), or you could use different dried fruit!

005 Maple Granola

Maple Granola
Recipe adapted from Martha Stewart

3 cups rolled oats (also called Old-Fashioned)
1 cup dried unsweetened coconut chips
1 cup chopped walnuts
2/3 cup pure maple syrup
1/3 cup coconut oil, melted
1/4 cup light brown sugar, packed
1 teaspoon sea salt
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup dried cranberries (Craisins)
1/3 cup raisins

Preheat oven to 300 degrees. Line a rimmed baking sheet with silpat or parchment paper. Set aside.

In a medium-sized mixing bowl, combine all the ingredients except the dried cranberries and raisins. Mix until everything is well combined. Spread evenly onto the prepared pan. Bake in a preheated oven for 40 minutes, stirring every 10 minutes. After 40 minutes, add in the cranberries and raisins and bake for another 10 minutes. Remove from the oven and let cool completely. Enjoy!

001 Maple Granola

007 Maple Granola

Made with love, not calories!

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Oreo Cheesecake No-Bake Cookies

Posted in Recipes, tagged , , , on July 16, 2012 | 3 Comments »

I am finding out that no-bake cookies are addicting!

When I was in the grocery store buying pistachio and butterscotch pudding (for previous batches of no-bake cookies), I saw cheesecake flavored pudding. I grabbed a box. I couldn’t help it! I knew I had some Oreo’s in the cupboard at home and the thought of Oreo cheesecake cookies sounded really good!

They are really good!! These might be my favorite flavor yet! That means I have to give most of them away so that I am not tempted to eat the entire batch of cookies!

Oreo Cheesecake No-Bake Cookies
Recipe lightly adapted from All Recipes
Prep time: 2 hours and 20 minutes (20 minutes active, 2 hours inactive)

1 1/2 cups sugar
3/4 cup butter
2/3 cup half and half
1 package (3.4 oz.) instant cheesecake flavored pudding
3 1/2 to 4 cups quick cooking oats
10 Oreo’s, crushed

In a medium-sized saucepan, combine the sugar, butter, and half and half. Stir over medium heat and allow to come to a boil. Once the mixture is boiling, continue to boil for 2 minutes. After 2 minutes, remove the saucepan from the heat and add in the instant pudding, stirring well to combine (you can use a whisk for this step also). After the pudding has been incorporated, add in the oats and crushed Oreo’s, stirring well.

Using a medium-sized ice cream scoop, scoop out the cookies and place on a cookie sheet that has been lined with wax paper. Let cool to room temperature. Enjoy!

Note: I am impatient, so I place my cookie sheet in the refrigerator to help the cookies set up faster! Once they are set, I remove them from the fridge and place them on the counter overnight. This dries them out a little (this step is completely optional- it happens to be the texture I prefer), then I put them in a zip-lock bag to store.

Made with love, not calories!

I’m linked to:
Cherrios and Lattes, Family Ever After

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No-Bake Cookies

Posted in Recipes, tagged , , , , , on June 13, 2012 | 7 Comments »

Here is a fun recipe to make during the summer months, when you just don’t feel like turning the oven on. Instead, you will just use one burner on your stove-top!

I remember making no-bake cookies when I was younger! My brother and I would be in charge of scooping out the cookies onto the wax paper! I don’t think any of them ended up the same size!

I have seen no-bake cookie recipes that call for cocoa powder and peanut butter, but the one I grew up on was made with instant pudding! I’m not a big pistachio fan, but I really like it in this cookie! You will see in the pictures below, that I made 2 batches- butterscotch and pistachio! The cookies are sweet, but so good!

Pistachio no-bake cookies

Butterscotch no-bake cookies

No-Bake Cookies
Recipe lightly adapted from All Recipes
Prep time: 2 hours and 20 minutes (20 minutes active, 2 hours inactive)

1 1/2 cups sugar
3/4 cup butter
2/3 cup half and half
1 package (3.4 oz.) instant pudding
3 1/2 to 4 cups quick cooking oats

In a medium-sized saucepan, combine the sugar, butter, and half and half. Stir over medium heat and allow to come to a boil. Once the mixture is boiling, continue to boil for 2 minutes. After 2 minutes, remove the saucepan from the heat and add in the instant pudding, stirring well to combine (you can use a whisk for this step also). After the pudding has been incorporated, add in the oats, stirring well.

Using a medium-sized ice cream scoop, scoop out the cookies and place on a cookie sheet that has been lined with wax paper. Let cool to room temperature. Enjoy!

Note: I am impatient, so I place my cookie sheet in the refrigerator to help the cookies set up faster! Once they are set, I remove them from the fridge and place them on the counter overnight. This dries them out a little (this step is completely optional- it happens to be the texture I prefer), then I put them in a zip-lock bag to store.

Made with love, not calories!

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