Tag Archives: oatmeal

Fudgy Oatmeal Bars

After talking the other day about how I haven’t been eating so good lately and need to eat more salads, well this is part of the reason why. I can’t help but bake. I love it. If I could bring you guys a cookie, brownie or cake recipe every single day, I would. In fact, I think I’ve only ever made one cake for this blog and it was around Thanksgiving when I was having my family for dinner. Otherwise, how am I going to eat a whole cake? Or a whole batch of cookies? Or a whole tray of brownies? Well don’t tempt me because it can be done! But here is the great thing about these Fudgy Oatmeal Bars: they freeze perfectly so even if you only want one brownie, freeze the rest and forget about them. They’ll always be there when you get that chocolate craving.

Creamy brownie batter is poured over a toasted, light oatmeal crust and topped with even more sprinkles of oatmeal goodness. The result is a cookie-ish brownie that is rich and chewy and begs for a glass of ice cold milk. A little addition of espresso powder melts into the background making the bittersweet chocolate really shine. For a low-calorie brownie, this is mighty tasty. So pour yourself a glass of milk and dig in. Brownies are meant to be enjoyed, not regretted.

Preheat oven to 350°F. To prepare crust, weigh or lightly spoon 4.5 ounces flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, and baking soda in a medium bowl. Add canola oil and butter; toss with a fork until crumbly. Remove 3/4 cup of oat mixture; set aside.

Press remaining oat mixture into the bottom of an 11 x 7-inch glass or ceramic baking dish coated with baking spray. Bake at 350°F for 13 minutes or until lightly browned. Cool slightly.

To prepare filling, weigh or lightly spoon 3.4 ounces flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl.

Combine milk and espresso granules in a bowl, stirring with a whisk until espresso dissolves. Add 3 tablespoons canola oil, 3 tablespoons butter, vanilla, and eggs to milk mixture, stirring with a whisk. Add milk mixture to flour mixture, stirring to combine. Fold in chocolate.

Spread batter over prepared crust in pan. Sprinkle with reserved 3/4 cup oat mixture.

Bake at 350°F for 32 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a rack.

Cut into 28 bars.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Oatmeal Pumpkin Spice Cookies

You’ve got to be kidding me with these.

If you follow me on Instagram, you may have witnessed my shock at the discovery of these pumpkin-spice morsels. Have these been around before and I just didn’t notice? I usually go to the grocery store with a list of things to buy and I’m pretty good at not impulse buying. But these chips? You better believe I scooped them up. The morsels themselves taste like little bites of pumpkin pie so I was pretty happy to find a recipe for Oatmeal Pumpkin Spice Cookies on Nestlé’s website which makes them taste even better.

Oatmeal cookie dough is spiced up with cinnamon and nutmeg and kept soft and chewy with the addition of canned pumpkin. The pumpkin spice morsels add even more pumpkin flavor which is irresistible for any pumpkin lover. And even better? There is no egg is this recipe so eat as much dough as you want! They are buttery, soft, spicy and packed with flavor. These cookies taste like little slices of pumpkin pie which are a perfect little Autumn snack.

Preheat oven to 350°F. Line baking sheets with parchment paper or foil; lightly grease. Combine flour, oats, baking soda, baking powder, salt, cinnamon and nutmeg in medium bowl.

Beat butter, brown sugar and granulated sugar in large mixer bowl until combined. Add pumpkin.

Gradually beat in flour mixture. Stir in morsels.

Drop by rounded tablespoons 2 inches apart onto prepared baking sheets.

Bake for 12 to 13 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Store tightly covered.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: verybestbaking.com

Double Nut Butter Sandwich Cookies

Do you have Girl Scouts sitting at the door of your grocery store asking you to buy cookies? I do. Last year, they were also waiting for me as I came off of the commuter train after work but so far, there has been no sign of them there. I’m all for the Girl Scouts but honestly, I dread seeing their cute little faces and perky attitudes. These little people tap into my interior weakness and I almost crumble. I have no self control and WILL EAT THEM ALL if I buy them! So after saying “No, thank you” to the adorable Girl Scouts, how do I explain the fact that I made these Double Nut Butter Sandwich Cookies which rival the Girl Scouts’ Do-si-dos and taste like no other cookie I have ever made? I can’t explain it. But these cookies are amazing.

Almond butter and oatmeal make up the soft, chewy cookies, while peanut butter and powdered sugar create the creamy center filling. To make this truly nutty all the way around, use almond milk in the filling in place of regular milk (either one will work perfectly).

I took these cookies to work because they were so good, I very easily could have eaten every single one by myself in one sitting. Luckily, some people at work took some off my hands and I got nothing but compliments. If I could make cookies for a living everyday, I’d be happy. So why am I working in finance instead of in a bakery? Probably for the same reason I say no to the Girl Scouts but then turn around and make these cookies at home. Because I torture myself and I’m seriously losing it.

Double Nut Butter Sandwich Cookies (makes approximately 24 sandwich cookies)

For cookies:

1 1/2 cups oats
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 egg
1/2 cup almond butter (or peanut butter)

For filling:

3/4 cup powdered sugar
3/4 cup peanut butter
4 tablespoons butter, softened
1/2 teaspoon vanilla
4-5 tablespoons milk or almond milk

Preheat oven to 350°F.

In a bowl, combine oats, flour, baking powder, baking soda and salt. Set aside.

In another large bowl or the bowl of a stand mixer, mix together butter and both sugars until well combined. Add egg, vanilla, and almond butter and mix. Slowly add in the dry ingredients and mix until combined. Drop dough by tablespoon full onto a cookie sheet and bake in a 350°F oven for 8 minutes (cookies may not appear to be done but that’s okay). Remove cookies from oven and let rest on the cookie sheet for 4-5 additional minutes (they will finish cooking). Move to a cooling rack to cool.

While cookies bake, prepare the filling by combining butter, peanut butter, and vanilla until creamy. Add the powdered sugar and milk. (Add enough milk to bring it to a frosting-like consistency.)

Once cookies have cooled, spoon a tablespoonful of filling into the center of half of the cookies. Top with remaining cookies.