Oatmeal Peanut Butter Chocolate Chip Cookies

  This recipe comes from the amazing Dorie Greenspan, the only tweak I made was using natural peanut butter instead of skippy, I just can’t buy skippy. 

Ingredients:
3 c rolled oats
1 c flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
8 oz butter, at room temp
1 c peanut butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
12 oz chocolate chips

Preheat oven to 350.

Combine first 6 ingredients in a bowl.

Bear butter, peanut butter, vanilla and sugars together until creamy. Best in eggs one at a time. Add dry ingredients, 1/3 at a time until combined. Stir in chips.

Chill for at least 1 hour.

Bake 13 – 15 minutes until golden.

Makes about 50 cookies.

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Oatmeal Cookies

Is there anything better then buttery oatmeal cookies? Even my picky eater goobles these up!

2 c rolled oats, soaked in 1/4 c water
1 1/4 c flour
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
2 sticks butter
1 c coconut palm or brown sugar
1 tsp vanilla
1/2 tsp salt
1 egg
1 c raisins
1 c walnuts, chopped

Preheat oven to 350.

Line two baking sheets with parchment or silicon mats.

Combine dry ingredients in a large bowl. Add wet, stir to combine.

Scoop 1 TBSP of dough onto the prepared baking pans, leaving a little space between cookies.

Bake 10 – 12 minutes. Cool on a wire rack.

Makes so it 40 cookies.

Bouchon Oatmeal Cookies with Chocolate Chips

I finally found something my oldest will eat, oatmeal chocolate chip cookies. So this week, I baked the Bouchon Oatmeal Raisin Cookies and swapped in Chocolate Chips for the raisin. Crispy on the outside and chewy inside – perfection!

Ingredients:
1 c + 1 tsp flour
1 TBSP cinnamon
1 1/2 tsp baking soda
1 1/4 tsp salt
3/4 c packed brown sugar
5.5 oz butter, room temp
1 egg
2 tsp vanilla
2 cups oats
1 c chocolate chips
1/2 c walnuts

Preheat oven to 325.

Combine flour, cinnamon, baking soda, salt and whisk together. Set aside.

Cream butter in a stand mixer, add sugar best until creamy, add egg and best until combined. Add flour in 3 batches, add oats, chips & nuts and stir until combined.

Scoop cookies on the baking sheet lined with silicon mats. Bake about 10 – – 12 minutes until golden brown.

Makes about 4 dozen small cookies.

Quinoa Oatmeal Cookies

This is from Super Healthy Kids, sounded great to me and if I get my skinny mini to eat them I’ll be stoaked!
I made a few minor changes. I cooked the quinoa, add chocolate chips and turned into cookies.

Ingredients:
1 c cooked quinoa
1 c oats
1/2 c coconut
1 c combination of nuts and dried fruit
1/4 tsp salt
1/2 c peanut butter
1/2 c honey
1/4 c almond milk
1 TBSP oil
3 TBSP Brown Sugar
1/2 c chocolate chips

Preheat oven to 350 degrees.

Combine all ingredients in a bowl. Scoop onto a lined baking sheet. Bake for 8 – 10 minutes.

Makes about 2 dozen small cookies.

Oatmeal Chocolate Chip Cookies

These are for my skinny mini – so they have a whole stick of butter in them! I made them small, so they’d be a fun lunch size… well, and so I would not feel too guilty sneaking one or two. If your lame like me and don’t prepare. Nuke the butter at 30% for 30 – 60 seconds and the eggs for 20. It makes a difference to have them room temp and not cold.

Ingredients:
1 c butter, room temp
1 1/4 c coconut palm sugar
2 eggs, room temp
1 tsp vanilla
1 c flour
1 c whole wheat flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 c chocolate chips
3 c rolled oats

Preheat oven to 375.

Combine butter and sugar and beat until smooth. Add one egg at a time until incorporated. Stir in vanilla.

Combine everything but chips and oats in a separate bowl.

Add to butter mixture in 3 passes. Stir in Choc chips and oats. Chill for 30 minutes.

On a greased, silpat or parchment lines packing sheet scoop 1 TBSP dough (I use a cookie scoop), then mash with a fork.

Bake for 8 – 10 minutes.

Makes 4 dozen cookies.

Banana Oatmeal Breakfast Cookies

I had a whole bunch of brown bananas and needed to make a breakfast treat the kids would eat, here’s what I came up.

Ingredients:
1 c whole wheat flour
1/2 c wheat bran
1 tsp salt
1 tsp pumpkin pie spice
1/2 c butter, softened
1 c coconut palm sugar or brown sugar
1 egg
4 mashed bananas
1 tsp vanilla
1 1/2 c quick cook oats
1/2 c walnut pieces
1/2 c raisins
1/2 c chocolate chips

Preheat oven to 435. Grease a 13×9 pan.

Combine dry ingredients. Set aside.

Combine butter and sugar, beat on medium speed. Add egg, vanilla and beat in with bananas. Add dry ingredients, mix in nuts, fruit and chips.

Spread into pan and bake 25 minutes.

Oatmeal, Chocolate Chip, Coconut Peanut Cookies

Cookies!! These are a little healthier, I used yogurt and coconut oil in place of butter. I was out of walnuts so I used peanuts instead and added coconut just for kicks!

Ingredients:
1 c whole wheat flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp table salt
1 c coconut palm sugar or packed light brown sugar
1/4 c plain 0% fat Greek yogurt
2 TBSP coconut oil
1 large egg
1 tsp vanilla
1 1/3 c uncooked old-fashioned rolled oats
1 c chocolate chips
1/2 c chopped peanuts
1/2 c unsweetened shredded coconut

Preheat oven to 350. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.

In a large bowl, mix together the brown sugar, yogurt, coconut oil, egg, and vanilla until well combined. Add the flour mixture and mix until just combined.

Stir in the nuts, oats, chocolate chips, and shredded coconut.

Using a little cookie/ice cream scoop, drop dough by the teaspoonful (large, rounded, heaping teaspoons) onto the prepared baking sheets.

Bake for 10 minutes until very lightly browned – don’t overbake them. This is crucial – they’ll still be soft and not totally set in the centers, but take them out anyway.

Remove baking sheet from oven and place on a cooling rack – let the cookies cool on the baking sheet for a while, then remove them directly to the cooling rack to cool.

Makes about 3 dozen small cookies.

Oatmeal Thumbprint Cookies

I took the classic thumb print cookie and made it a little healthier. I cut the butter in half and used applesauce. Instead of brown sugar I used coconut palm sugar Ingredients and used egg whites instead of eggs. The taste yummy! Use your favorite preserves – I used reduced sugar apricot jam.

Ingredients:
1 & 1/2 c flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1/2 c unsalted butter, softened
1/2 c applesauce
1 c packed dark brown sugar
2 large eggs (or 1/3 c egg whites)
2 tsp vanilla extract
3 c old-fashioned oats
your favorite jams or preserves

Instructions
Preheat oven to 350°. Grease or line baking sheets.

Whisk together flour, baking soda, cinnamon, and salt. Set aside.

Beat butter and sugars until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in aplle sauce and vanilla. Gradually add flour mixture, mixing until fully incorporated. Mix in oats.

Scoop dough onto prepared pans, placing them about 2 inches apart. Using your thumb, make a hollow in each cookie. Fill each hollow with jam.

Bake each baking sheet 12-14 minutes, until cookies are fully baked and the edges are golden.

Makes 3 dozen.

Baked Apple Oatmeal

I made Nutella oatmeal bars a couple weeks ago and they were a huge bit with the kiddos. So I decided to try a little healthier version with apples and cinnamon.

1/2 c brown or coconut palm sugar
1 TBSP vanilla
2 1/2 c old-fashioned rolled oats
1 tsp baking powder
1/2 tsp sea salt
1/4 tsp nutmeg
2 c milk
1 egg
2 tablespoons coconut oil, melted and cooled
2 c chopped apples
1 c chopped nuts
2 tsp cinnamon

Preheat the oven to 375 degrees. Grease an 8-inch square baking dish.

In a medium bowl, combine all the ingredients until well incorporate

Spoon the oat mixture into the baking dish and place in oven.

Bake for 35 – 45 minutes, or until the oatmeal is a light golden brown along the edges, and the center has set up. Cool for 10 or 15 minutes, slice, and serve.

Nutella Baked Oatmeal

Homemade chocolate breakfast bars! I think that sums it up. Super easy, super tasty.

Ingredients:
3 c multigrain rolled oats
1 c milk
3/4 c Nutella
2 eggs
2 TBSP ground flax
2 tsp baking powder
2 tsp vanilla
1/2 tsp salt
1/2 c chopped nuts

Preheat oven to 350.

Mix together oats, milk, Nutella, eggs, ground flax, baking powder, vanilla and salt until incorporated. Stir in almonds.

Smooth evenly in a greased 8″ baking pan and bake at 350 for 20 minutes until center bounces back when touched.

Makes 24 bars.
4 WW PP, 3 w/o nuts