Tag Archives: oatmeal

Date everything cookies

Let’s enter in the daydreams of Jenn for a moment here–the by-myself-staring-at-a-random-object sort of daydreaming–kay?

So, I’m a college girl, and what does a college girl think about all the time? Her future husband…of course. I’ll be all like staring at a tree and then wondering Geez, I wonder what he’ll be like? And then I go through the possible options; Maybe he’ll be a surfer-longboard type of dude,or one of those artsy-photographer types, or a rocker band guy…man, I really like rocker band guys…And then, of course, I analyze enough to wonder what it would be like to have to choose between a surfer-longboard dude, arsty-photographer man, or a rocker band guy if each one of them came up and stuck a ring in my face. And then I have to get myself to stop thinking…

But, apparently I’m the same way with cookies. There are SO many things I could put in a cookie; walnuts…peanut butter chips…M&Ms…Dark chocolate…white chocolate…apples…Geez, so many choices! Why can’t I have it all?

So this is what happened–do you remember that Oatmeal Date Cookie recipe I posted a while ago? Well…I took that recipe and decided to shovel my whole pantry in it. Well…maybe not all of it. Because there are definitely not pita chips in these. But just about everything else is in there.

Dates. Shredded coconut. Bananas. Unsweetened chocolate bits. Walnuts. And OH MY GOODNESS, oatmeal!

Oh, and guess, guess, guess how much sugar is in these? 3/4 a cup of brown sugar. That’s it. Half of what a normal recipe would have. And guess how much butter? Only 1/4 a cup. Which is a quarter of what normal oatmeal cookies have. No, I’m not lying! Geez. Why would I lie to you?

Best part? These cookies are just…amazing. Haha, yeah, I know! Who needs sugar when you have dates? Talk about candy that grows on trees…

Okay! Full recipe, right here, right now–

Cream:
1/4 cup butter
3/4 cup dark brown sugar

Beat in 2 eggs

Blend in:
1/2 cup ripe mashed banana
1/4 cup buttermilk
1/2 cup lowfat plain yogurt
3-1/4 tsp. vanilla

Add in:
1-1/4 tsp. baking soda
1/2 tsp. salt
heaping 1/2 tsp. allspice
1 tsp. cinnamon

Mix in 2 cups of white whole wheat flour (aka whole wheat pastry flour)

Stir in 3 cups of oatmeal

Now for the fun goodness stuff! Stir in:
heaping 1/2 cup of shredded coconut
1 cup chopped dates
rounded 1/2 cup of chopped unsweetened baking chocolate
1 banana, split into thirds and then cut into pieces
1 cup walnuts

Bake at 350 degrees for about 12 minutes.

Dang, there’s a party going on in those cookies.

So, eat these warm, eat them out of the freezer, or do what I’m going to do and take them with me on a backpacking trip (who needs Clif bars?) and try not to worry about the fact that I can’t do the same thing with men that I can do with cookies.


I Go to the Barn Because I Like the Oatmeal Date Cookies

Band of Horses has this song called “I Go to the Barn Because I Like the.”

Now, I love this song, it’s one of those “let’s go sit on a swing tied to a tree in the middle of a moonlit field” sort of songs. Melancholy, sad, chill, nostalgic.

But, to be honest,  I can’t help feeling kind of bothered that I’m not really told why the writer likes to go to the barn. “Because I Like the”…what? What is it? Why won’t you tell me?

I was listening to this song while I was baking today, though, and I think I figured it out.

Band of Horses is hiding something…in the barn, I mean. Cookies. They’re hiding cookies in the barn.

Bear with me here.

I was baking cookies, trying out a new recipe, and I used butter, eggs, yogurt, and buttermilk. Everything that comes from a barn, hence…Band of Horses goes to the barn because they like cookies.

And you would go sneaking off to the barn too, if you found these cookies there.

These cookies are just whoa. Think coffee cake meets granola bar. Dates, oatmeal, cinnamon, vanilla, coconut, allspice…secretly whole wheat and reduced fat…sounds good? Chya, that’s what I thought.

Cream together:
1/4 cup butter
1 cup packed brown sugar

Beat in 2 eggs

Add in:
3-1/4 tsp. vanilla
1/2 cup low-fat plain yogurt
1/4 cup low-fat buttermilk

Mix in:
1-1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
2 cups whole wheat pastry flour

Stir in:
3 cups oatmeal

Finally, add in:
1 cup chopped walnuts
1 cup chopped dates
rounded 1/2 cup shredded coconut

Optional: 1/2 cup bits of unsweetened baking chocolate (which will compliment the spicy sweetness with a dark, earthy flavor )

Bake at 350 degrees for about 16 minutes or until the cookies have slightly browned edges.

 Do eat these warm. Do eat them with milk. Do take them with you on a hike or a picnic. Do continue to wonder what it is in the barn that Band of Horses likes so much.


Crushcrushcrush on Cinna-Apple-Banana Muffin Bread

The college student strikes again.

Dorm Room, you CANNOT confine me in your four walls of kitchen-less purgatory! Meal Plan, you are NOT my master! I CAN be a simple freshman AND bake delicious food!

Therefore, Dorm Room and Meal Plan, I lick my batter-dripping spatula and then laugh in your conquered faces.

See, I had a few problems: 1. I had a lot of extra ingredients from the Devil Wears Peanut Butter and Chocolate M&M Cookie recipe, and 2. I didn’t have enough ingredients for Shred, White, and Blueberry muffins.

So I, the college student, looked around my room. I had no applesauce, nor an abundance of walnuts, nor buttermilk…but I did have a bunch of apples and bananas, a few walnuts left over from a salad, granola bars, and a tub of yogurt. And cinnamon.

So I thought, “Well, I guess I could make a banana puree for the applesauce…and cut up some apples and another banana for the fruit pieces…

…and yogurt can substitute for buttermilk, right?

And I could use the few walnuts I have and crumble one of those ‘Oats ‘n Honey’ granola bars on top…

“…and listen to Paramore at the same time!!!!”

(Photo credit not mine)

Within the hour, along with Hayley Williams‘ voice, a heavenly baked-good scent poured out of the kitchen, tinged strongly with cinnamon. And not long after that, I beheld the fruit of my labor:

And not long after that came the most important part, the tasting:

I’ve got a lot to say to you, yeah, I’ve got a lot to say; I’ve noticed Cinna-Apple-Banana Muffin Bread is DELICIOUS!…Crush…crush…crush…

Okay, enough with the Paramore references. Here’s the recipe:

Preheat oven to 375 degrees

Prepare and set aside:
1 cup of dime-sized apple pieces
1 1/4 cups banana puree (I blended some bananas with a fork, adding about 3 tablespoons of water to it)
2 medium bananas, split into thirds and cut into pieces
3/4 cup chopped walnuts (I wish I had this many when I baked it–I had to satisfy myself with the few I did have)
About half a cup granola for topping (optional)

Mix in a large bowl:
2 1/2 cups of whole wheat pastry flour
2 1/2 cups of old-fashioned oatmeal
2 teaspoons baking power
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 teaspoons cinnamon

Mix together in a medium bowl:
1 1/4 cups banana puree
1 cup low-fat plain yogurt
1 cup brown sugar (firmly packed)
4 tablespoons oil
2 large eggs, lightly beaten

Make a well in the dry ingredients and stir in the wet ingredients until the dry is just wet (I explain why on the Blueberry Muffin Bread recipe).

Fold in the apple and banana pieces and the walnuts. Then, pour into a prepared pan (I used a 9 x 8 pan, but you can use whatever depending on how thick you want your loaf, etc.). Crumble your favorite granola on top (I used the “Oats ‘n Honey” bar).

After 20 minutes of baking, cover with aluminum foil. I, not being quite as fortunate to own such, covered the tin with another slightly larger metal pan that I found in the kitchen. Bake for another 10-15 minutes. I’m pretty sure that’s how I did it; I used a bit of trial-and-error because the middle was taking so long to bake, and I don’t remember my method exactly. I judged the bread was done by using the stick-a-knife-in-the-center trick.

When it’s done, give it some cooling time and then enjoy! I highly recommend a little spread of peanut butter and a nice cup of coffee to compliment. You may even want to hum “Crushcrushcrush” in between your “Mmmmm”s…

…Nothing compares to a quiet evening alone, just the one, two I was counting on. That never happens, I guess I’m dreamin’ again, so I guess I’ll eat my Muffin Bread…


The Devil Wears Peanut Butter Chocolate M&M Cookies

The Devil Wears Prada = a headbang-’til-you-die metalcore band from Dayton, Ohio.

Peanut butter and dark chocolate = the most raw-rocking food marriage ever.

Oatmeal = so hardcore.

I happened to combine all three of these. With a small addition of sugar and flour. And now I think I’m about to go into a peanut butter-chocolate-Cookie Monster vocals-induced coma.

I’m not joking! These cookies are as face-melting as TDWP’s “Danger: Wildman”!!!! You don’t get it…

I go through these stages where I just NEED peanut butter and chocolate. And when this craving combines with a cookie craving, too…well, there was no way I could make it through this weekend without baking some cookies, I DON’T CARE THAT THE DORM KITCHEN IS CLOSED DOWN, I’LL TAKE MY COOKIE BUSINESS OVER TO THE NERD’S DORM KITCHEN INSTEAD!

Right. So, me and this great girl I know that lives across the hall gathered all of our supplies and before long had made the most intense batch of Peanut Butter Chocolate Chip Oatmeal Cookies EVER…

Reason #1. We both love The Devil Wears Prada and other music old church ladies don’t understand–and when two such people bake together, of course the product comes out hardcore.

#2. The cookies came out moist and chewy and thick, the way hardcore cookies should be.

#3. In addition to adding peanut butter (the good, natural kind you have to mix and actually refrigerate) and Ghiradelli dark chocolate chips, these cookies contain also contain Peanut Butter M&Ms. Yes.

And, #4. These cookies are…healthy. Please don’t cry.
Now, when I say “healthy,” I mean in the sense that these cookies contain low amounts of sugar, use no butter, and contain whole grains and healthy sources of protein and fat. The proof is in the pudding, or the cookie rather, just look at this recipe, my dear:

Blend well in large bowl, as if creaming butter and sugar:
1 cup natural unsalted peanut butter (I used smooth)
1/2 cup granulated sugar
1/2 cup packed dark brown sugar

Add in and beat well:
2 eggs
2-1/4 tsp. vanilla
3/4 cup low-fat plain yogurt

Mix in well:
1-1/2 tsp. baking soda (add first so soda can react with yogurt)
1/2 tsp. salt (adjust if p&b is salty)
2 cups whole wheat pastry flour

Stir in:
2 1/2 cups of oatmeal

Finally, add:
1 cup dark chocolate pieces or chips
1  cup Peanut Butter M&Ms

Bake at 350 degrees, about 10 minutes. Do NOT over-bake, or these cookies will come out dry, as if all the peanut butter was sucked out of them. Err on the side of being not quite done, because they will cook a little after they are taken out of the oven.

I recommend eating them warm with a glass of cold milk…while listening to “Dogs Can Grow Beards All Over.”


Shred, White, and Blueberry muffins

Yes, I did just combine an Attack Attack! song with a muffin.

But, really, I just needed a title, and it doesn’t make sense if you know that this blog is about a recipe in which I didn’t make muffins, but I made bread. And I wasn’t listening to Attack Attack! while I was making it either, I was listening to Audio Adrenaline and House of Heroes. So all of such is beside the point. Here’s the story:

For my roommate’s birthday, I decided to make her blueberry muffins.

They were, you know, a’ight. One of my guy friends ate about 6 of them before we even left the kitchen. Coulda’ been a little sweeter, though (I used a not-as-bad-for-you sort of recipe).

In two days, I was freaking out because the buttermilk I had spent my precious college-student-funds on was about to expire. Waste not.

I knew I had most of the ingredients needed to make another batch of the muffins, but I didn’t have quite enough blueberries left in the fridge to make a double recipe. And I wanted to make them a little sexier, anyways.

So after buying some 19-cent bananas at Target (dimes ARE useful currency, actually!)…

 

…and pilfering some walnuts from the dining hall…

…I concocted a new recipe, and…

I think the Muffin Man is jealous of me now.

1. The blueberries, banana pieces, and walnuts worked together as deliciously as a love triangle.

2. I used a brownie pan because I didn’t have enough muffin cups left. So it turned out as a sweet-lookin’-loaf that, due to the oven I was using and my lack of tin foil, was a bit gooey except around the sides. To some people, gooeyness is not appreciated, but in my culture, we celebrate gooeyness with thanksgiving.

3. This recipe is as hearty and healthy as it is wonderful, due to the angelic gifts of whole-wheat pastry flour, applesauce, and oatmeal, as you will notice in the recipe.

4. This baked good is best enjoyed in a warm state, and is complimented well with a little spread of peanut butter. Makes me wish I still had some of this stuff in the fridge…

Now that you are dying to know how to make this new amazing breakfast food, I suppose I better give you the recipe…

Preheat oven to 375 degrees

Set aside:
1 cup of blueberries (drained if previously frozen)
2 medium bananas, split into thirds and cut into pieces
3/4 cup chopped walnuts
*These are the general measurements I would use. If you happen to like more blueberries and less walnuts or more bananas and less blueberries, you are free to augment the recipe according to your personal fruit-and-nut desires :)

Mix in a large bowl:
2 1/2 cups of whole wheat pastry flour
2 1/2 cups of old-fashioned oatmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoon cinnamon

Mix together in a medium bowl:
1 1/2 cups unsweetened applesauce
1 cup low-fat buttermilk
1 cup brown sugar (firmly packed)
4 tablespoons oil
2 large eggs, lightly beaten

Make a well in the dry ingredients and stir in the wet ingredients until the dry is wet (you don’t want to over-stir). Note: there is a scientific reason why you MUST pour the wet mixture onto the dry mixture like so; I’m sure there’s some interesting chemical formula that explains this all, but all I know is that it WORKS BETTER than the other way around (the guy that ate 6 muffins tried it the other way, and the batter was harder to mix and not quite the same…I almost made him swallow the mixing spoon. Okay, not really…).

Anyhow, after the dry and wet ingredients have been married, fold in the blueberries, banana pieces, and walnuts. Then, pour into a greased pan (I used a 9 x 8 pan, but you can use whatever depending on how thick you want your loaf, etc.).

As I’ve only baked these once, I don’t know exactly how long to cook them. The muffin recipe I had used said to bake the muffins for 16-18 minutes, but since I used a pan, the baking took at least half an hour, and the middle was still a bit gooey (as aforementioned)…My advice would be to bake for 30 minutes, check to see how brown the edges are, and adjust the time accordingly. And always err on the side of too-gooey.


Underoath and cookies?

I am about to share with you one of my deepest, darkest secrets. It’s also a very yummy secret, so  brace yourselves…

I like to bake. That’s not the secret, though. I often like to experiment with recipes, since I’m a health nut. That’s not the secret either. The secret I’m about to reveal is a recipe I created for the best healthy cookies you will ever taste in your life–oatmeal chocolate chip beauties I like to call my Underoathmeal Cookies.

Whoa, whoa, whoa, Jenn! First…cookies that are good for me and taste amazing? At the same time? I don’t believe you…

And second, what’s with the name?

I’m so glad you asked! I’ll start with the name first…

Underoath happens to be one of my favorite bands (at least, before Aaron Gillespie left), and since these cookies are about as intense and yummy and insane as the band is, I simply combined “Underoath” and “oatmeal” (an extremely important ingredient) together. Hence, Underoathmeal Cookies.pigIf you don’t like these cookies because they’re named after Underoath…then go eat something packaged from Savemart.

Now, the healthy part…I hope you’re ready for this. You’re socks, if you’re wearing some, might just explode off of your feet. Or melt your nail polish. Anyway…

These cookies pack only a quarter of the butter and half of the sugar that regular oat/choco chip cookies do. Snap dizzle. Wait, there’s more!

In place of butter, I substituted low-fat plain yogurt, which adds moisture and protein. I used whole wheat pastry flour, lots of oatmeal, and walnuts. The whole wheat flour carries fewer calories than its white cousin, and oatmeal is just wonderful for you anyhow. The nuts add the good fats your body needs, and a wonderful crunch.

But the cookies are chocolate chip, right? And chocolate is not so good…right?

WRONG! Well, partially. First, the chocolate I put in these cookies is 72% dark, which is dark enough to be able to carry a significant amount of those amazing antioxidants! I get the pound-plus bars from Trader Joe’s (don’t you just LOVE that place?). Anyhow, chocolate is just wonderful, so I think you should eat it anyways.

So, I’m sorry if your socks exploded or nail polish melted…these cookies happen to be just that awesome. So awesome…that I’m giving you the recipe–right here!

UNDEROATHMEAL COOKIES
Blend well in large bowl:
1/4 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar

Add in and beat well:
2 eggs
3-1/4 tsp. vanilla
3/4 cup low-fat plain yogurt

Mix in well:
1-1/4 tsp. baking soda (add first so soda can react better with yogurt)
1/2 tsp. salt
2 cups whole wheat pastry flour

Stir in: 3 cups of oatmeal
1-1/2 cups chopped dark chocolate
1 cup chopped walnuts

Drop rounded on nonstick cookie sheet, flatten just a leeetle bit (these cookies won’t spread as much as normal ones do), and stick in an oven preheated at 350 degrees, and cook about 11 minutes. Tip: Let the dough sit a little while before baking, to allow the oatmeal to soak up some moisture. Sometimes I let it sit over night, but I’ve had good results either way.

Well there you have it! I hope you enjoy these amazing cookies; this recipe has been kept mostly secret up until now. I suggest eating them with milk, coffee, or to top off a beastly lunch. You may have an even more heightened experience if you listen to Underoath at the same time.


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