Posts Tagged ‘Oatmeal’

There are sooo many mornings that I am rushing out the door.  Like way too many!  One would think I would learn my lesson and do simple things like pick out my outfit the night before, pack my lunch before/after I pick out said outfit, iron, you get the picture.  But no.  Instead I somehow find some weird thrill in constantly feeling rushed.

I need to have more of these Apple Baked Oatmeal Cups in my life.  They are are a great grab-n-go breakfast item or mid-morning snack.  The best part is that I know they are healthy.  One less thing to worry about while deciding on what to pack for lunch.  I thought they were best slightly warmed up and with a little bit of almond butter/peanut butter to up the protein factor.  Hope you enjoy these oatmeal cups as much as we did!

(Printable Recipe)

Apple Baked Oatmeal Cups

Recipe adapted from With Style and Grace


  • 2 cups old-fashioned oats
  • 1/2 cup brown sugar, packed
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups milk (skim, soy, rice, almond, etc)
  • 1/2 cup unsweetened applesauce
  • 1 large egg, beaten
  • 1 apple, cored, peeled, and cut into small 1/2″ pieces
  • 1/4 – 1/2 cup dried cranberries or raisins


1.  Preheat oven to 350 degrees.  Spray cupcake pan with cooking spray and set aside.

2.  In a large bowl, combine oats, brown sugar, baking powder, cinnamon and salt.  Set aside.

3.  In a separate bowl, whisk together milk, applesauce, and egg.  Add wet ingredients to the oat mixture and stir until combined.  Gently fold in apple pieces and cranberries.

4.  Fill each cupcake well about 3/4 full.  Bake for 30-40 minutes or until tops are browned and a toothpick inserted into the middle comes out clean.

5.  Let cool in pan for 15 minutes and then transfer to a cooling rack.


  • You might need to run a knife around the outside of the oatmeal cups to loosen.
  • Best served warm.  Reheat in microwave for 10-15 seconds and enjoy with a smear of peanut butter, nuts, milk, etc

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Aka….Cookie Failure!!  Do you guys remember my cookie failure rant from a few weeks ago??  Well I wish I was here to tell you that I conquered the thick, chewy oatmeal cookie that I had been longing for.  Unfortunately, I’ve tried 3 times since then and it’s still flat.  After my last attempt, I stomped around the kitchen, tossing my oven mitts, huffing and puffing about being defeated by a fricken’ cookie!  I was ticked!

After staring at rows of cookies that I deemed a failure, there was one thing that stayed constant this whole time.  The taste was sooo good!!  Too good, in fact, to be tossed to the wayside.  I “taste tested” 4 of them just to make sure.  Besides, who am I to judge this cookie just because it’s flatter than I was hoping.  Maybe you like a flat cookie and this is just what you are looking for.  This cookie is chewy, sweet, and piled high with all the flavors of the holiday season.  Just to recap:  we have a soft and chewy cookie with wonderful holiday flavor!  Yup…..no failure here!

One more week til Christmas!!  🙂  How is everyone’s holiday baking and shopping coming along?

(Printable Recipe)

Apple Oatmeal Toffee Cookies

Recipe adapted from Sophistimom


  • 1 cup unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/3 tsp salt
  • 1/2 tsp  ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 stick unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cup quick oats
  • 1 small apple, shredded and water drained (about 1/2 cup)
  • 1/4 cup Heath bits
  • 1/4 cup dried cranberries


1.  In a small bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg.  Set aside.

2.  In a large bowl, beat butter and sugars together until light and fluffy, about 2 minutes.  Add egg and vanilla, beat until well incorporated.

3.  Reduce speed to low and slowly add in flour mixture.  Mix just until combined.  Add oatmeal, apple, heath bits, and cranberries and stir by hand until combined.  Cover dough with plastic wrap and refrigerate for at least an hour.

4.  (When ready to bake) Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Using a medium scoop, place tablespoon size dough onto cookie sheets.  Bake for 12-15 minutes or until edges start to turn golden brown.  Remove from oven and allow to cool on pan for 5 minutes before transferring to a cooling rack.


  • I tried the apples small diced, medium diced, and shredded and found that the shredded produced the best cookie.  
  • Watch your baking time.  Mine took about 12 minutes, sometimes  a little less.  Be sure to remove cookies when edges start to turn golden brown.

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I’m still trying to get my sugar levels back in check after coming off a 2 month binge of sweets and savory meals – which is totally worth every single bite, don’t get me wrong!!  It’s going to be especially hard today/tonight/this weekend because it’s my (cough cough….30th) birthday!!  I figured I would start off the day on the right foot, knowing very well that it will quickly lead me to something sinfully wonderful temptation later on.

One of my favorite fruits in oatmeal are apples.  Usually I just chop up an apple, nuke it in the microwave and then add it to my oatmeal.  But this morning called for something a little extra special and fun –  a cupcake!  Aren’t these the best guilt-free cupcakes ever!  Just love them!!

(Printable Recipe)

Baked Apple ‘Cupcakes’


  • 1 apple, cored
  • 1/4 cup oats
  • 1/2 cup water
  • dash of cinnamon
  • toppings: granola, peanut butter, maple syrup, blueberries, banana (options are endless)

1.  Preheat oven to 375.  Core apple about half way down.  Place apple in an 8×8 glass baking dish and cover with foil.  Bake for 30-40 minutes, or until apple is starting to get soft but not mushy.

2.  Once apple is done baking, combine oats and water.  Place in microwave for 1 min 30 seconds.  Once cooked, add in cinnamon to taste.

3.  Cut apple in half horizontally and core the bottom portion until core is completely removed.  Place half of the oatmeal on top of half of the apple.  Repeat with other half of each.

4.  Add any toppings you desire and enjoy!

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These cookies first started out as blondies, or so I thought.  Sometimes I don’t read a recipe all the way through or I skim over the directions.  Well, I missed an important word called “melted” and I beat together my room temperature butter and brown sugar.  For some reason, I read over that line again and then noticed that small key word.  oops!!  Needless to say, I got out another stick of butter and started over with the blondies.

But there was no way I was going to let that beautiful sugary pile of goodness go to waste.  And Brown Sugar Oatmeal cookies were created!  These cookies are soft and chewy, tart and sweet, and oh so yummy!  I made them for my sister’s work party and she brought back an empty tin!  Winner, Winner!!!  Plus the white and red just scream holidays!!

Hope everyone is enjoying this holiday week!!  Happy Thanksgiving to you all!!


(Printable Recipe)

Brown Sugar Oatmeal Cookies


  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups old fashioned oats
  • 1 cup room temperature butter
  • 1 1/2 cups firmly packed light brown sugar
  • 1 egg
  • 3/4 tsp vanilla extract
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips

1.  Preheat oven to 350 degrees.

2.  Whisk together flour, baking powder, salt, and oats.  Set aside.

3.  Beat together butter and brown sugar for about 2-3 minutes.  Add egg and vanilla and beat until combined.  Reduce speed to low, slowly add dry ingredients just until combined.  Fold in white chocolate chips and cranberries.

4.  Drop by tablespoonful onto prepared baking sheet.  Bake for 11-14 minutes or until light golden brown.  Remove from oven and allow to cool on cookie sheet for 2-3 minutes.  Transfer to cooling rack until completely cooled.

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I’ve been seeing baked goods with zucchini all over the blog world lately and I finally jumped on the bandwagon.  The texture of these soft pillows of sugary sweetness remind me a lot of pumpkin cookies.  Unlike a traditional cookie, these are cakey and chewy from the applesauce and zucchini.  Which also means they are a healthy cookie, no?!?  The butterscotch chips was a great add that I highly recommend!  Hope you all have a fantastic weekend!!  Thanks so much for stopping by!


(Printable Recipe)

Oatmeal Zucchini Cookies

Recipe from Trout Towers


  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup butter, softened
  • 1/2 cup applesauce
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 2 cups grated, unpeeled zucchini
  • 3 cups flour
  • 1 tsp baking soda
  • 3 cups oatmeal
  • 4 cups total of any/all of the following: butterscotch chips, chocolate chips, raisins, chopped nuts, etc

1.  Preheat oven to 350 degrees.

2.  Cream butter and sugars.  Add applesauce, cinnamon, salt, vanilla, and eggs.  Mix in grated zucchini.

3.  In a separate bowl, combine flour, soda, and oatmeal.  Mix into butter/sugar concoction.  Fold in chips, raisins, nuts and whatever you want.

4.  Drop rounded spoonfuls onto a greased cookie sheets.  Lumps should be roughly the size of large ping pong ball.  Wet the palm of your hand and flatten the lumps.  Bake for 10-12 minutes, or until they look almost done.  Allow to finish cooking on cookie sheet before transferring to cooling rack.

Buttercream Frosting

  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • 2 tbsp milk

1.  Cream together butter and shortening.  Add in vanilla.  Beat in sugar 1 cup at a time until all is combined.  While mixer is on medium/high speed, beat in milk 1 tbsp at a time until desired consistency is achieved.


  • Cookies are great without the frosting as well!
  • I baked mine for 12 minutes and then pulled them out of the oven and allowed them to sit on the cookie sheet for an additional 4 minutes before transferring to cooling rack.

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Oatmeal Raisin Toffee Cookies

Guess who has tickets to the Cavs game tonight?!?!  This girl does!!  I’m sooooo excited!!  I’ve never been to a game before, let alone a playoff game.  Cleveland is long overdue for a title – of any type. 🙂

For some reason I was craving an oatmeal cookie but also toffee.  I absolutely LOVE toffee!!  Especially dipped in dark chocolate and sprinkled with pistachio’s.  Oh yum!!  I couldn’t decide if I just wanted to make some toffee brownies and save the oatmeal cookie for another day or vice versa.  So then I decided, “why not just join the two?  Not a new idea by any means, but I’ve never had such a cookie.  This recipe was really good!!  I feel like I say that a lot, but it’s always true.

These cookies are chewy, sweet, and quick to disappear.  I added a bit more toffee to mine because I feel like when you buy the Heath bags of toffee already in bits, they seem to get lost.  This combination of flavors is a must try if you haven’t already.  Even 4 or 5 days later, they are still really chewy.

Hope everyone is enjoying the start of another week!!   LET’S GO CAVS!!

Oatmeal Raisin Toffee Cookies

Recipe adapted from allrecipes.com


  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups rolled oats
  • 1/2 cup raisins
  • 1/2 cup crushed toffee candy

Preheat oven to 350 degrees.  Prepare cookie sheets.

In a medium bowl, combine the flour, baking soda, cinnamon, and salt.

In a separate bowl, cream together the butter, brown sugar, and white sugar.  Beat in the egg and the vanilla.  Stir in flour mixture just until combined.  Blend in the oatmeal and toffee bits.  Drop by rounded tablespoon onto prepared cookie sheet.

Bake for 10-12 minutes.  Allow cookies to cool on baking sheet for 5 minutes before removing to a cooling rack.

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What isn’t to love about a monster cookie?!?!  NOTHING….I tell you.  It’s got type of basic cookie all rolled into one BIG, delicious, satisfy every craving bite.  Peanut Butter, Oatmeal, Chocolate Chip and M&M – all in one!  Genius!!

This past weekend we went up to Michigan for a little winter fun and I decided to make a batch of cookies to take with me.  My mom is a big fan of cookies and eats one just about every day.  How she makes one cookie last all day I will never understand.  It’s quite the gift she has.  She takes little bites throughout the day but hardly ever eats more than one.  One of her favorites are monster cookies. Being this is the first time I have made these cookies from scratch, I was a little scared to see what she would say.  But she LOVED them.  And not in a “oh you are my daughter so I have to say that” type of way…..but the whole family loved them!  They were raving about how good they are!!  Paula Deen you have done it once again.

The pink, white, and red M&M’s are so cute aren’t they??  I have a slight obsession with holiday inspired candy.  It all tastes the same but it’s so much more fun.  🙂

Monster Cookies

Recipe from Paula Deen

Prep Time: 15min     Total Time: 1 hr


  • 3 eggs
  • 1 1/4 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 2 tsp baking soda
  • 2 tbsp all-purpose flour
  • 4 1/2 cups quick cooking oatmeal (not instant)
  • 1 12-ounce jar creamy peanut butter
  • 1 stick butter, softened
  • 1/2 cup multi-colored chocolate candies
  • 1/2 cup chocolate chips
  • 1/4 cup raisins, optional

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper or non stick baking mats.

In a very large bowl, combine eggs and sugars.  Mix well.  Add salt, vanilla, peanut butter, and butter.  Beat until well combined.  Stir in chocolate candies, chocolate chips, raisins (if using), baking soda, flour, and oatmeal.  Drop by 2 tablespoons full 2 inches apart on prepared cookie sheets.

Bake for 12-14min or until edges start to brown.  Do not overbake.  Make sure to use 2 baking sheets when doing these.  The cookie sheet has to be completely cooled before placing next batch on.Let stand for 3min before transferring to wire racks to cool.

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