Oatmeal Chocolate Chip Cookie Bars

Our family loves cookies, but they require time.  I prefer throwing all of the dough in one pan and being done with it as you can see from all of the brownies, blondies and bar cookies on this blog.

I found this recipe when I was looking for a way to eat more oatmeal.  Sure, I could just eat a bowl of instant oatmeal, but these have chocolate. You can still eat these for breakfast since they have oatmeal in them, right?

Mix it up by using whatever kind of chips you have on hand to come up with variations like white chocolate macadamia nut, cinnamon raisin, chocolate and peanut butter or whatever sounds good to you.

I like to slightly under bake cookies and brownies so that they stay moist for several days. 

Recipe
Adapted from: AllRecipes
1 cup butter, softened
1 cup brown sugar
1/4 cup white sugar
2 eggs
1 (3.5 oz.) pkg vanilla or butterscotch pudding mix
2 tsp vanilla
1 1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 3/4 cups quick oats
2 cups semisweet chocolate chips, butterscotch chips, cinnamon chips or peanut butter chips

1. Cream together butter and sugars.  Add eggs one at a time until combined.  Mix in pudding mix and vanilla.
2. In a small bowl, whisk together flour, baking soda and salt.  Add to wet ingredients until well combined.  Stir in oatmeal and chips.
3. With wet or greased fingers, pat into greased 9x13 pan.  Bake 25 minutes at 350 degrees until lightly browned.

Cranberry Apple Breakfast Cookies {2 WW Points +}

What?  Cookies for breakfast?  On Weight Watchers?

Yep, you can thank my toddler for this.  He is always asking for cookies, which we don't really keep around the house.  Well, unless you count the 3 boxes of Girl Scout cookies hidden in the back of the pantry...  We don't eat them, but somehow it's comforting just knowing they're there.  Lol.

Anyway, I started thinking that a "cereal cookie" from the breakfast aisle might be good for him, but they taste like pure sugar and are 4 Points each!  For an itty bitty "cookie"!

Food.com came to the rescue with this healthy Low Fat Apple Cranberry Cookie.   I tweaked it a little for our family and we all loved them.  The best part is that I can feel good about giving them to my son- for breakfast!

They taste the yummiest straight out of the oven, but what doesn't?

Stay tuned... I'm hoping to come up with a carrot "cake" version soon!

Recipe
1/4 c light butter, softened
1/2 c splenda brown sugar blend
2 large eggs
1 tsp vanilla
1/2 c unsweetened applesauce
1 1/2 c whole wheat pastry flour (or regular whole wheat flour)
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1 1/2 c old fashioned oats
1/2 c apple, chopped
1/2 c dried cranberries

1. Preheat oven to 350 degrees.
2. Beat together butter and sugar until fluffy.  Beat in eggs and vanilla until just combined, followed by applesauce.
3. In another bowl combine flour, salt, cinnamon, nutmeg, baking soda and oats.  Mix into wet ingredients.  Fold in apples and cranberries.  The batter will be a little on the thin side, but don't be tempted to try and thicken it.
4. Lightly spray your baking sheet with cooking spray.  Drop batter by heaping tablespoons on to cookie sheet and bake until lightly browned, about 13-15 minutes.
5. Cool on baking rack.  Store leftovers in an air tight container or in the freezer.

Yields: 24 Cookies

Nutritional Mumbo Jumbo: Calories: 94  Fat: 1.9  Sat. Fat: .2  Carbs: 16.9  Fiber: 1.9  Protein: 1.9  Weight Watchers Points: 2 Points +





Linked to :  Strut Your Stuff Saturday - Savory Sunday - Tasty Tuesday- Foodie Friday  -

Hawaiian Cake Batter Blondies

So.... the hubs and I started Weight Watchers this week.  I know... not what you were expecting to see.  ;)  Stay with me.

One thing I was dreading about starting Watchers was having to give up my love of baking.  I really enjoy the whole process with the exception of the cleanup afterwards.  Once it dawned on me that there would be plenty of potlucks, dinner parties, etc... where I could bake and sample without consuming a whole pan of brownies, we took the plunge.

The other day I found an amazing Coconut Cake Batter Blondies recipe from Girl Meets Life on Pinterest that I knew I had to try.  It had coconut milk, shredded coconut AND coconut extract so it was a coconut lovers dream!  It would have been fabulous just the way it was written, but I added chocolate chips, pecans and vanilla extract to mimic the hubs favorite cookie, Chocolate Island Cookies.

Even though it was slap your mama good, I just had a bite.  No, really.  I promise.  ;)   I'll be making this one again and again and again...

Pin It
Recipe
Adapted from Girl Meets Life.
1 yellow cake mix (I used Duncan Hines)
3/4 c shredded, sweetened coconut + 1/3 cup for topping
1/2 c semi-sweet chocolate chips or white chocolate chips
1/3 c chopped pecans, macadamia nuts or walnuts
1 egg, beaten
1/4 c canola oil
1 tsp coconut extract
1/2 tsp vanilla extract
1/3 - 1/2 c coconut milk

1.  Grease an 8x8 pan and preheat oven to 350 degrees.
2.  In a medium sized bowl combine cake mix, 3/4 cup coconut chocolate chips and nuts.  In another smaller bowl whisk together the egg, extracts and canola oil.
3.  Pour egg mixture over dry ingredients and mix as well as possible.  It will be crumbly.  Start adding the coconut milk a little at a time until the mixture is just moistened and has kind of a cookie dough consistency.  Pat dough into pan and sprinkle with remaining coconut.  Press coconut lightly into dough so it doesn't fall off when you serve them.
4.  Bake for approximately 28-33 minutes or until edges are starting to brown.  You want it to still be nice and gooey in the center.  Allow 20 minutes of cooling time before cutting.  This time will allow the gooey center to firm up a little.

Printable Version 
Linked to: Meatless Monday
Plan My Menu Monday Mangia Monday
Just What I Whipped Up 

Pumpkin Whoopie Pies

Lately, I've been noticing/ogling all of the whoopie pie recipes throughout the blogosphere.  For some reason these little buggers have intimidated me.   I know, I'm a weirdo.  Last weekend I decided to bite the bullet and try a pumpkin version of these for a church get-together.  Not only were they easier and tastier than I imagined, but I got the joy of seeing the odd looks on the faces of family and friends as I told them that they were called Whoopie Pies.  Apparently, that isn't a southern food.  :P

I would suggest using a cookie or small ice cream scoop if you have it to make all of your cookies uniform in size.  I didn't so I had all sorts of shapes and sizes of cookies, but as long as you aren't OCD and they have a match it doesn't really matter. 

The spices seem like a lot, but they are spot on.  The filling is creamy, light and perfectly sweetened so you aren't left with a yucky, super sweet aftertaste.  Serve these up for Halloween, Thanksgiving or a special fall treat!

Recipe
Cookie
2 c packed brown sugar
1 c canola oil
1 1/2 c solid pack pumpkin puree
2 eggs
3 c flour
1 tsp salt
1tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1 Tbsp + 1 tsp ground cinnamon
1/2 Tbsp pumpkin pie spice (has cinnamon, ginger, nutmeg and allspice in it)
1/2 Tbsp cloves

1. Preheat oven to 350 degrees.  Lightly grease baking sheets.  I've never done this before, but I knew these would stick so spread just a little Crisco on them.  Don't skip this step.
2. Combine the oil and brown sugar. Mix in the pumpkin, 1 teaspoon vanilla and eggs, beating well.  In another bowl mix the flour, salt, baking powder, baking soda, cinnamon, pumpkin pie spice and cloves.  Add to wet ingredients and mix well. 
3. Spoon on to cookie sheet in heaping tablespoons.  Bake 10-12 minutes. (Mine took exactly 10 because I didn't want to overbake them.)  Cool and make sandwiches with filling (recipe below).

Filling
1 egg white
1 Tbsp milk
1 tsp vanilla extract
2 c powdered sugar
3/4 c crisco

Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the powdered sugar. Mix well then beat in the shortening and the remaining cup of powdered sugar. Beat until light and fluffy.  This makes just enough filling for these cookies.  If you like a lot of filling, you might want to make extra.


Source: Adapted from AllRecipes
Printable Recipe

Ultimate Blondies

In my simple little world, blondies are the ultimate dessert.  They are a salty & sweet combination of brown sugar and butter with tantalizing mix-ins like vanilla, walnuts, chocolate and butterscotch.  You can customize your blondies just about anyway you like or with whatever you have on hand, but the chocolate/ butterscotch combo is my favorite.  I'll take these any day of the week over plain ol' brownies or chocolate chip cookies. 

Besides tasting absolutely incredible, blondies are also my ultimate dessert because I typically have everything on hand to make them.  There's nothing fancy in there, but somehow the combination is magical.  Seriously, they're so good that I've been known to eat these for breakfast... OK, I had them for breakfast this morning, but you're not judging, right?

Here's the recipe...

1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter
1 cup packed brown sugar
1 egg
1 tablespoon vanilla extract
1/2 cup semisweet chocolate chips
1/4 c butterscotch baking chips

1. Preheat oven to 350 degrees and lightly coat a 9 x 9 inch baking dish with cooking spray.  
2. In a small bowl whisk together flour, baking soda, baking powder, salt and nuts.  Set aside.
3. In a medium saucepan, melt butter.  Remove pan from heat and stir in brown sugar.  Allow to cool slightly and then quickly beat in the egg and vanilla.  Add flour mixture, a little at a time until fully incorporated.  
4. Pour into pan and sprinkle with chips.  Bake for 20-25 minutes.  I stick to the low end of the baking time because I prefer mine slightly undercooked.  It makes them more "brownie like" in their texture.

Source: Allrecipes.com
Printable Version

Chocolate Chip & Walnut Scones

Soooo.... if I call it a scone and eat it with my breakfast then I can pretend like I'm not eating chocolate chip cookies for breakfast, right?  Hehe... 

I made these for the hubs because he's a chocoholic and a fruitaphobic.  ;-)  We both love scones, but I've always been too intimidated to make them.  I found this recipe on All Recipes and thought it looked simple enough to try.  It had great reviews as well so what was there to lose?

No weird ingredients and no kitchen gadgets are required.  Given last nights terrifying encounter with the mixer (always make sure your mixer is in the off position before inserting the beaters), I was thrilled to make a recipe that didn't require any form of machinery.  So were my fingers...
: /

Anyhoo, these scones are moist, tender and lightly sweetened.  I changed this to a chocolate chip and walnut scone, but if you view the original recipe, you will find all kinds of fruity variations.  I can't wait to try the lemon-blueberry version! 

Enjoy these with a cup of coffee and fresh fruit!   

Recipe
2 c all purpose flour
1/3 c sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, frozen
1/2 c mini semi-sweet chocolate chips
1/2 c chopped walnuts
1/3 c sour cream
1 egg
1/2 tsp vanilla
1 Tbsp sugar

1.  Preheat oven to 400 degrees.  Lightly grease a cookie sheet or line it with parchment paper.
2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl.  Grate butter into bowl.  Using hands, work butter into flour mixture.  It should look like coarse meal once combined.  Stir in chocolate chips and walnuts.
3. In a small bowl, combine sour cream, egg and vanilla.  With a fork mix wet ingredients into flour mixture until it is well incorporated and large chunks start to form.  Use your hands to work it into a ball.  
4. Lay ball on a lightly floured surface and pat into an 8 inch circle.  Sprinkle with 1 tablespoon sugar.  Cut into 8 wedges and put on cookie sheet.  Bake 15-17 minutes or until lightly browned.

Source: Adapted from AllRecipes

*Printable Version*

Linked to:
What's on the Menu Wednesday
What I Whipped Up Wednesday

The Only Chocolate Chip Cookie Recipe You'll Ever Need- Chocolate Island Cookies

I've always liked chocolate, but it wasn't until I married my husband that I learned to be a true  chocoholic.  Apparently, he...ummm... "needs" chocolate to facilitate drinking his daily requirement of milk so the man starts and ends most days with chocolate.  Whatever works for you, bud. ;)

Personally, I love desserts of just about any kind, but will end up eating the entire dessert myself if it does not have chocolate in it.  Sooo... fast forward through nearly 11 years of making and eating chocolate desserts, chocolate muffins, chocolate chip pancakes, chocolate chip waffles and chocolate covered fruit, I've become a bit of an admirer addict myself.  ;)

This cookie is the only true chocolate chip cookie recipe that I will ever use again.  I stumbled across it in Nestle Tollhouse cookbook 8 or so years ago and have never looked back.  It is half cookie dough and half chocolate chips, coconut and pecans.  You get all of the flavors in EVERY bite.  Even people who don't like coconut love these, so don't be tempted to leave it out.

Using butter is important as it gives your cookie that crispy outside and chewy inside.  I'm not much of a fan of "fluffy" cake-like chocolate chip cookies, but if you prefer them that way, you might try using crisco in place of part of the butter.  Also, I like to use salted butter because I LOVE slightly salty chocolate chip cookies.  Mmmmm....

These are extremely addictive...you have been warned.  =)

Recipe
1 2/3 c all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c butter, softened
3/4 c brown sugar, packed
3/4 white granulated sugar
1 tsp vanilla extract
1 egg
1 (11 1/2 oz) pkg. semi-sweet chocolate chips
1 c flaked coconut
3/4 c chopped pecans

1. Preheat oven to 375 degrees. 
2. Combine flour, baking soda, baking powder and salt in a small bowl.  Set aside.
3. In a mixing bowl, beat butter and sugars until creamy.  Add vanilla and egg until blended.  Gradually add flour mixture.  Stir in chocolate chips, coconut and pecans.
4. Drop by slightly rounded tablespoons onto baking sheets.  Bake 8-11 minutes or until edges are slightly browned.

Source:  NestleTollhouse Recipes

Linked to:
This Week's Cravings on Mom's Crazy Cooking