Now that it’s almost fall, I decided to develop a recipe for a fall/winter cookie. And I know what you’re thinking, what the heck is a “fall/winter” cookie? Well, it’s the equivalent of serving stew in autumn and throughout the winter. Stew just tastes better when it’s raining cats and dogs outside and there’s even a hint of snow in the air than when the temperatures are in the upper 80’s. So, a cookie that featured dried cranberries sounded like it would be perfect as the days start getting shorter, temperatures gradually decrease, and holiday decorations in every store front are just around the corner.
And what flavor goes better with dried cranberries than orange? And then there have to be nuts to give the cookies a bit of crunch. And because we are trying to eat healthier, lots of oats in the mix and the exclusive use of whole wheat flour. And what do you get? You get a really good cookie that is easy to make and would be a perfect addition to any holiday dessert selection. Like I said – a fall/winter yummy.
So, if you too would like to serve an oatmeal cookie that is just a bit different than your standard oatmeal cookie but is sure to be loved by one and all, this is the cookie for you.
Well, this is a special day at our house. Whistle Lake Jazz Quartet is recording in our living room. So, my only job is to feed the guys when they take a break. And you know my favorite things to do are listen to really good live music and feed people. So, I am one happy gal today. (See pictures of the guys below.)
Of course, I am usually a happy person. I was blessed with parents that taught me to be happy by both word and deed. My father especially stressed that I should be happy with what I had. Not that I shouldn’t strive to improve my situation if warranted. But not to be a “grass is always greener” kind of person. If I wanted greener grass, then I should work to make it happen! Therefore, metaphorically speaking, I have always had green grass.
May you too also be happy with what you have and treasure the world you live in.
Peace and love to all.
2 T. Cointreau (or your favorite orange liqueur or just plain orange juice)
1 c. dried cranberries
¾ c. (1½ sticks) unsalted butter, room temp.
1 c. brown sugar , packed
2 eggs
1½ tsp. vanilla extract
½ tsp. orange oil or 1 tsp. orange extract or 1 tsp. frozen orange juice concentrate
zest from 1 lg. orange
1½ c. whole wheat pastry flour
½ tsp. coarse sea salt
1 tsp. baking soda
½ tsp. ground cinnamon
3 c. rolled oats
¾ c. roughly chopped walnuts
Place the Cointreau and the dried cranberries in a small saucepan. Bring to a boil, stir, then remove from heat, cover, and let sit until cool.
In the bowl of your stand mixer, cream the butter and brown sugar together until smooth. Beat in the eggs one at a time, then add the vanilla, orange oil, and orange zest.
Whisk the flour, salt, baking soda, and cinnamon together in a mixing bowl; add to the butter mixture. Then mix in the oats, dried cranberries (plus any remaining liquid), and chopped walnuts.
Using a #40 (1½ T.) ice cream scoop, drop dough onto a parchment paper lined baking sheet as close together as possible. (Use a baking sheet that will fit in your refrigerator.) Gently pat each dough ball down just a bit. Refrigerate the dough balls for at least 4 hours or overnight. (Overnight preferred.)
Just before placing in the oven, transfer some of the dough balls to another parchment paper lined baking sheet and allow about 2-inches between each cookie. (I needed two pans to bake these cookies.)
Bake in a pre-heated 350-degree oven for about 14 minutes or until lightly golden brown and just set. Do not overbake. Remove from oven and allow cookies to cool on baking sheet for 7-8 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Tim on bassTodd on drumsJamie on guitar and Andy on piano
And yes, another natural peanut butter based, oat, and chocolate chip cookie recipe. (I recently published my recipe for GF Peanut Butter Oat chocolate chip coconut Cookies on this site.) And these cookies are not that much different except that this recipe is not gluten free and it’s a bar cookie. I love bar cookies. The older I get, the easier I want to make life for myself. And I thought you might find that to also be true for yourself.
So, when I looked for a healthy bar cookie recipe, this delightful ingredient assembly from the heynutritianlady.com site jumped out at me. I did add salted peanuts to the mix and changed up the prep instructions a bit, but other than that the recipe remains true to the original. And the fact that this recipe is very quick and easy to prepare didn’t hurt either.
So, enough said. The bar cookies are very good. And I can eat one without feeling guilty, which for anyone who is trying to bring their A1C numbers down, is a wonderful thing.
I am fortunate. My numbers are almost normal again since I stopped taking prednisone. But even so, I am going to continue eating like I have diabetes because, well, I’m no longer a spring chicken. I have advanced to the plucky old bird category. And as such, I need to continue paying close attention to what I put in my mouth. And for a foodie like myself, it ain’t easy. But nothing worthwhile has ever been easy. So, why should growing old be any different!
I have had such a wonderful life. I’ve never experienced hunger or had to worry about a roof over my head or how I was going to pay the electric bill. Of course, times were lean when I was younger, but there were opportunities galore when I was in my twenties. I can’t say the same for young adults who are starting out today. Things are different now. And the way our democracy is headed, I’m actually glad I’m old. I don’t like the direction in which our country is headed. Or the complete disregard some of our government leaders show for ethical behavior or empathy for one’s fellow man. Who allowed these spoiled toddlers, in the guise of men and women old enough to know better, to ever attain enough significance as to be able to display such hateful and narcissistic behavior as we are witnessing in our country today? And why aren’t more people incensed by this caustic and erratic behavior? I know if any one of these people were my kid, they’d be hearing from me on a daily basis. And it wouldn’t be to tell them they were doing a great job! I would be letting them know I was mortified by what they were doing, saying, and exemplifying! And that there would be no more Christmas goodie packages until they cleaned up their act! Period! And BTW, GO TO YOUR ROOM!!
How did we ever get to this place? Were most of us just too busy living our wonderful lives to notice what was happening to our world? If that is the case, then I have no one to blame but myself. Because I sure didn’t see it coming. I was simply content to happily drift along and assume that all was perfectly fine because I lived in this wonderful democratic country. Well, that may not always be the case.
So, if you too are bothered by what is happening in our country, please vote in every election that comes along. For most of us, the only way we can truly make a difference, is by casting our ballot for individuals who have the greater good for everyone uppermost in their political agenda.
Peace and love to all.
1 c. natural creamy peanut butter
½ c. coconut palm sugar
2 tsp. vanilla extract
½ c. whole milk
1 c. whole wheat pastry flour
1 tsp. baking soda
¼ tsp. kosher salt
1 c. rolled oats
¾ c. dark chocolate chips
½ c. salted peanuts
Butter a 9×9-inch baking dish. (Glass is best.)
Mix the peanut butter, coconut sugar, vanilla, and milk together in the bowl of your stand mixer.
In a separate bowl, whisk the flour, baking soda, and salt together. Add the rolled oats, chocolate chips, and peanuts.
Pour over the peanut butter mixture and mix all together just until thoroughly combined.
Scoop and press the dough into the prepared baking dish.
Bake in a pre-heated 350-degree oven for about 15 minutes or until the bars are lightly golden on top and set. Don’t over-bake.
Remove from oven and allow to cool completely before cutting into squares.
There is just something about a peanut butter cookie. Of course, I am a peanut butter lover, so I’m sure that has something to do with why I gravitate to cookies that contain this amazing ingredient. But in my quest to eat healthier, it’s great when I don’t have to add extra fat in the form of butter or oil to a cookie dough. So, in full disclosure, I don’t normally eat natural peanut butter. All that oil that tends to separate just doesn’t appeal to me when spreading it on a piece of toast. But for cookies, that very same oil helps make cookies more tender. And usually, when I use natural peanut butter in a recipe, no other fat is required. Plus, natural peanut butter is better for us because its main ingredient is peanuts, and it doesn’t contain unhealthy additives. Natural peanut butter is basically protein and unsaturated fats which are known to be beneficial for heart health and to help lower LDL cholesterol levels.
So, when you consider the benefits of using natural peanut butter, you will understand why this recipe that I found on the eatingbirdfood.com site appealed to me so much. Natural peanut butter, with the addition of coconut palm sugar, oats, chocolate chips, and coconut – fantastic. What more could a gal ask for in a cookie recipe? Well, that and the cookie contained no gluten. For me not so much of an issue, but for some, a deal breaker. So, I am always on the lookout for great recipes that are made without a spec of gluten.
So, if you too would appreciate a healthier version of a peanut butter chocolate chip cookie, I recommend you give this recipe a try. The cookies are really tasty, easy to make, and don’t make me feel as guilty as other delightful cookies that shall remain nameless.
As always, have fun in your kitchen. Make every mealtime memorable by cooking from scratch. And don’t be afraid to try dishes from different ethnic cuisines. There is nothing more rewarding than trying a dish that contains an ingredient that you don’t normally appreciate and finding that you love it in the new dish. In other words, keep an open mind when trying new recipes. You really can teach an old dog new tricks. (Or an old eater, new ingredients!)
Peace and love to all.
1 c. natural peanut butter
2/3 c. coconut palm sugar
2 lg. eggs
2 tsp. vanilla extract
½ c. rolled oats (certified GF if required)
2 T. oat flour (certified GF if required)
1½ tsp. baking soda
½ tsp. fine sea salt
1 c. chocolate chips
½ c. shredded coconut
Mix the peanut butter, coconut sugar, and eggs together in the bowl of your stand mixer. (You can mix these cookies by hand, but it’s a workout!) Add the vanilla, oats, oat flour, baking soda, and salt. Beat to combine and then stir in the chocolate chips and shredded coconut. (It will appear that you have used too many chocolate chips. But never fear, you can stick them into the dough balls even after they have been formed.)
Using a #40, 1½ tablespoon ice cream scoop (mine has an orchid handle), drop balls of dough on a parchment lined baking sheet. (They can be quite close together because the cookies are not going to spread very much as they bake.) Press each cookie down lightly. Refrigerate at least 2 hours, but over-night is best.
Bake in a pre-heated 375-degree oven for about 13 minutes or until the tops are cracked.
Remove from oven and let cool on baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.
Now, Mr. C. and I are not always going to agree on the relative merits of a new food item I make. Like this cookie, for example. He prefers a lighter cookie when almond flavoring is involved. Me, I think this cookie, based on a recipe I found on the flavourandsavour.com site, is perfect. Plus, it’s a cookie I can eat. (This may have something to do with my finding nothing about this cookie I don’t like.)
Now this isn’t to say that Mr. C. doesn’t like these cookies. He would just prefer them to be shortbread. But as he is quickly finding out, I am going to keep experimenting with healthier cookie recipes that I can enjoy on occasion. And not feel totally guilty about. And then feel good about sharing the ones that work with all of you.
Because even if you aren’t restricting sugar and white flour from your diet, you probably still want to eat healthier just for the sake of eating healthier. And starting out before it becomes mandatory is a really good idea. (Wish I’d have thought of it sooner!)
The funny thing about my new passion to create healthier cookies, is that I’ve never had a sweet tooth. Until now I rarely ate more than one cookie from even a double batch. But now that I shouldn’t have any cookies, I can’t seem to think about anything else. Now I ask you, is that fair? Of course, it isn’t. Never-the-less, this is my new reality. Grrrrr
So, if you too are being careful about the ingredients you put into your body, this is a good cookie recipe for you. Especially if you are diabetic. Or require a cookie that is gluten free. Whatever! Just make the darn cookies. They are really, really good.
Well, that’s all for today. It’s cloudy outside, but it’s not raining. So, the courtyard and kitchen doors are both open and I can hear the birds singing. Of course, this often drives our poor cats crazy, but today they are in hiding. Andy’s sister Katie and her husband Rick are visiting. And although they have been here many times, our scaredy cats are mainly residing in our bedroom closet. They will periodically show their faces, but only when both Mr. C. and I are in the living room with our guests. Go figure! But what a joy to have Rick and Katie visit. It’s so lovely when your relatives are also close friends.
So, as always, have fun in your kitchen, never hesitate to play with your food, and stay positive. Staying positive is my new prime directive. So, I thought I might remind you to do the same.
Peace, Love, and Understanding to all.
This is a short story about Nick Lowe’s song (What’s So Funny ‘Bout) Peace, Love, and Understanding that I found on the americansongwriter.com site.
“There are some songs that we wish weren’t still relevant, but we’re nonetheless grateful for their existence and the pure catharsis of the truths that they speak. Certainly, if most of us had our druthers, “(What’s So Funny ‘Bout) Peace, Love, And Understanding” would now sound hopelessly dated, as if it were the relic of another time. Instead the song, written by Nick Lowe in 1974 and performed by his band Brinsley Schwarz, is as timely as it’s ever been, its searching questions begging for answers now more than ever.
As Lowe told the A.V. Club in 2011, he originally intended the song to be tongue-in-cheek, only to rethink the tone along the way. “I wrote the song in 1973, and the hippie thing was going out, and everyone was starting to take harder drugs and rediscover drink,” he said. “Alcohol was coming back, and everyone sort of slipped out of the hippie dream and into a more cynical and more unpleasant frame of mind. And this song was supposed to be an old hippie, laughed at by the new thinking, saying to these new smarty-pants types, ‘Look, you think you got it all going on. You can laugh at me, but all I’m saying is ‘What’s so funny about peace, love, and understanding?’ And that was the idea of the song. But I think as I started writing it, something told me it was too good of an idea to make it into a joke. It was originally supposed to be a joke song, but something told me there was a little grain of wisdom in this thing, and not to mess it up.”
Adorned with Who-style power chords and Beach Boys-flavored harmonies, Brinsley Schwarz’s take on the song charges full-on into the breach even as Lowe begs us to stop and consider his pleas. His narrator attempts to navigate “this wicked world” and “searches for light in the darkness of insanity.” He admits that despair is never too far removed: “My spirit gets so downhearted sometimes.”
“Is all hope lost?” he wonders, and he laments about the ubiquity of “pain, hatred and misery.” Yet he suggests that the only way out of this malaise is vigilance, the kind that constantly presses and pushes for something better than the status quo, which he expresses via a series of queries: “So where are the strong? And who are the trusted? And where is the harmony?”
By keeping any kind of specifics out of his tale, Lowe ensured that his song would resonate in times of worldly turmoil or personal angst. It all builds to the scorching common sense of the refrain: “And each time I feel it slipping away, it just makes me want to cry. What’s so funny about peace, love, and understanding.”
Elvis Costello’s 1978 hard-charging, heart-on-sleeve version of the song, which was produced by Lowe, brought it to a wider audience and became one of Costello’s best-known recordings. Lowe, however, probably preferred the 1992 version by Curtis Stigers. Why? Because it appeared on the multi-platinum soundtrack to The Bodyguard, thus producing a royalties windfall for the writer.
In any case, “(What’s So Funny ‘Bout) Peace, Love, And Understanding” endures. Hopefully we’ll reach a day where we can appreciate the song based on its artistic merits alone and not because the title sounds like it could be the headline of an editorial in this morning’s newspaper rather than the lament of a songwriter written fortysomething years ago.”
The lyrics to (What’s So Funny ‘Bout) Peace, Love, And Understanding:
As I walk through this wicked world Searchin’ for light in the darkness of insanity I ask myself, is all hope lost? Is there only pain and hatred, and misery?
And each time I feel like this inside There’s one thing I wanna know What’s so funny ’bout peace, love and understanding? Oh What’s so funny ’bout peace love and understanding?
And as I walked on Through troubled times My spirit gets so downhearted sometimes So where are the strong
And who are the trusted? And where is the harmony? Sweet harmony
‘Cause each time I feel it slippin’ away, just makes me wanna cry What’s so funny ’bout peace, love and understanding? Oh What’s so funny ’bout peace, love and understanding?
So where are the strong? And who are the trusted? And where is the harmony? Sweet harmony
‘Cause each time I feel it slippin’ away, just makes me wanna cry What’s so funny ’bout peace, love and understanding? Oh What’s so funny ’bout peace, love and understanding? Oh What’s so funny ’bout peace, love and understanding?
The recipe for this cookie:
½ c. (1 stick) unsalted butter, room temperature
½ c. coconut palm sugar*
½ tsp. pure almond extract
1 lg. egg, room temperature
1¼ c. oat flour, certified gluten-free, if necessary
½ tsp. baking soda
½ tsp. kosher salt
½ c. chopped dried cherries
1½ c. rolled oats, certified gluten-free, if necessary
½ c. toasted slivered almonds
Line 1 medium sized baking sheet with parchment paper. (The baking sheet should be small enough to fit in your refrigerator.)
Cream the butter and sugar together with an electric mixture until fluffy. Add the almond extract and egg; beat until smooth.
In a separate bowl, whisk the oat flour, baking soda, and salt together. Add the chopped dried cherries and using your hand(s), stir the cherries into the flour mixture. As you stir them in, try to break the cherry bits up as much as possible so that each little bit is covered with flour. Then stir in the rolled oats and toasted slivered almonds. Add the dry ingredients to the butter mixture and beat only until blended. Do not over mix.
Using a #60 (1 tablespoon) ice cream scoop, drop balls of dough on the prepared cookie sheet. Flatten slightly. (They can be close together at this point. They will need more room in between when you bake them off.) Refrigerate the dough for at least 4 hours, but 24 hours is better.
Line a larger baking sheet with parchment paper. Place the balls right out of the refrigerator at least 1-inch apart on the pan. They aren’t really going to spread out very much. But they still need to have a bit of breathing room.
Pop them immediately into a pre-heated 350-degree oven for about 11 minutes or until lightly golden brown. Do not overbake.
Remove from oven and let sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
*Coconut Palm Sugar has a lower glycemic index than regular sugar, so it won’t spike your blood sugar in the same way. Coconut sugar tastes like caramel infused brown sugar. (Not a bad combination.) It is more grainy than brown sugar, however. So, it really works best in recipes that already offer a lot of texture. So, as in this cookie recipe with oats, dried cherries, and slivered almonds, it is perfect.
As you will read in the direction section, be sure to give the cookies plenty of room on the baking sheet. As you can see, my first batch created some irregular shaped cookies. They still tasted good, but I lost points for presentation.
This recipe is for our good friend Mike – wonderful singer and guitarist and house painter extraordinaire, who introduced us to Chocolate-Ginger-Spice cookies, one of the delightful cookie offerings at the Breadfarm in Bow, Washington. (Great bakery BTW.)
So, of course I had to try and duplicate this incredible Breadfarm cookie. Mine aren’t exactly like the bakeries, but they will most certainly do in their stead.
Now, you should know that I have been baking cookies like a maniac lately. All with the intention of foregoing white flour and reducing the amount or changing the type of sugar in the dough. A couple of the recipes I have tried produced a terrific product and have already been posted on this site. (GF Peanut Butter Oatmeal Cookies Made with Coconut Palm Sugar and Healthier Oatmeal Raisin Nut Cookies.) Others, well suffice it to say, they did not make the cut. But this recipe from the prettysimplesweet.com site, with a few changes from me, is a winner. And therefore, blog worthy.
Now just because there is no white flour in this recipe, and I have used coconut palm sugar (lower glycemic index than granulated or brown sugar) doesn’t mean that I can eat these cookies like they were peanut butter stuffed celery sticks. I can’t. But, as a once in a while treat, they are absolutely perfect. Chewy, ginger laced, chocolate infused bites of yum.
So, if you too would like to try a ginger cookie that is just a bit different, give this recipe a try. And no, I never would have thought chocolate in a ginger cookie was a good idea. But as with many things, I have learned to not knock it till I’ve tried it! And now that I have tried it, there is no going back. These are my new favorite chewy ginger molasses cookies!
Well, that’s it for now. I’m going to continue messing with cookie recipes and I’m going to spend a bunch of time researching recipes that include zucchini. I love zucchini and have decided I want to feature it in more dishes. And later today, I’m going to make a 1908 recipe for rye biscuits that I think might serve as a nice change of pace from toast in the morning. The biscuits use only rye flour and just 2 tablespoons of butter. And not a bit of sugar. May the force be with me!
Peace and love to all.
1½ c. whole wheat flour
1¼ tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground nutmeg
1 tsp. baking soda
½ tsp. kosher salt
1 T. unsweetened cocoa powder
½ c. (1 stick) unsalted butter, room temperature
1 T. freshly grated peeled ginger (I use my microplane)
½ c. coconut palm sugar or brown sugar
½ c. molasses
⅓ c. finely chopped candied ginger
½ c. dark chocolate chips
granulated sugar
Line a medium sized baking sheet with parchment paper.
In a medium sized bowl, whisk the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, salt, and cocoa powder together.
In the bowl of your electric mixer fitted with the paddle attachment, beat the butter and fresh ginger together. Add the coconut sugar and beat until well combined. Add the molasses and beat until combined.
Add the flour mixture to the butter mixture, then beat just until combined. Don’t overmix. Stir in the candied ginger and dark chocolate chips.
Pour a bit of granulated sugar in a flat-bottomed pan. (I use an 8-inch cake pan). Using a #40 (1½-inch diameter) ice cream scoop, plop balls of dough into the sugar and turn to coat all sides. Then place on the prepared baking sheet. Refrigerate for at least 2 hours. (Better if refrigerated overnight.)
Read below why you should almost always refrigerate cookie dough before baking.
Remove from refrigerator and make sure the cookies are at least 1½ inches apart on the baking sheet. If not, you may wish to use a second parchment paper lined baking sheet for the rest of the cookies.
Bake in a pre-heated 325-degree oven until surfaces just begin to crack, 13-14 minutes. Do not over bake. Remove from oven and let cool 10 minutes before transferring to a wire rack to finish cooling.
Store in an airtight container at room temperature for up to 5 days.
Why refrigerate cookie dough?
Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. If you skip the chilling step, you’re more likely to wind up with flat, sad disks instead of lovely, chewy cookies. So, anywhere from 24 to 72 hours is best. And the longer you chill the dough, the more flavor will develop. The flour will also absorb more of the moisture helping insure a thicker and chewier cookie.
If you too are cursed with diabetes, these cookies are going to become your new best friend. Now I’m not saying you can eat these babies the same way you can safely munch away on a handful of almonds or peanut butter stuffed celery sticks. But as an occasional treat, they are perfect. Easy to build, contain mainly healthy ingredients, and taste fabulous. Of course, they are a bit crumbly if you don’t put the whole cookie in your mouth at once. Which BTW, I don’t recommend. You will want to savor every nibble and each tiny little morsel. (They are crumbly because they don’t have flour in them to act as a binder.) And of course, it should go without saying that you have my permission to build and enjoy these cookies even if you don’t have diabetes!
Well, that’s my recipe for today. I shared the cookies yesterday with a few friends and they proclaimed them blog worthy. And in my book, that is the highest rating I can ever hope to get on one of my offerings.
As always, stay happy, healthy, and treasure your close friends. We lost one of our extended family today. I had been friends with Eloise and her husband Dick for 52 years. And during that time, we had brought up our children together, shared our worries, celebrated our achievements, and always been there for each other. I feel like a piece of my heart went missing today. And it went along with my dear friend Eloise when she died. But because we were close, I know wherever she is, she’ll take good care of that little piece of me. Because she was just that kind of friend.
Peace and love to all.
1 c. well stirred, smooth, natural (the oily kind) peanut butter
¾ c. coconut palm sugar*
1 tsp. vanilla extract
1 egg
1 tsp. baking soda
1 c. rolled oats (certified GF if required)
½ c. roughly chopped salted peanuts
Line a baking sheet with parchment paper.
In a mixing bowl, stir the peanut butter and coconut palm sugar together. Add the vanilla and egg; beat well. Add the baking soda and beat until well combined. Stir in the rolled oats and chopped peanuts.
Using a #40 (1½ tablespoons) ice cream scoop. Drop balls of dough at least 1-inch apart on a prepared cookie sheet.
Bake in a pre-heated 350-degree oven for 13 minutes or until just set.
Remove from oven and let cool on the pan. Cookies will harden slightly as they cool.
Store in an airtight container.
Please note: These are crumbly cookies because there is no flour in the dough. But boy are they delicious.
*Coconut Palm Sugar has a lower glycemic index than regular sugar, so it won’t spike your blood sugar in the same way. It has a flavor similar to brown sugar.
Per webmd.com “Per serving, coconut sugar contains a small amount of inulin, a type of soluble fiber that can make post-meal blood sugar spikes less likely. Foods containing inulin can be healthy choices for people with diabetes.”
Common foods containing inulin: asparagus, bananas, garlic, leeks, and onions.
As some of you know full well, I love to bake cookies. I’ve often said that if I had even 5 cents for every cookie I ever baked, we could vacation, all expenses paid anywhere in the world for a month! But with my new dietary regime, regular cookies are simply not allowed. And even if I only had one regular cookie from each batch I baked, it still wouldn’t be good enough. So, I have been forced to find work arounds. And this recipe from cookieandkate.com, with my addition of golden raisins and walnuts really works for me. Because not only are these oatmeal cookies a considerably healthier version than offered by my other oatmeal cookie recipes; they are absolutely delicious. And chewy, and crunchy, with just the right amount of spice.
Now granted, I can’t eat these cookies every day. But as an occasional treat, I feel justified in allowing myself this little bite of normality. And truly, just one of these babies is enough to make me feel pampered rather than picked on!
So, if you too would like to prepare a healthier version of one of the best cookies known to man, I would recommend you give this recipe a try. I would also recommend that if you are baking these cookies for your family, you start with a double batch. Because these cookies will be consumed faster than it takes to say – “wait, save one for me”!
As always, peace and love to all.
½ c. (1 stick) unsalted butter, room temperature
½ c. coconut palm sugar*
2 T. brown sugar, packed
1 lg. egg
1½ tsp. vanilla
⅓ c. oat flour
⅓ c. whole wheat flour
½ tsp. baking soda
¼ tsp. baking powder
¼ tsp. fine sea salt
1 tsp. cinnamon
½ tsp. nutmeg
1¾ c. rolled oats
½ c. golden raisins
½ c. roughly chopped walnuts
Line a medium sized cookie sheet with parchment paper.
Beat the butter, coconut palm sugar, and brown sugar together until softened and thoroughly mixed.
Add the egg and vanilla and beat well until the mixture is light and fluffy.
In a separate bowl, whisk the oat flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until well combined. Stir in the oats.
Add the dry mixture to the butter mixture and beat only until blended. Stir in the raisins and walnut pieces.
Using a number #40 (1½ tablespoons) ice cream scoop or two spoons, drop balls of dough 1½-inches apart on prepared cookie sheet. Refrigerate the dough balls for at least one hour.
Bake in a pre-heated 325-degree oven for about 17 minutes, or until light golden brown with slightly darker edges. The middles should still feel a bit underdone, but never fear, they will continue to bake as they cool on the pan.
Remove the cookies from oven, place the pan on a cooling rack, and let the cookies cool completely before storing in an airtight container.
*According to abbott.com “Coconut Palm Sugar is a trendy ingredient taking the health food and beauty product industries by storm. And it’s no surprise, as sticking a straw inside a young coconut gets you a tasty, high-electrolyte treat — and some preliminary research suggests it may even help lower blood pressure, according to the National Institutes of Health. In terms of coconut as a sugar substitute, coconut palm sugar has a low glycemic index, but the American Diabetes Association notes that you should treat it the same as regular sugar because it contains the same amount of calories and carbs.”
OK, you know I have been trying to substitute white flour and sugar with other ingredients that are better for me. Well yesterday, I had what could only be described as a colossal failure. Even though the people who wrote comments on the recipe I tried gave the cookies rave reviews, I have to wonder how much they were paid for their comments. Because anyone who has ever tasted a really good dark chocolate chip and pecan cookie, could not possibly have found the outcome of the recipe I tried, even remotely palatable. After this not so positive experience, in my humble opinion, exclusive use of almond flour and monk fruit sweetener does not an edible chocolate chip cookie make. And I had such high hopes. (Based again on the positive, glowing comments.)
But instead, what I got were flat, run together cookies with a bitter aftertaste that lingered long enough that even biting into the rind of a grapefruit was sounding good.
Because the first batch had run together so horribly, in my determination to make lemonade, I decided to bake the second batch in greased muffin cups. Surely, they couldn’t spread if confined to a small area. I took them out of the oven, let them cool in the pan, and then had the very devil of a time liberating the crumbled results from the muffin tin. I swear, what remained in the pan could have been used as a semi-edible adhesive! What a mess.
Now, of course this had to be the day one of Mr. C’s jazz groups was going to hold their weekly jam session in our living room. In fact, the cookies were being baked just for these guys. Well, I certainly couldn’t serve these bitter, fall apart bad boys to these wonderful gentlemen. They would have thought I was trying to poison them! So, I quickly made a pan of the blondies from the recipe you find attached. Which BTW turned out to be absolutely delicious.
I found the basic recipe on the galonamission.com site. I of course couldn’t leave the original recipe alone. So, I added peanuts and peanut butter chips. (My philosophy has always been – guild the lily anytime you get the chance. So, that’s just what I did!)
So, if you too are an “all things peanut” lover, this is the easy to prepare bar cookie recipe for you.
Even though I had a major disaster in the kitchen yesterday, I also had a win. Plus, I got to listen to this great group of guys (they call themselves “Seabreeze”) play some wonderful old tunes. Ah, live music. There is just nothing like it. And to my other chocolate chip cookie recipes – you have absolutely nothing to worry about. You are nowhere near becoming extinct!
Peace and love to all.
½ c. (1 stick) unsalted butter, melted
1 c. light brown sugar
½ c. creamy peanut butter (not natural style)
1 tsp. vanilla extract
1 lg. egg
¼ tsp. kosher salt
1 c. unbleached all-purpose flour, fluffed
½ c. peanuts
½ c. peanut butter chips
Lightly butter an 8×8-inch baking dish. Set aside
In a large bowl, combine the melted butter and light brown sugar. Mix thoroughly. Stir in the peanut butter, vanilla, egg, and salt. Mix thoroughly. Stir in the flour. When just combined, stir in the peanuts and peanut butter chips. Spread evenly in the prepared baking dish.
Bake in a pre-heated 350-degree oven for about 30 minutes or until a toothpick inserted in the middle comes out clean. Do not overbake. When cool, the blondies should have the consistency of an underdone brownie.
Remove from oven and allow to cool completely before serving. Store in an airtight container.
OK, listen up! You’re in a hurry. Company’s coming. Your menu is set except for dessert. And time is of the essence. FIX THIS DESSERT! So very easy to prepare and absolutely delicious.
I found this recipe on the Kroger.com site. I thought a bourbon caramel bar-cookie would be the perfect way to say thanks to the board of our homeowner’s association, who were meeting at our home. A simple way to acknowledge all their generous time devoted to keeping our community in good working order. (If you have ever served on a homeowner’s board, then you know what a thankless job it is. So, although cookies can’t solve all the hassle HOA board members experience, they can’t hurt either.)
I shan’t bore you with the details of the meeting since I am no longer on the board, and therefore not privy to the subjects being discussed. I just know from experience that there is always a problem or two that causes dissent among community members. And the poor volunteer board members, of which Mr. C is the treasurer of ours, often take the brunt of other community member’s thoughtless rebukes. But whoever said it first must have had HOA’s in mind when he or she coined the phrase – “no good deed goes unpunished”. Because it is absolutely a truism when it comes to HOA boards and their dedicated members. But back to these blondies. (I do get so carried away sometimes! All I can say is thanks for your patience.)
The only change I made to the original recipe was to add more pecans. (I mean really. Can there ever be too many pecans in a dish?)
So, next time you need a quick, easy to prepare, and delicious bar cookie, I suggest you give this recipe a try. However, if you’re contemplating building the cookies for a group of children, you might want to refrain. The taste of bourbon is much too sophisticated for children. Save the bourbon for those who will truly appreciate it’s vanilla, oak, and caramel goodness. Oh, and don’t wait for a special occasion. You simply must taste these little darlings ASAP!
Peace and love to all.
¾ c. (1½ sticks) unsalted butter
1 c. brown sugar
3 T. bourbon
1 T. vanilla
2 lg. eggs
1½ c. unbleached all-purpose flour, fluffed
1 tsp. baking powder
½ tsp. fine sea salt
1½ c. toasted pecan pieces
Lightly butter a 9×13-inch pan; set aside.
Melt the butter over medium-low heat in a small pan. Simmer the butter until lightly browned. Remove from heat, pour into a large mixing bowl, and place in your refrigerate for 15 minutes to cool.
When the butter has cooled, whisk in the brown sugar, bourbon, vanilla, and eggs. In a separate bowl, whisk the flour, baking powder, and salt together. Add to the brown butter mixture. Then stir in the toasted pecans. Spread the dough out evenly in the prepared pan. (Or as evenly as possible.) And do not taste the dough. If you do, there won’t be any dough left to bake. Just sayin’!
But if per chance there is dough left, bake the blondies in a pre-heated 375-degree oven for about 16 minutes or until a toothpick inserted in the center comes out clean. Do not overbake! (And no, I didn’t think 16 minutes sounded right either. But it was the perfect amount of time in my oven.)
Remove from oven and allow to cool completely before cutting into squares. Store in an airtight container in your fridge.
Well, if I’m lucky, I learn something new that ups my baking game every month or so. It doesn’t always happen that often. Mores the pity. But every once in a while, a new baking revelation smacks me in the face. And not only do I feel blessed by my new bit of knowledge, more often than not, I also feel frustrated. Because it’s usually a very simple tip that I should have been made aware of years ago. Either I simply don’t pay close enough attention when I peruse recipes or cookbooks, or I think I know it all, and have all the answers. And I truly don’t want to be that much of a doofus!
But up to now, I thought I had it about covered when it came to baking cookies. Wrong! Because I just learned there is a simple technique for producing a better cookie. But now that I am blessed with this knowledge, I am ever so excited to pass it on to you. So, pay attention. (This is one of those do as I say, not as I do moments!) (And if you already were aware of this trick, I don’t want to know about it! I feel stupid enough thank you very much!)
Anyway, the 2 secret ingredients required for making a better cookie are cold and time. Yup, a bit of quality time in your refrigerator can turn a good cookie into a fabulous cookie. (Read all about why that is at the bottom of this post.) So, the only thing left to say is that you should bake a batch of these cookies at your earliest convenience.
I came up with the idea of adding peanut butter to an oatmeal cookie a few days ago when Mr. C. was planning a band rehearsal to be held at our home. I always try to come up with some kind of sweet to keep the musician’s energy level in the red zone. So, I went on-line and found this recipe for the cookie I envisioned, on the bakingmischief.com site. I messed with Tracy’s recipe a tiny bit, but that’s what I almost always do. That’s why I get the big bucks! Yah, that’s it!
Anyway, you really do need to make these cookies. They are really, really delicious. And ever so easy to prepare.
As always, have fun in your kitchen. Keep learning, and never, ever think you know it all. That can only lead to a great big old fall on your face. And no one deserves that!
Peace and love to all.
1 c. (2 sticks) unsalted butter, room temperature
1 c. creamy peanut butter (not natural peanut butter)
1 c. brown sugar, packed
¾ c. granulated sugar
2 lg. eggs
1 tsp. vanilla extract
1½ c. unbleached all-purpose flour, fluffed
2 tsp. baking soda
½ tsp. fine sea salt
1½ c. old fashioned, rolled oats
2 c. semi-sweet chocolate chips (12-oz. package)
Line a large baking sheet with waxed paper. (The baking sheet will be going into you’re your refrigerator, so make sure it’s not too large. If so, use a second sheet.) Also, line a couple of large baking sheets with parchment paper. Set aside.
In a large bowl or the bowl of your stand mixer, beat butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy. Add eggs and vanilla. Beat until completely mixed.
Whisk the flour, baking soda, and salt together in a medium sized bowl. Stir in the oats. Add to the butter mixture and beat just until well blended. Stir in the chocolate chips.
Using a #40 (1½-inch diameter) ice cream scoop, plop balls of dough right next to each other on the smaller baking sheet(s) lined with waxed paper. If you don’t have an ice cream scoop, roll the dough into balls roughly the size of a golf ball. Place the pan(s) in your refrigerator and walk away for at least 2 hours or longer*.
After two hours, transfer the cold dough balls onto the prepared baking pan(s) at least 3-inches apart. (They will spread as they bake.)
Bake in a pre-heated 350-degree oven for 12 to 13 minutes, or just until cookies are browned around the edges and the tops look mostly set. (They will still feel squishy if you tough them. That’s what you want.) Do not overbake! (They will finish baking on the baking sheets as they cool.) Allow cookies to cool on the baking pans for at least 15 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
*Why you need to chill your cookie dough
According to Camille Berry on the Taste of Home cooking site “For starters, chilling prevents cookies from spreading out too quickly once they’re in the oven. If you use a higher fat butter (like Kerrygold) chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you’re more likely to wind up with flat, sad disks instead of lovely, chewy cookies.
Cookies made from chilled dough are also much more flavorful. This is thanks to a few different factors. The dough becomes hydrated as the dry ingredients soak up moisture from the wet ingredients. This subtle hydration makes the dough less wet, concentrating the flavors. The result is cookies with a nice even bake and lovely golden-brown color.
While this hydration is taking place, the flour also breaks down into sugar, making the dough taste sweeter. After as little as half an hour, your dough transforms into a bowl of goodness with an additional kiss of sweetness. Is it worth the wait? You bet.
According to an in-depth video by TikTok user @bromabakery, how long and whether you chill your cookie dough can have a significant effect on your final product. As she says, not chilling the cookie and baking at 350-degrees can result in a more-crackly cookie, since the dough hasn’t had enough time to absorb the flour. Chilling it for half an hour, however, gives you thicker, chewier dough. Chilling for 2 hours, however, resulted in the best cookie—giving it a deep flavor, crispy edge, and the optimal amount of spread.”
My thoughts. In some of the better cookie recipes I have tried, I always wondered why the instructions usually called for some time for the dough to chill. But there was never a reason given. (Either that, or I failed to read that part.) And the recipes asked the reader to chill the dough before forming it into balls or whatever the shape was meant to be. But with my arthritic old hands, I find it much easier to shape the dough and then do the chilling. If, of course, you aren’t making 400 gingerbread men, for example. If that’s what you are making, chill the dough in one big ball. And God’s speed!
