Peanut Butter-Oatmeal Rounds

This recipe is taken from Better Homes and Gardens New Cookbook.  I used 1 cup chocolate chips instead of the peanuts. Super yummy!  

3/4 cup butter, softened
1/2 cup peanut butter
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 1/4 cups all-purpose flour
2 cups rolled oats
1 cup chopped cocktail peanuts or semisweet chocolate pieces

1.  In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed about 30 seconds or until combined.  Add granulated sugar, brown sugar, baking powder, and baking soda.  Beat until combined, scraping sides of bowl occasionally.  Beat in eggs and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour.  Stir in rolled oats and peanuts.

2.  Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.  Bake in a 375F oven about 10 minutes or until edges are lightly browned.  Transfer cookies to wire rack and let cool.  
Makes about 48 cookies

Fruit Crisp

Who doesn't love apple crisp! I often double the topping as I love more of it.  This recipe is taken from Better Homes and Gardens New Cookbook.  Pictured here is a peach crisp.  I bought peaches, but they all ended up being pulpy, so instead of wasting them I turned them into a crisp. I also never add the nuts. 

5 cups sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices
2 to 4 tablespoons granulated sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg, ginger, or cinnamon
1/4 cup butter or margarine
1/4 cup chopped nuts or coconut
Vanilla ice cream (optional)

1.  For fruit filling, thaw fruit if frozen.  Do not drain.  Place fruit in a 2-quart square baking dish.  Stir in granulated sugar.
2.  For topping, in a medium bowl, combine the oats, brown sugar, flour, and nutmeg.  Cut in the butter until mixture resembles coarse crumbs.  Stir in the nuts.  Sprinkle topping over fruit.
3. Bake in a 375F oven for 30 to 35 minutes(40 minutes for thawed fruit) or until fruit is tender and topping is golden.  If desired, serve warm with ice cream.
Makes 6 servings

Chewy Oatmeal Raisin Cookies

I love this recipe.  There is no cinnamon, just nutmeg, which I prefer in this cookie.  This recipe makes 18 large cookies, and is taken from Cook's Illustrated "The New Best Recipe".  Do not overtake this cookie.  The edges should be browned, but the rest of the cookie should be very light in color. I also do not rotate my cookie sheets. 

1 1/2 cups unbleached all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt

1 cup unsalted butter, softened but still cool

1 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

3 cups old-fashioned rolled oats

1 1/2 cups raisins (optional)

1. Adjust the oven racks to the lowland middle positions and heat the oven to 350F.  Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2.  Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl.

3.  Either by hand or with an electric mixer, beat the butter on medium speed until creamy.  Add the sugars; beat until fluffy, about 3 minutes.  Beat in the eggs, one at a time.

4.  Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and raisins (if using).

5.  Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls.  Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.

6.  Bake until the cookie edges turn golden brown, 22 to 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets for 2 minutes.  Transfer the cookies with a wide metal spatula to a wire rack.  Let cool at least 30 minutes.   

Loaded Oatmeal Cookies

I don't know why I make this cookie.  I just ate 4 of them....sigh!  This recipe is very close to the "Monster Cookie" recipe on this blog, but I think I prefer this recipe better. (although, both are super good). This recipe is taken from Better Homes and Gardens "100 Best Cookies" magazine 2011.  I bought a box of Reeses's Pieces thinking that it would be a cup measurement inside but it only came to 1/2 a cup, so next time I make these I would buy 2 boxes.  I also used the mini peanut butter cup baking pieces from SuperValu.  

1 cup creamy peanut butter
1 cup butter, softened
2 cups packed brown sugar
1 teaspoon baking soda
3 eggs
1 tablespoon vanilla 
1/2 cup all-purpose flour
4 cups rolled oats
1 cup candy-coated peanut butter pieces
1 cup chopped miniature chocolate-covered peanut butter cups (about 15)


1.  Preheat oven to 350F.  In a very large bowl beat peanut butter and butter with an electric mixer on medium speed for 30 seconds.  Add brown sugar and baking soda.  Beat until combined, scraping side of bowl occasionally.  Beat in eggs, one at a time, until combined. Beat in the vanilla.  Beat in as much of the flour as you can with the mixer.  Use a wooden spoon, stir in any remaining flour, oats, peanut butter pieces, and peanut butter cups.
2.  Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets.  Bake for 10 to 12 minutes or until edges are light brown.  Cool on cookie sheets for 3 minutes.  Transfer to wire racks; cool.
Makes about 60 cookies


Giant Loaded Oatmeal Cookies:
Prepare Loaded Oatmeal Cookies as directed, except place 1/4-cup mounds of dough about 4 inches apart onto ungreased cookie sheets.  Flatten dough slightly until 3/4 inch thick.  Bake for 12 to 14 minutes or until edges are light brown. Makes about 30 cookies


To Store:
Layer cookies between sheets of waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.  

Blueberry Banana Oatmeal Muffins

I love these muffins! Perfect for a quick breakfast too. This recipe is taken from Norene's Healthy Kitchen by Norene Gilletz.

Topping:
1/2 cup rolled oats
2 tsp granulated sugar or granular Splenda
1/2 tsp ground cinnamon


Batter:
1/2 cup skim or 1% milk
2/3 cup rolled oats
2 large eggs (or 1 large egg plus 2 egg whites)
1/3 cup canola oil
2/3 cup granulated sugar
2 very ripe medium bananas
3/4 cup whole wheat flour
1/2 cup all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 cup frozen or fresh blueberries (don't defrost if frozen)


1. Preheat the oven to 375F. Line the compartments of a muffin pan with paper liners (or spray with cooking spray).
2. Combine the topping ingredients in a small bowl, mix well, and set aside.
3. In a large bowl, combine the milk with oats. Let stand for 3 to 4 minutes or until the oats have softened.
4. In a food processor fitted with the steel blade, process the eggs, oil, and sugar for 2 minutes or until light in color. Add the bananas and process with several quick on/off pulses, until coarsely mashed but not puréed. Transfer the banana mixture to the milk-oat mixture and stir to combine. Add the flours, baking powder, baking soda, and salt to the bowl; mix just until combined. Using a rubber spatula, carefully fold in the blueberries.
5. Scoop the batter into the prepared muffin pan, filling each compartment about two-thirds full; sprinkle with the reserved topping. Bake for 25 minutes or until golden brown. When done, a cake tester or toothpick inserted into the center will come out clean.
Yield: 12 muffins. Freezes well for up to 3 months.