monster cookies

the goods:

1 and 1/2 cups creamy peanut butter

1 cup sugar

1 cup brown sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon sour cream

3 eggs

1/2 teaspoon vanilla extract

4 and 1/2 cups rolled oats

2 teaspoons baking soda

1 cup semi-sweet chocolate chips

1 cup m&m's

Preheat oven to 350 degrees.

In the bowl of a stand mixer, combine peanut butter, sugar, brown sugar, and butter. Mix until completely combined. Add sour cream, vanilla, and eggs and mix until incorporated. Add baking soda. Slowly fold in oats, mixing well. Then fold in chocolate chips and m&m's. Drop by large tablespoonful onto a parchment-lined baking sheet. Gently press down to only slightly flatten. Press additional m&m's into the tops of each cookie. Bake for 10 minutes. Allow to cool slightly before transferring to a wire rack to cool completely.

peanut butter oatmeal bars

the goods:

1/2 cup plus 2 tablespoons brown sugar, divided

1 and 1/2 cups (3 sticks) plus 2 tablespoons butter, divided

1 can sweetened condensed milk

1 cup creamy peanut butter

2 teaspoons vanilla

2 cups flour

2 cups old fashioned oats

1 bag (11 ounces) milk chocolate chips

In a medium saucepan, melt 2 tablespoons butter and 2 tablespoons brown sugar over medium-low heat. When melted, stir in the sweetened condensed milk and continue cooking, stirring constantly, until the mixture thickens slightly, about 15 minutes. Remove from heat and stir in peanut butter and vanilla. To make the crust, combine the flour, oatmeal, and remaining 1/2 cup brown sugar in a large bowl. Melt the remaining 1 and 1/2 cups butter and stir into the oatmeal mixture. Press half the oatmeal mixture into the bottom of a 9-by-13-inch baking dish and bake at 350 degrees for 10 minutes. Remove from oven and sprinkle the chocolate chips over the hot oatmeal crust, spread the peanut butter mixture over the chocolate chips, then crumble the remaining oatmeal crust over the top. Return to oven and continue baking for 15 minutes. Remove from oven and let cool completely before cutting into squares. Serve with milk!

carmelitas

the goods:

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup packed brown sugar
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
8 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8-inch pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chops. Crumble remaining oatmeal mixture on top. Return to oven and bake an additional 15 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

white chocolate cranberry oatmeal cookies

meet my latest addiction!

 

the goods:

 

1/2 cup unsalted butter, melted

1 egg

2 teaspoons vanilla extract

1 and 1/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 and 1/3 cups rolled oats

1/2 cup dark brown sugar

1/2 cup granulated sugar

1/2 cup dried cranberries

heaping 1/2 cup white chocolate chips

 

 

Preheat oven to 350 degrees. In the bowl of an electric mixer, beat butter and sugars until light and fluffy. Add egg, and vanilla, and mix until combined. Add flour, baking soda, baking powder, salt, flour, and oats and mix until combined. Finish with cranberries and white chocolate chips and stir until just incorporated. Scoop tablespoonfuls 2-inches apart onto baking sheets. Bake for 10 minutes. Transfer to wire rack to cool.

chocolate oatmeal sandwich cookies with pumpkin buttercream

 

the goods:

 

1 cup unsalted butter, room temperature, divided

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 tablespoon milk

2 teaspoons vanilla extract, divided

1 cup uncooked quick-cooking oats

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup semisweet chocolate morsels

1 and 1/2 cups confectioners' sugar

4 tablespoons pumpkin puree

orange food coloring

 

Beat 1/2 cup butter along with granulated sugar and brown sugar until light and fluffy. Add egg; beat until blended. Reduce speed to low; add milk and 1 teaspoon vanilla. In a small bowl, combine oats with flour, cocoa powder, baking soda, and salt. Gradually beat into butter mixture just until blended. Stir in chocolate morsels. Cover and chill for 30 minutes.

Preheat oven to 350 degrees. Drop dough evenly in 2 tablespoon mounds onto parchment-lined baking sheets. Bake for 10 minutes. Cool on baking sheets 1 minute then transfer to wire racks to cool.

Beat remaining 1/2 cup butter and confectioners' sugar at medium-high speed with an electric mixer until creamy. Add pumpkin; beat until blended. Add remaining 1 teaspoon vanilla and orange food coloring, as desired; beat well.

Arrange half the cookies upside down on a work surface. Spoon frosting over center of cookies. Top with remaining cookies pressing gently to distribute frosting.

maple-oatmeal cookies

the goods:

3 cups old-fashioned rolled oats

1 cup all-purpose flour

1 teaspoon fine salt

1/4 teaspoon baking soda

3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature

1 cup packed light-brown sugar

1/2 cup granulated sugar

1/4 cup pure maple syrup

1 large egg

1 teaspoon pure vanilla extract

1 cup raisins (optional)

Preheat oven to 350 degrees. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.

You can fold in raisins, or I baked one batch plain and then added the raisins to the remaining batter.

Drop dough in rounded teaspoons, 2 inches apart, onto a parchment-lined baking sheet. Bake until edges are golden, about 10 minutes. Let cookies cool on sheet until set, about 2 minutes, then transfer to wire racks and let cool completely.

oatmeal cream pies

the goods:

1 and 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup packed dark-brown sugar

1/2 cup granulated sugar

1 tablespoon unsulfured molasses

1 teaspoon pure vanilla extract

2 large eggs

1 and 1/2 cups rolled oats (not quick-cooking)

1/2 cup golden raisins

8 ounces cream cheese, room temperature

6 tablespoons confectioners' sugar

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. In a large bowl, using an electric mixer, beat butter, brown and granulated sugars, and molasses on high, scraping down bowl, until light and fluffy, 4 minutes. Add vanilla; beat until combined. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, add flour mixture and beat just until combined. With a rubber spatula, stir in oats and raisins. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto a baking sheet. Bake until cookies are just set at edges and slightly soft in middle, 11 minutes.

Let cookies cool on sheets, 5 minutes. Transfer to wire racks and let cool completely. In a medium bowl, using mixer, beat cream cheese and confectioners' sugar until light, 2 minutes, scraping down bowl as needed.

Spread filling on flat side of half the cookies. Sandwich with remaining cookies.

apple and sour cream coffee cake

the goods:

crumb topping:

1/4 cup (1/2 stick) cold unsalted butter, cut into pieces

1/2 cup packed light-brown sugar

1/2 cup toasted pecans, chopped

1/4 cup old-fashioned rolled oats

1/2 teaspoon cinnamon

1/4 teaspoon salt

batter:

1/2 cup (1 stick) unsalted butter, room temperature plus more for cake pan

2 cups all-purpose flour, plus more for cake pan

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup packed light-brown sugar

4 large eggs

1 cup sour cream

2 Winesap or Granny Smith apples, peeled, cored, and diced medium

1 cup toasted pecans, chopped

Preheat oven to 350 degrees. Make topping: In a medium bowl, combine butter, brown sugar, pecans, oats, cinnamon, and salt. With a pastry cutter or your hands, blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use.

Make batter: Butter and flour an angel-food cake pan or a Bundt cake pan. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans; transfer batter to pan.

Top with crumb topping and, with a butter knife, gently fold some of topping into batter.

Bake until toothpick inserted in middle comes out clean, 60 to 70 minutes. Let cool in pan on wire rack, 15 minutes, then turn out onto rack and let cool.

heart sandwich cookies

the goods:

1/2 cup old-fashioned rolled oats
1 cup all-purpose flour, plus more for rolling
1/3 cup whole-wheat flour
1/2 teaspoon salt
3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1/2 teaspoon vanilla extract
1/2 cup Nutella



Preheat oven to 35o degrees. Spread oats on a rimmed baking sheet; bake until golden, about 10 minutes. Transfer to a medium bowl; stir in flours and salt.



In a large bowl, using an electric mixer, beat butter and brown sugar on medium until fluffy. Add vanilla; beat to combine. Scrape down bowl. Add oat mixture; beat until blended. Form dough into a disk, wrap in plastic, and refrigerate until firm, 2 hours.



Preheat oven to 325 degrees. On a lightly floured surface, roll dough 1/8 inch thick, dusting lightly with flour as needed. Cut out cookies with a heart-shaped cookie cutter; place 1/2 inch apart on a parchment-lined baking sheet.



Bake until cookies are golden around edges, 12 to 15 minutes. Let cool 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough (reroll and cut scraps).



Spread Nutella on flat side of half the cookies; top with remaining cookies.

apple cranberry crisp

the goods:
filling:
unsalted butter, for baking dish
2.5 pounds sweet, firm Gala apples, peeled, cored, and cut into 1/2-inch dice
12 ounces cranberries (fresh or frozen)
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
1/4 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice

crisp topping:
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
2/3 cup all-purpose flour
2/3 cup rolled oats
3/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt



Preheat oven to 375 degrees. Butter a 9x13 or 10x10 baking dish.



In a large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice.



Transfer to a baking dish.



In a medium bowl, combing crisp ingredients. Pinch together with your fingers until coarse crumbs form.



Sprinkle crisp topping over apple mixture.



Bake until topping is browned and juices are thick and bubbling around edges, 55 to 60 minutes. Let cool 15 minutes before serving. Serve with vanilla ice cream.

chewy oatmeal raisin cookies

the goods:

1 and 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/2 cup all-purpose flour
1/2 cup raisins
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1 large egg
1 teaspoon pure vanilla extract



Preheat oven to 350 degrees. In a medium bowl, whisk together pats, flour, raisins, baking soda, and salt; set aside.



Using an electric mixer, beat butter and sugars until light and fluffy. scraping down bowl as necessary. Add egg and vanilla; beat until combined.



Gradually add oat mixture; beat just until combined.



Drop dough by rounded tablespoonfuls, 2-inches apart onto a baking sheet.



Bake until cookies are golden brown, but still soft, 12 minutes. Cool 5 minutes on sheet; transfer cookies to a wire rack to cool completely.



Repeat as necessary until all dough has been cooked.

plum oatmeal crisp

the goods:

1/2 cup plus 1 tablespoon all-purpose flour
1 cup plus 2 tablespoons light-brown sugar
1/2 cup old fashioned rolled oats (not quick-cooking)
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
8 to 10 plums (depending on size) cut into 1-inch pieces



Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt.



Using a pastry blender or two knives, cut in butter until coarse crumbs form.



In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and tablespoon flour.



Sprinkle with oat topping.



Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes.



Let cool 20 minutes before serving.



Don't count on leftovers...