Tag Archives: Oatmeal

Blueberry Crisp Oatmeal Cookies

June 7, 2016 Keep It Sweet 5 Comments

Summer’s favorite dessert in the form of a buttery, chewy and delicious cookie!

Yes, I’m still here! Between life’s craziness and some computer issues I haven’t been able to post much over these last few weeks but I’m back… with cookies!

And not just any cookie, but perhaps summer’s favorite cookie. I love a warm fruit crisp with melting ice cream as much as anyone else, but it isn’t the best dessert to take and share with friends (because, well, mess). Cookies, however, are always good for sharing with friends. And to be honest, I’m pretty sure I need to bring these blueberry cookies to every summer party I go to. Chewy, oaty, fruity, sweet and buttery, these cookies will be an instant hit!

Make them, eat them, enjoy. Repeat!

5.0 from 2 reviews

Blueberry Crisp Oatmeal Cookies

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Summer’s favorite dessert in the form of a buttery, chewy and delicious cookie!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 28 large cookies

Ingredients

66g (1/2 cup) grams all-purpose flour
78g (1/2 cup) white whole wheat flour
8g (1 teaspoon) baking soda
2g (1 teaspoon) cinnamon
3g (1/2 teaspoon) salt
227g (1 cup) unsalted butter, softened
234g (1 cup, packed) light brown sugar
106g (1/2 cup) granulated sugar
100g (2 large) whole eggs
5 milliliters (1 teaspoon) vanilla
320g (4 cups) old-fashioned oats
250g (2 cups) fresh blueberries

Instructions

Whisk together flours, baking soda, cinnamon and salt; set aside
In the large bowl of an electric mixer with paddle attachment, beat butter and sugars on medium-high speed until light and fluffy
Mix in eggs and vanilla
Reduce speed to low and gradually add the flour mixture
Once combined, stir in the oatmeal; then carefully stir in blueberries
Chill dough in refrigerator for at least two hours (see note)
Once dough has chilled, pre-heat oven to 350 degrees and line baking sheets with parchment paper
With a large cookie dough scoop (~3 tablespoons), place cookie dough balls about 2-3 inches apart from one another
Bake cookies 15-17 min until edges are golden brown and center still looks slightly underbaked (they will continue to set as they cool)
Slide parchment paper with cookies onto a wire rack and allow to cool completely before eating (see note)

Notes

Cookie dough must be chilled at least two hours and may be chilled up to two days before baking
Allow cookies to cool completely and set before removing from parchment paper or they will break and fall apart
Store baked cookies in an airtight container at room temperature up to three days or in freezer up to one month

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No Churn Blueberry Crisp Ice Cream

Blueberry White Chocolate Brown Butter Cookies

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Oatmeal Cookie Wedges with Cinnamon & Chocolate Chips

September 30, 2015 Keep It Sweet 7 Comments

Chewy oatmeal cookie bars filled with cinnamon and chocolate chips then drizzled with extra chocolate make a delicious and pretty party treat.

It’s so exciting when one of my friends publishes a cookbook! And in the world of blog friends, it seems to be happening more and more often. Lucky for me, my friend Miriam at Overtime Cook was generous enough to send me a copy of her newly published Something Sweet!

Miriam is a Jewish blogger from NYC that often has holiday-friendly desserts, but her cookbook is really just perfect for anyone with a sweet tooth. And given that she offers many dairy-free baking options (helpful if you are keeping kosher), it could even be useful for the dairy allergy dessert lovers in your life. Delicious dessert for everybody!

The cookbook is full of gorgeous photos and a huge variety of desserts. In addition to these oatmeal cookie wedges, I really want to try Miriam’s fruity pebble cookies and peanut butter and banana chocolate chip bundt cake (duh). It was actually really hard to pick what recipe to try first but alas I settled on something that would be easy and fast to make.

These oatmeal cookie wedges are just that, easy! They are chewy, crunchy and full of flavor (lots of cinnamon plus bursts of chocolate!) but unlike baking cookies, you don’t have to spoon out each individual serving. Instead, you spread the batter into two cake pans and bake that way. So simple!

5.0 from 2 reviews

Oatmeal Cookie Wedges with Cinnamon & Chocolate Chips

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Chewy oatmeal cookie bars filled with cinnamon and chocolate chips then drizzled with extra chocolate make a delicious and pretty party treat.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 24 servings

Ingredients

237 milliliters (1 cup) oil (I used canola)
212g (1 cup) granulated sugar
234g (1 cup tightly packed) brown sugar
165g (3 whole large) eggs
5g (1 teaspoon) baking soda
5 milliliters (1 teaspoon) vanilla extract
2g (1 teaspoon) ground cinnamon
3g (1/2 teaspoon) salt
30 milliliters (2 tablespoons) milk (I used almond milk)
262g (2 cups) all-purpose flour
120g (1½ cups) old-fashioned oats
90g (3/4 cup) cinnamon chips*
90g (1/2 cup) semi-sweet chocolate chips* (original recipe calls for 1 cup total of add-ins)
optional: additional chocolate for drizzling

Instructions

Pre-heat oven to 350 degrees; grease 2 9-inch round baking pans (I recommend lining with parchment paper for easy removal) and set aside
In the large bowl of an electric mixer, beat oil and sugars on medium speed until combined
Add eggs, baking soda, vanilla, cinnamon, salt and milk; beat until smooth
With mixer speed reduced to low, carefully add flour and mix just until combined; add oatmeal and mix just until combined; stir in chips and do not overmix
Divide cookie dough evenly between baking pans
Bake for 30 minutes or until center has just set; do not overbake
Allow to cool completely before removing from pan and slicing
Optional: once cookies have cooled, melt chocolate and drizzle over cookies
Store in an airtight container or ziplock bag; best enjoyed within 4 days of baking kept frozen up to two months

Notes

Recipe from Something Sweet (with permission)
*replace cinnamon chips and chocolate chips with DAIRY-FREE chocolate chips if making dairy-free

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*This post contains affiliate links

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Salted Caramel & Peanut Oatmeal Cookies

Chocolate Chunk Pistachio Oatmeal Cookies

Cinnamon Chip Oatmeal Blondies

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Cinnamon Chip Oatmeal Blondies

June 8, 2015 Keep It Sweet 10 Comments

Chewy gooey blondies loaded with sweet cinnamon chips.

Until this, I hadn’t made Blondies since L was born.

Which is a shame. Because 1) blondies are really my thing and 2) they are pretty much the easiest way to bake for a crowd. After churning out hundreds and thousands of them for a couple of years, I guess I just needed a little blondies hiatus. Don’t worry, though, because blondies are back!

This recipe, in particular, comes with a punch of cinnamon and that chewy gooey blondie we have all grown to love. Oh yeah and there is oatmeal for extra health chew.

Cinnamon Chip Oatmeal Blondies

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Chewy gooey blondies loaded with sweet cinnamon chips.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 24 servings

Ingredients

227g (1 cup) unsalted butter
700g (~3 cups packed) light brown sugar
270g (~2 cups) all-purpose flour
120g(1½ cups) Old fashioned oats
10g (2 teaspoons) table salt
5g (1 teaspoon) baking powder
220g (4 large) whole eggs at room temperature
15 milliliters / 1 tablespoon vanilla extract
430g (2¼ cups) cinnamon chips

Instructions

Pre-heat oven to 350 degrees; line a 9x13 baking dish with parchment paper and set aside
In a medium-sized saucepan over medium heat, melt butter and brown sugar, stirring constantly; remove from heat and set aside
In a medium bowl, whisk together flour, oatmeal, salt and baking powder; set aside
In a large bowl, whisk together eggs and vanilla; whisk in butter and sugar mixture
Whisk in flour mixture until almost combined and then fold in any remaining crumbs with a spatula
Fold in cinnamon chips so that they are evenly distributed throughout batter
Pour into prepared baking pan
Bake for 41-45 minutes or until a knife comes out clean
Set aside to cool for one our before cutting
Note: Blondies will stay fresh for several days if wrapped or packaged in an air-tight container. They also freeze incredibly well, just wrap them tightly in tin foil.

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Apple Cinnamon Blondies

Oatmeal Cookie Wedges with Cinnamon & Chocolate Chips

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Monster Cookie Dough Ice Cream (No Churn!)

March 9, 2015 Keep It Sweet 17 Comments

Vanilla ice cream loaded with monster cookie dough (peanut butter oatmeal cookie dough with M&Ms and chocolate chips!). You will enjoy cookie dough in every bite!

I think the deep freeze is over (said crossing fingers and knocking on wood). And in case it’s not obvious, I (and everyone else in the northeast) am more than ready. I’m ready for shorts, flip-flops (okay, I’d settle for being outside without a puffy coat), walks with L and warm weather food. I’m ready for ice cream, lots of it.

Okay, let’s be real. I’ve been eating ice cream all winter long. Maybe not quite as much ice cream as I ate last summer, but plenty still. The main difference is that I currently eat it with the heat turned up while wearing a massive sweatshirt and wool socks. Last week, when I remembered that I had some heavy cream about to expire, I was inspired to go churn up make some super easy and delicious ice cream once again. I asked on Facebook and Twitter what flavor I should make and Erin suggested monster cookie dough. Genius much?

Monster cookies are typically peanut butter oatmeal cookies loaded with M&Ms. How could that possibly be a bad thing? And what tastes good as a cookie almost always tastes better as cookie dough. So translated into ice cream we are in clear delicious territory. Not to mention that this ice cream really is LOADED with cookie dough. No searching with the spoon to find the little chunks (don’t pretend you don’t do that). Seriously, cookie dough in every bite.

Monster Cookie Dough Ice Cream (No Churn!)

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Vanilla ice cream loaded with monster cookie dough (peanut butter oatmeal cookie dough with M&Ms and chocolate chips!). You will enjoy cookie dough in every bite!

Author: Lauren Lilling

Recipe type: Dessert

Makes: Makes ~1½ quarts

Ingredients

16 fluid ounces (2 cups) heavy cream
1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
15 milliliters (1 tablespoon) vanilla extract
1 recipe for oatmeal cookie dough (see below)

Instructions

In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
While whipping cream, pour sweetened condensed milk into a separate large bowl and mix with vanilla
Once cream is ready, fold it into sweetened condensed milk mixture; fold in cookie dough
Pour ice cream into a regular-sized loaf pan
Wrap well with seran warp or tin foil and freeze for 6 hours or overnight

Notes

Base from Martha Stewart

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Monster Cookie Dough Ice Cream (No Churn!)

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Edible Monster Cookie Dough

Author: Lauren Lilling

Recipe type: Dessert

Ingredients

65g (~1/4 cup) creamy peanut butter
14g (1 tablespoon) unsalted butter, softened at room temperature
28 g (~2 tablespoons packed) light brown sugar, firmly packed
25g (~2 tablespoons) granulated sugar
5 milliliters / 1 teaspoon vanilla extract
60g (~¾ cup) rolled oats
½g (¼ teaspoon) ground cinnamon
½g (1/8 teaspoon) salt
56g (~1/4 cup) mini M&Ms
53g (~1/4 cup) mini chocolate chips

Instructions

Beat butter and sugar until light and fluffy; stir in vanilla
Gradually stir in oats, cinnamon salt just until combined
Stir in M&Ms and chocolate chips
Set aside to make ice cream

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Peanut Butter Chocolate Chip Lactation Cookies

March 2, 2015 Keep It Sweet 25 Comments

Chewy chocolate chip peanut butter oatmeal cookies that just so happen to be perfect for breastfeeding moms! Loaded with oats, brewer’s yeast, flax and whole wheat flour, these are a delicious way to get your milk supply up!

If you had asked me a year ago if I’d ever make lactation cookies, I’d probably look at your cross-eyed. I barely even know that that was a thing. Well, there obviously was a lot I didn’t know about breastfeeding. And when I think back on it, I realize how naive I was.

Once I got pregnant with L, my plan was to breastfeed if possible… maybe for a month, or maybe for a few months. But no pressure, none. I didn’t realize that there was an inbetween of possible and impossible where there are many challenges but you can make it work. I also had no idea that I’d care so much and be so emotionally attached to being able to nurse. It’s hard to explain, because I never felt like breastfeeding was a big bonding moment with L, but there was some other emotional pull that I can’t put into words.

Anyway, one of the issues that I’ve faced is milk supply. I don’t know what happened, but by the end of the first month, I felt like my supply was really suffering. I’d been eating oatmeal every day and drinking a ton of water but that apparently had not been enough. Maybe I wasn’t eating enough calories that first month (hard to believe)? Maybe it was the lack of regular sleep? Whatever it was, I immediately started doing anything I felt comfortable doing to help the problem.

I dabbled in fenugreek (eh, not for me), started drinking stout beers on occasion, drank even more water, and stocked up on snacks that contained flaxseed. I also started baking lactation cookies. While my supply isn’t massive, at some point it became at least enough for L’s daily feedings (this fluctuates and he still gets supplemented with formula for multiple reasons). I don’t know if the lactation cookies did it, but I do think they help. I eat a couple of them most days and whether or not they are “the” solution, they taste delicious so that works for me. Originally I made Audra’s recipe (really good!) but have since tweaked them to be slightly different. They aren’t health food but there are quite a few ingredients that are good for you (whole wheat flour, oatmeal, flax seed, brewer’s yeast and peanut butter). That helps me justify the daily consumption.

5.0 from 2 reviews

Peanut Butter Chocolate Chip Lactation Cookies

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Author: Lauren Lilling

Recipe type: Dessert

Makes: 30 cookies

Ingredients

120 milliliters / 4 fluid ounces water
26g (~4 tablespoons) ground flaxseed
130g (~1/2 cup) creamy peanut butter (recipe not yet tested with natural)
113g (1/2 cup) unsalted butter, softened at room temperature
234g (~1 cup packed) light brown sugar
100g (~1/2 cup) granulated sugar
15 milliliters / 1 tablespoon vanilla extract
126g (~1 cup) whole wheat pastry flour (or 158 grams / 5½ ounces white whole wheat flour)
130g (~1 cup) all-purpose flour
48g (~6 tablespoons brewer’s yeast)
8g (1 teaspoon) baking soda
2g (1/2 teaspoon) salt
200g (~2½ cups) rolled oats
125g (~3/4 cup) semi-sweet chocolate chips
125g (~3/4 cup) milk chocolate chips
regular or smoked flaky sea salt (optional)

Instructions

Pre-heat oven to 350 degrees and line baking sheets with parchment paper
In a small bowl, stir together flaxseed and water; set aside
In a medium bowl, whisk together flours, brewer’s yeast, baking soda and salt; set aside
In the large bowl of an electric mixer, beat peanut butter, butter and sugars on medium-high speed for several minutes or until light and fluffy; scrape sides of the bowl with a spatula
Add flaxseed mixture and vanilla and mix on medium speed for one minute; reduce speed to low and add flour mixture
Stir in oats and chocolate chips
Scoop cookie dough with large cookie dough scoop (~3 tablespoons) onto prepared baking sheets; top with flaky sea salt
Bake for 10-12 minutes or until cookies appear set and edges are lightly browned; allow to cool before eating
Store in an airtight container at room temperature up to one week or freeze up to two months

Notes

Heavily adapted from The Baker Chick

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Salted Caramel & Peanut Oatmeal Cookies

Chocolate Chunk Pistachio Oatmeal Cookies

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Peanut Butter Banana Energy Balls {gluten-free, vegan}

January 5, 2015 Keep It Sweet 12 Comments

A no-bake treat and healthy snack made with just a few ingredients. These naturally gluten-free energy balls are so convenient to have on hand!

Every day since L was born, you would think I hadn’t eaten in a week. Seriously, I’m so hungry ALL the time. He eats every three hours and I do too. Sometimes I have time to make myself a big salad and inhale it in about three minutes. Sometimes I have him on my lap while I try to cut the chicken on my plate into bite sized pieces with just one hand. Other times I have him in the Baby K’tan and try not to spill food on his head (there may or may not have been an incident with turkey). And sometimes I just need something to grab. While I definitely eat a lot and have my fair share of dessert, I’ve been trying to eat mostly healthy every day since having him. Snacks like these little energy balls have saved me. I’ll often grab three or four out of the freezer and pair them with a couple sticks of string cheese for a surprisingly filling and healthy snack that you can eat with one hand. New mom win!

Peanut Butter Banana Energy Balls {gluten-free, vegan}

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A no-bake treat and healthy snack made with just a few ingredients. These naturally gluten-free energy balls are so convenient to have on hand!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 30 bite-sized energy balls

Ingredients

245g(~2 medium) ripe bananas, mashed (about 1 cup)
32g (2 tablespoons) creamy natural peanut butter (I prefer salted)
20g (2 tablespoons) chia seeds
1g (~1 teaspoon) ground cinnamon
80g (1 cup) old-fashioned oats
80g (1 cup) old-fashioned oats, ground
24g (¼ cup) PB2, peanut flour or protein powder

Instructions

Line a baking sheet with parchment or wax paper and set aside
In a medium bowl, combine bananas, peanut butter, chia seeds and cinnamon
Stir in oatmeal, ground oats and PB2 until well combined
Use a tablespoon or small cookie dough scoop to divide up dough and then use your hands to roll into balls; place on prepared baking sheet
Freeze for two hours before placing balls to store in a ziplock bag or Tupperware container
Freeze for up to one month; energy balls can be enjoyed frozen or at room temperature

Notes

*If making for someone with a gluten sensitivity, make sure that all ingredients are certified gluten-free
These run about 40 calories / piece; I like eating a few at a time with some string cheese for a filling snack

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Salted Caramel & Peanut Oatmeal Cookies

October 27, 2014 Keep It Sweet 12 Comments

Big, chewy oatmeal cookies full of crunchy peanuts and chewy caramel.

So I actually had to make this cookie recipe twice. The first time, I was working off of a different recipe of mine that I cut in half. Easy enough. Well, except I think my pregnancy brain got the best of me and I forgot to cut the oatmeal in half. While I was adding it to the dough I kept thinking, this just doesn’t seem right. But I forged on, not wanting to waste all of the ingredients, and baked the dough anyway. To be honest, the cookies actually weren’t too bad. They were definitely heartier and not as moist as they should have been, but the flavors were great.

Salted Caramel & Peanut Oatmeal Cookies

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Big, chewy oatmeal cookies full of crunchy peanuts and chewy caramel.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 15 large cookies

Ingredients

113g (1/2 cup) unsalted butter, softened
117g (~1/2 cup tightly packed) light brown sugar
55g (~1/4 cup) granulated sugar
55g (1 large whole) eggs
5 milliliters (1 teaspoon) vanilla extract
65g (~1/2 cup) all-purpose flour
4g (1/2 teaspoon) baking soda
2g (1/4 teaspoon) salt
160g (~1 ¾ cup) oatmeal (I prefer old-fashioned oats)
110g (~3/4 cup) unsalted chopped peanuts
110g (~2/3 cup) caramel bits caramel bitsor chopped caramel squares
Flaky Sea Salt

Instructions

Whisk together flour, baking soda and salt; set aside
Beat butter and sugars in an electric mixer on high until light and fluffy
Mix in eggs and vanilla on medium speed; scrape sides and bottom of bowl with a spatula
Reduce speed to low and gradually add the flour mixture
Once combined, stir in the oatmeal; then stir in peanuts and caramel bits; do not overmix dough
Chill dough in refrigerator for 2 hours (or up to 24 hours), the longer the better
Pre-heat oven to 350 degrees
When ready to bake, use a large cookie dough scoop to place cookie dough balls (about ¼ cup each) on top of parchment paper, 2-3 inches apart; sprinkle lightly with flaky sea salt
Bake cookies 15-17 minutes or until cookies are golden brown; they should look slightly underbaked in the center
Set aside to cool on wire racks before eating

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This time around, though, I double checked what I was doing and the result was wonderful. The oatmeal cookies are nice and chewy and the sweet and salty flavors are spot on. It kind of feels like a Payday jumped into an oatmeal cookie and a star was born. These cookies are addicting.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Blackberry, Peach and Pistachio Crisp {Gluten-free}

July 15, 2013 Keep It Sweet 18 Comments

A summer fruit crisp topped with buttery crumb topping and crunchy pistachios. It just so happens it is gluten-free!

I don’t know if I mentioned this on here, but my sister was living with us for a few months. Her NYC lease ended in April, she relocated to my Parents this past weekend and then she moves to Boston in August. She is going to Harvard for grad school, no biggie. Ahem, huge biggie!

Jessica has about ten times the social life that I do, so she wasn’t around all that much while she lived here. Given the tight space (her “bed” aka air mattress was surrounded by packaging materials), I don’t blame her. It wasn’t the most glamorous of places to live. When she was around, though, it was really nice. The apartment is already feeling empty in her absence! Really, New York is feeling empty in her absence! I’ve been here for seven years, and minus her semester abroad, so has she. I have a feeling there will be a ton of trips to Boston in my near future.

Over the last month or so I’ve tried to spend extra time with her. Between girl’s night, days at the pool, Glee marathons and going away parties it has been a blast. Last week we even had a couple of her friends over for a mid-week barbeque. The best part of mid-week entertaining? Dessert. I stuck with something easy, summery and light-ish. This fruit-filled dessert is topped with an oatmeal based crumb topping that I added pistachios to for a salty contrast and crunch. You can use any fruit, really. I used some lackluster blackberries that were better off in a dessert and giant juicy peaches. Oh, and I am way too lazy to peel off the skin, so you can peel it if you prefer.

Blackberry, Peach and Pistachio Crisp {Gluten-free}

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A summer fruit crisp topped with buttery crumb topping and crunchy pistachios. It just so happens it is gluten-free!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 6 servings

Ingredients

Topping:

2 ounces (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
¾ ounces (~1/4 cup) old fashioned oatmeal*
1½ ounces (~1/3 cup) salted pistachios, roughly chopped
2.5 ounces (~1/3 cup, tightly packed) light brown sugar
2 ounces (1/4 cup / ½ stick) cold unsalted butter, cut into small cubes

Filling:

1½ pounds (3 large / ~4 cup yield) peaches, thinly sliced, peeling the skin is optional
14 ounces (~4 cups) blackberries
2 ounces (~1/4 cup) granulated sugar
½ ounces (~2 tablespoons) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
½ teaspoon ground cinnamon
1 teaspoon fresh lemon juice
½ ounce (1 tablespoons) unsalted butter, chilled, cut into small pieces

Instructions

Pre-heat oven to 350 degrees; grease a 9-inch baking dish (or one of comparable volume) and set aside
In a medium bowl, prepare topping; mix together oat flour, oatmeal, pistachios and brown sugar
Add butter and use fingers to combine until mixture is slightly lumpy; set aside
Prepare filling; in a very large bowl, stir together fruit, granulated sugar, oat flour, cinnamon, lemon juice and butter
Spread filling into prepared baking dish; sprinkle evenly with topping
Bake for about 35 minutes or until filling is bubbling and topping is lightly browned, if you see that topping has started to get to brown early, lightly cover with tin foil for remainder of baking time

Notes

Adapted from my Winter Fruit Crisp
*If serving to someone with a gluten allergy make sure your ingredients are labeled gluten-free
Best served warm with vanilla ice cream or frozen yogurt.
The entire dish can be made ahead of time and kept in refrigerator until ready to bake; may require extra cooking time if cold

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Summer Berry Skillet Crisp

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Chocolate Chunk Pistachio Oatmeal Cookies

July 29, 2012 Keep It Sweet 31 Comments

In my undying adoration of peanut butter over the years, I’ve looked past some other nuts that are just as delicious. Sure, I’ve shown almonds some love (even cashews, too). But in all this time, I’ve ignored pistachios.

Well, one giant bag of pistachios from Costco later and I won’t ever make that mistake again. Salted pistachios are just so completely underrated as a snack, to top salads and especially to add a salty crunchy kick to baked goods.

Last week I added them to a salad of field greens topped with blue cheese, sliced strawberries and mango vinaigrette and this week I stuffed them into a chewy oatmeal cookie full of chocolate chunks. This nut can do no wrong.

So this cookie recipe originated from the Old World Inn, the bed and breakfast we stayed at in Napa. The first time we went there, three years ago, we were one over by their afternoon plates of cookies and late night chocolate dessert bar. Those cookies, though, stood out the most. The inn’s chewy chocolate chip cookie was flat and innocent looking but just so delicious. I made the original recipe shortly after that first Napa trip and hadn’t made them since. As soon as I came home with a giant bag of pistachios, I knew a play on that cookie dough recipe would be the perfect suit.

Chocolate Chunk Pistachio Oatmeal Cookies

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Chewy oatmeal cookies with big chunks of chocolate and crunchy salty pistachios.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 2 dozen cookies

Ingredients

¾ cup all purpose flour
½ teaspoon baking soda
½ teaspoon table salt
½ cup (1 stick) unsalted butter, softened at room temperature
½ cup firmly packed light brown sugar
½ cup granulated sugar
1 egg yolk at room temperature
½ teaspoon vanilla extract
¾ cup old-fashioned rolled oats
½ cup roughly chopped dark chocolate
½ cup salted shelled pistachios, lightly chopped

Instructions

In a medium bowl. whisk together flour, baking soda and salt; set aside
In the bowl of an electric mixer, beat butter and sugars on high speed until light and fluffy
Add egg yolk and vanilla and mix on medium speed until combined; scrape sides of the bowl with a spatula as needed
Reduce speed to low and slowly add flour mixture; add the rolled oats and mix on low just until combined
Stir in chocolate and pistachios just until combined
Refrigerate dough for one hour before baking
Pre-heat oven to 350 degrees and line baking sheets with parchment paper
When oven is hot, scoop cookie dough using a medium cookie dough scoop or tablespoon (about 2 tablespoons each) onto baking sheets leaving at least 1½ inches between each scoop
Bake cookies in oven for 9-11 minutes or until they appear firm around the edges and on the tops; do not overbake

Notes

Adapted from the Napa Old World Inn

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Chocolate Peanut Butter Banana Oatmeal Bites {Gluten-free} {Vegan}

July 7, 2012 Keep It Sweet 24 Comments

Well, I think/hope that this will be the last banana recipe for a little while. As I said before, the banana consumption in my apartment has a direct correlation with our workout frequency and things are finally back to normal at home. We are headed to Napa later this week so the motivation of a trip filled with food and wine (plus actually wanting to fit into my summer clothes) has helped. Even Matt got motivated by vacation and is back on the Insanity track. Funny how my husband going back to the gym makes me want to workout more.

So this recipe is another win for not-so-decadent but satisfying. If you look at the ingredient list (peanut butter, oatmeal, bananas) you will probably agree that these could make for a breakfast on-the-go, afternoon snack OR dessert. They look a little bit like cookies but are a little softer and chewier, almost like a cookie/muffin top hybrid. The chocolate in the peanut butter is enough to satisfy my cravings and the sweetness in the bananas means that you don’t need to add any sugar. I may or may not have snuck a few of these right out of the freezer for a treat.

Chocolate Peanut Butter Banana Oatmeal Bites {Gluten-free} {Vegan}

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Healthy chocolate, peanut butter and banana cookies.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 40 oatmeal bites

Ingredients

2 cups old-fashioned oatmeal (make sure to use a gluten-free brand if avoiding gluten)
1 cup Dark Chocolate Dreams peanut butter
1 cup mashed ripe banana (~2 medium bananas)
1 teaspoon baking soda
½ teaspoon vanilla extract
¼ teaspoon table salt

Instructions

Pre-heat oven to 350 degrees; line two baking sheets with parchment paper and set aside
In a medium bowl, stir together all ingredients until well combined
Use a mini cookie dough scoop or tablespoon to scoop batter onto prepared sheets about 1 inch apart
Bake 7-10 minutes or until they are firm

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Blog, Recipes

Peanut Butter Oatmeal Cookie Dough Balls for Earth Day

April 20, 2012 Keep It Sweet 29 Comments

How has everyone’s week been? My days have just flown by and every night as soon as I finished in the kitchen I practically collapsed in exhaustion. Working more hours lately has meant less time in the gym but my legs have never been so sore. I wear sneakers in the kitchen most of the time but would love tips on how to not feel like I’ve run a marathon every day. Because the days when I do get a workout in, boy is it tough. I think I need to bring yoga back into my life!

So in celebration of Earth Day, I wanted to share one of my favorite recipes from the blog again – These Peanut Butter Oatmeal Cookie Dough Balls make me so happy because:

1) Peanut butter and chocolate, enough said

2) [Mostly] healthy ingredients = cookie dough for snacking

3) No-bake super easy recipes are exactly what I need these days

So if you missed them the first time around do not miss them this time! What better way to celebrate Earth Day than with a healthy dessert (or snack) that doesn’t require the oven? Head over to Fox for the recipe.

Blog, Recipes

Apple and Peanut Butter Oatmeal Crumble

February 7, 2012 Keep It Sweet 45 Comments

This past weekend, in the midst of browned butter muffins, goat cheese biscuits and that little eating fest called the Super Bowl, I decided I should bake something healthy for a change. I know. You just took a double take, didn’t you?

The thing is, I generally eat really healthy and exercise like a maniac to balance out everything that you see here. But sometimes, no matter how many salads I eat or how often I go to the gym, the cookies/cakes/cheesecakes/truffles…. they absorb me. They take over my brain and haunt me around my waistline. They call my name from the oven, the freezer, halfway to the trash. It is a crazy hold they have over me that I can’t quite explain. And on days or weeks like that, I try to trick myself. I put something in the oven that tastes good enough to be dessert but is wholesome enough for breakfast and for just a short moment, I am eating a treat that isn’t going to force me into a sugar high and crash spiral.

This dish falls into that category. I had in my mind that I was going to make apple cinnamon breakfast cookies and ended up with something completely different but delicious nonetheless. Heavy on fruit and whole grains but low on sugar, this crumble is a great way to start the day. Top a serving with a dollop of Greek yogurt for some extra protein. Feel like having some for dessert? Scoop some frozen yogurt right on top of a warm bowl.

Not to worry, I’ll be absorbed back into butter heaven momentarily.
Apple and Peanut Butter Oatmeal Crumble
Serves 8

Ingredients:
2 cups chopped Granny Smith apples (5 small apples or 2-3 large)
2 tablespoons Splenda or sweetener of choice
1 teaspoon cinnamon
1 1/2 cups rolled oats
1/2 cup whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup natural creamy peanut butter
1/2 cup egg whites
1 teaspoon vanilla extract

Directions:
Pre-heat oven to 350 degrees
Spray a 9 inch baking dish with non-stick cooking spray and set aside
In a medium bowl, combine apples, cinnamon and sweetener; set aside
In a large bowl, whisk together oatmeal, flour, baking soda and salt
Stir in peanut butter; it will be lumpy but that is okay
Stir in egg whites and vanilla
Stir in apples; there will be a high proportion of apples to batter
Spread mixture into prepared baking dish and bake for about 30 minutes or until top is firm and apples are tender
Serve warm for breakfast with Greek yogurt or dessert topped with frozen yogurt
Keep leftovers refrigerated for several days and re-heat before serving

How do you trick yourself out of eating a full batch of brownies?

Blog, Recipes

Gooey Pumpkin and Peanut Butter Oatmeal Bars {Gluten-Free}

November 21, 2011 Keep It Sweet 20 Comments

These gooey and delicious oatmeal bars are made with just basic ingredients, they are gluten-free and guilt-free!

Ever since I made these bars a couple of months ago, my sister has been asking me to make a pumpkin version. I’m sorry it took so long but glad I squeezed this recipe in before Thanksgiving. These are so easy to make and as a welcome change to the other holiday desserts, these aren’t actually all that bad for you!

Gooey Pumpkin and Peanut Butter Oatmeal Bars {Gluten-Free}
Makes 24 bars

Ingredients:

3 cups gluten-free rolled oats (oatmeal is naturally gluten-free but may be processed with other gluten foods; check the package if serving anyone who has a gluten allergy)
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie seasoning
3/4 cup smooth natural salted peanut butter
1/2 cup canned pumpkin
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup egg whites
1 teaspoon vanilla

Directions:
Pre-heat oven to 350 degrees and spray a 9×13 pan with cooking spray
Whisk together oatmeal and baking soda; set aside
Beat peanut butter and pumpkin on high speed until light and creamy
Add sugars and beat until light and fluffy
Add egg whites and vanilla; beat on medium speed until combined
Stir in oatmeal mixture
Pour batter into prepared pan
Bake for 25-30 minutes or until knife comes out clean
Allow to cool before slicing
Store at room temperature in a covered container up to 2 days or
freeze up to 1 month
Adapted from the Gooey Peanut Butter Oatmeal Chocolate Chunk Bars

What are you most Thankful for this year? After a rough couple of years for some loved ones, I’m especially thankful for my family’s health.

`[pinit]`

Blog, Recipes

Kitchen Sink Cookies and Bars

October 24, 2011 Keep It Sweet 44 Comments

What a weekend. Matt and I went to Philadelphia to celebrate the wedding of one of my best friends since 4th grade. She was a gorgeous bride and I was so happy to be a bridesmaid and such a big part of the celebration. Not going to lie, though, one of the highlights of the weekend may have been the wedding cake. After a week of limiting my carbs to make sure the dress would fit, I was extra excited for dessert. Matt and I shared so that we could try both options: vanilla bean cake with caramel buttercream and a chocolate chip pound cake with cookies ‘n cream filling topped with cream cheese icing. They deserve a lot of credit for such an amazing cake selection. Not to mention the fact that it was a stunning 6-tier wedding cake!

On the downside, after a bad cold all last week, a Friday night without sleep (long story) and full Saturday of wedding activities, I woke up feeling really lousy on Sunday and lost my voice. Not being able to talk is extremely frustrating! However, struggling to communicate with people for 24 hours reminded me how lucky I am to have all of my senses on a regular basis. It is amazing how all the little things are so easy to take for granted!

Now, as for these cookies (and bars), this is my latest post for The Secret Recipe Club. This month I got to choose a recipe from Life’s Simple Measures. The Kitchen Sink Cookies were actually perfect since you can put almost anything in them you want. Given that we are moving and trying to use up food we have on hand, it was a great way to deplete a few of my baking ingredients. [Sidenote: It is a good thing we aren’t moving far because I still have an entire kitchen of baking ingredients to use. I also told myself no more baking before we move next Tuesday but I already have my eye on the brown bananas just dying to get used for something delicious. Any suggestions? ]

Jess’s blog has a lot of other great baked good recipes that I considered including these Cinnamon Bun Scones, Double-Apple Mini Bundt Cakes and Candied Bacon Chocolate Chip Cookies. Be sure to check out her blog!

[print_this]

Kitchen Sink Cookies

Yield: 5 dozen cookies or 24 bars

Ingredients

1 1/2 cups rolled oats
1 3/4 cups Rice Krispies
1 1/2 cups mini marshmallows
3/4 cup milk chocolate chips
1/2 cup semi-sweet chocolate chunks
1/2 cup semi-sweet chocolate chips
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1/2 tablespoon vanilla extract

Cooking Directions

In a medium bowl, combine cereals, marshmallows and chocolate; set aside
In another bowl, whisk together flour, baking powder, baking soda and salt; set aside
In a large bowl, use an electric mixer to beat the butter and sugars on high speed until light and fluffy
On medium speed, mix in eggs and vanilla
Stir in flour mixture until well-combined
Stir in cereal/marshmallow/chocolate mixture
Refrigerate cookie dough for two hours or until chilled
When ready to bake, pre-heat oven to 350 degrees
If making cookies, line baking sheets with parchment paper and use a cookie dough scoop or tablespoon (1 1/2 tablespoons each) to place cookie dough balls on sheets 2 inches apart
Bake cookies 10-12 minutes or until golden brown
Transfer parchment paper to a wire rack with cookies still intact and allow to cool completely before serving (well, unless you like a gooey, delicious mess)
If making bars, line a 13×9 pan with parchment paper and press cookie dough into pan
Bake for ~40 minutes or until golden brown and knife comes out clean from the center
Allow pan to cool on a wire rack

Adapted from Life’s Simple Measures [/print_this]

What was the highlight of your weekend?

Blog, Recipes

Gooey Peanut Butter Oatmeal Chocolate Chunk Bars (Gluten-Free)

September 20, 2011 Keep It Sweet Leave a comment

My busy schedule these days has been keeping me from as much time in the kitchen as I would like. There are so many recipes that I’ve been dying to try, but they keep getting put on the back-burner. Luckily, I found a really easy but tasty dessert to make this past weekend.

These bars actually are derived from the back of my gluten-free oatmeal package. They are on the bag as cookies, but baking them in bar form just seemed so much easier at the time. I’m glad I did because they baked up to be the perfect chewy, gooey bars! You would never know that there is no butter or flour in these babies!

[print_this]

Gooey Peanut Butter Oatmeal Chocolate Chunk Bars (Gluten-Free)

Yield: Serves 24

Ingredients

3 cups gluten-free rolled oats (oatmeal is naturally gluten-free but may be processed with other gluten foods; check the package if serving anyone who has a gluten allergy)
1 teaspoon baking soda
1 cup smooth natural salted peanut butter
1/4 cup unsweetened applesauce
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup egg whites
1 teaspoon vanilla
1 cup dark chocolate chunks

Cooking Directions

Pre-heat oven to 350 degrees and spray a 9×13 pan with cooking spray
Whisk together oatmeal and baking soda; set aside
Beat peanut butter on high speed until light and creamy
Beat in applesauce
Add sugars and beat until light and fluffy
Add egg whites and vanilla; beat on medium speed until combined
Stir in oatmeal mixture
Stir in chocolate
Pour batter into prepared pan
Bake for 25-30 minutes or until knife comes out clean
Allow to cool before slicing
Store at room temperature in a covered container up to 2 days or freeze up to 1 month

Note: Adapted from Trader Joe’s oatmeal package.[/print_this]

Do you have any good gluten-free recipes?

Blog, Recipes

Chocolate Chip Toffee Oatmeal Cookies with Peanut Butter Frosting

April 14, 2011 Keep It Sweet 48 Comments

Yes, I’m still making cookies. I just can’t help myself, though! And believe me, you should be happy about this.

A few months ago I made some oatmeal cookies with toffee and chocolate that were delicious. The cookie wasn’t exciting enough, though so I stepped them up.

This time I made Chocolate Chip Toffee Oatmeal Cookie Sandwiches with Peanut Butter Frosting. Chocolate. Toffee. Peanut Butter. Love it.

These mini cookie sandwiches are perfect for a plate sampler. If your name was Matt, I’d say these were 2-bite cookies. For the rest of us, however, it is more like 3 or 4 bites.

The cookies are soft and chewy and the peanut butter frosting is sweet, salty, and thick. It is the perfect consistency for holding the the sandwiches together.

Each component is easy to make, it is just a matter of taking the time for both recipes as well as making them into sandwiches. Matt actually helped with that part so it didn’t take long at all. Peanut butter recipes are the best ones for my husband to help with since I won’t have to worry about him eating most of the work!

I recommend making your cookies the day before the frosting so that you can freeze them before icing them. Otherwise, the soft cookies can be a little too fragile and might break during the sandwich making. I didn’t include cookie-making photos, but for sizing the dough balls refer to this post

Beat butter and peanut butter on high until creamy

Reduce speed to low and gradually add in Half & Half and then vanilla

Gradually add sugar until completely combined

When frosting is done, gently spread on bottom half of cookie and cover with another cookie to make sandwich

[print_this]

Chocolate Chip Toffee Oatmeal Cookies

Yield: Makes 120 mini cookies or 60 cookie sandwiches

Ingredients

1/2 lb (2 sticks) unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
pinch salt
3 cups quick or old-fashioned dry oatmeal
1 cup milk chocolate chips
3/4 cup toffee bits

Cooking Directions

Whisk together flour, cinnamon, and baking soda; set aside
Beat butter and sugars in an electric mixer on high until light and fluffy
Mix in eggs and vanilla
Reduce speed to low and gradually add the flour mixture
Once combined, stir in the oatmeal; then stir in chips and toffee bits
Chill dough in refrigerator for 2 hours (or up to 24 hours)
Pre-heat oven to 350 degrees
Place dough balls of about Â½ tablespoon 1 inch apart from one another on a baking sheet lined with parchment paper
Bake 9-10 minutes or until cookies are golden brown

Peanut Butter Frosting

Yield: Makes ~3 cups of frosting

Ingredients

1 cup smooth salted peanut butter (I used natural)
Â¼ cup (4 tablespoons) unsalted butter, softened
10 tablespoons Half & Half (can substitute cream) (plus more as needed)
1 teaspoon vanilla
3 Â½ cups confectionersâ€™ sugar (plus more as needed)

Cooking Directions

Beat butter and peanut butter on high until creamy
Reduce speed to low and gradually add in Half & Half
Mix in vanilla
Gradually add sugar until completely combined

To make the sandwiches:

Spread a layer of frosting onto the bottom of a cookie

Top with a second cookie and lightly press down

Repeat until all of your cookie sandwiches are complete

Notes:

Cookie recipe adapted from here this recipe, originally adapted from Quaker

Frosting recipe adapted from Cooks.com

I recommend making your cookies the day before the frosting so that you can freeze them before icing; this will keep them from breaking while putting sandwiches together

If frosting is too thick, add half & half, 1 tablespoon at a time until frosting reaches desired consistency

If frosting is not thick enough, add confectioners’ sugar, ¼ cup at a time until frosting reaches desired consistency

[/print_this]

Chocolate Chip Toffee Oatmeal Cookies with Peanut Butter Frosting

Are you sick of my cookie baking? What would you like to see more of on the blog?

Keep It Sweet Desserts

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`[pinit]`

Gooey Peanut Butter Oatmeal Chocolate Chunk Bars (Gluten-Free)

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