After-School Specials

After making the amazing Donut Loaf from this special book, I had to try a cookie. My husband picked this cookie which is a chocolate chip, oatmeal, and snickerdoodle cookie “rolled into one recipe.” Each flavor was distinct! They were definitely a crowd-pleaser.

This recipe was adapted from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I weighed the dry ingredients, used semi-sweet chocolate chips, scooped the cookie dough prior to refrigerating, and modified the baking time.

By keeping the cold (pre-scooped) dough tightly wrapped in the refrigerator and baking the cookies in small batches just prior to serving, we ate them warm from the oven every time. Despite the title, I served them after-dinner instead of after-school. 😉 Great!

Yield: about 40 cookies

For the Dough:

  • 225g (1 cup) unsalted butter, at room temperature
  • 300g (1 1/2 cups) granulated sugar
  • 57g (1/4 cup) firmly packed light brown sugar
  • 1 1/2 tsp pure vanilla extract
  • 2 large eggs, at room temperature
  • 250g (2 1/2 cups) old-fashioned rolled oats
  • 256g (2 cups) unbleached all-purpose flour, weighed or spooned and leveled
  • 2 tsp cream of tartar
  • 1 tsp baking soda, sifted
  • 1 tsp fine sea salt
  • 1/2 tsp flaky sea salt such as Fleur de Sel or Maldon
  • 256g (1 1/2 cups) semi-sweet or bittersweet (60% cacao) chocolate chips

For the Coating:

  • 100g (1/2 cup) granulated sugar
  • 2 tsp ground cinnamon
  • 1/8 tsp fine sea salt
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
  2. Add the granulated and brown sugar and vanilla and beat on medium-high speed until aerated and noticeably fluffy, 3 to 4 minutes.
  3. Add the eggs, 1 at a time, giving each about 30 seconds of beating time to incorporate fully.
  4. Meanwhile, in a large bowl, whisk together the oats, flour, cream of tartar, baking soda, and fine and flaky salt.
  5. Reduce the mixer speed to low and slowly stir in the dry ingredients.
  6. Stir in the chocolate chips.
  7. Line a cookie sheet with plastic wrap or parchment paper. Using a large cookie scoop, form the dough into 2-tablespoon balls and place on the prepared cookie sheet.
  8. Cover the cookie sheet tightly with plastic wrap; place in the refrigerator for 1 hour or up to 2 days.
  9. Position 2 oven racks in the upper and lower thirds of the oven and preheat it to 350 degrees, preferably on convection. Line 2 baking sheets with parchment paper.
  10. In a bowl, whisk together the sugar, cinnamon, and salt to make the coating.
  11. One at a time, form the refrigerated scoops of dough into balls and roll in the cinnamon sugar coating.
  12. Evenly space the dough balls about 2 inches apart on the prepared baking sheets. (I placed 8 cookies per sheet.)
  13. Bake until golden and puffed, about 12 to 14 minutes, rotating the sheets halfway through the baking time.
  14. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Note: Cookies can be stored in an airtight container at room temperature for up to 5 days.

Oatmeal Bread

I had a few friends over for lunch the other day. Fun! One of them had just met with a nutritionist and was on a menu plan that didn’t include bread or fruit- or any sugar, actually. I thought… I need to do that. :/ But then, my husband suggested that I bake a loaf of bread. 🙂

My friend had to eat a deconstructed sandwich- and even had to remove the tomato! As I’m sure her suffering will be completely worth it, I might reconsider a dietary change when this delicious loaf is gone! 😉

This recipe was adapted from The King Arthur Flour 200th Anniversary Cookbook. I modified the recipe to incorporate bread flour and bake in a bread machine. It was very soft and moist. Amazing sandwich bread.

Yield: One loaf

For the Oat Mixture:

  • 3/4 cup boiling water
  • 1/2 cup rolled or steel-cut oats
  • 4 T  plus 1/2 tsp honey
  • 2 T unsalted butter
  • 1/2 T coarse salt

For the Dough:

  • 1/4 cup warm water
  • 1 cup white whole wheat flour
  • 2 cups bread or all-purpose flour
  • 1/2 T bread machine yeast
  1. In the bread machine loaf pan: Combine the boiling water, oats, honey, butter, and salt. Let cool slightly.
  2. Add the warm water.
  3. Add the flours; spread into the corners of the pan to create a level surface.
  4. Make a well in the center of the flour; place the yeast in the well.
  5. Set the bread machine to Basic 1 1/2 pound loaf, medium crust color. Wait & Enjoy!

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Oatmeal Blueberry Buttermilk Pancakes

It’s hard to beat a special summer breakfast loaded with fresh berries. Similar to the muffins in my last post, the whole wheat flour and oats in the batter make this special treat a substantial meal as well.

This recipe was adapted from New York Times, contributed by Martha Rose Schulman. I decreased the batter resting time and increased the amount of blueberries. Delicious!!

  • ½ cup rolled oats
  • ½ cup low-fat milk
  • 1 cup whole wheat flour
  • ½ cup unbleached all-purpose flour
  • 2 tsp baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 ½ cups buttermilk
  • 1 teaspoon vanilla extract
  • 3 tablespoons canola oil
  • 1 1/2 cups fresh or frozen blueberries
  1. Combine the milk and rolled oats in a bowl, and set aside.
  2. Whisk together the flours, baking powder, baking soda, sugar and salt.
  3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
  4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight. (I let it sit for 30 minutes without a problem.)
  5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
  6. Serve hot with a small amount of butter and maple syrup.

Note: Keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months.

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Old-Fashioned Strawberry-Rhubarb Crisp

I had to make this wonderful dessert when I received rhubarb in my CSA share… even if I did have to go buy strawberries. 😉 The two together always make a delicious and tangy filling.

The topping on this crisp is out of this world- very generous, delightfully clumpy, and perfectly sweet. My non-dessert-appreciating friend had a SECOND helping! Yay! This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Rollie Wesen.

Yield: Serves 8

For the Filling:

  • 1 1/2 to 2 pounds rhubarb stalks, sliced 1/2 inch thick
  • 1 1/4 cups granulated sugar
  • 1 pound strawberries, preferably organic, hulled and quartered
  • 3 tablespoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract

For the Topping:

  • 1 stick (4 ounces) unsalted butter, softened
  • 1 1/2 cups light brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups rolled oats
  • 3 tablespoons canola oil
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon coarse salt

To Serve:

  • vanilla ice cream, optional
  1. Preheat the oven to 375° on convection.
  2. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally.
  3. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.
  4. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass or ceramic baking dish.
  5. Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
  6. Sprinkle the topping evenly over the filling and bake for 30 minutes.
  7. Reduce the oven temperature to 325° and continue baking for about 20 minutes longer (or up to 30 minutes longer in a standard oven), until the fruit filling is bubbling and the topping is nicely browned.
  8. Let the crisp rest for 10 to 20 minutes before serving. Serve with vanilla ice cream, if desired.

Note: The topping can be refrigerated overnight. Bring to room temperature before using.

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Oat Cake with Blackberries & Blueberries

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I have such good intentions when I cut recipes out of my magazines and newspapers. Then I add them to my GIGANTIC recipe pile…. It is terrible, but sometimes it is so daunting to go through my pile when I am meal planning, I find myself just browsing for recipes online. I have had the recipe for this delicious cake sitting around for a while- but I remembered it. I had to dig for it. 🙂 I can’t believe it took me a year to make it!

I saved my last bit of fresh-picked blueberries for this cake. We LOVED it. The recipe was adapted from Martha Stewart Living. I modified the recipe to use old-fashioned oats and to incorporate whole wheat flour. It was definitely a treat for breakfast- warm from the oven. It is sweet enough to be served as a rustic dessert as well. Great!!

I am sharing this at Fiesta Friday #32 at the Novice Gardener this week. It’s a wonderful party and fun to check out!

Yield: Serves 8

  • 1/2 stick unsalted butter, softened, plus more for pan
  • 1/2 cup all-purpose flour, plus more for pan
  • 1/4 cup whole wheat flour
  • 1 cup plus 3 tablespoons old-fashioned oats, divided
  • 2/3 cup water
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups mixed ripe or overripe blueberries and blackberries, divided
  • 3 tablespoons turbinado sugar

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  1. Preheat oven to 350 degrees (convection). Butter and flour an 9-inch square metal baking pan, tapping out excess flour.
  2. Combine 1 cup oats and water and let stand until oats have softened, about 5 minutes. Meanwhile, whisk together flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
  3. Beat together butter, granulated sugar, and brown sugar in a medium bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.
  4. Reduce speed to medium and beat in egg and vanilla until just combined, scraping down sides of bowl if necessary.
  5. Add flour and oat mixtures and beat on low speed until just incorporated. Fold in about half of berries.
  6. Spread batter in pan and sprinkle with remaining 3 tablespoons oats and sanding sugar. Scatter remaining berries evenly over top.
  7. Bake until a toothpick inserted in center comes out with moist crumbs attached, 28 to 30 minutes (convection) or up to 40 to 45 minutes in a conventional oven. Let cool on a wire rack 30 minutes; cut into squares.

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Two Years Ago:

Perfect Oatmeal Raisin Cookies

I initially made these cookies to bring to a friend’s home to watch the 4th of July fireworks… but, because of rain, the fireworks were postponed. It was impossible to postpone eating these cookies though! 🙂

This recipe from Martha Stewart’s Baking Handbook results in perfect cookies- sweetened with maple syrup and chewy from shredded coconut. They are my daughter’s favorite cookies. All-American and perfect for July 4th! We ate them with ice cream and blueberry pie. Delicious!!

Yield: Makes 5 to 6 dozen small cookies

  • 1 1/2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup sweetened, shredded coconut
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1/3 cup pure maple syrup
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cup raisins

  1. Preheat the oven to 350 degrees, with racks in the upper and lower thirds. Line two baking sheets with parchment paper; set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt; stir in the coconut. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
  4. Add the maple syrup, and mix to combine.
  5. Add the egg and vanilla; beat until well combined, about 1 minutes, scraping down the sides of the bowl as needed.
  6. With the mixer on low speed, add the flour mixture in two batches; mix until just combined. Add oats and raisins; mix until combined.
  7. Chill the dough in the refrigerator, covered with plastic wrap, at least 30 minutes, and up to one day, prior to baking.
  8. Using a 1 1/2-inch ice cream scoop, scoop dough and place 2 inches apart on prepared baking sheets.
  9. Bake, rotating sheets halfway through, until golden brown, 14 to 15 minutes on convection, or up to 20 minutes in a standard oven.
  10. Let cookies cool on sheets for 2 minutes, then transfer parchment and cookies to a wire rack to cool completely.

Note: Cookies can be kept in an airtight container at room temperature for up to 4 days.

One Year Ago:

Tate’s Banana Flaxseed Muffins

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My friend recently shared a treasured cookbook with me titled “Kathleen’s Bake Shop.” She raved that EVERY recipe was perfection. I went home and looked it up on amazon- because I wanted it for myself, of course! Unfortunately, the book is out of print and is priced well over $100….

“Kathleen” is the creator and owner of one of the most popular and well-known bakeries on Long Island- Southampton’s “Tate’s Bake Shop.” Tate’s baked goods are sold EVERYWHERE. Luckily for me, she has more recently authored a few other baking cookbooks. This muffin recipe was adapted from Tate’s Bake Shop: Baking for Friends- Over 120 Scrumptious Recipes from Southampton’s Favorite Baker by Kathleen King.

These muffins are low in fat, sugar, and are whole grain as well. They were tender and moist with a nice crunch from the pecans. Along with old-fashioned oats, I did lightly sprinkle the top of each muffin with turbinado sugar before baking- just for a touch of sweetness. 🙂

  • non-stick canola oil spray (optional)
  • 1 1/2 cups whole wheat flour, white whole wheat flour, or whole wheat pastry flour
  • 1/2 cup chopped pecans
  • 1/4 cup ground flaxseed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp coarse salt
  • 1 cup mashed fully ripe bananas (2 large bananas)
  • 3/4 cup low-fat or nonfat Greek yogurt (I used 2%)
  • 1/4 cup plus 2 T sugar
  • 2 T walnut oil or canola oil
  • 1 large egg or 2 large egg whites, at room temperature
  • 1 tsp vanilla extract
  • 2 T old-fashioned (rolled) oats for sprinkling
  • 2 T turbinado sugar for sprinkling, optional
  1. Position a rack in the center of the oven and preheat the oven to 375 degrees. (I used a convection oven.) Spray 12 standard muffin cups with cooking spray or line them with paper liners.
  2. In a large bowl, whisk together the whole wheat flour, pecans, flaxseed, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk together the mashed bananas, yogurt, sugar, walnut oil, egg, and vanilla.
  4. Pour the flour mixture into the wet mixture and fold in with a rubber spatula just until combined. Do not over mix.
  5. Using a cookie scoop or spoon, transfer the batter to the prepared muffin cups. The cups will be fairly full. Sprinkle the tops with the oats and turbinado sugar, if using.
  6. Bake until a muffin springs back when pressed on the top with your fingertip, 13 to 15 minutes (on convection) or up to 20 to 25 minutes.
  7. Let the muffins cool in the pan on a wire cooling rack for 5 minutes. Remove the muffins from the pan and let cool completely on the rack.

One Year Ago:

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