Baking and Hiding Treats!

Featuring Chocolate Chip Oatmeal Cookies

My healthy chocolate chip oatmeal cookies made with banana

Lately I have a problem. A sweet problem, that is. I want desperately to bake sweets to please my family and co- workers, yet the temptation that goes with having goodies in the house is too much for me. ( especially around the holidays) I make my husband hide the air tight cookie container but then he forgets where he has hidden it! Sounds like something I would do!

 

Once it gets frigid here with a blanket of snow everywhere there is a comfort of an oven baking. It warms the whole kitchen with a nesting glow and the scent of fresh baked goodies wafts throughout the house. I tend to bake with candles lit and my music playing in the background. I’m an old school baker as I wear my apron, use wooden spoons yet with a modern twist with the use of my trusty Kitchen Aid mixer.

 

Here is a list of cookies and bars I enjoy to make.

  • M&M cookies
  • Chocolate Chip Oatmeal Cookies
  • Peanut Butter Chocolate Chip Cookies
  • Peanut Butter Blossoms ( with a Hershey’s kiss)
  • Lunch Lady Brownies
  • Butterscotch Oatmeal Cookies

Here is my favorite Chocolate Chip Oatmeal cookies recipe that I make often. They are delicious and are hard to eat just one! This isn’t the recipe made with banana but I’ll try to share that soon. 

The Best Oatmeal Chocolate Chip Cookies

  • You will need :
  • 1 large egg
  • 1/2 unsalted butter, softened
  • 1/2 cup light brown sugar, unpacked
  • 1/4 cup granulated sugar
  • 1 Tablespoon pure vanilla extract
  • 1 1/2 cups whole rolled oats, not instant
  • 3/4 cup flour
  • 1 teaspoon cinnamon
  • 1/2 tsp baking soda
  • pinch salt, optional
  • 1 cup heaping semi- sweet chocolate chips

Combine egg,butter,sugars and vanilla in mixer. Beat on medium speed for four minutes until creamed and combined. Stop and scrape the sides of the mixer. Add oats, flour, cinnamon, baking soda, optional salt until just combined, about a minute.

Stop and scrape the sides of the bowl. Add chocolate chips and beat until combined.

Using a large cookie scoop form equal sized balls and flatten slightly on cookie pan, about two inches apart. If you wish strategically place a few choc chips on each mound. Preheat oven to 350 F. Bake for 11 minutes or until edges and top are set. Don’t overtake as cookies firm up as they cool. Cool on rack. Can be kept in airtight container for a week and in the freezer for up to 6 months.

I hope you will try this recipe. You can make it gluten free by using gluten free flour like oat flour. It may change the consistency but they will be amazing!Happy baking, my friends.

As I close this post I want to focus on positive thinking and faith. If you are going through troubles right now, please remember turning your thoughts ( and praying too if you practice that) to positive and uplifting ones, it will help. When I experienced health troubles for a few months I prayed for strength but acceptance as well. Any bad experience in your life is meant for a lesson. It’s power can build you up, to a stronger person with a new appreciation of all the wonders in life. Have faith that crooked roads lead to beautiful peaceful pastures! 

All My Best,

Heart and Soul 😘

The Joy of Sunday Baking!

The wind whips steadily as a few snowflakes fall outside on this bright Sunday afternoon. My son Branden is home for college spring break, giving me great inspiration to bake some goodies! Ever since I bought my Kitchen Aid mixer and invested in real Vanilla extract and King Arthur flour, I’ve enjoyed indulging in this baking game.

It brings me great satisfaction and joy to please my family and friends at work with baked goods. Even though everyone is watching what they eat,( including me) we all need a small treat from time to time coupled with our rich cups of coffee. Don’t you think?

The oven heats up as my mixer whirls. Today I chose to create Lunch Lady Brownies, a recipe I have shared before here. Find the recipe at life in the loft house.com. Https://life-in-the-lofthouse.com/It makes rich chocolately brownies with a chocolate frosting to die for. I plan to treat myself and have one today and relish every single bite! Yum!

Mixing the butter and Cacao Powder

I’ll share with you what I feel makes a difference in baked goods:

*Real butter

*Good flour, either King Arthur Four or Gold Medal Flour

*Organic Cacao Powder, according to Food Matters.com, raw Cacao is cold pressed Cacao beans, not roasted like Cocoa is made. When Cocoa is roasted, the Cacao beans molecular base changes, depleting it’s nutritional value. I’m using this instead of Cocoa now.

*Fresh farm eggs, thank you neighbors!

*Real Vanilla

I bought this at our local Ocean State Job Lots. I find unique food products there!

While browsing through the food section at Job Lots I found this Cacao powder, something I needed for my daughter- in- law’s avocado chocolate mousse. I also found cheap spices like Cinnamon and Nutmeg there. They have baking ingredients such as Bob’s Red Mills flour and granola. I discovered a local business, Maple Grove Farms of Vermont’s sugar free Vidalia Onion salad dressing as well as Sugar Free Raspberry Vinaigrette dressing. They’re delicious and with low calories! If you have an Ocean State Job Lots check it out! The store houses cool and unique finds!

I’m so happy our son’s home! Someone else to bake for!

The afternoon has waned with my brownies all frosted and waiting for tonight’s dessert. It was a perfect activity to engage in on a Sunday, to work in my warm kitchen. Now after having so much fun baking I’m ready to exercise to my dvd for an hour. That way I don’t feel guilty about indulging in one and I can work some of it off!

Okay blogging friends, what have you baked and sampled lately? What are your thoughts on baking ingredients…which are a necessity in a good recipe?

I hope you all are enjoying your Sunday!

All My Best,

Heart and Soul ❤️

Peanut Butter Oatmeal Cream Pies ( Cookies)

I must say so myself, these are delicious! Merely the cookie without the filling would be great too!

 

 

Recently I was thumbing through my Better Homes and Gardens Christmas Cookies magazine. It’s been in my recipe collection for 17 years. It’s worn and torn in places, showing its age and constant use. It has been one of my favorite magazines to find cookie recipes all year. I say all year because many of the recipes are good for all through the year and why limit them to December and Christmas?

 

It was a Saturday afternoon and I wanted to whip up these peanut butter oatmeal cream pies ( cookies) for Tom and the girls at school. I try to bake for them all weekly and the weekend off is a great time to do it! I gathered my ingredients, lit my kitchen candles and away I baked!

 

Homemade Peanut Butter Oatmeal Pies

Taken from Better Homes and Garden Christmas Cookies publication

1/4 c. flour

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. baking powder

1/2 c. butter, softened

1/2 c. sugar

1/2 c. brown sugar, packed

1 egg

1 tsp. vanilla

1 c. quick cooking oats

Filling

2 tsps. hot water

1/4 tsp salt

1- 7 oz. jar marshmallow cream ( Fluff)

1/2 c. shortening

1/3 c. powdered sugar

 

My new mixer that I have used a lot!

 

 

1. Preheat oven to 350  degrees F. Grease a cookie sheet. In a small bowl combine flour, baking soda, salt and baking powder. In a large bowl combine butter and peanut butter. Beat on medium until combined. ( I used my Kitchen aid mixer but you could use a hand mixer) Beat in sugars until fluffy. Beat in egg and vanilla until just combined. Stir in flour mixture and oats.

2. Drop dough by rounded teaspoons 2 inches apart onto cookie sheet. Bake in oven for 8-10 minutes or until edges are light brown and centers are set. Cool for one minute and then transfer to wire cooling rack.

3. In a medium bowl combine hot water and salt. Stir until dissolved. Add marshmallow cream, shortening ( I’m not crazy about shortening and may use butter next time) and powdered sugar. Beat until well combined.

4. Spread filling mixture onto flat side of half of cookies. Top each frosted cookie with another cookie. Makes 13 sandwich cookies.

I store my cookies at room temperature in my plastic cookie keeper that’s air tight. These are so much better than store-bought cream pies…look out Little Debbie’s!

 

 

Enjoy your week and take time to bake for your friends and loved ones!

All My Best,

Heart and Soul