Tag Archives: quick oats

Colossal Cookies

Colossal Cookies @ NancyC

There’s a little cafe I sometimes go to that sells Colossal Cookies. I thought the cafe came up with that name, but apparently there really is a type of cookie that is officially called a Colossal Cookie! They’re typically made with oats, peanut butter and chocolate chips. And you’d never know it, but there’s no flour in these–just a little baking soda!

A friend and co-worker of mine, Rick, emailed me a recipe for these cookies and I also checked one out at Allrecipes–they were pretty similar. I made a few small changes in the amounts of oats and chocolate chips used, and they turned out really well! Some recipes say to flatten the cookies a little with a fork before baking–I tried baking these flattened and unflattened, and I like them unflattened better–they come out a little thicker and chewier.

The batter for these cookies is very thick and there’s a lot of it, so you’ll want to use your largest mixing bowl when you make these!

COLOSSAL COOKIES by NancyC, adapted from Allrecipes

Makes about 34 large cookies

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed brown sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups chunky peanut butter
  • 2 teaspoons baking soda
  • 5 3/4 cups quick cooking oats
  • 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside.

In an extra-large bowl, cream butter, white sugar, and brown sugar until smooth. Beat in eggs, one at a time, then stir in the vanilla extract and peanut butter, mixing well. Mix in the baking soda, then add the oats and chocolate chips until well blended–you should end up with a thick dough). Drop 1/4 cupfuls of dough 3 to 4 inches apart on parchment-lined cookie sheets (I baked 8 at a time on my cookie sheets). You can flatten the dough slightly with a fork if you want a cookie that’s a little flatter, wider, and more crispy, but if you like your cookies thick and chewy, don’t flatten! I didn’t flatten mine.

Bake at 350˚F for 15 to 17 minutes, until cookies just start to turn golden. Cool for a few minutes on cookie sheets, then place cookies on wire racks to cool completely.

Colossal Cookies II @ NancyC

I really love these oaty, chewy, chocolatey, peanut butter cookies! Have you ever made or heard of Colossal Cookies?

Featured on Meal Plan Monday.

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Cranberry Quick Oats Granola

Cranberry Quick Oats Granola @ NancyC

I’ve always made homemade granola with old-fashioned rolled oats–I’ve read that they work better in granola recipes. But one evening when I was wanting to make some granola, I discovered I didn’t have enough rolled oats. And no time to run out and buy more. But I had plenty of quick oats! So I decided to try making granola with those instead. I found a recipe from The Daily Dish that I modified by using more dried cranberries, adding pecans, and making a few other small changes.

This granola is really yummy! It has a great crunchy texture when eaten while still warm (it’s a little less crunchy when it cools off) and the maple syrup gives it a nice sweetness. It’s definitely worth trying the next time you want to make some granola! I’m sure this recipe would work fine with old-fashioned oats too, if you prefer using those.

CRANBERRY QUICK OATS GRANOLA by NancyC, adapted from The Daily Dish

Makes about 10 cups

  • 6 cups quick oats
  • 1 1/4 cups coarsely chopped pecans
  • 3/4 cup shredded coconut, sweetened or unsweetened
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pure maple syrup
  • 1/2 cup light olive oil
  • 1 Tablespoon pure vanilla extract
  • 2 cups dried cranberries (added after baking)

Preheat oven to 350˚F. Line two 9 x 13″ pans or one 13 x 18″ rimmed baking sheet with parchment paper; set aside.

In large mixing bowl, combine the quick oats, pecans, coconut, cinnamon, ginger, and nutmeg (the dried cranberries are added after baking).

In a small bowl, stir together the maple syrup, oil, vanilla, and salt.  Add this mixture to the oat mixture, blending until everything is thoroughly coated.

With large spoon, spread mixture on parchment-lined pan or pans. Place pans on middle rack in oven and bake for 30 minutes total, or until golden–as mixture is baking, you’ll need to remove the pan or pans from the oven every 10 minutes, stir mixture, then return to the oven. After 30 minutes, remove from oven and cool completely. Then add in the dried cranberries. Store in an airtight container up to 2 weeks.

This granola makes a great healthy snack and also is good served as a cereal with milk or in a breakfast parfait with plain or vanilla yogurt. Have you ever used quick oats in a granola recipe?

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Banana Oat Muffins with Maple Syrup Drizzle

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Ripe bananas once again–my bananas seem to ripen more quickly in the summer! I thought I’d try making some muffins this time. I had made some Blueberry Oat Banana Bread before, and thought it would be nice to add oats to these banana muffins. And instead of granulated sugar, I decided to try brown sugar. The Greek yogurt adds to the moistness and the cinnamon and nutmeg give the muffins a lightly spicy flavor. These aren’t super-sweet muffins, so the maple syrup drizzle adds the perfect amount of sweetness on top. And for any maple syrup overflow that drizzles onto your plate, you can dip your muffin in that as you’re eating it, which is a yummy thing to do!

These muffins also puff up really nicely when they bake. Yep, this is a great way to use those extra bananas! This recipe just makes 10 muffins, so you can double the recipe if you’d like to make a bigger batch!

BANANA OAT MUFFINS WITH MAPLE SYRUP DRIZZLE by NancyC

Makes 10 muffins

  • 1 cup unbleached all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3 Tablespoons non-GMO canola oil (or light olive oil)
  • 1 egg
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/2 teaspoon pure vanilla extract or banana extract
  • Pure Maple Syrup for drizzling over muffins (about 1/2 to 1 teaspoon per muffin)

Preheat oven to 375˚F. Line a muffin pan with 10 paper liners; set aside.

In large bowl, whisk together flour, oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.

In medium bowl, mix mashed bananas, oil, egg, Greek yogurt, and vanilla (or banana) extract, blending well.

Add banana mixture to flour mixture and stir until just combined. Fill muffin cups 3/4 full.

Bake at 375˚F for 15 minutes or until toothpick inserted in center comes out clean. Let muffins cool in pan 5 minutes, then remove and cool completely on wire rack or serve warm.

Right before serving these muffins, lightly drizzle some maple syrup on top (or you can use other flavored syrups).

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Since these muffins have oatmeal in them, they make a great quick breakfast if you need something fast and easy. I always seem to be in a rush in the mornings–how about you?

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Blueberry Oat Banana Bread

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When blueberry season comes around, I love baking with those fresh berries! So I thought I’d try combining blueberries and bananas in a bread, and I also decided to add a little oatmeal–I thought oatmeal would give it a nice texture and make a nice quick bread for breakfast.

This bread is so moist and packed with blueberries! It’s sweet, but not overly sweet–and the ripe bananas add just the right amount of sweetness and moistness to the bread. I actually didn’t taste my loaf until the day after I baked it, and it was wonderful the day after! I’m not sure what it tastes like while still warm, but I’m guessing it’s pretty good. The flavor of the bread is so good you really don’t need to put anything on it–but you can always add a little dab of butter on a warm slice, or lightly spread some cream cheese on a cooled slice if you want.

BLUEBERRY OAT BANANA BREAD by NancyC

Makes one 8 x 4″ loaf

  • 1 1/4 cups all-purpose unbleached flour
  • 1/2 cup quick-cooking oats
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 Tablespoons light olive oil
  • 2 Tablespoons milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup ripe mashed bananas (2 to 3 bananas, depending on size)
  • 1 cup fresh blueberries

Preheat oven to 350˚F. Grease and flour an 8 x 4″ loaf pan.

In large bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt; set aside.

In medium bowl, blend olive oil, milk, and egg, blending well, then add vanilla and mashed bananas, blending everything well. Add this mixture to the flour mixture, stirring just until moistened. Fold in the blueberries.

Pour batter into prepared pan and bake at 350˚F for 50 to 52 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely on wire rack.

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Fresh blueberries are the best! What types of treats do you like to make with them?