Posts Tagged With: oats

Oatmeal Scotchies

Sooo…. ┬áNovember.

Artie's Oatmeal Scotchies

Hardly believe we are almost half way through it. ­čśë

And while everyone south of the border is gearing up for Thanksgiving, I’m gearing up for an entirely different event.

Doctor Who.

It’s finally almost here! (Omigosh have you seen the latest trailer? I’ve basically squeeled with excitement!)

And guess what!

Oatmeal Scotchies

This recipe has absolutely nothing to do with it. In fact it is from another show, Warehouse 13, that Mr. Ginge got me hooked on, and we’ve been obsessively watching in the Doctor Who downtime.

Anyway the premise of the show is these secret agents track down these “artifacts” that have been imbued with strange powers from the people to whom they once belonged. Much adventure ensues.

I’ll let you in on a little secret. Right from the pilot, Artie’s favourite snack have been Oatmeal Scotchies. And since I am in the habit of recreating foods from my favourite shows…..

Oatmeal Scotchies WH-13
Oatmeal Scotchies

makes about two dozen cookies

adapted from allrecipes.com

*A note – From the show and other recipes, I’m guessing this is supposed to be a crispier cookie, but since I like a thicker, chewier cookie, I’ve adapted this recipe to suit my taste*

  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 tsp orange extract
  • 1 tsp baking soda
  • 1 cup flour
  • 1 cup rolled oats
  • 1 cup butterscotch chips
  • 1/2 cup coconut.
  1. Preheat the oven to 350┬░F
  2. In a large bowl, cream together the butters and the sugars, until light and fluffy. Add the egg and the orange extract, continuing to beat until combined.
  3. In another bowl, combine the soda, flour and oats. Gradually add it to the butter mixture, mixing in the last with a wooden spoon if needed. Stir in the chips and the coconut.
  4. Drop by rounded tablespoonfuls on to a cookie sheet, then bake in the preheated oven for 10-12 minutes. Let them cool for a couple minutes on the pan, then move to a wire rack to cool completely. Serve with juice or milk ( because falling off the wagon may not be the best choice at this point)

On a scarier thought, six weeks till Christmas ( and six weeks till regeneration!)

-Mel

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Oatmeal Raisin Bread

I really don’t like raisins.

I remember when we were younger, Mom would send us with the little red boxes of raisins in our lunches. Occasionally, we would eat them, but most often they would end up hidden in the bottom of our backpacks. At any given time, there might be four or five uneaten boxes of raisins.

Because we never actually told her that we didn’t like them, she just kept buying them. That is until one day, she needed to check out school bags (probably for report cards or something) and discovered the hidden stash of raisins. Needless to say we rarely saw raisins in our lunch bags again.

So when the ingredients for this month’s Improv Challenge hosted by Kristen of Frugal Antics of a Harried Homemaker were Oatmeal and Raisins, I seriously considered not participating. I could not for the life of me think of something to make that I would actually enjoy and want to share. Until I thought of raisin bread.

Warm, toasty, and slathered in melted butter, it was always a breakfast treat that I looked forward to.

The oats in the bread add wonderful texture and the raisins add just the right amount of sweetness. Liberally laced with cinnamon, this will make you house smell amazing while it’s baking.

Oatmeal Raisin Bread

makes one loaf

  • 1 cup rolled oats ( not instant)
  • 1 1/2 cups boiling water
  • 1/4 cup pure maple syrup
  • 1 tbsp dry active yeast
  • 2 tbsp vegetable oil
  • 1 egg, beaten
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup raisins
  • 2-3 cups flour
  1. In a large bowl, pour boiling water over the oats. Add the maple syrup and stir. Let cool to lukewarm ( about 110┬░ F) Add yeast, and let stand until foamy, about 10 minutes.
  2. Add the oil, eggs, salt, cinnamon and raisins. Stirring with a wooden spoon, gradually add the flour until you get a soft and elastic dough. Transfer to a lightly oiled bowl,and set in a draft free place. Let rise until doubled in size, about and hour.
  3. Punch down the dough, and turn onto a floured board or counter. Knead in the remaining flour, until you get a smooth dough Shape into a loaf and set into a loaf pan. Let rise for about half an hour, or until it has doubled in size again.
  4. Bake in an oven preheated to 350┬░F for 35-45 minutes ( the bottom should be golden brown and hollow sounding when tapped)
  5. Transfer to a wire rack and let cool.
  6. Slice, toast, and slather in butter.

Don’t forget to check out the other great oatmeal and raisin recipes!

– Mel



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I also shared this recipe at Strut Your Stuff Saturday and:

HungryLittleGirl
Categories: Breads | Tags: , , , , | 23 Comments

Apple Butter Oatmeal Cookies

Outside of my mom’s house, there are bushes that line the walkway.

They are beautiful and shade the area during the day, but come night their serene nature becomes far more vicious. You see, they harbour great evil. Spiders. Spiders that like to spin webs between the bushes in order to catch unsuspecting bugs and Mels.

I do not think there is a worse feeling in the world than spiders webs clinging to your neck and face. I’m giving myself the shivers just thinking about it.

During the day, spider webs don’t pause so much of a threat. Usually the light catches the web before you walk through it and the crisis is averted. At night though, there is no such luxury. It becomes a one-on-one battle between me and the web.

Sometimes, I am smart enough to send someone out right ahead of me and let them deal with the sticky strands. More often than not, I have not thought that far ahead or I am alone and am faced with the task myself.

Either I am flailing my arms in front of me trying to bring down the invisible strands, or the web has managed to make their attack and I am furiously brushing away the webs from my face, neck, and arms. All while carrying any assortment of things; my laptop bag, purse, stack of books, laundry or even groceries. A hilarious sight I must make.

And really, all I am trying to do is get to my car.

Apple Butter Oatmeal Cookies

makes about 24 cookies

  • 1 c butter, softened
  • 1/2 cup apple butter ( I used homemade)
  • 1 c brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 1 cup quick cooking oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 c cinnamon chips
  1. Preheat the oven to 350┬░F. Line your cookie sheet with some parchment or a silicone mat.
  2. In a large bowl, cream together the butter and the apple butter until smooth and combined. Add the brown sugar and beat until light and fluffy.
  3. Beat in the eggs once at a time, mixing well after each. Add in the vanilla.
  4. In another bowl, combine the dry ingredients. Slowly add it to the wet. Fold in the cinnamon chips.
  5. For each cookie, scoop about 2 tablespoons of batter on to the prepared sheet, a couple inches apart. Bake for 9-11 minutes or until golden brown.
  6. Let cool a couple minutes on the sheet, then transfer to a wire rack to cool, or, you know, scarf down.

Stupid spiders.

-Mel

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I linked this post up to The Weekend Potluck! Check it out!

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