Monster Cookies

 

Monster Cookies

 

Ingredients:
1/2 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
6 cups quick-cooking oats
1 cup unsalted butter, softened
2 cups creamy peanut butter
2 cups granulated sugar
2 cups firmly packed brown sugar
1 teaspoon vanilla extract
1 tablespoon corn syrup
4 large eggs
2 cups semisweet or dark chocolate chips
2 cups M&M’s

Directions:
Preheat oven to 350 degrees F. Butter cookie sheets.

In a large mixing bowl, sift together flour, baking soda and salt. Whisk in oats until combined.

In a VERY large mixing bowl, using a mixer on medium speed, beat together butter, peanut butter, granulated sugar and brown sugar, until creamy, about 2-3 minutes. Beat in vanilla, corn syrup and eggs, until well combined, about 2 minutes. Beat in flour-oat mixture until combined. Beat in chocolate chips and M&M’s until well combined.

At this point, I chilled my dough, but I don’t think it was necessary. I probably chilled it for 20 minutes in the freezer.

Measure out dough into equal, round balls, and place on prepared sheet pan, spacing fairly far apart (they spread quite a bit). Flatten balls using the palms of your hand, or the bottom of a drinking glass. Use 1/4 cup measure for big cookies. Bake at 350 degrees F, for 12-15 minutes, or until golden brown and set. Cool for 3 minutes before transferring to wire racks to cool.

Makes a ton of cookies.
Let’s say 5 dozen

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Banana Oatmeal Chocolate Chip Cookies

Banana Oatmeal Chocolate Chip Cookie

 On Friday, I enjoyed a night with friends in front of a bonfire!  I haven’t laughed so hard in a long time.  I can’t believe I have lived in Bismarck for only a year, and I already have friends that will last a lifetime.  So thankful!  I thought I would pass on my happiness on Saturday: I helped my former boss with painting her baby room blue. 

I saw this recipe on www.cookiemadness.net, one of my favorite go to places for new and different dessert recipes.  I LOVED these cookies.  I ate 3 right out of the oven…I usually limit myself to one, maybe two, but never three.  I whipped them up in less than 7 minutes. 

Ingredients

1 1/2 cups oat flour

3/4 cup rolled oats

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup raw sugar

1/3 cup chocolate chips (I used white too)

1 teaspoon canola oil

1/3 cup soy milk

1/2 cup banana puree (1 medium-size banana)

1 teaspoon vanilla extract

Cooking Directions

Preheat oven to 375°F.

Combine all the dry ingredients in a bowl.

Combine all the wet ingredients in a separate bowl. Mix the dry and wet ingredients together, until well combined.  Use a medium-size ice cream scoop or a large spoon to scoop batter onto a cookie sheet covered with wax paper.  Bake for 12 minutes, rotating the pan halfway through cooking, or bake until the edges of the cookies are light brown.  Makes 18 cookies.

 

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Apple Oatmeal Bread

 

Apple Oatmeal Bread

Last week, during Christmas break, I surprised dad with this apple oatmeal bread recipe.  It was a big hit with the family and I ended up making a third loaf which was eatten within an hour of baking! 

What I like about this recipe:  It’s very fast and easy to make.  The crust was crisp and the crumb was large and moist.  Even though I normally don’t toast homemade bread, this was amazing toasted!  The cinnamon flavor was more apparent.

Apple Oatmeal Bread from KAF

• 2 packages (a scant 2 tablespoons) active dry yeast
• 1/2 cup warm water
• 2 cups warm milk
• 2 tablespoons vegetable oil
• 1/2 cup brown sugar
• 2 teaspoons salt
• 2 cups oat flakes or old-fashioned rolled oats
• 1 teaspoon ground cinnamon (feel free to add more if you’re a cinnamon lover like me)
• 5 cups (approximately) King Arthur Unbleached All-Purpose Flour
• 2 cups coarsely chopped tart apples
• 1 cup coarsely chopped walnuts  (ok to skip)
• 1 large egg beaten with 1 tablespoon cold water, for glaze
• additional oat flakes or rolled oats, for topping

In a large bowl, stir yeast into water to soften. Add milk, oil, brown sugar, salt, oats, cinnamon, 2 cups flour, apples and walnuts. Beat vigorously for 2 minutes.

Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface.

Knead, adding flour as necessary, until you have a smooth, elastic dough. Put the dough into an oiled bowl, turning once to coat the entire ball of dough with oil, and cover with a towel. Let rise in a warm place until doubled in bulk, about 1 hour.

Grease two 9 x 5-inch or 10 x 5-inch loaf pans, and sprinkle with rolled oats.

Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in prepared pans. Cover with a towel and let rise until almost doubled, about 45 minutes.

Just before baking, brush tops of loaves with egg/water mixture. Sprinkle with additional rolled oats.

Bake in a preheated 375°F oven for 30 minutes, or until internal temperature of loaves reaches 190°F. Immediately remove bread from pans and cool on a rack, to prevent crust from becoming soggy.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 9, September 1991 issue.

 

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