Its November … Days are getting shorter & it’s getting dark much too early and even though it’s still warm in Tennessee my thoughts are going to nights by the fire and cookies! I LOVE cookies but I’ve been trying to be good and not make them very often (self protection so I don’t eat the whole batch taste testing them) but it’s November and that means thanksgiving and family and Christmas so of course you have to have cookies! So with my mind heading in that direction I got weak… I mean what could I do, I dreamt about the flavors in these cookies so I HAD to make them!
A few weeks ago I was reading a book about family and for some reason I started craving Oatmeal Chocolate Chip cookies. I hadn’t had them or thought about them in years but growing up it was my Mom’s and Gram’s go to cookie, they made them a lot!!! And I loved them!! The crunch of the crisp cookie, the sweetness of the brown sugar, the texture of oatmeal making them ‘healthy’ and of course just the right amount of chocolate from the chocolate chips, YUM!!! And once I started to think about them I had to have them and they are just as good as I remembered!!
Scones, for some reason I have an irrational fear of making scones. I really am not sure why because its not like I even have much to judge scones by. The only scone I remember eating is a really dy one in an airport years and years ago. I think it is because when I look at the recipe and see the phrase “cut butter into” I panic. I am not good with a pastry blender. I make a mess….and panic…..and….. but I decided to put on my big girl panties and give scones a try. I searched and searched and finally found a recipe that was sort of kind of what I was looking for… but not exactly….so I changed the ingredients to suit my tastes and they were REALLY YUMMY!!!!!!
½ cup yogurt
¼ cup milk
1 ⅔ cups flour
1 ⅓ cups oatmeal
⅓ cup sugar
1 Tbsp baking powder
½ tsp baking soda
1 cup mini chocolate chips
10 Tbsp cold butter, cut into piecesPreheat oven to 400. Line a baking sheet with parchment paper.
Stir together egg, yogurt, and buttermilk.
Combine flour, oatmeal, sugar, baking powder, and baking soda.
Using a pastry blender cut the butter into the dry ingredients until mixture is pebbly.
Pour the wet ingredients into the dry along with the mini chocolate chips. Stir until combined.
Knead about 10 times.
Divide in half. Pat each half into a circle and cut each circle into 6 pieces.
Place the pieces on the baking pan.
Bake 20 minutes.
NOTE: Scones may be frozen before baking, wrap individually. When baking frozen scones increase baking time for about 2 minutes.
3 Tbsp cocoa
½ cup milk
1 stick butter
3 cups quick oats
½ cup peanut butter
1 tsp vanilla extract
Cover 2 baking sheets with wax paper.
In a bowl combine quick oats, peanut butter, and vanilla extract.
In a saucepan combine sugar, cocoa, milk, and butter. Cook over low heat stirring frequently. Bring to a rolling boil and allow to boil, stirring constantly for 1 minute.
Pour the boiling mixture into the bowl and stir well.
Use a tablespoon and scoop onto wax paper covered cookie sheets. Allow cookies to set. (If it is hot you might need to refrigerate cookies)
I was in the mood for muffins again and I’m always in the mood for chocolate chips so I mixed up these sweet little muffins. I made a batch yesterday and they were soooooooooooooo good that I made another batch today (the fact that we ate all 36 muffins might have something to do with it).
Every time I walked into the kitchen I had to try another to make sure they were alright (they were J).
They are the perfect combination of chocolate and oatmeal. A little sweet, a little chocolate, a little bit of texture. All in all just perfect to start your sweet morning.
⅔ cup brown sugar
2 cups flour
2 tsp baking powder
¼ tsp baking soda
¾ cup mini chocolate chips
1 cups quick oats
6 Tbsp butter, melted
1 tsp vanilla extract
¾ cup lowfat vanilla yogurt
Preheat oven to 400. Line mini muffin tins or spray with cooking spray.
Mix dry ingredients: sugar, flour, baking powder, baking soda, mini chocolate chips, and quick oats
Combine wet ingredients: butter, vanilla, eggs, and yogurt.
Add the wet ingredients to the dry ingredients and mix until the dry ingredients are just incorporated.
Use a tablespoon to scoop batter into the mini muffin tins.
Bake 10-12 minutes.
Cool on a wire rack.
Makes 36 mini muffins