Iced Molasses Oatmeal Cookies

You know, even when I'm trying to eat clean and healthy, I still demand treats. The last thing I eat before I go to bed has to be a sweet reward for making it through the day with sanity intact. Maybe there's a causal relationship between sweet treats and sanity. I think the reason I haven't gone completely off my rocker is because sugar is my prozac. Some say that sugar makes them hyper; I say it makes you calm. If you don't believe me, just try and withold my sugar tonight, and you'll see a crazed, bulging-eyed, thirty-something woman in agitated crisis. I think, anyway. I've never gone without, so this is all purely hypothetical. But why take any chances when marital bliss and a happy home are hanging in the balance? Feed me, Seymour.
Anyway, like every other woman in the America, I'm eating a little better knowing that swimsuit weather is in the forecast. But I'm also a member of Tuesdays with Dorie, my weekly baking club, that thinks nothing of nibbling on cubes of butter for an appetizer. OK, maybe a slight exaggeration, but this week, I found myself wanting to rev up the nutrition profile of our cookie assignment. (Chockablock Cookies-a molasses cookies packed full of mix-ins like chocolate chunks, coconut, nuts, and dried fruit. Umm, my cookie is only slightly related, by marriage.) By my calculations, my adapted Iced Molasses and Oatmeal Cookie, weighed in at a little less than a hundred calories, with a generous portion of fiber. But who makes a cookie because it's healthful? Make it because it's deeply yummy, especially with the sweet icing drizzled on top. And make it also because a couple of these waiting for you at the end of the night can help you make it through the laundry, homework projects, and work e-mails. And if you can do that and still look good in your swimsuit, well, you might even be able to avoid at least a mid life crisis or two.
Iced Oatmeal-Molasses Cookies
adapted from Dorie Greenspan's Chock a Block Cookies
Estimated Cost: about $2.00 for 20 cookies
4 tablespoons butter
1/2 cup sugar
1/4 cup molasses
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teassoon salt
1 cup old fashioned oats
1 cup whole wheat flour
For Glaze:
1/4 cup powdered sugar
1-2 teaspoons milk or orange juice
Preheat oven to 350 degrees. In a large bowl, cream butter and sugar. Add molasses, then egg. Stir in vanilla. Sprinkle in the powder, soda, and salt and mix well. Add oats and flour. Dough should be soft and only slightly sticky, like the consistency of playdough. If dough is too wet, add in more flour 1 tablespoon at a time. Roll cookies into balls and place on cookie sheet. Bake cookies for 10-12 minutes or until just set. Let cool for five minutes. Make the glaze by combining powdered sugar and milk in a small bowl. Drizzle on warm cookies and serve.
Next Up:
Grilled Steak Salad with Carrot-Ginger Dressing

Hurry! Make Your Own Instant Oatmeal

It's Saturday morning and I've just finished my weekly grocery shopping. I was capital D-delighted to find that Albertson's had their Quaker oats on sale. It's just $1.50 for a 42 ounce canister. When this happens, I'm like a greedy spider, wrapping my oat-y prey in my silken webs. Evil laughing and wringing of hands ensues...mwah hah hah....
I bought 10 canisters, dear readers, and I'm encouraging all of you who live anywhere near Albertson's to do the same. Besides making cookies, bars, cakes, and meatloaf, I use oats in a more obvious way: Homemade Instant Oatmeal. Making it yourself allows you to choose from an infinite number of flavor options, control the amount of sugar, and most especially save some moolah, during these times that try the soul and the pocketbook. So here's what you do, and please try to find young charges to help you, if possible:

Put some instant oats in the blender and pulverize them into flour.

Put two tablespoons pulverized oats into a snack-size zip top baggie

with 1/4 cup instant oats (unpulverized)

1 tablespoon sugar (brown or granulated)

a pinch of salt

a pinch of cinnamon

and some dried fruits, if you like That's it, folks. You're all done with breakfast. Say good-bye to busy mornings.

Here's the recipe for one baggie:

1/4 cup quick cooking oats

2 tablespoons pulverized quick cooking oats

1 tablespoon sugar (brown or granulated)

pinch of salt and cinnamon

1 tablespoon dried fruit, if desired
Optional: 1 teaspoon powdered milk for added nutrition
To cook, boil 3/4 cup water in microwaveable bowl. Stir in oatmeal. That's it.....but there's more.

Now, a few months ago, I got some products from a food storage company called Shelf Reliance and our instant oatmeal has gone through the roof. I use their instant powdered milk in the oatmeal, just to boost the nutrition and add a little calcium. I've also had a great time with their dried apples, raspberries, blueberries, and most especially their dried pineapple. Toss it into your oatmeal with a sprinkle of coconut for a tropical twist. Check out their line of products; they're great for make your own oatmeal and for so much more.

Use their products to make these instant oatmeal variations:

Add to above master recipe (subbing out spices and fruits)

Fall Apple Oatmeal: A pinch of allspice and dried apple chips.

Hawaiian Sunrise: Dried pineapple, a pinch of ginger

Oatmeal Cookie: Raisins and cinnamon

Nantucket Beach Breakfast: Dried Cranberries and Orange zest

Strawberry Shortcake: powdered vanilla and dried strawberries

Blueberry Hill: Dried banana slices and blueberries with pinch of nutmeg

Mixed Berry: strawberries, blueberries, and raspberries with a pinch of ginger

Stay Tuned:

Next Week is Cookie Bookie Week, starting Monday

Irish Oatmeal Cupcakes with Broiled Brown Sugar Frosting

Top of the morning to you! Happy St. Patrick's Day. I wish I could just lean through the screen and give you all a pinch. I really don't care if you are wearing green or not. I would just pretend that I hadn't seen it yet. To me, March 17th is my big chance to pinch everyone; those who are wearing emerald hues are not exempt! Especially those lucky people, like my sister Michelle, who feel that they are above wearing green just because they happened to be born with gorgeous green eyes. Ha Ha, I'm coming to get you guys especially. So be on the lookout and be on the run. And looking cute and festive won't help you either. I would even pinch these guys.If you want to avoid my yearly squeeze, you'll have to be on the run so you may need a few extra grams of energy in the form of calories. These cupcakes, faith and begorra, they are so delicious, especially the crackly brown sugar icing. And while they aren't exactly Irish, they do have oatmeal, and oatmeal is Irish; so if A=B than the compound B will still retain the Irish qualities of A. So let it be written. Happy St. Patrick's Day and don't say I didn't warn you...
Money Saving Tips:

These cupcakes are simply a scaled down version of an oatmeal sheetcake with a broiled brown sugar frosting. They are made from inexpensive and common pantry ingredients, so you should have everything on hand, hopefully including some sale priced butter. If you've got a cup and a quarter of leftover prepared oatmeal in the pot, you can use that here.

Irish Oatmeal Cupcakes with Broiled Brown Sugar Frosting

Estimated Cost: $3.00 for 24 cupcakes
1 cup old fashioned oats

1 and 1/2 cups boiling water

1/2 cup butter, softened

1 cup sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

1 and 1/3 cup flour (I used half whole wheat)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

Brown Sugar Broiled Icing:

1 cup brown sugar

5 tablespoons butter

4 tablespoons cream or milk

pinch of salt and cinnamon

Combine oats and boiling water in a small bowl. Let rest for twenty minutes. Preheat oven to 350 degrees. Line a cupcake tin with paper liners. In a large bowl, cream butters and sugars. Add eggs and vanilla and beat well. Gently stir in flour, soda, cinnamon and salt. Stir in oatmeal mixture and combine gently. Pour a scant 1/4 cup into each of 24 muffin cups. Bake for about 20 minutes, or until top springs back and toothpick is clean. The tops will be flat and slightly bubbly looking. Let cool for about five minutes. Preheat broiler. In a small bowl, combine all of the icing ingredients. spread cupcakes with icing. Broil, WATCHING CLOSELY, until icing bubbles.
Today was also Tuesdays with Dorie and we made this.

But, we really didn't care for it very much and it didn't have any Irish oatmeal in it. Enough said.

Up Next:

Belgian Waffles with Whipped Cream and Strawberries for the First Day of Spring

Tuesdays with Dorie: Chocolate and Peanut Butter Smore Bars and Cookies

Don't blame me if you spoil your appetite for dinner. Blame Greenspan, because it's time for Tuesdays with Dorie. Join in, bake along, and spoil your appetite for pennies on the dollar.

Do you think summer is officially over at Labor Day, or does it end the first day of school, or on the official calendar date of September 22? For me, it happens in baby steps, and I'm chomping at the bit (and at the cookie) to get to my favorite crispy and crunchy-leaf season of the year. I'm almost there.

This week's cookie recipe was so similar to a chocolate and peanut butter oatmeal cookie bar that I make quite often, so I went ahead and baked Dorie's cookie dough as a bar cookie also. Warm out of the oven and spread with a thin coating of melted peanut butter, ...I sprinkled the cookies with miniature marshmallows and popped it back into the oven to toast the mallows to golden brown puffs. A drizzle of chocolate completed the ooey gooey mess. Think peanut butter smore's bar with a touch of cinnamon. We liked them so well, that we made them again as Dorie intended-sort of. This time, I baked them as cookies but when they were just set, I poked in a few little marshmallows to toast as the cookies finished, ....and drizzled them with chocolate. For the honest to goodness real and complete recipe, click here, and if you ever get tired of all the Tuesday clicking, just go ahead and buy the book. For my fellow penny pinchers, the estimated cost for a half batch is $3.50.
I'm telling you, one of the best parts about making cookies is those magic moments with little helpers. Some like to stir. Others, who shall remain nameless, like to demonstrate their style with a light saber for three hours a day, and show up at the last minute to eat the marshmallows off the top.

Coming Tomorrow:

Corn and Black Bean Salad with Cumin Lime Dressing

Chocolate Glazed Oatmeal Peanut Bars

The fabulous Jeena is hosting a food and memories blogging event. I'm throwing in my trip down memory lane and corresponding recipe. Follow this link and add yours too.My sister Heidi is a healthful eater, that thinks nothing of passing up mayonnaise on her sandwich, and switching pretzels for potato chips, or ordering the side salad instead of the french fries. Except when she is pregnant. (I love it when she's pregnant.) When she is pregnant, she has a powerful hankerin' for sweets and treats. Five years ago we were both pregnant with little boys and we sunk into a delightfully destructive habit of making cupcakes, cookies, brownies, pies, and cobblers. Our ultimate favorite were these chocolate glazed oatmeal bars, given to me by my sister in law. The bottom layer is a peanut butter oatmeal cookie, topped with warm melted peanut butter, a silky layer of chocolate glaze and a quick sprinkle of oatmeal. I don't make them quite as often anymore, since I'm never quite as willing to give into my sugar cravings when I'm only eating for one. But, when I do make these cookies, I think of that fun food time with my sister Heidi in New York, two pregnant girls, making their husbands crazy and eating themselves silly. (Incidentally, it wasn't nearly as fun in the spring and we had to do weight watchers.) But even now, not at all pregnant, I still love these scrumptious bars. Especially since they remind me of my sister, the inimitable Heidi. The next time I see her, I'm making her a giant batch. (And it's not because she's pregnant.) I'll tell you why tomorrow, but it has to do with a big favor she is doing for me right now.

Chocolate Glazed Oatmeal Peanut Butter Bars

Estimated Cost: $4.00

Notes: My kids beg for these but they're perfect for adults, too.

1/2 cup butter

1/3 cup peanut butter, plus more for spreading on top

1/2 cup brown sugar

1/2 cup sugar

1 teaspoon vanilla

2 eggs

1/4 cup milk

1/2 teaspoon salt

1 teaspoon baking soda

1 cup flour

2 cups oatmeal-old fashioned or quick cooking

Chocolate Frosting:

2 tablespoons butter

2 tablespoons milk

2 tablespoons cocoa powder

1 cup powdered sugar

Preheat oven to 375 degrees. In a large bowl, combine butter and peanut butter. Add sugars and mix well. Stir in vanilla, eggs, and milk. Stir in salt and soda, then add flour and oatmeal. Press mixture into greased 9 by 13 and bake for about 20-25 minutes, or until puffed and browned. Spread hot bars with peanut butter-I usually use about 1/3 to 1/2 cup. Let sit for a few minutes while you make the frosting. In a small saucepan, combine butter and milk and heat on low heat until butter is melted. Stir in cocoa powder and powdered sugar. Pour over warm peanut butter and spread gently. Sprinkle with extra oats, if desired. Cut into bars and serve.

Coming Tomorrow:

Cucumber Towers

Sweet and Salty Peanut Butter and Strawberry Jam Bars

My last suggestion for your Homemade Strawberry Jam....Ina Garten, "The Barefoot Contessa," is responsible for this sensational homemade bar cookie that will encase your homemade strawberry jam. She gets all the credit.
I'm jealous of Ina. I'm jealous of her talent, her beauty, her smarts, her house, her life. I'm even jealous of her sultry nickname. But mostly I'm jealous of her culinary courage. Her cookbooks are shimmering with butter, encased in cream, and resplendent with egg yolks. I wish I was brave enough to eat like that every day. But I'm afraid. I'm afraid of clogged arteries, high blood pressure, death and big fat jeans. So, when I do make some of Ina's spectacularly delicious recipes, I make a few little changes. Like the addition of oatmeal and wheat flour. I'm hoping that a bit of insoluble fiber will counteract the effects of saturated fat, refined sugar, and unabashed envy. You may want to make a double batch.

Sweet and Salty Peanut Butter and Strawberry Jam Bars

Estimated Cost: $3.50

Notes: I added a generous pinch more salt than is called for. I also used peanuts on only half the bars (picky kids); but I happened to photograph the nutless ones.

1/2 cup butter

3/4 cup sugar

1 teaspoon vanilla

1 egg

1 cup creamy peanut butter

1 cup flour (I used whole wheat)

1 cup old fashioned oats

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup homemade strawberry jam or purchased jam-any flavor

1/3 cup roasted salted peanuts, chopped

Preheat oven to 350. Lightly grease an 8 inch square baking dish. In a medium bowl, cream together butter and sugar. Add vanilla, egg, and peanut butter, stirring until smooth. In a separate small bowl, combine flour, oatmeal, powder, and salt. Stir into peanut butter mixture. Layer 2/3 of peanut butter mixture in prepared baking dish. Cover with jam and top with remaining peanut butter mixture, by spoonful. Sprinkle with nuts if desired. Bake for 45 minutes, or until golden brown. Notice the perfect dress for enjoying all things strawberry.

Molasses Walnut Mini Loaves

This morning, my two little charges requested homemade bread for dinner. I'm not sure if they want homemade bread because they want to eat it, or if they simply just want to play around with the dough. I'm happy to indulge either activity. Mostly, I'm hopeful that they will have memories of kneading and stretching in the kitchen with their mother and that will help them forget the times when I am a frazzled housefrau. Bread baking doesn't require an immense amount of labor, but you do have to be around the house at the right moments.
Incidentally, this is isn't any old homemade bread. It's rich with molasses, studded with walnuts, and hearty with oats and whole wheat. If you are baking a special type of bread, like this one, you will be paying about a fourth of what you'd pay at the bakery. Today I'm baking the loaves in 6 disposable miniature loaf pans. Despite their "disposable" convenience, I reuse them over and over again. Making mini loaves means that we can share our healthful bread with the neighbors. If I've timed it right, we'll have hot homemade bread to eat with out supper tonight.

Molasses Walnut Whole Wheat Mini Loaves
Estimated Cost per 6 mini loaves: $2.75
1 cup boiling water
1 cup old fashioned oats
1 tablespoon butter
1 and 1/2 teaspoons salt
1/2 cup molasses
2 and 1/4 teaspoons active rise yeast
1/2 cup very warm water
2 and 1/2 cups whole wheat flour
2 cups all purpose flour, plus more as needed
1 cup chopped walnuts
a bit of butter and oats for the tops of the loaves

In a large bowl, combine water, oats, butter, salt, and molasses. Stir and set aside until warm, about 30 minutes. In a separate small bowl, proof yeast with water. (Basically, mix the two together and make sure the yeast has risen significantly after ten minutes. You can throw in a pinch of sugar for good measure.) Add yeast mixture, and flour a little at a time to molasses mixture. A free stand mixer with a dough hook is handy here, but not necessary. If you're making the bread by hand, stir in as much flour as you can, then remove the dough to a board and knead in the additional flour to form a smooth dough. When the dough is still slightly sticky, add in the walnuts. (I usually separate the dough at this point into two separate batches, since my children aren't nuts about nuts and I am. Oh, yes I am.)
Place the dough in a bowl, cover with saran wrap and let rise until doubled, about 1 and 1/2 hours. Punch down dough, transfer to 6 lightly greased miniature loaf pans. (You can use 2 standard sized loaf pans; bake for one hour.) Let rise, covered for 45 minutes. Preheat oven to 350 degrees. Bake loaves for 25-30 minutes. Let cool for 10 minutes and remove from pans. Brush the loaves with butter and sprinkle with a bit of oats. This bread is at it's best warm with butter and honey.

Nantucket Cranberry White Chocolate Oatmeal Cookies

If you've ever visited the "Little Grey Lady of the Sea," otherwise know as the island of Nantucket, then you know that it is famous for its cranberries. I first went to Nantucket on my honeymoon, and even though I was hopelessly devoted to my husband, I was forced to divide my affections between him and the cranberries. Sadly, I won't be jetting off to the island anytime in the near future, but I can (and often do) replicate the little cranberry white chocolate cookies that we purchased repeatedly at a little beachside bakery. I paid more for one cookie then you'll pay for this whole batch! Here's a little taste of Nantucket for the next generation.

Nantucket Cranberry White Chocolate Oatmeal Cookies
Estimated Cost for Batch: $2.30
1/2 cup butter
1 cup dark brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
3/4 teaspoon baking soda
1 tablespoon grated orange zest
1 and 1/2 cups flour
1 cup old fashioned oats
3/4 cup white chocolate chips
1/2 cup sweetened dried cranberries
1/2 cup natural pistachios, shelled and chopped
Preheat oven to 350 degrees. In a medium bowl, cream butter and sugar. Add egg, vanilla, and orange zest. Stir in salt and soda. Add flour and then oats. Mix in white chocolate, cranberries, and pistachios if desired. Roll into generous 1 inch balls and bake for 8-10 minutes. Makes about 26 cookies.

Cinnamon Butterscotch Oatmeal Cookies

I hope you haven't forgotten all about your old pal butterscotch. When is the last time you had a "scotchie" or pudding or even a hard little butterscotch candy? Just as I thought. Poor butterscotch. He gets overlooked because of show-offs like pushy caramel and diva chocolate. Let's show butterscotch that we still love him, even though it's been ages since we've written or called. It's time to rediscover a wholesome old favorite in a classic (and easy on the budget oatmeal cookie with a new little cinnamon twist. And next time butterscotch chips are on sale, buy a few bags and keep them around.
Cinnamon Butterscotch Oatmeal Cookies
Estimated Cost per Batch: $2.00

1/2 cup butter
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup flour
1 and 1/2 cups old fashioned oats
1 cup butterscotch chips
1/4 cup cinnamon sugar

Preheat oven to 350 degrees. In a medium mixing bowl, cream together butters and sugar. Add egg and vanilla and mix well. Add cinnamon, powder, soda, and salt, stirring well. Add flour and then oatmeal, a little at a time. Stir in butterscotch chips. Roll cookies into generous 1 inch balls. Roll in cinnamon sugar and bake on cookie sheets for 8-10 minutes, or until puffy and light golden brown. Makes about 24 cookies.