Tag Archives: oatmeal

Cinnamon Oatmeal Cookies

19 Nov

Hi again!!

I made cookies!!

Cinnamon Oatmeal Cookies!!!

Have you tried cinnamon chips?

Holy yummy goodness!

They are ALWAYS out-of-stock at my grocery store, but I lucked out a few weeks ago and found one lone bag.  I was super psyched, and of course now that I know how great they are; I can’t find anymore!!  I’m hoping some local store decides to stock up on them for the holidays, because they are super!

I thought they would be a little over-powering, but they are little chips of cinnamon perfectness.  Just right!

And they look awesome too, their color is so rich……

If you can find them……hoard them! They are worth it!  And, then you can sell them for triple-price to addicted cinnamon chip junkies, that can’t find them anywhere else; like me!! 🙂


Cinnamon Oatmeal Cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 eggs
  • 2 cups flour
  • 1 tsp. baking soda
  • 2 tsp. hot water
  • 1 tsp. salt
  • 1/2 tsp. cream of tartar
  • 2 cups oats
  • 2 cups cinnamon chips (or less, you decide)

–  In a mixing bowl, cream butter and sugars until smooth.

–  Add eggs and beat until incorporated.

–  dissolve baking soda in hot water and add to the creamed mixture, along with the flour, salt and cream of tartar.  Mix well.

–  Fold in oats and cinnamon chips.

–  Refrigerate for at least an hour.

–  Drop by rounded tablespoons onto a cookie sheet, and bake 10 to 12 minutes at 350 degrees.

–  Allow to cool on  cookie sheet for 5 minutes, and then transfer to a wire rack to cool completely.


They are like hearty snickerdoodles……YUM!

Cozy cookies!  The best kind, in my opinion!  At least, this time of year!


Love, Lara


Oatmeal Chocolate Chunk Cookies

2 Nov

Hi again!

I made cookies!!

Oatmeal Chocolate Chunk Cookies!!!

It’s been a long week!

This is pretty much how it went……

Monday – Kids: No School, closed due to Hurricane Sandy

Tuesday  – Kids: No School, closed due to Hurricane Sandy

Wednesday –  Kids:  2 hour delay

Thursday –  Kids: No School, Teacher In-Service

Friday –  Kids: No School, Teacher In-Service

You get my point, right??   L. O. N. G. week!!

Don’t get me wrong……I love spending time with my children, but it is nice having a few hours during the week when I can do “me” things, you know?  The fact that they were stuck inside and couldn’t go out to play, changed the dynamics totally!  6 bored children is NOT a fun thing!

Cookies make everything better!  So, I made cookies.  Big, yummy, chocolatey, oatmeal cookies!!


Oatmeal Chocolate Chunk Cookies

  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 and 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups oats
  • 1 cup milk chocolate chunks

–  Pre-heat oven to 350 degrees.  Line a cookie sheet with parchment paper, or spray with cooking spray.  Set aside.

–  In a medium bowl, cream butter and sugars.  Mix in eggs, one at a time.

–  Sift in flour, baking soda and salt.  Beat until combined.

–  Fold in oats and chocolate chunks.

–  Place heaping tablespoons onto prepared cookie sheet, 2 inches apart.  Bake 10 to 16 minutes, depending on the size of your cookie.  (The edges will start to brown, and the middles should be set.)

–  Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

*recipe adapted from Quaker Oatmeal’s Vanishing Oatmeal Raisin Cookies


I was going to make these cookies with raisins.

And then, one of my little angels said, “You’re putting raisins in them? Do you have to put raisins in them?”

Erghhhhh!!  Nope I don’t.  So, for the sake of my children’s happiness….. I used chocolate chunks, instead of raisins.  Apparently, in my house;  No Raisins=No Whining.  After 5 days of being rained in….. No Whining=Happy Mom!

You can use raisins if you want! 🙂  But, I have to admit; the chocolate kinda rocks!

So try them, ok??


Love, Lara

Raggedy Robins (No-bake Cookies)

30 Oct

Hi again!

I made cookies today!

Hurricane cookies!! 

Normally, we call them Raggedy Robins. (I’ not sure why we call them that, but they are  traditional chocolate, peanut butter, oat filled no-bake cookies.)  Today, I think we should call them Hurricane Cookies! 

It  just sounds so much more exciting, don’t you think??

Since I live on the east coast, and pretty much directly in the path of Hurricane Sandy; I wanted to make a few quick snacks that I could finish if the power went out. 

It would totally stink if I was in the middle of baking something, and lost power!!  So keeping that in mind, no-bake cookies seemed like a good choice! 🙂

Seriously……..6 kids with no power…….can you say EEKS!?! 

It’s definitely in my best interest to have snacks to keep them happy! (or keep them on a sugar high) And,  if I’m lucky….make the t.v/video game withdraw a little bit easier to handle! 

Luckily, the lights have yet to flicker….KNOCK ON WOOD!!!


Raggedy Robins

  • 2 cups granulated sugar
  • 3 Tbsp. cocoa powder (I used Hershey’s Special Dark)
  • 1/2 cup butter/margarine (I used unsalted butter)
  • 1/2 cup milk
  • 1/2 tsp. salt
  • 3 cups quick-oats
  • 1/2 cup smooth peanut butter

–  In a large saucepan, bring sugar, cocoa powder, butter, milk and salt to a boil.

–  Boil rapidly for 2 minutes.

–  Remove from heat, and stir in oats and peanut butter until completely combined.

–  Quickly drop large tablespoons of the mix onto wax paper to set. Let cool. 

*  There are quite a few differing opinions about what order to add the peanut butter and oats.  I prefer adding the oats first.  I think they soften better in the hot chocolate mixture.  Then, I add the peanut butter.  Some people stir the peanut butter in until mixed and then fold in the oats.  Do whatever you prefer. 

**  These cookies set different almost every time I make them.  I think it largely depends on the complete boil time.  Make sure the boil rolls for 2 full minutes.  Sometimes they come out shinier as well, which I think has to do with the oil content in the peanut butter or the margarine. No worries though….they always taste great!!

*** I’ve had this recipe for years and years, I’m not sure who it originally came from; but it has become a classic recipe in many kitchens…..so thanks! to whoever claims ownership!! 🙂


The rain has started coming down harder,and the wind is blowing like crazy.  I hope everyone stays safe, dry,  and warm! 

There’s something to be said for being “stormed” in….you get to spend time just being together. 

Off to play Connect 4, and have a cookie….or two!!


Love, Lara

Oatmeal Cowboy Cookies

16 Oct

Hi again!

I made cookies!

Oatmeal Cowboy Cookies!!

These are the cookies that I get asked to make the most. 

It is also the cookie that changed my mind about butterscotch.  I have never liked butterscotch, and tended to avoid it in recipes.  For some reason, the very first time I made these cookies I followed the recipe exactly….which I very rarely do.  I almost always put my own spin on the things I bake, but I’m so glad I didn’t this time!   Needless to say…I LOVE them!!

I’m not sure exactly why they are called Cowboy Cookies, but I’ve also heard them called kitchen sink cookies.  I guess that means you can throw anything into them. 

 I’ve come across several recipes for them and they all seem to have oatmeal. 

It varies from there…..nuts, coconut, chocolate chips, butterscotch chips, raisins and pretzel pieces are some of the things I’ve seen in Cowboy Cookie recipes. 

I love open-ended recipes…..it keeps things interesting!

These are crisp on the outside and chewy and delicious in the middle.


Oatmeal Cowboy Cookies

  • 2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup margarine
  • 1/2 cup vegetable oil
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 eggs, beaten
  • 2 cups quick oats
  • 1 cup butterscotch chips

– Pre-heat oven to 350 degrees.

– Sift together flour, baking powder, baking soda and salt. Set aside.

– In a medium bowl, cream margarine, oil and both sugars until smooth.

– Beat in eggs.

– Slowly stir in sifted ingredients until well blended.  Fold in oats and butterscotch chips.

– Drop onto cookie sheet and bake 14 to 16 minutes.  ( I use a 2 tbsp. scoop so my cookies are larger, if you use a smaller scoop decrease baking time.)  Cookies should be set in the middle and golden on the edges.

– Cool for a few minutes, until they lift easily off the cookie sheet.

– Recipe makes about 4 dozen cookies. 

*Recipe from Allrecipes.com


You can also refrigerate the dough for an hour or so.  I think it makes a fluffier/puffier cookie.

With Christmas right around the corner, it’s always good to have a few really good cookie recipes to share. I think you will really like these!  And the person you make them for will think you are pure fabulousness for passing them on! 🙂


Love, Lara

Oatmeal Chocolate Chip Bars

12 Oct

Hi again!

I made cookies!

Actually, I made cookie bars…..Oatmeal Chocolate Chip Cookie Bars!!

 I thought I needed to balance out my children’s sweet intake with a hearty and healthier snack (I can’t imagine why!! I’m sure it has nothing to do with the fact that all of the fudge I made yesterday is gone!)……and oatmeal is hearty and healthy right?    🙂 Brilliant, I know!  AND, if you take “cookie” out of their name they are even healthier!  Work with me here, ok?

I used ingredients that are pretty standard in a pantry, so you should be able to make these in a snap.

Cake mix, quick oats, brown sugar, butter, chocolate chips and caramel sauce (which is totally optional).

It’s a one bowl recipe, which any dishwashing mama knows is awesome!  And if your kids are the dishwashers, they will think you are pretty fabulous for thinking of them when you made these….definetly can’t be accused of breaking child labor laws for this one!


Oatmeal Chocolate Chip Bars

  • 1 box of yellow cake mix
  • 1 and 1/2 cups quick-oats
  • 1/2 cup brown sugar
  • 1/2 cup butter (1 stick), melted
  • 2 eggs, beaten
  • 1 cup chocolate chips, divided (I used semi-sweet mini chips)
  • Caramel ice cream topping (optional)

–  Pre-heat oven to 350 degrees. Spray a 10 x 10 or 9 x 13 inch baking pan with cooking spray. Set aside.

– Mix cake mix, oats and brown sugar in a mixing bowl.

– With a large spatula stir in melted butter and eggs until completely combined. (Dough will be thick)

– Fold in half of the chocolate chips.

– Press into prepared pan.

– Bake  20 –  25 minutes or until golden brown. (or until a toothpick inserted comes out clean)

– Sprinkle additional chocolate chips over the top and drizzle with caramel.  Cool and cut into bars.


Easy right?  This one bowl thing is pretty fabulous, huh? 

And the best part…..your kids will love them.  Even if they are healthy 🙂  Maybe they will even eat 2 servings of veggies at dinner! (those really are healthy, but just not as tasty!)


Love, Lara

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