Brown Sugar Oatmeal Cookies

These cookies are simple, yet exquisite.  The brown sugar tastes caramelized, giving a rich toffee flavor and nice chewy texture that goes well with the oats.  These are definitely going to be one of my go-to cookies.  It’s especially good for anyone who isn’t that into chocolate.  While obviously cookies are always best when eaten hot from the oven, these maintain their chewiness once cooled too.  I doubled the recipe and got nervous that I’d have too many leftovers, but these are definitely a favorite, so I’m glad to have extras in the freezer!

Brown Sugar Oatmeal CookiesBrown Sugar Oatmeal Cookies (A Seat at the Table)

Makes about 4 dozen (using a 2oz scoop)

Adapted from Pioneer Woman

  • 2 cups unsalted butter, room temperature
  • 4 cups dark brown sugar (light would be fine too if that’s what you have)
  • 4 tsp vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 1/4 tsp salt
  • 1 tsp baking soda
  • 6 cups old fashioned oats

Preheat oven to 350°F.

In a large bowl, beat together butter and brown sugar until light and fluffy.  Beat in the vanilla, then add eggs one at a time, mixing well after each addition.

Sift together the flour, salt and baking soda, then add into the creamed butter mixture in 3 batches, mixing until just combined.  Fold in the oats.

Scoop batter onto lightly greased, or parchment paper covered baking sheet.  Bake for 10-12 minutes, until beginning to brown on the edges and center is golden and set.  Let cool slightly, then remove to a wire rack to cool completely (I find this is easier to do if the cookies are on parchment paper and then you can just slide the paper onto a wire rack to cool).

Fall Harvest Oatmeal Cookies

Is it possible that it’s November?!?  Where does the time go!  I hope you all had a wonderful Halloween.  If you didn’t get enough sweets already, here’s a wonderful fall cookie to try to remind you of the season…because clearly if I eat enough of these it’ll be easier to remember it’s already November….right?

These cookies were the fastest dessert to go at Carroll Cafe, and for good reason, they’re fantastic.  I based this off of my favorite oatmeal cookie recipe with a few seasonally appropriate additions to really make them special.  Pumpkin seeds and sunflower seeds add a little extra crunch (and are full of super good for you vitamins and minerals!), dried cranberries for a little tart, chewiness, and dark chocolate because….well, what’s not better with chocolate?

Fall Harvest Oatmeal CookiesFall Harvest  Oatmeal Cookies (A Seat at the Table)

Makes about 1 dozen large cookies, 2 dozen normal size

Adapted from Betty Crocker’s Cookie Book (pg. 2)

  • 1 cup brown sugar
  • 1 cup butter, room temperature
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 eggs
  • 2 1/2 cups old-fashioned oats
  • 1 1/3 cup all-purpose flour
  • 1/2 cup dried cranberries
  • 1/2 cup chopped dark chocolate
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds

Heat oven to 350°F.

In a large bowl, beat sugar and butter together until smooth.  Add baking soda, cinnamon, vanilla, salt, and eggs, and mix well.  Stir in the remaining ingredients.

Scoop batter onto ungreased baking sheet, about 2 inches apart.  Bake for about 9-12 minutes, or until set and just beginning to turn golden around the edges.  Allow cookies to cool on a wire rack (if you can wait).

Strawberry Banana Baked Oatmeal

It’s finally happened.  After about a year of eating pretty much the same thing every day, I’m finally ready to find a new breakfast.  As much as I adore fruit, yogurt and granola, and I’m sure it will come back in rotation, but I think this oatmeal might be my new go-to.  This oatmeal is lightly sweet, a little crunchy on top, and baking the banana and strawberry gives it a rich caramelized flavor that’s just awesome.  I went ahead and made a double batch of this and baked it in two pans (I didn’t want to have to extend the bake time for a 9×13″ because I was hungry!)  I’m so glad I did so I’ll have leftovers for a few days!  This is super yummy, goes great with some fresh strawberries on top, and a drizzle of half and half makes it a strawberries and cream dream breakfast.  There’s a subtle cinnamon flavor that goes remarkably well with the strawberries.

Strawberry Banana Baked OatmealStrawberry Banana Baked Oatmeal (A Seat at the Table)

Serves 2-4

Adapted from How Sweet It Is

  • 2 cups old fashioned oats
  • 2 1/2 Tbsp packed brown sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 large egg
  • 1 cup milk (I used unsweetened almond since I had some on hand)
  • 1/4 cup plain yogurt (could also use half and half or Greek yogurt)
  • 2 tsp vanilla extract
  • 1 medium ripe banana, mashed
  • 3/4 cup sliced strawberries

Preheat oven to 375°F.  Grease a 8×8″ baking pan or a pie dish with cooking spray and set aside.

In a large bowl, mix together oats, sugar, baking powder, salt and cinnamon.  In a large measuring cup, measure out the milk, then mix in the egg, yogurt and vanilla.  Stir wet ingredients into the dry, then add in the mashed bananas and sliced strawberries.  Pour into your prepared baking dish and bake for 25-30 minutes, or until set and beginning to turn golden on top.Strawberry Banana Baked Oatmeal with Strawberries and Cream (A Seat at the Table)

Serve with freshly sliced strawberries and a drizzle of half and half.  If you let the oatmeal sit for about 10 minutes it firms up and you can serve as squares for a more portable breakfast (or snack).

Banana Bread Baked Oatmeal

These are a few of my favorite things.  Baked oatmeals are a favorite go-to breakfast for something a little extra special for company or for making ahead.  And of course you can’t go wrong with banana bread!  So this combo definitely caught my eye.  The bananas in this caramelize and add a deep richness that will definitely have you going back for more.  Add some nuts for a sweet toasty flavor and oats for fiber and texture.  This is very mildly sweet, so if you like a sweeter breakfast feel free to add more sugar, or you can serve this with a drizzle of maple syrup.

Banana Bread Baked OatmealBanana Bread Baked Oatmeal (A Seat at the Table)

Serves 8-10

Adapted from Budget Bytes

  • 4 large bananas, mashed (about 2 1/2 cups)
  • 1/3 cup brown sugar
  • 3 large eggs
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp freshly grated nutmeg
  • 3 cups milk
  • 3 3/4 cup old-fashioned oats
  • 1 cup chopped walnuts or pecans

Preheat oven to 350°F.  Grease a large baking dish (at least 2 quart size) with cooking spray and set aside.

In a large bowl, mash the bananas, then add brown sugar, eggs, salt, vanilla, baking powder, baking soda, cinnamon and nutmeg.  Slowly whisk in the milk, then stir in the oats and nuts.

Pour mixture into prepared baking dish and cover with foil and bake for about 40 minutes.  Remove foil and bake for an additional 15 minutes until golden and the center is set.

Serve with milk and/or maple syrup, or just enjoy as is!

Trail Mix Cookies

These cookies are a fun way of using up lingering supplies in a super tasty and creative way.  They’re the best reward for a little kitchen cleaning.  So go through your cupboards and your secret stash of candy and combine your sweet, salty, crunchy, chewy treats to form these awesome cookies.  I tried adding pretzels to the mix because I was making these for a catering event and didn’t want to use salted peanuts.  Unfortunately the pretzels weren’t as crisp as I was hoping, but they were a fun experiment.  Next time I might try chocolate covered pretzels or pretzel/peanut M&Ms.  So many possibilities!

Trail Mix CookiesTrail Mix Cookies

Makes about 3 dozen

Adapted from Joy the Baker’s super awesome cookbook (page 197)

  • 2 1/2 cups old-fashioned rolled oats
  • 2 cups white whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup chopped pretzels
  • 1 cup M&Ms
  • 1/2 cup semisweet chocolate chips
  • 1 cup salted roasted sunflower seeds
  • 1/2 cup raisins

Preheat oven to 350°F.  Line baking sheet with parchment paper and set aside.

In a large bowl, whisk together oats, flour, baking powder, baking soda, salt and cinnamon.  Set aside.

In a separate bowl, beat together butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla until well mixed.

Add wet ingredients to the dry and mix until just combined.  Fold in the remaining ingredients.

Using a 1 oz cookie scoop, scoop the batter onto prepared baking sheets.  Bake for 12-15 minutes until just beginning to turn golden at the edges.  Allow to cool for a few minutes before removing the cookies to a wire baking sheet to cool.

Oatmeal Raisin Cookies

I am not a raisin fan.  Golden raisins are alright, but regular raisins are just not my thing.  Despite this, I made these Oatmeal Raisin Cookies, and they are quite tasty.  I think they’d be even better without the raisins, but an Oatmeal-Raisin lover I know said these are delicious.  If you have a split household, divide the batter at the end and add raisins to only half.  If I wasn’t adding raisins I’d up the amount of cardamom and nutmeg to 1/4 teaspoon each and make them more of a spiced oatmeal cookie.

Oatmeal Raisin CookiesOatmeal Raisin Cookies

Makes 42 cookies (using a 1oz cookies scoop)

Adapted from My Kitchen Addiction

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cardamom
  • 1/8 tsp freshly grated nutmeg
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups raisins (optional)

Beat together the butter, brown sugar, and granulated sugar until light and fluffy.  Add in the eggs one at a time, mixing well after each addition.  Mix in the vanilla.

Sift together the flour, salt, baking powder, cinnamon, cardamom, and nutmeg, and add the dry ingredients to the butter-sugar mixture mixing by hand until just combined.  Stir in the oats and raisins.

Using a cookie scoop, scoop the batter onto a baking sheet lined with parchment paper.  Stick the dough in the freezer for about 15 minutes, and then store in a ziploc bag in the freezer until ready to bake.  Preheat the oven to 350°F.  Bake for 15-20 minutes until golden and the cookies are set.

Apple Pie Baked Oatmeal

This might be my new favorite breakfast!  It’s nice and chewy, the toasted nuts are delicious, the apples stay firm, the spices are subtle but warm.  This didn’t really hold its shape, but I’m not concerned with looks as long as it tastes good!  Next time I’ll probably just make this in a 9×9″ baking dish instead of a pie pan…or maybe double it and make it in a 9×13.  Will definitely be making this again!  It came together quickly and while it takes a while to cook it just encouraged me to get my workout in early in the day–it’s a win-win!

Apple Pie Baked Oatmeal

Serves 6

Adapted from Nutritious Eats

  • 2 apples, peeled and chopped (I used granny smith)
  • 2 cups old fashioned rolled oats
  • 1 tsp baking powder
  • 1/2 cup chopped pecans
  • 1 1/4 tsp cinnamon
  • 1/8 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • pinch of salt
  • 1 3/4 cup milk
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract

Preheat oven to 375°F.  Grease a 9 1/2″ pie dish with cooking spray and set aside.

In a large bowl, mix together apples, oats, baking powder, pecans, spices and salt.  In a separate bowl, whisk together milk, eggs, oil, maple syrup and vanilla.  Stir wet ingredients into the dry until just combined.  Carefully pour batter into prepared pan and bake for 45 minutes.  Cover with foil during the last 5 minutes if the top gets brown quickly.  Let stand for about 10 minutes before serving.

Pumpkin Oatmeal

To continue the pumpkin theme, here’s what I’ve been having for breakfast lately.  I’m still missing all the fresh fruit of the summer, but adding pumpkin to my oatmeal at least lets me think I’m getting some vegetable in before the day has even really started.  This comes together in about 10 minutes, so it’s easy enough to make during the week, but if you can’t imagine wasting 10 minutes at the stove in the morning you can make it ahead of time and reheat in the morning.  I like to top it with some toasted nuts for some crunch, but definitely make sure you toast them!  Toasting nuts makes SUCH a difference to how they taste and only takes a few minutes.

Pumpkin Oatmeal

Serves 4

  • 1/2 Tbsp butter (optional)
  • 2 cups old-fashioned oats
  • 3/4 cup pumpkin puree
  • 3-4 Tbsp brown sugar
  • 2 cups water
  • 1 1/2 cups fat-free milk
  • 1 Tbsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • dash of cloves

Heat butter over medium-high heat in a large saucepan.  Add oats and toast until fragrant, about 3 minutes stirring frequently.  Remove oats from pot and add pumpkin and brown sugar.  Stir and toast for about a minute.  Remove pumpkin and add in the water and milk.  Bring to a boil and mix in oats and pumpkin.  Stir in spices and cook for about 5 minutes, until oats have softened and most of the liquid is absorbed.

Mixed Berry Oatmeal

Alas my usual fruit, yogurt and granola breakfast has been replaced with a less seasonally dependent breakfast. This one’s a keeper. Using frozen berries you still get a good serving a fruit in your morning meal, old-fashioned oats provide good complex carbs, and milk provides good calcium and protein. It’s a perfect combo for a filling morning meal. There’s not much sweetener in this, so if you like a sweet breakfast either up the sugar while you’re making it, or top it with a drizzle of honey or maple syrup.  The best part?  You get to eat purple for breakfast!  Who doesn’t love fun colored food?

Mixed Berry Oatmeal

Serves 5

Adapted from Eat Good 4 Life

  • 2 1/4 cups old-fasioned oats
  • 2 1/2 cups milk
  • 3/4 cup coconut milk
  • 2 Tbsp brown sugar
  • 1/4 cup wheat germ (or flax seed meal)
  • 1/4 cup egg whites
  • 2 cups frozen fruit
  • 1 tsp vanilla extract

In a pot, combine oats, milk, coconut milk, sugar, and wheat germ.  Bring to a boil and stirring occasionally cook for about 10-15 minutes until liquid is absorbed.  Add in the egg whites, frozen fruit and vanilla and stir.  Heat through and then serve.  Sprinkle with toasted slivered almonds if desired.

Peanut Butter Banana Oatmeal

I woke up Saturday wanting to try something different for breakfast.  I remembered finding this recipe a while ago and just happened to have all the ingredients on hand.   This oatmeal turned out really well.  Next time I would add a little cinnamon, but other than that it was great.  The texture of this oatmeal is really doughy and creamy, and the banana peanut butter combo is always delicious.

Peanut Butter Banana Oatmeal

Serves 3

Adapted from Eat Good 4 Life

  • 1 heaping cup old fashioned oats
  • 1 1/2 cups milk
  • 1/4 cup peanut butter
  • 1 tsp sugar (more or less to taste)
  • 1/4 cup flax seed meal (optional)
  • 2 Tbsp chia seeds (optional)
  • 1 ripe banana, mashed
  • sprinkle of cinnamon

Combine all ingredients except the banana into a saucepan.  Bring mixture to a boil and then reduce to a simmer for 5 minutes.  Add mashed banana and let simmer until milk is absorbed and oats are tender, about 2 more minutes.  Add a sprinkle of cinnamon before serving.