Blueberry Oatmeal Cookies

Scott and I are getting ready for vacation, and since he has a stash of granola bites and some chocolate chip cookies to get him through this week, I decided that it was time to indulge my coworkers in something that I made just for them.

I started a board on Pinterest that others can pin to, and it’s all recipes that they want me to make.  It helps me to broaden my horizons in baking since there are recipes on there that I probably would not think to pin and make myself.  That’s where this recipe comes from!

Original Recipe is here: http://sbhallfamily.blogspot.com/2013/07/blueberry-oatmeal-cookies.html

Here’s What You Need

½ cup butter, softened

½ canola oil

2 cups packed brown sugar

2 large eggs

1 tsp vanilla

3 cups oatmeal

2 cups flour

2 tsp baking soda

½ tsp salt

2 cups fresh blueberries

 And Here’s What You Do

Preheat oven to 350 degrees

Mix the butter, oil and brown sugar until creamy.  Mix in the egg and vanilla until smooth.

In a large bowl, combine the flour, baking soda, oats and salr, then pour into the wet mixture in small amounts until completely combined.  Add the blueberries and mix well.  Drop by large spoonful onto a cookie sheet and bake for 12 to 15 minutes until golden brown.

What I Did

I mixed everything together using my stand mixer until I got to the part about putting in the blueberries.  I have to tell you, I nearly removed them.  The jumbo blueberries that are currently in stores here in Florida are not built for inclusion into cookies!  So, me and my trusty spatula kept at it until the little blues finally succumbed and agreed to being mixed in to their oatey neighbors.

That being said, the dough that came out of the very bottom of the bowl was very wet and very blueberry heavy.  These actually ended up not making it to work because they were so soft, and they fell apart after being taken off the cookie sheet.

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These cookies are very much like a blueberry crumble, except in cookie form.  I could really see myself with one of these babies and a bowl of vanilla ice cream.  The interesting bit about them is that they taste as if they have cinnamon in them, when they don’t have any.  I had the suggestion that perhaps it was the brown sugar, but I really don’t know.

What I do know is that these babies are delightful!

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Until Next Time,

Peace, Love, and Cupcakes!

Doubletree Hotel Chocolate Chip Cookies

I know that I said a while back that I would stop looking for the perfect chocolate chip cookie recipe.  I will now gladly eat those words, along with a few of these delightful cookies!

When I was 19 years old, I checked into a Doubletree Hotel for the first time.  Along with my room key, they handed me two fragrantly warm chocolate chip cookies.  I was in absolute heaven!  It’s one of the things that I look forward to every time I check into a Doubletree.  For those of you have never experienced these nuggets of joy, I have happily stumbled upon the recipe for the very cookies that I had that first time!

The original recipe is here: http://www.thelittlekitchen.net/doubletree-hotel-copycat-chocolate-chip-cookies-recipe/ 

Upon request of the website, I’ve written out the directions just how I put them together.  This is not a direct copy of the recipe directions that I found. 

What You Need

½ cup rolled oats

1 cup butter, softened

¾ cup brown sugar

¾ cup sugar

 2 teaspoons vanilla

½ teaspoon lemon juice

2 eggs

 2 ¼ cups flour

 1 ½ teaspoons baking soda

1 teaspoon salt

¼ teaspoon cinnamon

3 cups chocolate chips

1 cup chopped walnuts

 

And Here’s What You Do

Preheat oven to 350 degrees

Put oats into a food processor and pulse until fine

Cream together butter, both sugars, vanilla and lemon juice in a stand mixer.  Add eggs one at a time and mix until smooth.

In a separate bowl, mix together the flour, oats, baking soda, salt, and cinnamon.  Add to the butter/sugar mixture a little at a time, being careful not to over-mix.  Add the chocolate chips and the walnuts with a rubber spatula until completely mixed.

Scoop cookie dough by rounded tablespoons onto a cookie sheet at least 1 ½ inches apart.  Bake for 12 minutes or until desired doneness.  Cool on a wire rack.

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I initially made these cookies because I needed a little help convincing some coworkers.  Okay, I was bribing them.  I figure that food works just as well as money.  And, I am happy to say that it worked!  There is a delightful chewiness to these that I haven’t experienced before.  I guarantee that they will be a crowd pleasure!

These cookies were also the inspiration for me to create my own chocolate chip cookie recipe.  I think that will be an heirloom type of recipe…you know, the ones that you don’t share!

 

Until next time,

Peace, Love, and Cupcakes

Bake Sale Part 2 – Reese’s Peanut Butter Brownies

A friend of mine posted a link to these on my Facebook wall, practically begging me to make them for the bake sale.  How can you resist that kind of request?  Truly, there wasn’t much convincing that had to happen.  How can you go wrong with chocolate and peanut butter, especially peanut butter frosting!!

Original Recipe is here: http://www.tastesoflizzyt.com/2013/04/12/reeses-peanut-butter-brownies/

What You Need

1 ½ cups sugar

¾ cup flour

¾ cup cocoa powder

3 eggs

¾ cup melted butter

½ teaspoon salt

¾ cup mini chocolate chips

 

Frosting

1 stick of butter (softened)

1 cup peanut butter

2 cups powdered sugar

3 tablespoons of milk

 

And Here’s What You Do

1. Preheat oven to 325 degrees.  Put all brownie ingredients into a bowl and mix until just combined.  Try not to over mix them!  Spread the mix into a greased 9X13 pan.  Bake for 30-35 minutes, or until a toothpick comes out clean.

2. While the brownies are baking, prepare the frosting.  Blend all ingredients until fluffy (takes about 4-5 minutes).

3. Cool those brownies completely before frosting!  Carefully spread the frosting over the brownies.  Top with Reese’s Pieces candy and drizzle with melted chocolate.

What I Did

Due to Scott’s amazing foresight, I had a 7 pound bag of chocolate chips at my disposal (yes, 7 pounds.  Sam’s Club is amazing.)  So, the mini chocolate chips didn’t make their way in to the brownies.  But their regular-sized cousins did!  I also used soy milk in the frosting instead of dairy milk.  We’ve pretty much gone off dairy milk at our house.  Since discovering that it was fewer Weight Watchers points than the 2% that Scott likes while having pretty much the same taste, it was an easy decision to make.

I didn’t drizzle with melted chocolate, but I don’t think that they were missing any of the flavors. 

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While cutting these up for packaging, one of them ‘accidentally’ broke, so we had to sacrifice it to the Quality Control Gods.  Oh dear!  Oh dear is a good way to put how delicious these turned out!  All glorious chocolate and peaks of peanutty fluff in one delightful package! 

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I’ve made these again since the bake sale (this time for Scott to take to work), leaving off the frosting.  For those, I included a heaping tablespoon of marshmallow fluff to make them delightfully gooey.  Apparently, they went over just as well without the frosting as they did with!  I think I may have found a keeper “from scratch” brownie recipe!

And my friend won’t say what he bought, but I know he spent about $20.  I hope he enjoyed the brownies!

Until Next Time,

Peace, Love, and Cupcakes