Perfect Oatmeal Chocolate Chip Cookies

It's the first day of school here in Newfoundland and also the first day of cookie season in the Parsons household. Both of my kids are in Junior High which is right around the corner from our house, so coming home for lunch with several friends tagging along is a daily occurrence here. Both of my kids are excellent cookie bakers and there are almost always freshly baked cookies available in our counter top cookie jar. Wonder why we have so many kids visit, huh?

These soft, crispy edged, chewy cookies will undoubtedly be made many times during the school year. Have a great school year folks!

Ingredients:

1 &1/3 cups flour

1/2 cup large rolled oats

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter

1/2 cup light brown sugar

1/2 cup sugar

1 egg

2 teaspoons vanilla extract

1 1/4 cups chocolate chips

Directions:

Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.

In a medium sized bowl whisk together flour, rolled oats, salt, and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.

Chill the dough thoroughly. Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.

Chocolate Orange Date Crumbles

Yes, I know I'm obsessed with chocolate-orange, we've covered that...but more than another excuse to indulge in one of my favorite dessert flavour combinations, this scrumptious square is a great example of how I like to play with a great recipe to create something new. After I recently re-shot and re-posted the photo for Newfoundland's favorite cookie square, the Date Crumble, a  reader wrote to say that she sometimes adds cocoa powder to her crumble to make a chocolate version of date crumbles to I know I had to try that idea but I also decided to really amp up the filling with intense orange flavour. I loved the result  and I know that this version will make it to my Christmas cookie freezer selection this year for sure. 

First prepare the filling. In a medium saucepan combine and gently boil until thickened (about 10-15 minutes).

18 ounces dates, chopped
3 tbsp butter
3 tbsp sugar
1 1/2 tbsp vanilla
1 1/2 cups boiling water
1/2 cup orange juice concentrate
finely grated zest of one small orange

The filling should be very thick; you will need to watch it carefully and stir constantly in the last few minutes of cooking time. Set aside to cool slightly while you prepare the crumble mixture.

Crumble:

In a large bowl toss together:

2 cups rolled oats (large)
2 tsp baking powder
1 cup unsweetened coconut
1 2/3 cups flour
1/3 cup cocoa powder
1 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

1 ½ cups butter, cut in small cubes.

Divide crumble mixture in half and press half into the bottom of a 9x13 inch greased baking pan. Spread date mixture over the base. Top with remaining crumb mixture, pressing it together in clumps in your hands and then breaking it into small pieces with your fingers. Press down lightly. Bake for 40 minutes at 350 degrees F.

Bumbleberry Crumble

Bumbleberry Crumble

Who doesn't love a good crumble? Even though fresh, juicy, local summer fruits and berries are still a while away, thankfully we still had some frozen berries in the winter freezer which combined with a couple of fresh additions from the supermarket to make this phenomenal Bumbleberry Crumble. This recipe does not add a lot of sugar to the blueberries, strawberries, raspberries and cherries, letting the natural flavor of the fruits take center stage beside a nutty oatmeal crumble. We served this awesome dessert with some of our homemade Blueberry Ripple IceCream which took it completely over the top, to make what I would call the perfect summer barbeque dessert.

 Mix together:

• 1/2 cup sugar
• 1 1/2 tbsp corn starch
• pinch salt

Pour this mixture over

• 4 cups mixed berries

Stir well and pour into a deep dish pie plate or 9x9 square baking pan.

For the crumble mix together:

• 1 cup oats
• 3/4 cup flour
• 3/4 cup brown sugar
• 1/2 tsp nutmeg
• 1 tsp cinnamon

Using your hands rub in until crumbly:

• 1/2 cup butter

Sprinkle the crumble over the fruit and press down slightly. Bake at 350 degrees for 40 to 50 minutes or until the crumble is evenly golden brown and the fruit is bubbling well at the bottom of the dish. Serve warm with good ice cream.

Blueberry Crunch Muffins

Blueberry Crunch Muffins

Here's a twist on a real breakfast classic, the blueberry muffin. I have added a very crunchy oatmeal crumble baked right on top of the muffins for extra flavor and texture. The basic recipe makes amazingly moist and delicious plain blueberry muffins too, if you prefer not to add the crumble. A sprinkle of turbinado sugar on top of the batter before baking is great on the plain muffins too.

Makes about 18 muffins

Sift together and set aside:

• 2 1/2 cups flour
• 3 tsp baking powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

• 2 eggs
• 1 1/4 cups sugar
• 2 tsp vanilla extract

Mix together in a measuring cup with a spout:

• 1/4 cup melted butter
• 1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.


Mix together

• 1/2 cup whipping cream
• 1/2 cup milk
• 2 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed.

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in

• 2 cups fresh or frozen blueberries

Spoon batter into well greased muffin tins, filling them to the top.

Oatmeal Crunch Topping

In a large bowl toss together:

• 1 tsp baking powder
• 3/4 cups oats (large)
• 1 cup flour
• 1/2 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

• 3/4 cup butter, cut in small cubes

Sprinkle the crumble mixture evenly over the tops of the muffins.

Bake in a preheated 350 degree F oven for about 20-25 minutes or until a wooden skewer inserted into the center of a muffin comes out clean. The baking time may vary depending on whether fresh or frozen berries are used.

Low Fat Oatmeal Banana Apple Breakfast Muffins

Low Fat Oatmeal Banana Apple Breakfast Muffins

Here's a great weekend brunch baking idea that also makes a terrific alternative to the Monday morning quick granola bar breakfast if you have some left over. I think these are best served warm as a wholesome quick breakfast. These dense hearty muffins are very satisfying with very little added sugar or oil. The mashed bananas and grated apple keep these muffins particularly moist and a few seconds in the microwave to warm them make them just as good the next day.

Makes about one dozen.

Mix together and set aside:

• 1 1/2 cups oatmeal
• 1 cup all purpose or 60% whole wheat flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg

Beat together until fluffy:

• 2 eggs
• 4 tbsp vegetable oil
• 6 tbsp sugar

Blend in:

• 2/3 cup milk

Fold in the dry ingredients and when the flour is almost incorporated fold in:

• 1 cup mashed ripe banana
• 1 cup grated apple (approximately one large apple)

Do not over mix. Fold in only until the fruit is mixed through the batter.

Spoon into greased or paper lined muffin tins and bake at 350 degrees F for 20 -25 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Makes about 10-12 muffins.