SOFT & CHEWY OATMEAL SCOTCHIES

 

~ Sally's Baking Addiction

1 1/2 c. flour  
1/2 t. cinnamon
1 t. baking soda
3/4 t. salt
1 c. unsalted butter, softened
1 c. brown sugar
1/2 c. sugar
2 large eggs, room temperature
1 T. unsulphured or dark molasses (not blackstrap)
2 t. vanilla 
3 c. rolled oats
2 c. butterscotch chips

In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together; set aside.

In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and sugar together on medium-high until smooth about two minutes. Add the eggs, molasses, and vanilla, beating on high until combined, about one minute, scraping sides and bottom of bowl as needed.

Add dry ingredients to wet and mix on low until combined. Keep mixer running on low while adding oats and butterscotch chips. Dough will be thick and sticky.

Cover and chill for at least 45 minutes in the refrigerator. If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking.

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Set aside. With a large cookie scoop, scoop three tablespoons of dough per cookie and place four inches apart on prepared baking sheets. Bake for 13-14 minutes or until lightly browned on the sides while centers are still soft.

Remove from oven and cool on baking sheet for five minutes before transferring to a wire rack to cool completely. 

Notes: These cookies are delicious! I have another oatmeal scotchies recipe that I use and like, but I think the addition of molasses in this recipe makes a big difference.

CHOCOLATE CHERRY ENERGY BITES

~ The Complete Cookbook for Teen Chefs, written by America's Test Kitchen

3/4 c. old-fashioned oats
1/3 c. semisweet chocolate chips
1/3 c. pecans, chopped
1/3 c. dried cherries, chopped 
1/3 c. creamy peanut, almond, or sunflower butter
2 T. honey
1/8 t. salt

Mix all ingredients together in a large mixing bowl. Use wet hands to roll into 16 balls. Place on plate, cover with plastic wrap, and refrigerate at least 30 minutes or until firm. 

Notes: I've only made them with chopped almonds instead of pecans, but you can experiment with different nuts or dried fruit. I had a hard time getting mine to stick together in a ball shape long enough to get them in the fridge, but they taste good. 

** This post contains affiliate links and I'm grateful when people use them. **

MAPLE-GLAZED OATMEAL COOKIES

 

~ The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe, written by Rebecca Rather with Alison Oresman

COOKIES
1/2 c. unsalted butter, room temperature
1/4 c. pure maple syrup
1/2 c. sugar
3/4 c. firmly packed brown sugar
2 eggs
1 1/2 c. flour
1/4 t. salt
2 t. baking soda
3 c. old-fashioned rolled oats
1 1/2 c. dried cranberries

GLAZE
1 c. powdered sugar
3 T. pure maple syrup
4-5 T. heavy whipping cream or milk
pinch of salt

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mats or grease well.

In large mixing bowl, cream butter, syrup, and both sugars on medium-high speed. Add eggs and beat until thoroughly combined. Add flour, salt, baking soda, oats, and cranberries, mixing on medium-low until combined. 

Use a 1 3/4-inch scoop to drop dough  about one inch apart on prepared baking sheet. Lightly press down to slightly flatten each cookie. Bake 7-10 minutes or until golden brown. Cool on baking sheet for 10 minutes, then move to cooling rack until completely cool.

While the cookies cool, combine all glaze ingredients. Whisk until smooth, adding an extra tablespoon of cream if it's too thick. Dip tops of cooled cookies in glaze, then set aside for about 30 minutes for the glaze to harden.

Makes about four dozen. 

Notes: I use heavy whipping cream and silicone mats. 

MISS DEB'S COOKIES

~ Melissa Rowan

1 c. butter
1 c. oil
1 c. sugar
1 c. brown sugar
1 egg
1 t. vanilla
3 1/2 c. flour
1 t. salt
1 t. baking soda
1 t. cream of tartar
1 c. oats
1 c. coconut
1 c. Rice Krispies
1 c. chocolate chips

Preheat oven to 325 degrees.

In a large mixing bowl, cream butter, oil, sugars, egg, and vanilla together. In a small bowl, combine flour, salt, baking soda, and cream of tartar. Mix dry ingredients into butter mixture. Stir in oats, coconut, Rice Krispies, and chocolate chips.

Scoop onto baking sheet and bake 10-12 minutes. Cool on baking sheet for 1-2 minutes before transferring to cooling rack.

Makes about four dozen cookies.

Notes: I use Pampered Chef's medium scoop, which is about two tablespoons, and let them bake a little longer. If you scooped single tablespoonfuls, you could probably bake as long as directed and you'd get way more cookies. I melt coconut oil and use it instead of a liquid oil. 

ORANGE OAT COOKIES

~ Sunsweet

1 c. butter, softened

1 1/2 c. brown sugar

1 t. vanilla

1 t. maple extract

2 eggs 

zest of 2 oranges

3 c. rolled oats

1 1/2 c. flour

1/2 t. salt

1 c. diced prunes

1 c. chopped pecans

Preheat oven to 350 degrees. Lightly grease baking sheet or line with parchment paper. 

In large bowl, cream butter and sugar. Mix in vanilla and maple extract, eggs, and zest. 

In a separate bowl, combine oats, flour, and salt. Add to butter mixture and stir until thoroughly combined. Mix in prunes and pecans. 

Drop by spoonfuls onto prepared baking sheet and bake 10-12 minutes or until cookies are set in the center.

Makes about 4 dozen cookies.

Notes: I sub chopped pecans with chopped walnuts because they're less expensive and use silicone baking mats instead of greasing or using parchment paper. I get four dozen cookies using Pampered Chef's Medium Scoop, but they have to bake longer than 12 minutes before the centers set. 

OATMEAL SCOTCHIES

~ Living Well Spending Less

1 c. butter, softened
1 c. packed brown sugar
1/4 c. sugar
2 eggs
1 t. vanilla
1 1/2 c. flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 1/4 c. rolled oats
12 oz. bag butterscotch chips

Preheat oven to 350 degrees.

In a large bowl, beat butter and sugars until creamy. Mix in eggs and vanilla.

In a small bowl, combine flour, baking soda, cinnamon, and salt. Add flour mixture to butter mixture, stirring until thoroughly combined. Stir in oats and butterscotch chips.

Drop by rounded tablespoonfuls onto ungreased baking sheet. Bake 8-10 minutes or until light golden brown. Cool on baking sheet for one minute before transferring to cooling rack.

Makes 4 dozen cookies.

Notes: I use a small cookie scoop, which is about one tablespoon, and get over 6 dozen cookies that have to bake about 11 minutes. 

AUTUMN SPICE OATMEAL COOKIES

~ Sally's Cookie Addiction, written by Sally McKenney

1 1/2 c. flour
1 t. baking soda
1 1/2 t. pumpkin pie spice
1 t. cinnamon
1 t. salt
1 c. unsalted butter, room temperature
1 c. packed brown sugar
1/4 c. sugar
2 eggs, room temperature
1 T. unsulphured or dark molasses (optional)
2 t. vanilla
3 c. rolled oats
1 c. dark chocolate chips
3/4 c. shredded sweetened coconut
3/4 c. dried cranberries
1/2 c. pepitas

Stir the flour, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl, then set aside.

In a large bowl, beat butter on medium-high until smooth. Add both sugars and beat until creamed. Add eggs, molasses, and vanilla. Beat on high speed until combined, scraping down the sides of the bowl as needed.

Add flour mixture to butter mixture and mix on low until combined. With mixer running, beat in oats. Once combined, stir in chocolate chips, coconut, cranberries, and pepitas. Cover and chill for at least 45 minutes. If chilled for over three hours, allow to sit at room temperature for 30 minutes before using.

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Scoop two tablespoons of dough at a time and place two inches apart on baking sheet. Bake 13-14 minutes or until lightly browned on the sides. Remove from oven and cool on baking sheet for five minutes before transferring to wire rack.

Makes about four dozen.

Notes: We always use molasses when we make these. Pumpkin pie spice is made from common ingredients, so you can stir up a homemade batch if you don't have a pre-made mix on hand.

MAPLE PECAN GRANOLA

~ The Complete Idiot's Guide to Dairy-Free Eating, written by Scott H. Sicherer and Liz Scott

2 1/2 c. rolled oats
3 T. sesame seeds
1/4 c. vegetable oil
1/4 c. maple syrup
1/4 c. brown sugar
pinch salt
1/2 c. roughly chopped pecans

Preheat oven to 325 degrees. In a medium mixing bowl, mix oats and sesame seeds.

In a small saucepan over medium heat, combine oil, syrup, brown sugar, and salt. Stir often for 2-3 minutes or until sugar has dissolved. Pour over oat mixture and stir until thoroughly combined.

Transfer mixture to rimmed baking sheet and spread out evenly. Bake 20-25 minutes or until crisp and golden, stirring occasionally.

Remove from oven and stir in pecans. Cool completely.

Notes: Walnuts are less expensive than pecans and I always have them on hand, so that's what I use.

COCONUT OATMEAL COOKIES

~ Two Peas & Their Pod

2 3/4 c. flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

1 c. sugar

1 c. brown sugar

2 eggs

1 c. coconut oil, measured solid, melted, and cooled slightly

2 t. vanilla

1 c. coconut

1 c. quick oats

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat. In a medium bowl, mix flour, baking soda, baking powder, and salt. Set aside. 

In a large bowl, cream together sugars, eggs, melted oil, and vanilla until light and fluffy. Slowly mix in dry ingredients until thoroughly combined, then stir in oatmeal and coconut.

Drop by tablespoonfuls on prepared baking sheet. Bake 10 minutes or until cookies are set and slightly browned. Cool on baking sheet for two minutes before transferring to wire rack.

Makes 2 1/2 dozen.

Notes: We always have regular oats on hand, so I just pulse some in the food processor a few times to get quick oats. 

NUTTY GRANOLA

~ All You magazine - 12/17/10

4 c. rolled oats
1/2 c. sliced almonds
1/2 c. chopped walnuts
1/2 c. chopped pecans
1/2 c. sunflower seeds
1 t. cinnamon
1/2 t. salt
1/2 c. packed brown sugar
1/2 c. honey
1/3 c. vegetable oil
2 t. vanilla

Preheat oven to 375 degrees. Mist a large rimmed baking sheet with cooking spray. Mix oats, nuts, sunflower seeds, cinnamon, and salt in a large bowl. In a saucepan, combine brown sugar, honey, and oil, bringing to a simmer over medium heat. Remove from heat and stir in vanilla.

Pour hot liquid over oat mixture and stir until thoroughly combined. Spread on baking sheet and bake 20-25 minutes or until golden brown, stirring occasionally. Cool completely before serving.

Notes: I sometimes mix and match the seeds and nuts, using whatever's on hand as long as I have a total of two cups.

APPLE & FIG GRANOLA

~ brunch, by Parragon Books

2 3/4 c. rolled oats
2 Granny Smith apples, peeled and diced
2/3 c. dried figs, chopped
1/2 c. slivered almonds
2 T. honey
1/4 c. cold water
1 t. cinnamon
1 t. vanilla
1 t. butter, melted for greasing pan

Preheat oven to 325 degrees. In large bowl, mix oats, apples, figs, and almonds. Bring honey, water, cinnamon, and vanilla to a boil in a pan, then stir together with oat mixture.

Lightly grease baking sheet with melted butter and spread oat mixture evenly on sheet. Bake 40-45 minutes or until granola is golden brown, stirring occasionally to break up clumps. Cool completely before storing in an airtight container.

Notes: The apples will not dry out completely during the baking process, which means the oats will absorb their moisture if you store the granola for any length of time. You could either skip the fresh apples and just add diced, dried ones to the mixture instead, eat the granola soon after baking it, or reheat the granola for a bit to dry things out if it's softened in storage. We skip the butter and just use non-stick spray.

BLUEBERRY OATMEAL CAKES

~ Eating Well

2 1/2 c. rolled oats
1 1/2 c. milk
1 egg, lightly beaten
1/3 c. pure maple syrup
2 T. canola oil
1 t. vanilla
1 t. cinnamon
1 t. baking powder
1/4 t. salt
3/4 c. blueberries, fresh or frozen

Combine oats and milk in a large bowl. Cover, then place in the fridge for 8-12 hours, until most of the liquid has been absorbed.

Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray.

Add egg, syrup, oil, vanilla, cinnamon, baking powder, and salt to the oats, stirring until well combined. Scoop about 1/4 cup of the batter into each muffin cup. Top each muffin with 1 tablespoon of blueberries.

Bake 25-30 minutes or until they spring back when touched. Leave in muffin tin to cool for 10 minutes before removing.

Notes: Neither the form nor the texture of these resemble cake, but they're pretty good! Shaped like a muffin, the texture is like a cross between the baked oatmeal recipe we like, our frequent bowls of oatmeal, and your average muffin. 

OATMEAL, CHOCOLATE CHIP, COCONUT, & DRIED CHERRY BAR COOKIES WITH M&MS

~ Barbara Bakes

2 c. flour
1 t. baking powder
1/2 t. baking soda
1 t. salt
1 c. unsalted butter at room temperature
2 c. brown sugar, packed
2 eggs
2 t. vanilla
1 1/2 c. old fashioned oats
1 c. chocolate chips
1 c. shredded coconut
1 c. dried cherries, cut in half
1/2 c. M&Ms

Grease a 9x13 pan. Preheat oven to 350 degrees if using a metal pan and 325 if using a glass one.

In a medium bowl, whisk flour, baking powder, baking soda, and salt together.

In a large bowl, mix butter and brown sugar until creamy. Beat in eggs one at a time, mixing until well blended. Mix in vanilla.

Add dry ingredients to wet ones and mix until just blended.  Stir in oats, chocolate chips, coconut, and cherries.

Spread batter in pan and sprinkle M&Ms on top. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool before cutting.

Notes: Coconut oil works just as well as butter, I only cut the cherries in half if they're really big, and cinnamon chips are a delicious alternative to chocolate chips. We don't keep M&Ms handy, so we just sprinkle extra chocolate chips on top. 

HONEY OATMEAL WHEAT BREAD

~ The Best of Mennonite Fellowship Meals, compiled by Phyllis Pellman Good and Louise Stoltzfus

3 c. boiling water
1 1/2 c. rolled oats
3 pkg. yeast
3/4 c. warm water
1/2 c. honey or brown sugar
1/3 c. canola oil
2 t. salt
3-4 c. whole wheat flour
4-5 c. unbleached white flour

Pour boiling water over oats in a large mixing bowl. Let cool to lukewarm. Dissolve yeast in warm water and let stand until foamy. Mix with oat mixture.

Add the honey, oil, and salt one at a time, mixing well after each addition. Add flours gradually, mixing well after each addition, until soft dough forms. Knead 5-10 minutes, then place in greased bowl and cover with a damp towel. Let rise until doubled. Punch down and shape into three loaves, then let rise another 20 minutes.

Preheat oven to 350 degrees and bake for 30 minutes after second rise. Cool on rack.

Makes three loaves.

Notes: I've made this bread as hand-formed loaves and in loaf pans. Both ways work well.

FRUIT & NUT GRANOLA BARS

~ All You magazine - 8/26/11

2 c. quick-cooking oats
1/2 c. packed brown sugar
1 c. whole wheat flour
1/2 c. wheat germ
2 t. cinnamon
1/2 t. salt
1/2 c. golden raisins
1/2 c. finely chopped dried apples
1/2 c. chopped walnuts
1/3 c. maple syrup
1 egg
1/2 c. vegetable oil
1 T. vanilla

Preheat oven to 350 degrees. Line a 9x13-inch baking pan with foil and mist with cooking spray.

In a large bowl, mix oats, brown sugar, flour, wheat germ, cinnamon, and salt, breaking up any lumps of brown sugar. Add raisins, apples, and walnuts.

In a separate bowl, whisk syrup, egg, oil, and vanilla. Pour syrup mixture into oat mixture and combine well.

Press mixture into pan and bake 30-35 minutes or until just turning golden brown around the edges. Place pan on a wire rack to cool for five minutes. Using a sharp knife, cut into bars in the pan while still warm. Cool a while longer before removing bars in foil from pan to a rack to cool completely.

Notes: I use regular raisins, as we always have them on hand. Sometimes I use chopped almonds instead of walnuts.

MAPLE CLUSTER GRANOLA

~ Frugal Living NW

6 c. old fashioned oats
3 c. seeds and coarsely chopped nuts
1 1/2 c. small or coarsely chopped dried fruit
2 T. butter
1 c. maple syrup (or 1/2 c. maple syrup, 1/2 c. brown sugar, and 2 T. water)
2 T. olive or coconut oil
1 t. salt
2 T. vanilla

Preheat oven to 350 degrees. In a large bowl, combine oats, seeds, nuts, and dried fruit.

Heat butter, syrup (and brown sugar and water, if using them), oil, and salt in a small pan over medium heat. Stir for 2-3 minutes. Remove from heat and add vanilla.

Pour the syrup mixture over the oat mixture and stir to mix. Split the granola between two greased, rimmed pans, packing down lightly. Bake for 10-15 minutes, rotate pans, then bake for another 10-15 minutes or until golden brown. Cool completely before breaking into clusters.

Makes one gallon.

Notes: I've used flax, sunflower, and pumpkin for seeds; chopped and sliced almonds for nuts; raisins, dried cranberries, chopped dates, and chopped dried apricots for dried fruit. I sometimes do the more frugal option of syrup, brown sugar, and water instead of straight syrup.

I only have one rimmed pan, which is about 11x15-inches, that I use for all granola recipes, so I put the whole mixture in that pan, don't pack it, and cook in two increments of ten minutes, followed by two increments of five minutes, stirring after each increment except the last. I don't end up with any clusters that way, but when I pack it down and let it cook without stirring, the bottom ends up a little chewier than I'd like. 

COCONUT SCONES

~ Sunset magazine - January 2003

1 3/4 c. flour
1/2 c. sweetened, flaked coconut
1/2 c. old-fashioned oats
3 T. sugar, divided
2 t. baking powder
1/4 t. salt
1/3 c. cold butter, cut into chunks
2 eggs
1/2 c. milk
1/4 c. raspberry or cherry jam

1. Preheat oven to 375 degrees.  
2. In a large bowl, mix flour, coconut, oats, two tablespoons sugar, baking powder, and salt. Cut butter in until mixture forms coarse crumbs.  
3. In a small bowl, beat eggs and milk. Set one tablespoon of egg mixture aside, then stir remaining egg mixture into flour mixture until evenly moistened.  
4. Place dough on lightly floured surface and and pat into an 8-inch round. Slide round onto a greased baking sheet and cut into eight wedges, leaving wedges in place. 
5. Brush the top of the wedges with reserved egg mixture, then sprinkle with remaining tablespoon of sugar.  Make a 1-inch-diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.
6. Bake 18-20 minutes, or until golden brown.  Re-cut scones to separate and serve warm or transfer to a rack to cool completely.

Notes: I separate them on the cookie sheet, otherwise they take way longer than directed to bake. Mine take about 30 minutes to bake when separated a bit.

TOASTED COCONUT & PINEAPPLE GRANOLA

~ can you stay for DINNER?

3 c. rolled oats
1 c. coconut
1 c. sliced almonds
1/4 c. vegetable oil
1/3 c. maple syrup
1 t. vanilla
1 c. chopped dried pineapple

Preheat oven to 325 degrees. Combine oats, coconut, and almonds in a large bowl; set aside.

Heat oil, syrup, and vanilla in a small saucepan over medium heat until heated through, whisking frequently. Pour oil mixture over the oat mixture, stirring until oats are completely coated in oil mixture.

Spread oat mixture evenly across a large baking sheet.Bake 20-25 minutes, stirring every 5 minutes, until the granola is crisp and light golden brown. Remove from oven, then add pineapple and set sheet on a wire rack to cool completely.

Makes about six cups.

APPLE CRUNCH

~ allrecipes

6 tart apples, peeled and thinly sliced

1 c. sugar

1 c. cold water

1 T. cornstarch

1 t. vanilla

1 c. flour

1 c. packed brown sugar

3/4 c. old-fashioned oats

1/2 c. butter, melted

1/2 c. chopped walnuts

1/2 t. cinnamon

Preheat oven to 350 degrees and grease a 9x13 pan.  Scatter sliced apples in the greased dish.

Whisk together white sugar, water, cornstarch, and vanilla in a small saucepan. Cook over medium heat until the syrup is clear and all the sugar has dissolved, about five minutes. Pour hot syrup over the apples.

In a small bowl, stir together the flour, brown sugar, oats, butter, walnuts, and cinnamon until crumbly.  Sprinkle over fruit mixture.

Bake one hour or until lightly browned and bubbly. Serve plain or with ice cream.

ALMOND COCONUT GRANOLA

~ Annie Ruth - Sonlight Forums

8 c. quick oats
2 c. coconut
1/2 c. cornmeal
1/2 c. slivered almonds
1 c. oil
1 c. water
1 c. honey
1/2 t. salt
1/2 T. vanilla
1/2 T. almond extract

Preheat oven to 200 degrees. Mix oats, coconut, cornmeal, and almonds in large bowl. In separate bowl , mix remaining ingredients. Combine wet and dry ingredients; stir well. Spread onto two greased baking sheets.

Bake 4-6 hours or until granola is dried and lightly browned, stirring once while baking. If you like it crunchy, go for the longer baking time. Allow granola to cool, and store in an airtight container. Makes 13 cups

Notes: This is a slightly clumpy and very light-textured granola. I've used chopped almonds instead of slivered, regular rolled oats instead of quick ones, and both unsweetened coconut chips and sweetened shredded coconut.

Linked up at: Eat at Home