Oatmeal Scotchies

Let's enjoy some oatmeal scotchies and a cup of tea today. 

Oatmeal Candied Chippers

It's a beautiful day for enjoying the Fall weather. 

Oatmeal Cookies Three Ways

I made my favorite oatmeal cookie recipe.  

Cranberry Walnut Oatmeal Cookies

As summertime winds down,  it's time to enjoy the sunflowers all around us.  Please join me for some yummy cookies and a refreshing glass of black raspberry frost sparkling water, which I find at Aldi's. My lady vase has her hat topped with a giant sunflower. 

 Aren't these coasters darling?  A sweet friend painted these and sent them to me.  You can visit her Society 6 Shop here.

 

Another dear friend sent me this beautiful towel that I have hanging on my oven towel.   

 

Yes, even my front door is  sprinkled with sunflowers.  

Yield: About 24 large cookies

Author: Kitty

Cranberry Walnut Oatmeal Cookies

If you love dried fruit and oatmeal cookies, I think you'll love these.

ingredients:

• 3/4  cup butter flavored shortening
• 3/4 cup sugar
• 3/4 cup firmly packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 3/4 cups old-fashioned rolled oats
• 1 cup sweetened dried cranberries
• 1 cup chopped walnuts ( I toasted these)

instructions:

How to cook Cranberry Walnut Oatmeal Cookies

1. Heat  oven to 350 degrees. Coat baking sheets with no-stick cooking spray, or line with parchment paper.
2. Beat shortening, sugar and brown sugar in large bowl with mixer on medium speed until light and fluffy. Beat in eggs and vanilla.
3. Stir flour, baking soda, cinnamon and salt in medium bowl until blended. Add to shortening mixture; mix well. Stir in oats, cranberries and walnuts. Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets.
4. Bake 9 to 11 minutes or until light golden brown. Cool 2 minutes; remove from baking sheets to wire rack to cool completely.

Created using The Recipes Generator

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Love Your Creativity Link Party

Multi-Chip Oatmeal Cookies

 Let's stay warm and cozy by the fire today, and have a cookie, with a cup of hot tea.  I'm still using some greenery and pine cones until I put out some Valentine decor.  We had freezing temperatures, and some snow here in Texas!

 My Johnson Brothers Friendly Village is a favorite wintertime teacup.

Yield: 5 dozen or about 36 ice cream scoop size cookiesAuthor: Kitty, and adapted from King Arthur Flour

Multi-Chip Oatmeal Cookies

These cookies are crunchy and crisp on the outside, but chewy on the inside. I form them into balls, put them on parchment paper, slightly smash them, and freeze them. When frozen, I then transfer them to freeze-proof containers or storage bags. When I want a fresh-baked cookies, I bake one on parchment paper...oh, so good!

ingredients:

• 1 cup (2 sticks) butter
• 1 cup granulated sugar
• 1 cup light brown sugar, firmly packed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons salt
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups old-fashioned rolled oats
• 2/3 cup white chocolate chunks or chips
• 2 cups flour
• 1 cup cinnamon chips (peanut butter or butterscotch chips would be good, too)
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups chopped pecans or walnuts

instructions:

1. Preheat your oven to 375 degrees.   Lightly grease (or line with parchment) four baking sheets, or as many as you have.
2. Beat together the butter, sugars, baking powder, baking soda, and salt.
3. Beat in the eggs and vanilla.
4. Using a blender or food processor, process the oats with the white chocolate until the oats are finely ground, and the chocolate is mostly ground; a few small chunks are OK.
5. Add the oats and flour to the butter mixture, then stir in the cinnamon chips, chocolate chips, and chopped walnuts.
6. Drop the dough by tablespoonfuls, 2" apart, onto the prepared baking sheets. ( I use an ice cream scoop for large cookies).  
7. Bake the cookies for about 12 minutes, until they're just set.  (The large cookies will take a few extra minutes).  They may be barely starting to brown around the edges. 
8. Remove the cookies from the oven, and cool.

NOTES:

This is a great way to use up those partial bags of chocolate, cinnamon, white chocolate, butterscotch or peanut butter chips that you may have in your pantry!

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Cooking and Crafting with J & J
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Dishing It! & Digging It!

Cottage Cheese Oatmeal Pudding

I'm having a breakfast in bed this morning.  I'll let you in on a little secret...I have breakfast in bed every morning.  It is a custom that my late beloved and I started when we were empty nesters, and which I continue. 

 My sweet niece, Maggie, gave me this Hello Kitty mug awhile back.  Isn't it cute?

Yield: 4 servingsAuthor: Kitty and adapted from The Breakfast Book

Cottage Cheese Oatmeal Pudding

I will give you the full recipe, but I only make half. The full recipe says that it serves four, but I think the half recipe serves that many. This is a wonderful, comforting dish, that will keep you full for hours.  The texture is actually quite fluffy and oh, so good!

ingredients:

2 cups cottage cheese

2 cups cooked oatmeal

2 eggs

1 cup milk

6 tablespoons sugar

1/2 teaspoon nutmeg

1 teaspoon cinnamon (my addition)

salt to taste

instructions:

Preheat the oven to 325 degrees.  Butter a 1 and 1/2 quart baking dish. For the half recipe, I use a 1 quart baking dish.

You can use a food processor or an electric mixer, or mix briskly by hand. 

Put all the ingredients in the food processor or mixing bowl.  Process or mix until the mixture is somewhat smooth.

Spoon into the buttered dish and bake about 40 minutes,  or until the edges are set and golden. 

Serve hot or cold, with milk or cream.

Created using The Recipes Generator

I am sharing this with these lovely parties:

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Dishing It! & Digging It!

The Best Oatmeal Cookies

 I've been down in the dumps for awhile and I decided to have a feeling blue pity party for myself and bake my very favorite cookies in the whole wide world.  I'd ask you to stay and share a cookie with me, but I'm so sorry, I ate BOTH of them. Oh yes, I did!

 Maybe in  Just a Matter of Thyme my pity party will end, the blues will go away, and all will be well with my soul.

 I do remind myself that I have FAITH, HOPE, and LOVE, which my son, Mike, stenciled for me onto these rocks.  I love the way a beam of sunlight is shining on the LOVE!

My sweet sis sent me this pretty teacup from Grace's teaware awhile back, and I thought it was fitting for my feeling kinda blue tea. 

In order to keep my mind busy, and besides making these favorite oatmeal raisin cookies, I also made another favorite, which are found here.  After that, I decided that I needed a project and I defrosted my upright freezer that is in my garage.  My late Beloved would be horrified to see all the ice that had built up in it.  He always took on that task, and I had avoided defrosting it way beyond when it should've been done. It took me hours to defrost, and I took out enough icebergs to my garden that could've sunk the Titanic!   Did baking and taking on this icy project help?  It kept my mind and body busy, but all I can do is pray and trust God.

Thank you for coming to my feeling blue, pity party tea.  Hopefully next time, I won't eat all the cookies! 

yield: 30 large cookiesAuthor: Neiman-Marcus, and adapted by Kittyprint recipe

Best Oatmeal Raisin Cookies Ever

I am not a shopper at Neiman-Marcus, but I love their food! Years ago my daughter won a $1,000.00 shopping spree there and she spent some of it at Horchow Finale and took me to Neiman-Marcus to eat quite a bit. Oh, how we loved their lunch menu, but they also have a cafe, where you can go up and order a quick lunch. It was there that I discovered the best oatmeal raisin cookie that I had ever tasted. I must confess unashamedly that am a connoisseur of oatmeal raisin cookies, because I try them whenever I have a chance. I have made America's Test Kitchen's recipe and loved that, but I have never tried another recipe since eating this one! I asked them for the recipe and they gave it to me, only in a huge amount, which I had to cut down to a manageable size.

INGREDIENTS:

• 2 sticks butter, softened
• 1 cup sugar
• 1 cup light brown sugar, packed
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 cups oatmeal (I use Old Fashioned)
• 3 cups raisins (can be a combo of dark and golden)

INSTRUCTIONS:

1. Place the butter and sugars in the bowl of an electric mixer, with the paddle attachment. Beat at medium speed for about 30 seconds, until fluffy.
2. Turn down the mixer to low speed and add the eggs and vanilla and almond extracts. Beat for about 30 seconds longer, until well combined.
3. In an another bowl, sift together the flour, salt and baking soda. Add to the mixer, while beating on low speed for about 15 seconds, stopping to scrape down the sides of the mixer with a spatula.
4. Add the oatmeal and raisins and mix for about 15 seconds.
5. Line cookie sheets with parchment paper. Using an ice cream scoop, drop the cookie dough onto the parchment paper about 3" apart. Gently press down the cookies to spread. At this point, refrigerate the dough, or I like to freeze the balls of cookie dough and then transfer them to food safe storage bags.
6. When ready to bake, bake the cookies in a preheated 350 degree oven for 12-15 minutes. Frozen cookies may take a little longer.
7. Enjoy these wonderful, comforting cookies!!

http://www.kittyskozykitchen.com/2017/05/the-best-oatmeal-cookies.html

Created using The Recipes Generator

This sweet granddaughter, Avery, turned 10 this past week, and I was able to take her out for dinner to celebrate her!  She loves desserts and she ordered the chocolate molten cake.  She also got the scoop of ice cream for free and we added that on top of the cake, too.

Thank you for your visit!  xo

I am sharing this with these lovely parties:

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Dishing It! & Digging It!

Baked Pumpkin Oatmeal

 We are still enjoying some nice weather here in the Dallas area, and I so love being out by my waterfall.

 This cute seasonal teapot was found in a thrift store in Columbus, Ohio, last year.  Don't you love the piece of wheat as the handle, the basket weave design, and the harvest of fruits and vegetables around the bottom?  The top is a pumpkin with more fruits.  It doesn't pour very nicely, but it sure is cute!

This yummy Fall treat is from Cooking With Carlee.  It sounded so good to me and I've made it twice already!  I asked Carlee if she minded if I shared it, and she was most agreeable.  Thanks, Carlee!  Her original recipe can be found here.

I eat this for breakfast, along with my egg and melted cheese, fresh berries, and a cup of tea, but I also eat it as dessert at lunch time, after my salad.  The recipe only has 1/4 cup of maple syrup, but it is sweet enough to satisfy my sweet tooth.   I love that it has plain yogurt in it, too.  I had some leftover pumpkin puree in the freezer and this was an excellent way to use it. 

1 cup pumpkin puree

1/4 cup maple syrup (Yes, I used the real thing!)

2 large eggs

1 cup plain yogurt

1 1/2 tsp pumpkin pie spice (I added 1 tablespoon, because I like things spicy!)

1/2 tsp salt

1 tsp baking powder

1 tsp vanilla extract

1 cup milk

2 1/2 cups rolled oats

Preheat oven to 350 degrees,  and spray baking dishes (use 6-9  ramekins, an 8x8 or 9x9 baking dish or equivalent).

Whisk together pumpkin, syrup, eggs and yogurt until well combined. Stir in pumpkin pie spice, salt, baking powder and vanilla.

Mix in milk and rolled oats, and pour into prepared ramekins or pan. 

Bake for 30-35 minutes in ramekins, closer to 45 minutes in a baking dish.  The center should be set.

It's delicious served warm with some whipped cream or maple syrup.  My son, who is here with me, warms it up and puts a scoop  of vanilla ice cream on top!

I get 9 servings out of  this when baked in a square pan, and I just re-warm the serving in the microwave for about 30-40 seconds.

 Recently, Margie from Tea in the Valley sent me three sample of David's tea and a cute Hello Kitty card that she made with fun stickers, shown on the right.  The teas were Red Velvet, Chocolate Chili Chai, and a Baklava tea.  They were all wonderful!  Judith from Lavender Cottage and Gardening sent me some David's Pumpkin Chai tea (oh my!) and a beautifully embroidered tea towel, handmade from a fellow blogger, and a handmade card made by Judith.  Aren't blogging sisters so thoughtful?  Thank you Margie and Judith!! 

 Judith thought this towel was perfect for me and I certainly think so, too! 

I am sharing this with these lovely parties:

No Place Like Home

Tuesday Cuppa Tea 

Bernideen's Tea Time, Collage and Garden Blog Party

Tea Cup Tuesday 
Roses of Inspiration 
Cooking and Crafting with J & J 

Share Your Cup

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Weekend Potluck

Thank you for your visit!  xo