Tag

baking

Making Up Cookie Recipes: White Chocolate, Oatmeal, and Blueberry Cookies

Posted by — 4 Comments

Sometimes I get bored. I bet you are wondering how on earth that could happen with three kids, but it happens. There are only so many re-runs of Big Bang Theory a gal can watch before I decide to get off the couch and do something fun.

I know I’m a nerd. For two reasons A.) I admitted that I watch Big Bang Theory and B.) Doing something fun means baking cookies. I’m sure there are even more reasons than that, but those two are what I’m going with for today.

Anyway, I wanted to make some Smart Cookies, but I was lacking some of the ingredients, so this is what I made with what I had. I have since made them a few more times, and my friends like them so I think it is safe to post the recipe.

Here is my recipe for White Chocolate, Oatmeal, and Blueberry Cookies. (My next project should be to think of a better name for these).

1-1/2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 sticks of unsalted butter softened at room temperature
1 cup white granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 tsp vanilla
the zest of one large lemon
3 cups old fashioned oatmeal
1 – 12 oz bag of white chocolate chips
1 – 4 oz bag of dried blueberries

Preheat oven to 350 degrees.

Line baking sheets with parchment paper and set aside.

In large bowl sift together flour, baking soda, cinnamon, and salt. Then set aside.

Using a mixer or beaters, cream together butter, white sugar, and brown sugar until well incorporated. Add eggs, vanilla, and lemon zest and mix until combined. Then slowly add the flour mixture until its incorporated. Stop the mixer or beaters and add oatmeal, white chocolate chips, and blueberries. Then slowly mix the ingredients for a few seconds until everything is well combined.

 

Next, scoop about 1 tablespoon of cookie dough onto the parchment lined cookie sheets about 2 inches apart. Bake for 10 – 11 minutes. Remove from oven and transfer carefully to a cooling rack. Makes about 4 1/2 dozen cookies.

Now, I will watch Big Bang Theory while I eat some cookies.

This post has been linked up at Serenity Now as a part of the Weekend Bloggy Link Up over there. 


Paula Deen has a recipe without butter: Chocolate Chip Zucchini Bread

Posted by — No Comments

Over the past two weeks, I have been harvesting lots of zucchini from our vegetable garden, which you can read about here and here.

Zucchini is one of those vegetables that I have very little experience. I am used to sautéing it or using it as part of a crudite (boring), but about a year ago (cue the Alleluia chorus), I found the most amazing recipe for zucchini bread. Paula Deen’s Chocolate Chip Zucchini Bread is wonderful as a breakfast treat or a great dessert. It is one of my favorite recipes to share. In fact, I just made some for my Aunt, Uncle and Cousin as a thank you gift. They hosted us for the day at their amazing home on a beautiful lake. The kids had an amazing time swimming and going out on the boat. (Look for more pictures of our trip later this week). 

The recipe doesn’t have any butter, but it does have a bit of orange zest, which totally makes the recipe. It is my absolute favorite zucchini recipe, and I have experimented a little bit with it over the past year, and have found a way to make muffins too. The muffins are more portable, and they bake faster than the conventional bread recipe, which means we get to enjoy them sooner.

To make Chocolate Chip Zucchini Muffins, mix all the ingredients according to the recipe. Prepare two 12 cup muffin tins by spraying with cooking spray. Bake in a 350 degree oven for 20-30 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes in the muffin tin then remove and cool to room temperature on a cooling rack.