Tag Archives: Oatmeal

Cookies Dessert

Chewy, Delicious Whole Wheat Oatmeal Raisin Cookies

I thought you might need a little pick-me-up this Thursday, so how about some cookies?

Chewy, Delicious Whole Wheat Oatmeal Raisin Cookies l www.littlechefbigappetite.com

As the title of this post says, these Whole Wheat Oatmeal Raisin Cookies are perfectly chewy and SO delish!

I spent last Friday night on a baking spree. I’d had a very long week at work and all I needed was to put away my phone and computer and just totally de-stress. Wine, Netflix, scented candles and bubble baths are all great, but this girl just wanted cookies.

So I hit the kitchen.

Chewy, Delicious Whole Wheat Oatmeal Raisin Cookies l www.littlechefbigappetite.com

I was craving Oatmeal Raisin Cookies in particular, so I looked to my favorite cookbooks to find a recipe.

Of course, all traditional recipes use all-purpose flour, but I only keep whole grain flours in my pantry, so I knew some adapting was in order.

Chewy, Delicious Whole Wheat Oatmeal Raisin Cookies l www.littlechefbigappetite.com

I used white whole wheat flour and lots and lots of oats, making these cookies fiber-PACKED. Plus, I reduced the amount of butter and sugar just enough to make them a little healthier, while ensuring that they’re still totally addicting.

I won’t lie to you and tell you that you can eat four of these babies as part of a nutritious breakfast. But they’re certainly cookies you can feel BETTER about eating.

Chewy, Delicious Whole Wheat Oatmeal Raisin Cookies l www.littlechefbigappetite.com

Next time, I am going to double the dough and freeze half, so I can make these oatmeal raisin cookies whenever a craving strikes!

Enjoy, guys!

 

Whole Wheat Oatmeal Raisin Cookies
 
Prep time
Cook time
Total time
 
Serves: 20 cookies
Ingredients
  • ¾ cup white whole wheat flour
  • ¼ teaspoon cinnamon
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon nutmeg
  • 7 Tablespoons unsalted butter (7/8 a stick), softened
  • ½ cup light brown sugar, unpacked
  • ½ cup granulated sugar
  • 1 egg, room temperature
  • ½ teaspoon vanilla extract
  • 1.5 cups rolled oats
  • ¾ cup raisins
Instructions
  1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
  2. In a medium bowl whisk together the flour, cinnamon, baking powder, salt and nutmeg. Set aside.
  3. In a large bowl beat together the butter, brown sugar, and granulated sugar, until light and fluffy, 3-4 minutes. Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
  4. Slowly add in the flour mixture and stir to combine, about 30 seconds. Mix in the rolled oats and raisins, stirring to incorporate.
  5. Using wet hands, roll the mixture into 1.5 inch balls and place them on the lined baking sheets, spacing at least 1 inch apart. Flatten the cookies slightly with the palm of your hand. Bake for 14-15 minutes, until the bottoms begin to turn golden brown, but the insides are still soft.
  6. Remove from the oven and allow to cool for 2 minutes on the baking sheet. Use a rubber spatula to remove the cookies from the sheets and place onto wire racks to cool completely. Store in an airtight container.
 

Chewy, Delicious Whole Wheat Oatmeal Raisin Cookies l www.littlechefbigappetite.com

Cookies Dessert

Oatmeal Cookies with Cranberries, Pistachios, and White Chocolate

As promised, I am popping in today to share one of the recipes from my cookie baking extravaganza last weekend.

Oatmeal Cookies with Cranberries, Pistachios, and White Chocolate Recipe - Little Chef Big Appetite

Now, I can’t take full credit for these delicious cookies because Kelly was truly the mastermind behind them. But with her permission, I get to share these bites of sugary heaven with you.

Oatmeal Cookies with Cranberries, Pistachios, and White Chocolate Recipe - Little Chef Big Appetite

My favorite part about these cookies is the texture. They are crispy on the outside but soft on the inside, and the oats and nuts give each cookie that perfect crunch. Every cookie in this large batch is jam-packed with so many different flavors: oats, brown sugar, cranberries, pistachios, and white chocolate, so you never have to go digging for the “best” cookie, because they’re all so darn good!

Oatmeal Cookies

Bake these oatmeal cookies for a holiday party this week. Odds are they’ll be gobbled up in no time!

 

Oatmeal Cookies with Cranberries, Pistachios, and White Chocolate
 
Prep time
Cook time
Total time
 
Serves: 4 Dozen
Ingredients
  • 1 stick + 6 Tablespoons (14 Tablespoons) unsalted butter, softened
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 eggs, room temperature
  • 1.5 teaspoons vanilla extract
  • 1.5 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups rolled oats
  • 1 cup dried cranberries
  • ½ unsalted shelled pistachios
  • ½ cup white chocolate chips
Instructions
  1. Heat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy. Add in the eggs and vanilla extract and beat well. In a separate bowl, combine the whole wheat pastry flour, baking soda, cinnamon, salt, and oats and mix.
  3. Slowly sift the flour mixture into wet mixture and stir. Fold in the dried cranberries, pistachios, and white chocolate chips. Mix well. Drop the dough by rounded tablespoonfuls on the parchment-lined baking sheets. Bake for 8 minutes or until the edges begin to brown slightly. Cool for 1 minute on the baking sheets and remove the cookies to wire racks to cool completely. Store cookies in an airtight container.
 

Breakfast

How to Make Steel Cut Overnight Oats

I love steel cut oats because they tend to fill me up better than regular rolled oats. The only problem is that they take at least 20 minutes to cook, which isn’t ideal on a weekday when you’re trying to get out the door in time for work. But did you know that you can actually cook steel cut oats overnight, so that they are ready for you in the morning?? I didn’t until recently!

After trying a couple of methods from blogs and sites around the web, I believe that the method below works the best. This recipe makes one serving of oats, but feel free to double, triple, or even quadruple it because these oats keep well in the fridge for one week.

All you need is 1/4 cup of dried steel cut oats, one cup of filtered water, a pinch of salt, and a small pot with a lid.

Steelcut Overnight Oats Recipe

Place one cup of filtered water into the pot with a pinch of salt and bring the water to a boil.

Steelcut Overnight Oats Recipe

Once boiling, add the 1/4 cup of oats. Give it a quick stir so that the oats are covered by the water. Set a timer for ONE MINUTE.

Steelcut Overnight Oats

After one minute, TURN OFF the heat and place a lid over the pot. YOU’RE DONE! Leave the pot on the stove and let it work it’s magic!

Steelcut Overnight Oats Recipe

When you wake up in the morning, your oats will be fully cooked as shown below.

Steelcut Overnight Oats Recipe

Reheat the oatmeal by placing the pot on low heat on the stove for a few minutes (stirring every 30 seconds). Alternatively, you can pour the cooked oats into a microwave-safe bowl and microwaving on high for 2 minutes.

Serve the oatmeal with your toppings of choice. I love adding peanut butter, banana, and cinnamon. Sometimes I also add 1/2 scoop of protein powder if I want a little extra something to hold me over.

Steelcut Overnight Oats Recipe

Voila! How easy was that?

Have you ever cooked steel cut oats overnight? What is your favorite way to eat oatmeal?