SANDRA'S NO-BAKE CHOCOLATE PEANUT BUTTER MARSHMALLOW OAT COOKIES

These a incredibly tasty cookies that are a cross between candy, cookies, and brownies!

Plus, they're fantastically easy to make, no baking required!

Yields: Appx. 4 dozen

Prep: 10 Mins.

Cool at room temp: 30 Mins.

INGREDIENTS

1-2⁄3 cups granulated sugar

1⁄2 cup unsweetened cocoa powder

1⁄2 cup condensed unsweetened milk

1/2 teaspoon ground cinnamon

1⁄8 teaspoon kosher salt

1⁄2 cup creamy peanut butter

5 tablespoons unsalted cold butter, cut into 1/2" cubes

1 teaspoon vanilla extract

3 cups quick-cooking rolled oats

1/2 cup miniature marshmallows

METHOD

Whisk sugar, cocoa, milk, cinnamon and kosher salt in cold medium-size heavy-bottom saucepan. Place over medium heat and cook, while whisking constantly, for 5 minutes, just until sugar has dissolved. (Do not boil.) Remove saucepan from heat.

In increments, add cubes of cold butter, then peanut butter, while constantly stirring with a wooden spoon to incorporate. Add the vanilla extract; stir to combine.

Fold in oats, then marshmallows, mixing thoroughly until combined.

Drop by cookie (small) scoop fulls onto parchment paper. 

Cool thoroughly at room temperature for a minimum of 30 minutes before removing from parchment paper and serving. ~ Enjoy!

SANDRA'S PUMPKIN TOFFEE OAT COOKIES

An amazing combination of ingredients all rolled into once terrific cookie recipe, 

you're going to love, love these yummy morsels!

Yields: (Appx 5 doz)

Prep: 15 Mins.

Bake: 10 to 12 Mins.

INGREDIENTS

Wet

1 cup unsalted butter, room temperature

1 cup granulated sugar

3/4 cup light brown sugar, packed

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

Dry

1-3/4 cups all-purpose flour

1-1/2 teaspoons ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder

Pinch of salt

Additions

3 cups quick-cooking oats

1/4 cup toffee bits

METHOD

Preheat the oven to 350 degrees. Line a couple of baking sheets with silpats or parchment paper.

In the bowl of a stand mixer using the paddle, cream butter, and sugars until light and fluffy for a few minutes. Scrape down sides of bowl and add eggs, pumpkin puree and vanilla extract; beat until combined.

Place a sieve over mixing bowl of wet ingredients, and sift in flour, spices, baking soda and powder, and salt; mix on low speed until well combined. (Do not over mix). Add oats and toffee bits, mix on low just until combined.

Using a mini scoop (I use a 1/2-tablespoon size) and place dough in mounds onto prepared baking sheet, spacing at least 1" apart. Bake for 12 minutes (turning half way through baking) until slightly golden brown around edges. Cool on baking sheet for one minute; transfer to a wire rack to cool completely. Repeat with remaining cookie dough. ~ Enjoy!

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Tip:

Store cookies, once they're completely cooled, in an airtight container.

SANDRA'S LAYERED FRUITY OATMEAL BARS

Luscious fruity goodness in every bite!

If you're at all like me, you won't be able to stop with only one bar...

Servings: (24 bars)

Prep Time: 15 Mins.

Cooking Time: 28 to 30 Mins.

INGREDIENTS:

Dough:

½ cup (1 stick) unsalted butter, at room temperature

¾ cup firmly packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

¼ teaspoon ground ginger

½ teaspoon fine-grain salt

3 cups old-fashioned oats (for more crunchier bars),
--Or, quick cooking oats (for chewier bars)

1 cup raisins

Filling:

1-1/4 cup jarred meatless mincemeat with apples and raisins (I use Nonesuch, not the 'dry' pkg'd type)

PREPARATION:

Preheat oven to 350 degrees. Spray a glass 9”x11” baking dish; set aside.

In large stand mixer bowl, beat together butter and sugars until creamy. Add eggs and vanilla; beat well. In medium bowl, sift through a sieve the flour, baking soda, cinnamon, cardamom, ginger, and salt; mix well. Add to butter mixture; mix well. Stir in oats and raisins; mix well.

Divide dough in half. Spread half of dough mixture into bottom of prepared baking dish, using fingers ‘slightly’ moistened with water to prevent sticking. Layer meatless mincemeat fruit filling to within ¼” of edge of first layer, then drop by tablespoons the remaining dough atop the filling and press lightly with fingers (it’s okay if a bit of filling remains visible).

Bake for 28 to 30 minutes, until light golden brown. Cool completely for 1 hour in baking dish on wire rack, prior to cutting evenly into 24 bars. ~ Enjoy!

Hot out of oven cooling for 1 hour on wire rack...

SANDRA’S MOLASSES-KISSED CHEWY OATMEAL-RAISIN COOKIES

This cookie recipe creation yesterday turned out phenomenal!

Back in the kitchen today, upon request,
to bake an additional double batch ~ Gotta keep my guys happy...

Yields: 30 (Appx.)

Prep Time: 15 Mins.

Bake: 8 to 10 Mins.

INGREDIENTS

½ cup (1 stick) unsalted butter, at room temperature

¼ cup + 2 tablespoons packed brown sugar

2 tablespoons granulated sugar

2 tablespoons molasses (spray spoon first)

1 large egg

2 teaspoons vanilla extract

1/2 teaspoon double-acting baking powder (or regular)
1/4 teaspoon baking soda

½ teaspoon ground cinnamon
1/4 teaspoon ground ginger

Pinch of salt

¾ cup + 2 tablespoons all purpose flour

1-1/2 old-fashioned oats (not quick cooking)

½ cup raisins

METHOD

Preheat oven to 350 degrees. Line a couple of baking sheets with a silpat liner or parchment paper; set aside.

Beat butter and sugars in a large bowl with hand mixer (or stand mixer with paddle attachment) on medium-high speed until fluffy. Beat in molasses, egg, vanilla extract, baking powder and soda, cinnamon, ginger, and salt. On low speed, beat in flour, and then oats and raisins just until fully combined.

Drop level tablespoons 1-1/2” apart on a prepared baking sheets.

Bake 8 to 10 minutes until tops appear dry for chewier cookies, more dry for less chewy (my baking time for chewy perfection is 9 mins.). Cool cookies on baking sheet 1 minute before removing to wire rack to cool completely.

Store cooled cookies in an airtight at room temperature up to 5 days (or freeze up to 3 months). ~ Enjoy!

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Tip: To retain stored cookie chewiness so they do not harden over time, place ¼ slice of fresh bread inside airtight container ~ Ensure to replace with a fresh piece of bread daily until cookies are gone.

  

SANDRA’S WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES

The indulgent white chocolate

nicely enhances the sweet-tart cranberries

and crunchy oatmeal...

I was feeling creative today, and this new cookie recipe rocks! I’ll be sending these delectable treats along with my husband and a few other family members while they head out on an Alaskan road trip over the next several days.

Yields: (3.5 to 4 doz.)

Prep: 15 Mins.

Bake: 12 to 14 Mins.

INGREDIENTS

2 sticks unsalted butter, at room temperature

1 cup firmly packed dark brown sugar

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

1 (11 oz. pkg.) white chocolate chips (I used Ghirardelli)

1 cup dried cranberries

1-1/4 cups quick-cooking oats

METHOD

Preheat oven to 350 degrees.  Line a couple of baking sheets with parchment paper (you can reuse while baking additional batches).

Beat butter on medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla extract, beating until blended.

Sift flour, baking soda, baking powder, cinnamon, and salt in a small bowl. Gradually add dry ingredients to wet mixture, then beat just until blended (do not over beat or cookies will become tough). Using a spoon, fold in white chocolate chips, cranberries, and oats until incorporated.

Drop dough by tablespoonfuls onto prepared baking sheet 2" apart.

Bake cookies 12 to 14 minutes, until light golden brown around edges. Cool on baking sheet 2 minutes, and transfer to wire rack to cool completely. ~ Enjoy!

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Tip: I did a test by placing a batch of cookies on a cold baking sheet  into a hot oven vs a hot baking sheet  into a hot oven (as most do when they pull a previous batch out) and the difference was amazing.  Cookies baked on the cold baking sheet into a hot oven produced perfect results with lighter, thicker and uniform cookies, although the hot baking sheet into a hot oven produced flatter, unappealing spread out cookies that were way too crisp to my surprise.

SANDRA’S GLAZED MAPLE RAISIN OATMEAL COOKIE BITES

Heavenly maple cookie bites

that pair nicely with an

ice cold glass of milk...

Yields: (38 Bites)

Prep: 15 Minutes

Bake: 10 to 12 Minutes

INGREDIENTS

Cookie bites:

6 tablespoons butter, at room temperature

½ cup granulated sugar

1 egg

½ teaspoon vanilla extract

1-1/4 cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1 cup old-fashioned oats

1 cup raisins

¼ cup quality maple syrup

Glaze:

1 cup confectioners’ sugar

2 tablespoon quality maple syrup

1 tablespoon water

METHOD

Preheat oven to 350 degrees.  Line a couple of baking sheets with parchment paper.

In a medium bowl, cream together butter and sugar using a hand mixer until smooth, then beat in egg and vanilla. Using a spoon, stir in the flour, baking powder, and salt.  Fold in oats, raisins, and maple syrup until fully incorporated.

Drop dough in rounded teaspoonfuls 1” apart onto prepared cookie sheets (I use a miniature scoop and drag it up the side of the bowl to ensure uniform bites).

Bake for 10 to 12 minutes, until edges are lightly browned and centers are set.  Cool 1 minute on cookie sheets.  Remove to a wire rack to cool completely.

Meanwhile, sift, and then whisk 1 cup of confectioners’ sugar with maple syrup and water until a smooth glaze has formed, (adding more or less maple syrup/water for proper consistency).  Spoon glaze into the bottom corner of a ziploc bag, and snip the tip.  Glaze the cooled cookies using a back and forth motion. Let glaze set. ~ Enjoy!

SANDRA’S CORNMEAL-MAPLE MUSH with TOAST TRIANGLES

I grew up eating this as my Mother
never served us cold store-bought cereal;
we always had a hot breakfast of
oatmeal, cornmeal, cream of wheat with homemade toast
before school; after all this is Alaska...

Servings: (2)
Prep: 3 Mins. | Cook 5 Mins.

Posted by Sandra

INGREDIENTS

1/2 cup yellow cornmeal
2 cups cold water
Pinch of sea salt
1/4 cup quality maple syrup
--(or ¼ cup packed dark brown sugar)
1/4 cup condensed milk (unsweetened)

--Prepared whole-wheat toast, cut into triangles

METHOD

Combine cornmeal, cold water, and sea salt in a small saucepan, and whisk to combine. Place on stove over high-heat until boiling while whisking (to prevent lumps from potentially forming), and then reduce heat to low and continue to whisk for 5 minutes, until cornmeal is tender and mush has thickened. Add the maple syrup, and condensed milk, whisking to combine, and remove from heat.

Place toast in the toaster, and pour mush into serving bowls, and garnish mush with a slight drizzle of maple syrup. Butter toast, and cut them into triangles and serve along side. – Enjoy!

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Tip: This mush was a staple breakfast in our household while growing up, and every time I this it floods me with fond memories of my family and friends in my hometown of Yakutat, Alaska.

SANDRA'S CRANBERRY OATMEAL COOKIES

Lusciously addicting cookies...

Yields: (5 doz.)
Prep Time: 15 Mins. |
10 to 12 Mins.

Posted by Sandra

INGREDIENTS

· 1 cup unsalted butter, at room. temp.
· 1 cup granulated sugar
· 1 cup packed dark brown sugar
· 3/4 cup vegetable oil
· 1/4 cup unsweetened applesauce
· 2 large eggs, slightly beaten
· 2 teaspoons vanilla extract
· 3-1/2 cups all-purpose flour
· 1 teaspoon baking soda
· ½ teaspoon baking powder
· 2 teaspoons pumpkin pie spice (For my homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
· 1/2 teaspoon ground cinnamon
· 2 cups old-fashioned rolled oats (not quick cooking)
· 1 cup craisins, chopped finer
· 1 cup unsweetened flaked coconut, chopped finer

METHOD

Preheat oven to 350 degrees F. Set two cookie sheets lined with parchment paper aside.

In a large bowl, beat butter and sugars until fluffy, slowly add vegetable oil and beat until well incorporated and more fluffy (important). Add the applesauce, beaten eggs, and vanilla, and then beat just to combine.

With a sieve, sift over the bowl of wet ingredients the flour, baking soda, baking powder, and spices. Stir with a spoon just until mixed through. Add the oatmeal, craisins, and coconut; folding just to combine.

Spoon batter using a teaspoon (or a small scoop) onto a parchment –lined cookie sheet spaced 1" apart.  Bake for 10 to 12 minutes until lightly browned. Remove from oven and let stand a couple of minutes on cookie sheet prior to removing so they stay intact. Place another batch on the second parchment-lined baking sheet (you can do this while the prior batch is baking), and continue doing so until batter is gone.


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TIP: Try not to "overwork" the batter after adding dry ingredients to the wet ingredients, as doing so will result in tough cookies.