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Posts Tagged ‘oatmeal’

If my best friend Darya hadn’t been killed by her husband when she was 22, we would have celebrated her 44th birthday last month. She was Lutheran. My Grandpa Elroy died quite a few years ago. He was Baptist. My sisters and I grew up with the teachings and influence of a Protestant church. They both belong to different churches now.

monster cookie bars

 

I’ve spent the past 14 years attending Mass and holy celebrations with Jason and his family. Last fall I decided to convert. This Easter I will be baptized into the Catholic Christian church. As I’ve been attending Rite of Christian Initiation of Adults (RCIA) classes, I’ve been thinking about what happens to us when we die. Of course, I want to spend my eternal life in heaven with my family and friends, no matter their Christian religion. I want to be in the presence of Darya’s spirit again. I want to eat hard butterscotch candy with my grandpa. I want to hang out with my kids and my sisters. If we get to kiss in heaven, I want to kiss Jason each heavenly morning. So however we need to live our lives on earth to get to heaven, let’s be there together.

monster cookie bars

What does that have to do with a big batch of monster cookie bars? It was my turn for treat night at RCIA the week of Darya’s birthday. People loved these, especially Father Andrew. I gave him an extra one to take home. It was a compliment that people came back for seconds.

Cookie dough balls ready for freezer

Read about how I got this recipe and how I freeze cookie dough balls in Your IT guy knows how to make monster cookie bars and strips.

Monster cookies and bars

2 sticks softened butter

2-1/2 cups creamy peanut butter

2 cups white sugar

2 cups brown sugar

4 teaspoons baking soda

6 eggs

1 tablespoon light corn syrup

1 tablespoon vanilla

9 cups quick-cooking oats

2-1/2 cups semisweet chocolate chips

3 cups plain M&M’s

Heat oven to 350°. Prepare pans. If you want to use all your cookie dough at once, you can make one 13×9 pan of bars (baking time takes about 20-25 minutes) and at least two dozen large cookies (baking time takes about 12-16 minutes). Or, you can make two 13×9 pans of bars. Or if you only want cookies, you can make at least six dozen enormous cookies, a few more dozen if you make smaller cookies.

  1. In large mixing bowl with an electric mixer, cream softened butter and peanut butter together.
  2. Add white sugar and brown sugar, beating until well combined.
  3. Add baking soda.
  4. Add eggs and beat well.
  5. Pour in corn syrup and vanilla. Continue mixing until everything is incorporated well.
  6. At this point, you should be able to add at least a few cups of the oats and still use your mixer. But once the dough gets too heavy, stop using the mixer and continue adding oats stirring the batter with a wooden spoon. Use your sexy arm muscles.
  7. Stir in the M&M’s and chocolate chips.

If you are making bars, spread half of the dough into a 13×9-inch pan. Bake at 350° for 20-25 minutes or until nice and golden brown. If you take the pan out before they turn golden brown, the middle will not be done.

For cookies, baking time depends on how large you make them. Place on cookie sheet. Using the back of a spoon, gently push down the dough a little bit so that they spread out instead of baking in one mound. Bake at 350° for 12-16 minutes, or until golden brown. I like to sprinkle just a tiny bit of pink Himalayan salt or sea salt on mine when they come out of the oven.

Sweet heavenly wishes,

Staci

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It didn’t start out to be a Labor Day weekend in the kitchen but in the past 24 hours I’ve washed a lot of dishes.

It started with a text from my nephew Garritt. “How busy r u this weekend?” I proceeded to tell him that I’m around, working on a few things around the house and waiting to see if my daughter was coming home. He asked if he could put in a request for me to make something – pumpkin chocolate chip cookies. Well how do I say no to a sweet, innocent face like this?

(Disclosure, I Photoshopped a small injury off my forehead because I didn’t want to tell you that right when I was hosting the CBS Sunday morning crew for my real job, I cracked my head open a tiny bit with my car door. But now you know anyway. So, I Photoshopped the injury back on my forehead.)

Staci Garritt 2014

The two middle children in our family. T-R-O-U-B-L-E is our middle name.

Staci Garritt 2015

So, I baked Garritt’s favorite Pumpkin Chocolate Chip Cookies.

pumpkin chip cookies

While I was at it and washing dishes anyway, I made the Caramel Apple Nut Bars that I had intended to make for my sister Kalli’s birthday last week. I delivered them today. Better late and sweet than never I guess.

Caramel Apple Nut Bars

I’ve been trying to thin out the shelves in my pantry a little so today seemed like the perfect day to bake a big old pot of Make-It-Your-Way Rainy Day Chili. (I should’ve made Beer Chili instead so I could also get rid of a bottle of beer).

rainy day chili

Of course I made from-a-pouch cornbread and added a few dollops of Lake Benton honey. And a bowl of French vanilla pudding with banana slices (because Jason likes it).

And a pie plate of Cherry Crunchobblerumble (because we both like it).

Cherry Crunchobblerumble | Random Sweetness Baking

Well, enough about all the dishes I washed this weekend. Tell me about all the fun you had!

Sweet wrinkly wishes,

Staci

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Here’s a [short] story of oat-packed, honey-sticking, fall-spiced energy balls.

They didn’t get made in time for the girls varsity state hockey tournament, but since the ingredients were already in my pantry, they made their way to sisters shopping trip. OK, so the hockey players needed the energy more than we did but I don’t know a mom who can’t use a tiny ball of get-up-and-go.

pumpkin spice energy balls

The recipe for spiced pumpkin energy balls is from Wholesome Magazine & Community. I substituted sliced almonds for the walnuts and due to availability, I substituted dry roasted sunflower seeds for the raw pumpkin seeds.

I’m not sure if this would help keep them together better but I would add an extra tablespoon or so of honey because the chilled balls fell apart when we ate them (luckily in the hotel parking lot). An easy solution to the crumbs would be to serve them in cupcake papers.

As they aren’t supposed to be, these aren’t sweet except for the dried cranberries. Next time I might ruin the healthy thing and sneak in a few mini semi sweet chocolate chips and dried cherries instead of cranberries.

Sweet & healthy shopping,

Staci

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Since you continued reading even after seeing the title, I appreciate your sense of humor. Last week my sister and I decided we need a puking emoji (we suppose there’s one out there but it didn’t come loaded on our iPhones) and we would also like to see a new Facebook relationship status titled “married but he’s cheating on me.” We are confident it would be a commonly used selection. To be fair, if Facebook would like to make a “married but she’s cheating on me” status, we don’t discriminate.

On the sweeter side of the week, I made pumpkin chocolate chip cookies in a pan and Paula Deen’s Georgia toffee.

Georgia Toffee

Georgia Toffee

(from my all-time favorite Paula Deen’s Chocolate Celebration special 2008 issue)

13 graham cracker sheets

1 cup butter

1 cup firmly packed brown sugar

1 (14 oz) can sweetened condensed milk

1 cup semisweet chocolate chips (I like to use the mini chips)

1 cup chopped pecans (I use pecan cookie pieces)

Preheat oven to 425˚. Line a 10×15-inch jelly-roll pan with heavy-duty aluminum foil. Spray foil with nonstick cooking spray.

Place graham cracker sheets evenly over foil, breaking crackers apart as necessary to cover bottom of pan; set aside.

In a medium saucepan, combine butter and brown sugar. Bring to a boil over medium-high heat; boil for 2 minutes.

Remove from heat; stir in condensed milk. Immediately pour evenly over crackers. Sprinkle evenly with chocolate chips and pecans. Bake for 12 minutes. Let cool completely before cutting.

pumpkin chocolate chip cookie bars

The pumpkin bars are made using my son’s favorite soft pumpkin chocolate chip cookies recipe.

Pumpkin Chip Cookie Bars

1 1/2 cups butter, softened (3 sticks)

2 cups brown sugar

1 cup sugar

1 can (15 oz) solid-pack pumpkin

1 egg

1 teaspoon vanilla extract

4 cups all-purpose flour

2 cups quick-cooking oats

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice (this is my own addition)

1 teaspoon salt

2 cups (12 oz) chocolate chips

In a large bowl, cream butter and sugars. Beat in the egg, pumpkin and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in the chocolate chips.

Spread batter in a greased 15×10-inch jelly roll/bar pan. Bake at 350° for 25-30 minutes. Remove from oven and cool completely before cutting into bars.

These cookies are also quite fabulous as sandwiches with marshmallow maple cream.

I’ve got a classier post for you next time.

Sweet & sarcastic wishes,
Staci

 

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It’s not just that a giant skillet cookie takes less prep time than baking a few dozen cookies, there’s something cozier than a childhood teddy bear about scraping your fork across the bottom of a cast iron skillet, digging out a messy, melty triangle of chocolate chip cookie.

skillet chocolate chip cookie

Get my new favorite Skillet Chocolate Chip Cookies recipe from Lori Lange at RecipeGirl.com. (In addition to the chocolate chips, if I have one on hand, I chop up a Hershey’s candy bar and toss it in.)

Lori’s cookbook, “The Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Everyday” is always near the top of my pile. It’s because of her recipes for cinnamon roll pancakes, tomato-basil soup with garlic-cheese croutons, slow cooker french dip sandwiches with peppers and caramelized onions, blueberry-pineapple tequila punch, bacon-wrapped tater tots, triple berry salad with sugared almonds, roasted cauliflower with lemon-brown butter, pan-fried lemon-garlic rib eye steaks, and butterfinger brownies that you will love her book too.

I better go tell the rest of the family the cookie is ready to eat.

Sweet skillet wishes,
Staci

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Maybe I should carry a flashy No Raisins picket sign when I go to the farmers market. Who thinks to ask, “What’s in your monster cookie?” It’s not a trick question. (farmers market monster cookie below)

farmers market cookie

Wouldn’t you expect peanut butter, oatmeal, chocolate chips, and most definitely M&Ms? That’s how I make my monster cookies. (pictured below)

Monster cookies

I mean, who puts raisins in monster cookies? And were they hiding them from me? Remember, raisins ruin everything. History has already taught me to beware of bran muffins and those fancy, swirly loaves of cinnamon bread.

bran muffins | Random Sweetness Baking

Maybe the bigger question is, why didn’t I notice that the tower of cookies in the jar labeled “monster cookies” weren’t flecked with M&Ms? That should’ve tipped me off that something sneaky was going on.

Keep your eyes open out there cookie lovers.

Sweet summer wishes,
Staci

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Before I tell you the conversation that led me to the discovery of nutmeats, let me give you the background on our Orange Chewins. Straight up, these brown-sugared, orange slice candy-filled, coconut, crackly crusted bars are not my favorite. But they are one of my sister Heidi’s favorite Christmas treats that my mom makes.

Orange Chewins Bars | Random Sweetness Baking

My sister travels a lot in her corporate trainer job and doesn’t get much time to spend at home, this means no time to bake and a lot of time being exposed to candy bars with a 7-year gas station shelf life. So, being the (sorta) nice sister that I am, I wanted to bake Orange Chewins for Heidi one weekend when she was coming home.

But I didn’t.

Then during our family Christmas, my mom asked me if I had made them for Heidi that one time a couple of months back.

With my sisters, mom, and step-mom sitting around the tables, I said, “No, I didn’t make them because there was an ingredient in the recipe that I didn’t know what it was.”

My mom asked me what it was and I said I couldn’t remember – just that it was something that I wasn’t familiar with.

Perplexed, my mom said, “There’s not anything unusual in them – brown sugar, eggs, orange slices, coconut…”

But I knew that there was something on that recipe card that stopped me from baking Orange Chewins for Heidi that weekend. So I dug into my cupboard and pulled the card from my wooden recipe roll-top file.

“Nutmeats!” I exclaimed. “There are nutmeats in there and I don’t know what that is.”

“Those are nuts. Just the insides of nuts,” my mom said.

“Oh, THAT’S what they are. You can tell it’s an old recipe because they are just called nuts now,” I said trying to recover an ounce of scratch-baking pride.

pecan nutmeats

Pecan Pieces (a.k.a. pecan nutmeats)

A few weeks later, I baked Orange Chewins for the first time. But by that time, the coconut I had was gone. So I substituted oatmeal and sent them off to Heidi’s. She liked them that way so much that she said she’ll bake them that way from now on. I liked them this way too because I don’t like coconut, which is probably why I never really like these. Either way, coconut or oatmeal or a little of both, these could become a favorite at your house.

I thought it would be nice to share a family recipe that isn’t as widely recognized as grandma’s chocolate chip cookies.

But secretly, I’m hoping there’s at least one person out there who reads this and says, “Ha, I wouldn’t have known what nutmeats are either.”

Orange Chewins Bars

3 eggs well beaten

1 tablespoon water

1 teaspoon vanilla

2 cups brown sugar

1/2 tsp salt

1 1/2 cups orange slices (Heidi uses floured kitchen scissors to cut them easily into bite sized pieces. I toss the pieces with sugar to keep them from sticking to each other.)

1/2 cup chopped nutmeats (pecan pieces, chopped walnuts, etc.)

1/2 cup coconut OR 1/2 cup quick-cooking oatmeal

2 cups flour

  1. Beat eggs until foamy with the water.
  2. Add vanilla, gradually add brown sugar  and salt. Beat well and then add orange slice candy pieces, coconut, nuts & flour. Mix well.
  3. Pour into greased 15 x 10 x 1 pan. Bake at 375° for 20 minutes.
  4. Cut before completely cooled.

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