Category Archives: Snacks

Chewy Oatmeal Cookies

During most of my work conferences, the cookie tray rolls around mid-afternoon. Classic cookies like chocolate chip, peanut butter, chocolate, snickerdoodle, and oatmeal raisin are displayed. The chocolate chip cookies are the most popular and first to go, but that never bothered me because I seek out the oatmeal raisin cookies – my all-time favorite cookie. There many reasons I love this cookie: the wholesome texture, chewy raisins and the earthy flavor. Also, I feel better about eating them because of the whole grains and nuts. For me, the perfect oatmeal cookie is chewy on the inside and crispy on the outside, so that’s what I go for in my recipe. My cookie also has ingredients that add layers of textures: raisins, toasted walnuts, dark chocolate chunks and coconut flakes. As with all my cookie recipes, there is 1/3 less sugar than most traditional recipes, which makes me feel less guilty about eating them! Finally, for this recipe, I let the cookie dough refrigerate overnight. This helps soften the oats and meld all the flavors. Happy baking!

Chewy Oatmeal Cookies

Yield: about 32 cookies

2 cups of quick oats

1 3/4 cup of Sonora wheat flour or unbleached all-purpose flour

1 teaspoon of Kosher salt

1 teaspoon of baking soda

1 teaspoon of ground cinnamon

2 sticks (1 cup) of unsalted butter, cold and cut into 16 pieces

1 cup of dark brown sugar, packed

1/2 cup of granulated sugar

2 large eggs

2 teaspoons of vanilla extract

2/3 cup of toasted and chopped walnuts*

2/3 cup of raisins

1/2 cup of chopped dark chocolate (60% cacao)

1/2 cup of sweetened coconut flakes

1. In a large bowl add the oats, flour, salt, baking soda, and cinnamon. Whisk and set aside.

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2. In a stand mixer, add the butter and beat on medium speed for 1 minute.

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3. Add the brown and granulated sugars. Beat for 3 more minutes until light and fluffy. Scrap the sides of the bowl.

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4. Reduce the speed to low. Add the eggs, one at a time, scraping the sides of the bowl in between.

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5. Add the vanilla extract and beat just until incorporated. Stop the mixer.

6. To the flour and oat mixture, add the walnuts, raisins, dark chocolates and coconut flakes. Stir to combine.

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7. Turn the the mixer on low and slowly add the dry ingredients. Once all the ingredients have been incorporated, stop mixer.

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8. Transfer the cookie dough into an airtight container and place in the refrigerator overnight for up to 3 days.

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9. When ready to bake the cookies, preheat the oven to 350 and line two baking sheets with parchment paper. Remove the cookie dough out of the refrigerator.

10. Using a 2 tablespoon size scooper, portion out the cookies on the cookie sheets, two inches apart.

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11. Using the palm of your hand, press down each portion to flatten slightly.

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12. Bake in the oven for 10-12 minutes or until the sides are golden brown and top is no longer shiny.

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13. Cool the baked cookies on rack. Serve with cold milk or coffee.  Place any remaining cookies in a airtight container for up to 3 days.

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*For toasted walnuts, place the chopped walnuts on a baking sheet and bake them in the oven for 5-10 minutes at 350°. Cool completely before adding them into the recipe.

Cranberry-Almond Oat Bars

 

I enjoy a good granola bar from time to time, especially when I am in a hurry and don’t have time for breakfast. It’s also great for an afternoon snack when you’re on the run. Store-bought granola bars tend to have too much sugar and unnecessary preservatives, though, so I prefer to I bake my own, which lets me control the sugar and also use the best ingredients. This oat bar recipe has dried cranberries, sliced almonds, coconut, coconut oil and other healthy ingredients. The egg white helps bind all the dry ingredients. This recipe is relatively easy as long as you have everything in front of you, as you should be able to assemble these granola bars in less than 30 minutes. They are perfect to pack in your kid’s lunchbox or to wrap up and keep one in your bag. Enjoy!

 

Cranberry-Almond Oat Bars

Yield: 2 dozen

 

2 3/4 cups of quick cooking rolled oats, like McCann’s

1/2 cup of unbleached all-purpose flour

3 tablespoons of flax seeds

3/4 teaspoon of baking soda

3/4 teaspoon of flaky sea salt

1/2 teaspoon of ground cinnamon

3/4 cup of dried cranberries

1/2 cup of sliced almonds, toasted*

1/2 cup of sweetened shredded coconut

1/3 cup of honey

1/4 cup of packed light brown sugar

1/2 cup of coconut oil, melted

1 egg white, beaten until foamy

 

1. Heat the oven to 325°. Spray 13 x 9 aluminum baking pan with nonstick spray. Set aside.

2. Add the oats, flour, flax seeds, baking soda, cinnamon and salt. Stir well with a fork.

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3. Stir in the dry cranberries and almonds.

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4. Whisk the honey, light brown sugar and coconut oil in a small bowl, until well blended.

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5. Pour the honey mixture over the dry mixture and mix well with a rubber spatula. Then fold in the beaten egg whites.

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6. Pour into the greased baking pan and press down evenly until nice and firm.
Place pan in the oven and bake for about 20 minutes until nice golden brown.

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7. Remove from oven and let it cool on a wire rack until cool.

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8. With a serrated knife, cut into 24 squares.

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9. Store in an air tight container for up to 1 week.

 

*To toast sliced almonds, place them in a 350° oven for 5 minutes. Let the almonds cool completely before using.