Chewy Ginger Oatmeal Raisin Cookies

Ingredients
3/4 cup flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 cup butter
1/3 plus 2 tbs brown sugar
1/4 cup sugar
3 Tbs finely chopped candied ginger
1 tsp cinnamon
1/4 tsp salt
1 tsp chili pepper
1 egg
2 tsp milk
1 tsp vanilla
1 cup old fashion rolled oats
3/4 cup golden raisins

Procedure
Preheat oven to 350 degrees. In a small bowl combine flour, baking power, baking soda, cinnamon, salt, and chili powder. In a separate bowl combine butter, sugars, and ginger and cream together until light and fluffy. Add egg, milk and vanilla. Mix well. Add the dry ingredients in two batches mixing in between. Fold in oatmeal and raisins. Spoon onto greased or lined baking sheet and top with more candied ginger if desired. Bake for 13ish minutes.

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Recipe from here.

Delicious Orange Currant Oat Scones

Ingredients
3 cups whole wheat pastry flour
1/2 cup turbinado (raw) sugar, plus 1/4 cup for sprinkling
2 tsp baking powder
1 tsp baking soda
1 cup (2 sticks) butter, chilled and cut into small pieces
2 cups rolled oats
zest of 1 orange
1 cup buttermilk (substitute: 1 Tbs lemon juice and enough milk to make 1 cup)
2/3 cup dried currants

Procedure
Preheat oven to 350 degrees. In a large mixing bowl, combine flour, 1/2 cup turbinado sugar, baking powder, and baking soda. Add the butter, and cut in with a pastry cutter until mixture resembles coarse crumbs. Stir in oats and orange zest. Add buttermilk and currants, stirring until just combined (do not over-mix!) Dump dough onto parchment lined baking sheet, and gently press dough together. Pat into an 8 inch disk, and cut into 8 slices. Spread the slices out slightly, so there is some room between each scone. Sprinkle the tops with 1/4 cup turbinado sugar and bake until slightly golden and firm to the touch, anywhere from 15 to 25 minutes.

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this 101 Cookbooks recipe can be found here.

Mini Chocolate Cookies

Ingredients
5 oz semisweet chocolate
1/2 cup flour
1/2 cup rye flour
1/2 tsp baking soda
1/2 tsp baking soda
1/2 tsp salt
1 cup rolled oats
1/2 cup walnuts, finely chopped
1/2 cup butter
1 cup brown sugar
1 Tbs molasses
1 egg
1 1/2 tsp vanilla

Procedure
Preheat oven to 350 degrees. Chop walnuts and chocolate as fine as possible. Combine with rest of dry ingredients in a medium mixxing bowl. In a a separeate bowl cream butter and brown sugar. Add molasses and egg. Mix well. Add vanilla; mix well. Mix in dry ingredients by hand. Dallop dough onto greased or lined cookie sheet and bake for 7-12 minutes.

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Recipe from 101cookbooks.

Healthful Chocolate Oatmeal Raisin Cookies

Ingredients
2 eggs, lightly beaten
6 Tbs agave nectar
2 Tbs honey
4 Tbs vegetable oil
2 tsp vanilla
1 cup whole wheat flour
2 Tbs ground flaxseed
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 1/2 cup oats
1 cup raisins
chocolate chips (optional)


Procedure
Preheat oven to 375 degrees. In a mixing bowl, combine eggs, agave nectar, honey, oil, vanilla, flour, flaxseed, baking soda, baking powder, salt and cinnamon. Stir. Add oats, raisins, and optional chocolate chips. Mix until combined.
Dollop onto greased baking sheet. Bake for 9-12 minutes.

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Adapted from a recipegirl recipe.

Iced Applesauce Oatmeal Pistachio Cookies

Ingredients

4 Tbs butter

1 cup brown sugar

1 egg
1/2 cup applesauce

1 1/2 cups

1 1/4 cups flour

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1 cup raisins

1 cup deshelled pistachios

1 cup powdered sugar

1 Tbs maple syrup

1/2 Tbs vanilla

1 Tbs water

Procedure

Preheat oven to 350 degrees F. Cream together butter and sugar. Add egg and apple sauce. Stir well. Mix in oats, flour, baking powder, baking soda, and salt. Mix in raisins and pistachios. Dollop unto greased baking sheet and bake for 9-12 minutes. Transfer to wire rack or paper towel to cool. In a small mixing bowl combine powdered sugar, maple syrup, vanilla and water. Whisk lightly until smooth. Drizzle across tops of cookies.

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Inspired by a Martha Stewart recipe

Chocolate Date Brownies

Ingredients
1 1/4 cup water
8 oz. dried pitted dates, chopped
1 tsp baking soda
3/4 cup honey
1/4 cup butter or margarine, softened
2 Tbs milled flax seed
6 Tbs boiling water
1 1/4 cup flour
1/2 tsp salt
1 oz. unsweetened baking chocolate, finely chopped
1/4 tsp baking soda
1 tsp vanilla
3/4 cup oats
1 cup chocolate chips
1/3 cup walnuts, chopped
1/4 cup chocolate chip

Procedure
Preheat oven to 350 degrees. In a medium saucepan, simmer 1 1/4 cup water, dates, and 1 tsp baking soda for 5 minutes. Set aside to cool. In a mixing bowl, beat honey and butter until smooth. In a small bowl, combine flax seed and 6 Tbs boiling water. Stir, and let set for a few minutes to cool slightly. Add flax mixture to butter and honey. Add flour, salt, unsweetened chocolate and 1/4 tsp baking soda. Mix until smooth. Stir in date mixture along with vanilla and oats. Mix in chocolate chips.

Pour batter into a greased 9x9 pan or pie pan. Sprinkle with chopped walnuts and extra chocolate chips. Bake for 35-45 minutes.

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Adapted from a National Honey Board recipe.

Vegan Dias Cookies

Ingredients
1 1/4 cup brown sugar
1 tsp flax seed

3 Tsp water

1 Tbs banana
3/4 cup butter flavored crisco
2 Tbs vanilla
2 Tbs coconut milk
1 3/4 cup all-purpose flour
1 tsp salt
3/4 tsp baking soda
1/2 cup oatmeal
>1 cup vegan chocolate chips
>1 cup broken walnuts

Procedure

Pre-heat oven to 350 degrees F. Crush flax seeds with a mortar and pestle. Simmer crushed seeds with 3 Tbs water on medium heat for 2 minutes. Cream together crisco, flax seed water mixture, and brown sugar. Add vanilla and cocnut milk. Stir. Add flour, salt, and baking soda. Mix well. Add oatmeal, chocolate chips, and nuts. Mix. Bake for 9-11 minutes on a greased non-stick pan or cookie sheet until the tops just turn golden brown. They will look like they are not done yet but they will harden on as they dry. Let sit on pan for 5 minutes before transfering to a cookie rack.

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Adapted from a Dias Family Recipe.

Healthful Oaty Fruity Chocolate Muffins

Ingredients

2 cups flour

1 cup whole wheat flour
1/2 cup sugar

1/2 cup oats

2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

2 tsp salt

zest of one orange

6 Tbs cold butter, cubed

1 cup chocolate chips

1 cup mixed dried fruit (anything goes: cherries, raisins, cranberries, this time we used a papaya, pineapple raisin mix...yummm)

1 egg

4 tsp lime or lemon juice

enough milk to make 1 1/3 cup (when added to citrus juice)

Procedure

Preheat oven to 350 degrees.

Mix flours, sugar, oats, baking powder, baking soda, cinnamon, salt, and zest. Add cold cubed butter, and rub in with hands until mixture resembles coarse crumbs. Add dried fruit and chocolate chips. In a liquid measuring cup, combine lime or lemon juice with enough milk to make 1 1/3 cups. Whisk milk and juice mixture with egg, and add to dry ingredients. Stir. Spoon dough into greased muffin pan. Bake for 25 minutes or until toothpick comes out clean.

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Adapted from this.

Oatmeal Walnut Scones with Maple Glaze

For Scones

1 1/2 cups rolled or quick oats

3/4 cups coarsely chopped walnuts

1/4 milk

1/4 cup cream

1.4 cup maple syrup

1 egg

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

10 Tbs cold butter, diced

For Glaze

3 Tbs maple syrup

1/2 cup powdered sugar

Preheat oven to 375 degrees F. Spread oats and walnuts out onto a baking sheet and toast them in the oven for about 8 minutes, or until visibly browned. Remove from oven and let cool to room temperature. Increase oven to 450 degrees F.

In a small mixing bowl whisk together milk, cream, syrup and egg. Put flour, baking powder, and salt in the workbowl of a food processor and mix just enough to mix up the dry ingredients evenly. Add butter to food processor and mix until the consistency reaches that of coarse sand. Transfer the mixture into a medium-sized mixing bowl. Add in room temperature oats and walnuts. Fold in wet ingredients. Gently mix and knead to evenly incorporate all ingredients. Turn out onto lightly floured surface, and form desired scone shapes. Place scones on greased baking sheet and bake for 12-14 minutes.

Once finished scones cool, whisk together maple syrup and powdered sugar and dizzle over scones. Let set for a minutes or so before serving.

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Adapted from a Cook's Illustrated recipe.

Oatmeal Raisin Cookies

Ingredients
2 cups rolled oats
1/3 cup flaked coconut
2/3 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp baking soda
2 eggs
1 tsp vanilla
1 cup flour
1 cup walnuts, coarsely chopped
1 cup raisins
1 cup chocolate chips

Preheat oven to 350 degrees.

Make oat flour by blending oats 1/2 cup at a time in food processor, until powder. Blend coconut in a similar fashion. Set aside. In a large mixing bowl, beat butter with sugars and baking soda. Blend in eggs and vanilla. Beat in oat flour, coconut, and flour. Stir in raisins, walnuts, and chocolate.

On a greased cookie sheet, form 1/4 cup lumps of dough, 6 per sheet. Bake 13 to 15 minutes or until edges are golden brown.

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Adapted from a Better Homes and Gardens recipe.

Granola

Dry ingredients
3 1/2 cups old-fashioned (not quick) oats
1/4 cup flax seeds
1/4 cup sesame seeds
1/4 cup wheat germ
1/2 cup almonds

Wet ingredients
1/4 cup water
2 Tbs vanilla
>1/4 cup vegetable or canola oil
1/2 cup honey
4 Tbs peanut butter

Fruit & nuts
2 cups mixed dried fruit & nuts. (i.e. dried banana chips, macadamia nuts, raisins, craisins, dried cherries, dried pineapple, dried papaya, cashews)
1/2 cup applesauce


Preheat oven to 330 degrees F. In large bowl mix together dry ingredients. Add wet ingredients. Mix well. Put into large baking pan(s). Glass pans work well. The thinner you can spread it out the faster it will bake. Place into the oven, stirring every 5 to 7 minutes, scraping the bottom of the pan each time to prevent burning. After 20 to 30 minutes (when granola feels about halfway done), mix applesauce and dried fruit and nuts in a bowl, then stir it into the granola. Continue to bake in 5 to 7 minute intervals, stirring between each interval. Granola is done when it browns slightly, begins to stick together a little bit, and is slightly crunchier to the touch.

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