As I was sorting and re-organizing the cupboards and the freezers the past few days, I’ve come across several ingredients I rarely use: leftovers from some Tasty.com experiment or a houseguest. Luckily, I’m able to use most of them in some delicious Oatmeal Raisin Cookies.
The two main ingredients I wanted to use up are whole wheat flour and steel cut oats. Neither are part of my regular pantry, but I appreciate the earthy, nutty flavor they bring to anything cooked with them. And my budget this week was a little too short for anything sweet in grocery shopping. Yep, you interpreted that correctly. No ingredients were purchased to make these cookies happen!
For such a classic cookie, I always start with my Mom’s use-worn Betty Crocker cookbook, where butter is always listed as “shortening.” But I made a few adjustments to let me use up as much of these random ingredients as possible.
Wet Ingredients
- 1.5 sticks (3/4 cup) of softened butter (vegan: 3/4 cup coconut oil, peanut butter or other soft or liquid vegetable fat)
- 1 cup packed brown sugar
- 1/4 regular sugar
- 2 eggs (vegan and gluten free: 2 egg blend of The Vegg or other vegan baking substitute)
- 1/2 cup water (don’t skip this because the oats need it)
Dry Ingredients
- 1.75 cups whole wheat flour (gluten free: use same amount of GF all purpose flour)
- 1 t baking powder
- 1/4 t baking soda (omit for a flatter, chewier cookie)
- 1 t cinnamon
- 1/2 t ground cloves
- 1 t salt
Add Ins
- 2 cups steel cut oats (or rolled oats)
- 1 cup chopped dried fruit: raisins, craisins, cherries, apricot, prunes
- 1 cup chopped nuts: pecans, almonds, walnuts (nut-free: try toasted hemp seeds or sesame seeds in place of nuts)
Preheat your oven to 350°F.
Blend the wet ingredients together. Add the dry ingredients to the wet and blend well. Add your chosen add-ins and mix well.
Drop by teaspoon-fuls onto a silpat or a greased cookie sheet; for this step, I use one of my few Pampered Chef tools: a teaspoon ice cream (or cookie) scoop. It really helps to make quick and not-messy work of this step.
When I use all three of my baking sheets at once, I can get nearly all of the dough in at the same time. I had about 1 dozen left for the second round. That’s another great strategy for making cookie baking easier and faster. Works when you’re doing cut out and decorate cookies too!
Bake at 350°F for 15 minutes. Be sure to preheat all the way before putting your cookies in.
Transfer to a cooling rack immediately. These will cool to eat quickly!
Makes 5-6 dozen.
Sure. It’s just regular Potato Soup with cheddar cheese added, but I just learned that my younger cousins never learned our Nannie’s Potato Soup recipe. I did because it’s my mom’s “sick soup.”
This is one of my favorite soups to do in the crock pot, mainly because my chicken and veggie stock are made ahead and frozen, and I can’t ever remember to thaw them out. Using the crock pot, I can put all but the heavy cream and cheese in at once and set it on Low for 6-8 hours. It takes a little more than an hour for the frozen stock to thaw and cover the potatoes and onions and cook.
Sometimes you can find empanada wraps in the grocery store, already cut into circles of the right size. And sometimes you have to make them yourself. That’s what I did today, using supportive guidance from 
The night-before dinner for the 
Singing about Cooking 