I know what you’re thinking … another oatmeal cookie recipe?! Yes, the big green mixing bowl has been used to make another delicious oatmeal cookie that I want to share with all of you. It’s crisp on the outer edges but chewy in the center, and the dried blueberries add a nice texture to it. Better yet? You can make this in one bowl and mixing by hand.
My friend Maryea, the writer behind the Happy Healthy Mama blog, posted a recipe the other day for a 4-ingredient peanut butter granola bar with chocolate that was also vegan and gluten-free. I was intrigued. I’ve been looking for some sort of recipe for a relatively healthy snack that I could eat using oatmeal and this seemed perfect: quick to make, few ingredients, and I could possibly substitute the peanut butter with one of my new favorites – sunflower butter!
I’m a *big* fan of Joanne Chang‘s Flour bakeries, there’s no doubt about it and if you’ve been reading my blog for a while now you probably just said “no sh*t!” out loud. [LOL] When her cookbook came out, I attended a couple of book signing events where she demo’d a recipe or two and gave tips on how to successfully replicate them at home. The one thing that I really took to heart from her bits of advice was to weigh the ingredients vs. measuring them. It made perfect sense when she explained it: my one cup of measured flour might not be the exact same amount that you measure. So at the end of the event, I bought an electric scale and am so glad that I did.
I’ve been watching a lot of the Food Network shows lately — I think Ina and Giada are my new best friends. I saw Giada make some apricot oat bars one morning and decided to try making a batch using things I had on hand, so here’s my rendition with blueberry jam instead of apricots. It’s a really simple recipe and I think it would work well with any fruit jam you have in stock. The key thing is to use old fashioned oats and not the instant stuff; she mentioned on the TV show that the instant stuff won’t hold it’s shape once it’s baked.