Monster Cookies

Monster Cookies

4 c (40oz) creamy peanut butter (sub some with cookie butter or Nutella, opt)

1 1/3 c butter, softened

2 2/3 c brown sugar

2 2/3 c sugar

8 eggs, room temperature

2 t vanilla

2 t corn syrup

5 t baking soda

12 c old-fashioned oats (approx one tub)

4 c "bits" {assorted M&Ms, chocolate chips, caramel bits, Reese's Pieces, toffee bits, etc}

1. In a large bowl, cream butters and sugars until light and fluffy. Beat in eggs, corn syrup, and vanilla; mix in baking soda and oats.

2. In a giant bowl, combine "bits" together before dumping the dough in.

3. Cover & refrigerate for 1 hour.

4. Preheat oven to 350*. Line a baking sheet or two with parchment paper.

5. Drop 1/4 cupfuls onto baking sheets; bake for about 15 minutes, rotating after 9, until lightly brown.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies
1 c butter, softened
1 c brown sugar
1/2 c sugar
1 egg + 1 yolk
1 T vanilla
2 c flour
1 c oats
1 t baking soda
1 t baking powder
1 t salt
3 c chocolate chips

1. Preheat oven to 325* and line a cookie sheet with parchment paper.
2. Beat butter and sugars together; mix in egg, yolk, and vanilla.
3. Add flour, oats, soda, powder, and salt; mix until just combined. Stir in chocolate chips.
4. Bake for 10-12 minutes, until golden brown around edges.

Guiltless Oatmeal Bites

Guiltless Oatmeal Bites
3 over-ripe bananas
1/3 c applesauce
2 c oats
1/4 c milk
1 t vanilla
1 t cinnamon
1/2 c of at least one or two of the following: raisins, craisins, chocolate chips, or coconut

1. Preheat oven to 350* and lightly grease a 9x13 pan.
2. Mix all ingredients together and pour in to pan; bake for 45 minutes. Once cooled, cut into bite-sized pieces and serve.

Nutella Granola Bars

Nutella Granola Bars
2 c oats
1 c shredded coconut
1 c almonds
3/4 c Nutella (or peanut butter)
1/2 c honey
1/4 t salt
2 t vanilla
1 1/2 T canola oil
1 c chocolate chips

1. Preheat oven to 350* and line a 9x9 or 9x13 pan with wax paper.
2. Spread the oats, coconut, and almonds on a cookie sheet and toast in the oven for 10 minutes.
3. Put the oat mixture in a medium bowl and set aside.
4. In a small saucepan, heat Nutella with honey and salt until melted and smooth; take off heat and stir in vanilla.
5. Pour Nutella sauce over oat mixture and toss to combine; stir in oil and let cool slightly before stirring in chocolate chips.
6. Press mixture firmly into pan and refrigerate for a few hours to harden before cutting into bars.

Strawberry Crumb Pie

Strawberry Crumb Pie
Crust:
1 stick cold butter
3 oz cold cream cheese
1 1/4 c flour, plus more for dusting
pinch of salt
Crumb Topping:
3/4 c oats
1/2 c flour
1/3 c sugar
1/4 c butter, melted and cooled slightly
Filling:
6 c (2 lb) strawberries, hulled and chopped
1/2 c sugar
2 t lemon juice
2 1/2 T cornstarch
1/4 t orange zest

1. Whip butter and cream cheese in a food processor until smooth; add flour and salt and process until it forms a ball. Scrape out the dough, shape it into a round disk, wrap in plastic wrap, and refrigerate for at least an hour.

2. Meanwhile, combine the oats, flour, and sugar in a small bowl; add the butter and stir until incorporated. Refrigerate at least 30 minutes.
3. Preheat oven to 350*. Working on a floured surface, roll out the crust dough and place in a springform pan; return to the fridge for 20 minutes.
4. Bake crust until lightly brown, about 18-20 minutes; let cool on a wire rack.
5. Increase the oven temperature to 375*.
6. Toss the strawberries, sugar, lemon juice, cornstarch, and orange zest in a medium bowl. Spoon the mixture in to the crust and spread the topping evenly over the berries.
7. Bake for 60 minutes, or until the filling is bubbly and the crust and toppings are golden brown. Transfer to a wire rack to cool to room temperature before serving.

Oatmeal Carmelita Bars

Oatmeal Carmelita Bars
Crust:
2 c flour
2 c oats
1 1/2 c firmly packed brown sugar
1 t baking soda
1/2 t salt
1 1/4 c butter, softened
Filling:
12.25 oz jar caramel ice cream topping
3 T flour
1 c chocolate chips
1/2 c chopped nuts (opt)

1. Preheat oven to 350* and grease a 9x13 pan.
2. In a large bowl, combine all of the crust ingredients; press half of the mixture into the pan and reserve the other half.
3. Bake for 10 minutes. While it bakes, in a small bowl, combine caramel and 3 T flour.
4. Sprinkle chocolate chips (and nuts) over hot crust and then cover with caramel sauce; sprinkle remaining crust mixture over caramel.
5. Bake for 20 minutes, or until golden brown.
Let cool completely before cutting and serving.

Pancake Mix

Pancake Mix

2 c [whole wheat] flour

1 c old-fashioned oats

2 T brown sugar

2 t baking soda

1 t salt
2 T flaxseed (opt)

4 t cinnamon (opt)
½ c chopped almonds (opt)

1. Combine all ingredients in food processor.

For every 1/2 cup of mix, combine with 1 egg white and 1/2 cup water.
Each 1/2 cup of mix yields 2 pancakes; makes 4 cups of mix.

Peanut Butter Chocolate Granola Bars

Peanut Butter Chocolate Granola Bars
1 egg white
1/2 c chunky peanut butter
1/3 c brown sugar
1/4 c honey
6 T butter, melted
2 c old-fashioned oats
1/2 c chopped almonds
1 c sweetened coconut flakes
2/3 c chocolate chips

1. Preheat oven to 350* and grease a 1/4 baking sheet. (If you don't have a 1/4 baking sheet, double the recipe and just use a regular baking sheet.)
2. In a medium bowl, use a hand mixer to beat the egg white until it starts to stiffen.
3.Stir in peanut butter, brown sugar, and honey; add butter, oats, almonds, and coconut. Sprinkle in chocolate chips.
4. Press lightly in to baking sheet to form an even layer; bake until edges begin to brown, about 15-20 minutes.
5. Remove from oven and let cool at least an hour before cutting.