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baking

Baking

Simple 5-Ingredient Oatmeal Cookies

a stack of oatmeal cookies

Oats are one of my favourite ingredients in baking. You can find lots of oat recipes on my blog such as Irish Oat Soda Bread Recipe, Big and Chewy Orange Coconut Anzac Cookies, Apricot Cherry Oat Bara Brith Loaf Recipe and Lancashire Maple-Oat Parkin Cake for a Summer Evening. Oats add texture, nutty flavour as well as having a lot of nutritional benefits. And all of those are prominent in this recipe for Simple Oatmeal Cookies.

This recipe for Oatmeal Cookies is simple and old-fashioned, like cookies my Mum used to make. They’re very different from many cookies on the internet today. The difference is that they’re very plain and simple. And sometimes that’s just what I want. I don’t want to have to go out to find a myriad of ingredients. Sometimes I just want to bake cookies right away, and have them on the counter to serve my family within the hour. These cookies will do that for you. They’re also gluten-free.

oatmeal cookies

Nutritional Benefit of Oats

Not only are oats delicious they are also super healthy. If you are also an oat lover, here are some cool nutrition facts about oats:

  • oats are low in calories and they slow digestion which helps you feel full longer.
  • 1/2 cup of oats has 150 calories, 5 g of protein, 27 g of carbs, 2 grams of fat and 4 grams of fibre.
  • oats help prevent constipation as they contain both soluble and insoluble fibre.
  • dietary fibres in oats decrease bad cholesterol (LDL) without affecting good cholesterol (HDL)
  • oats contain enterolactone and other plant lignans which protect against heart disease.
  • according to the American Cancer Society, lignan in oats also helps reduce the chances of hormone related cancers such as breast, prostate and ovarian cancer.

This recipe only uses five simple ingredients: oats, brown and white sugar (although you could just use white, if that’s all you have), eggs, butter and vanilla. When they come out of the oven the aroma is buttery, sweet and toasted oats. And they only take 8 minutes to bake.

a stack of oatmeal cookies with a glass of milk

Sometimes I want to bake exotic recipes from all over the globe with new exotic flavours, other times I just want oatmeal cookies like my Mum used to make.

Enjoy!

Suzanne

Simple 5-Ingredient Oatmeal Cookies

Print Recipe
Serves: about 15 Cooking Time: 8 minutes

Ingredients

  • 2 eggs
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 2 Tbsp melted butter
  • 1/2 tsp vanilla
  • 2 cups whole oats
  • 1/2 tsp salt

Instructions

1

Preheat oven to 350 degrees F.

2

Mix the 2 eggs together.

3

Add in the sugars and vanilla, and melted butter and mix together.

4

Mix the salt into the oats and stir around.

5

Add oats into the butter and sugar mixture.

6

Stir around until fully incorporated.

7

Drop by dessert spoon onto baking parchment. They will spread out quite a bit, so keep the cookies far apart.

8

Bake for about 8 minutes. If you think your cookies are on the small side, check them after about 5 minutes.

9

The cookies are done when they are golden around the edges.

10

Remove from oven.

11

Let them cool on the cookie tray until they have firmed up enough to move onto a rack to cool more.

12

This recipe will make about 15 cookies.

Baking

Simple Rustic Banana Blueberry Muffins

three blueberry banana muffins stacked on cutting board

If you’re like me, muffins are a well-loved treat. My favourite thing about muffins is the wide variety of flavours one can incorporate into a batch. I have had many favourite flavours over the years: Orange Cranberry, Raisin Bran, Raspberry, but my all-time favourite has always been Banana Blueberry Muffins. I love the aroma of the bananas wafting in the air as they are baking. And I love the burst of sweetness that the blueberries bring.

When I was living in Toronto in the 1980’s muffins were all the rage. Muffin recipes were in every cookbook and food magazine (yes, even then I loved reading food magazines and cookbooks). A very popular cookbook was called Muffin Mania – which tells a lot. They were part of the health movement to get people healthier. Muffins were a great vessel for the latest power food: oat flour, bran, dried fruit, avocado oil: you name it, they would be found in muffins. Whatever the latest health craze (no cholesterol, low fat, low sugar, high fiber, etc.) you could bet that particular health idea would find its way into a muffin recipe.

blueberry banana muffins stacked on cutting board

While muffins never did make people healthier, they weren’t a flash food idea, either. Mmmmuffins, a very popular shop selling only muffins, opened up in Union Station in Toronto in the 1980’s and last count, they were still there…busy as ever. While the ingredients may keep revolving, muffins are here to stay. And I’m completely happy with that.

Most muffins in coffee shops, bakeries, and grocery stores are very high in calories with an obscene amount of sugar and fat. So don’t let all that deliciousness fool you into thinking you’re buying something nutritious. Starbuck’s Blueberry Muffins have a whopping 360 calories with 15 grams of fat and 33 grams of sugar. Their Chocolate Chunk Muffins have 440 calories with 21 grams of fat and 39 grams of sugar. That’s a lot. But, muffins can actually be a wholesome healthy snack, if they’re home made. So, if you want to snack on muffins and stay healthy: make your own.  

You can have a lot of fun really, making your own muffins. They really are the perfect item to fill with dried fruit, nuts or seeds and you don’t need a lot of fats or sweeteners to make them taste nice. You can also really bump up the fibre by incorporating wholewheat flour, or extra bran, like my recipe here. They also freeze well and travel well. I often bake muffins for snacks, lunch, road trips, vacations etc., And I’m super happy when I do. They’re also so much cheaper than store-bought.

This muffin recipe is not very sweet. Most of the sweetness comes from the blueberries and bananas. If you like a sweeter muffin, you can add 2 tablespoons of brown sugar. or drizzle on a bit of honey.

And if Blueberry Banana Muffins aren’t your thing, here are a few more to try:

On-the-Go Carrot, Apricot, Walnut Muffins

Healthy Blueberry Honey Muffins Recipe

And keep checking back, as I will have more muffin recipes in the future.

broken up blueberry banana muffins

Also, if you don’t have yogurt, you can also use buttermilk. Or make your own buttermilk by adding one tablespoon of lemon juice to a measuring cup and topping it up with milk until you have 1 cup. That works very well!

three blueberry banana muffins

These Blueberry Banana Muffins are so perfect. They’re not too sweet, and the banana and blueberries give them ample moisture so they’re not too dry. And you can whip them up in no time. The other great thing about muffins, is that they freeze up lovely. If you freeze them individually, you can just grab one out of the freezer and it’s ready to go.  So easy. Bananas and blueberries…what more do you need!

Enjoy!

Pantry Banana Blueberry Oat Muffins

Print Recipe
Serves: 18 Cooking Time: 20-30 minutes

Ingredients

  • 1 egg
  • 1 cup plain yogurt or buttermilk
  • 1 cup mashed bananas (about 2 very ripe bananas)
  • 1/2 cup honey
  • 1/4 cup oil
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oats
  • 1 cup oat bran
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup blueberries

Instructions

1

Preheat oven to 350 degrees F.

2

Fill muffin trays with paper liners.

3

Mash ripe bananas in a medium bowl.

4

Add buttermilk, egg, honey and oil. Mix together in mixing bowl with a whisk.

5

In another medium bowl, mix together dry ingredients.

6

Add wet ingredients into dry ingredients. Stir briefly until all ingredients are fully incorporated. Don't over mix.

7

Fill paper liners just a little less than full. These muffins don't rise too much.

8

Fold blueberries in gently.

9

Bake at 350 degrees F for about 20-25 minutes until lightly golden.

10

Cool in the muffin tray on a rack for five minutes.

11

Remove from tray and cool on a rack.

Baking

Delicious Soft Pumpkin and Chocolate Chip Cookies

pumpkin chocolate chip cookies on a plate

Pumpkin chocolate Chip Cookies are one of my favourite cookies of all time. These Pumpkin Chocolate Chip Cookies are just so yummy, we can’t stop eating them! They’re made with a good amount of baking powder which makes them puffy and soft, plenty of pumpkin puree, a kick of spice and lots of chocolate chips too.

With everyone staying home this Hallowe’en, these Pumpkin Chocolate Chip Cookies are the perfect treat to whip up. The recipe is super simple and uses mostly common pantry ingredients. I still had a can of pumpkin puree in my cupboard from our Canadian Thanksgiving weekend, but if you’re all out, the grocery stores still have plenty and they are probably on sale too!

This recipe for Pumpkin Chocolate Chip Cookies is based on one from my very first cookbook: The Peanuts Cookbook. Our Grade 4 elementary school teacher signed us up to a book club and we all ordered 1-2 books to read. My friend, Bonnie got some Nancy Drew mystery books, but I ordered this cookbook. I still have a copy, although not my original copy. The cookbook has lime green and bright pink pages and kid-friendly recipes like Divine Divinity, Lucy’s Lemon Squares, Security Cinnamon Toast and Red Baron Root Beer as well as loads of comic strips.

The first time that I made these cookies was with a friend from school. We were about 9 or 10 and my Mum let us bake some cookies in our kitchen all by ourselves. We thought it would be really cool if we baked them like mini-pumpkins. So we rolled them all into balls and placed a bunch on a cookie sheet. Well, I don’t know what happened, we must have left something out of the recipe, because when we took them out of the oven they had spread out completely so they were one big huge gigantic cookie, and were possibly slightly burnt. We had a good laugh, and so did my Mum. We still ate the cookies and thought they were pretty great! And all these years later, I’m still having fun in the kitchen!

pumpkin chocolate chip cookies on a plate on a table

These cookies are moist, tender and loaded with pumpkin flavour and milk chocolate chips! So autumnly divine! If you bundle up, cookies with hot chocolate or chai tea are lovely outside!

pumpkin chocolate chip cookies

And they’re super easy to make. All you need is flour, brown sugar, butter, eggs, baking powder, pumpkin puree, cinnamon and chocolate chips. All of these could be yours in about one hour! So tempting!

close-up of chocolate chip cookies

Happy Hallowe’en everyone!

Pumpkin Chocolate Chip Cookies

Print Recipe
Serves: 50 Cooking Time: 8-10 minutes

Ingredients

  • 1/2 cup butter
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 340 grams pumpkin puree
  • 3 1/4 cups all-purpose flour
  • 1 Tbsp cinnamon
  • 1 Tbsp baking powder
  • 2 cups milk chocolate chips (semi-sweet would work too)

Instructions

1

Pre-heat oven to 375 degrees.

2

Cream the butter and brown sugar together.

3

Beat until light and fluffy.

4

Add the eggs.

5

Add the pumpkin puree. Don't worry if it curdles, it will sort itself out when you add the dry ingredients.

6

Mix together the dry ingredients.

7

Add dry ingredients to wet ingredients. Try not to over mix.

8

Stir in the chocolate chips.

9

Using a small ice-cream scoop, place cookie dough on a parchment paper-lined cookie sheet, approximately 2 inches apart.

10

Bake in oven for 8-10 minutes. They will puff up and be slightly golden on the bottom when they're done.

11

Let cookies cool on baking sheet for about 2-3 minutes.

12

Place cookies on a cooling rack to cool down.

13

Enjoy!