Pumpkin Oatmeal Cookies with White Chocolate Chips


Pumpkin Oatmeal Cookies with White Chocolate Chips 

Yield: 24 pcs


2 cups + 1 Tbsp all-purpose flour
1 tsp baking soda
1 Tbsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1 1/2 cups old-fashioned rolled oats
1 cup unsalted butter, melted
1/4 cup molasses
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg yolk
3/4 cup pumpkin puree
1 tsp vanilla extract
1 1/2 cups white chocolate chips


Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Stir in the oats.

In a separate bowl, whisk together the melted butter, molasses, brown sugar, and granulated sugar, then whisk in the egg. Add the pumpkin and vanilla and mix until thick and completely combined. Pour into dry ingredients and gently mix until just combined. Stir in the white chocolate chips. The dough will be very thick.

Scoop cookie dough (~2 Tbsp for each cookie – I like to use my cookie scoop) onto prepared baking sheets. With wet hands, slightly flatten the dough to help the cookies spread in the oven.

Bake the cookies for 13-15 minutes until very lightly browned on the edges, but still soft in the centers. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.

source: whatmegansmaking


Salted Carmelitas


Salted Carmelitas

Yield: 8″ x 8″


32 caramels, unwrapped (such as Kraft)

1/2 cup (120ml) heavy cream

1 cup (140g) all-purpose flour

1 cup (98g) old fashioned rolled oats

3/4 cup (170g) packed light-brown sugar

1/2 tsp baking soda

1/4 tsp table salt

10 Tbsp (5 oz) unsalted butter

1 tsp vanilla extract

1/2 cup (92g) milk chocolate chips

1/2 cup (92g) semi-sweet chocolate chips

Flaky sea salt, such as Maldon



  • Preheat oven to 350 degrees. Pour cream over caramels in a microwave safe bowl, heat mixture on HIGH power in 30 second intervals, stirring well after each interval until melted and smooth (alternately you can combine
  • the two ingredients in a saucepan and melt over low heat), set aside.
  • In a mixing bowl whisk together flour, oats, brown sugar, baking soda and 1/4 tsp table salt. Place butter in a microwave safe bowl and heat butter in microwave until melted. Stir vanilla extract into melted butter then pour mixture over dry ingredients. Using a fork, stir well to evenly coat. Press half of the oat mixture evenly into the bottom of a buttered 8 by 8-inch baking dish (layer will be thin) then bake in preheated oven for 10 minutes. Remove from oven and sprinkle milk chocolate and semi-sweet chocolate chips into an even layer over baked cookie crust, then pour caramel mixture evenly over chocolate chip layer. Sprinkle a scant 1/2 tsp flaky sea salt evenly over caramel layer (or you can sprinkle it over the top of the last crumble layer before baking), then sprinkle top evenly with remaining oat mixture. Bake in preheated oven 16 – 20 minutes until lightly golden. Cool completely on a wire rack (it will take a few hours. To speed up the cooling you can chill in refrigerator). Store in an airtight container in a single layer.






source:  cookingclassy



Gluten Free Oatmeal Cookies


Gluten Free Oatmeal Cookies {With Dark Chocolate and Cherries}

Yield : 14 cookies


1 stick (1/2 cup) softened butter

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla

1 cup rolled oats

1 1/2 cup oat flour, but you can also grind your own from oats in the food processor)

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 cup dried cherries

1/2 cup chocolate chips



  • Preheat oven to 350ºF.
  • Combine the butter and sugars and stir until well combined. Add the egg and vanilla and mix well.
  • Combine the oats, flour, salt, soda, and cinnamon and add to the wet ingredients mixing until well combined. Stir in the cherries and chocolate chips.  Place balls of dough on a cookie sheet and bake for about 10 minutes (depending on size and desired doneness). I pressed some chopped dark chocolate pieces into the tops of each cookie right when they came out of the oven.

source:  yammiesnoshery

Soft Oatmeal Cookies

Soft Oatmeal Cookies

Soft Oatmeal Cookies

Makes approx. 36-60 cookies, depending on how large or small you make them.


1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional)


1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.

2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.

3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets.

4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

source: momswhothink

Oatmeal Pumpkin Creme Pies

oatmeal pumpkin SBA

Oatmeal Pumpkin Creme Pies

Yields:  30 mini sandwiches
Baking time: 9 mins

Chewy mini oatmeal cookie sandwiches stuffed with cinnamon-spiced pumpkin cream cheese frosting


Oatmeal Sandwich Cookies

1/2 cup (1 stick) unsalted butter, softened to room temperature

3/4 cup packed dark brown sugar

1/2 cup granulated sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 and 2/3 cups old-fashioned rolled oats

1 cup all-purpose flour

Pumpkin Cream Cheese Frosting

4 oz cream cheese, softened to room temperature

2 Tablespoons unsalted butter, softened to room temperature

1/4 cup pumpkin puree

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg (or 3/4 tsp pumpkin pie spice)

2 – 2 and 1/2 cups confectioners’ sugar, sifted

1/4 cup all-purpose flour (to thicken, as needed)

salt, to taste

oatmeal pumpkin SBA2


  1. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and sugars together on medium-high speed until smooth. Add the egg and vanilla and mix well. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk the baking soda, cinnamon, oats, and flour. Add the dry ingredients to the wet ingredients, then mix together until just combined. Do not overmix.
  2. Chill the dough for at least one hour (and up to 1 day) in the refrigerator. Cookies will be very flat if the dough is not cold– so don’t skip this step.
  3. Preheat oven to 325°F (163°C). Line a cookie sheet with parchment paper or a silicone baking mat. Roll 2 teaspoons of dough into a ball and place onto prepared sheet. Bake for 9 minutes and let cool on cookie sheet for a minute or two before transferring to a wire rack.
  4. While the cookies are cooling, prepare the pumpkin frosting. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese, butter, pumpkin, and spices on medium speed until creamy. Add 2 – 2 and 1/2 cups of sifted confectioners sugar depending how sweet you’d like it. If frosting is much too thin, add in the flour to thicken it. Add salt to cut the sweetness, if you prefer.
  5. Spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top. Cookies stay fresh for up to 5 days in an airtight container in the refrigerator.
  6. Make ahead tip: You can prepare the cookies and filling 2 days in advance– keep the cookies covered tightly at room temperature and the filling covered tightly in the refrigerator. Cookies freeze well, up to 2-3 months. Thaw overnight in the refrigerator before enjoying

oatmeal pumpkin SBA3

source: sallysbakingaddiction



Secretly Healthy 87 Calorie Brownies


Secretly Healthy 87 Calorie Brownies

Calories calculated for 15 bars (not counting the optional add-ins)

Yield :  9×13 inch



  • 2 cups finely grated zucchini (I firmly packed it in)
  • 1 cup brown sugar
  • 1 1/3 cup applesauce (I used unsweetened)
  • 2 eggs
  • 2 teaspoons vanilla
  • 2/3 cup oat flour, (you can use all-purpose flour )
  • 1 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Optional add-ins:

  • -About a cup of chocolate chips and/or nuts
  • -Frosting: 1/2 cup chocolate chips, 1/2 cup butterscotch chips, and 1/2 cup peanut butter melted together



  • Preheat the oven to 350ºF. Grease a 9×13 inch pan.
  • Mix together the zucchini, sugar, applesauce, eggs, and vanilla.
  • Stir together the remaining ingredients and add to the wet ingredients, stirring until combined.
  • Stir in the chocolate chips and/or nuts if using.
  • Bake for about 55 minutes.
  • Frost with the frosting if desired.

source:  yammiesnoshery

Pumpkin Oatmeal Bars with Chocolate Chips

Pumpkin oatmeal bar MKA2

Pumpkin Oatmeal Bars with Chocolate Chips

 Yields:  9″x13″


1/4 cup coconut oil, melted and cooled

1/3 cup coconut palm sugar

1/3 cup maple syrup

1 cup pumpkin puree

1 large egg

1 teaspoon pure Mexican vanilla extract

1 1/2 cups white whole wheat flour

1 cup quick oats

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon sea salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

1 cup semi-sweet chocolate chips

Pumpkin oatmeal bar MKA


Preheat the oven to 350°F.  Lightly grease a 9 by 13-inch baking pan and set aside.

In a large mixing bowl, whisk together the coconut oil, coconut palm sugar, and maple syrup. The mixture should be smooth and thicken just a bit as you mix. Add in the pumpkin puree, egg, and vanilla and mix until smooth.

In a separate bowl, whisk together the flour, oats, baking soda, spices, and salt.  Add the dry ingredients to the wet ingredients and gently stir until the dry ingredients are just incorporated.  Stir in the chocolate chips.

Spread the batter in the prepared baking pan. Bake for about 25 minutes.  Allow the bars to cool before cutting into squares.

source:  mykitchenaddiction

Berry-Oat-Wheat-Applesauce Muffins

berry oat muffins

Berry-Oat-Wheat-Applesauce Muffins

Baking temp: 375F
Baking time: 20-2518 mins


1 cup oats, rolled or quick

1 cup buttermilk (you can sub regular milk with a Tbsp. of vinegar or lemon juice)

1 cup whole wheat flour

1/2 cup brown sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1/2 cup applesauce

1 egg, beaten

1 cup frozen blueberries



  1. Combine oats and buttermilk in a small bowl and soak for 2 hours. (This provides a finer textured muffin by breaking down the oat grains.)
  2. Preheat the oven to 375 degrees.  Grease or line muffin pan.
  3. Combine dry ingredients–whole wheat, brown sugar, baking powder, baking soda, cinnamon, salt–in a large bowl.
  4. Stir in applesauce and egg until just combined.  Fold in blueberries.
  5. Pour in muffin cups until 2/3 full.  Bake at 375* for 20-25 minutes, or until toothpick inserted in the center comes out clean.

source:  Frugal Homemaking

Oatmeal Chocolate Muffins

oatmeal chocolate muffins

Oatmeal Chocolate Muffins

Yields:  18muffins

Baking temp: 4000F
Baking time: 16-18 mins


1 1/2 cups oats (old fashioned or quick oats)

2 and 2/3 cups flour (white, whole-wheat, or a mixture of both

2/3 cup sugar or raw sugar

4 teaspoons baking powder

1/2 teaspoon salt

2 eggs, beaten

1 1/2 cups milk

1/2 cup olive oil or butter

6 ounces chocolate chips (I used mini chocolate chips, but I think it might be even better with regular-sized chocolate chips.)


  1. Combine the oats, flour, sugar, baking powder, and salt. In a separate bowl, mix the eggs, milk, and oil.
  2. Stir the egg mixture into the flour mixture until moistened. Mix the chocolate chips in.
  3. Fix greased or paper-lined muffin cups 2/3 full with the batter. Bake at 400 degrees for 16-18 minutes, or until tops are light golden.

source:  moneysavingmom

Cranberry Chocolate Chip Oatmeal Cookies


Cranberry Chocolate Chip Oatmeal Cookies

Yield : 3 dozens


3/4 cup butter, softened
1/2 cup sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract or 2 scraped vanilla beans
1 1/2 cups brown rice flour *
3/4 cup tapioca starch *
1/2 teaspoon xanthan gum *
1 1/2 teaspoons baking soda *
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
2 1/2 cups old fashioned oats *
3/4 cup dried cranberries
generous 1/2 cup white chocolate, semi-sweet chocolate or dark chocolate chips
* If you are not in need of a GF version of this recipe, simply reduce the baking soda to 1 teaspoon and substitute 1 1/4 cups all purpose flour and 3 cups oats for the items marked with an *
Preheat oven to 350 degrees. In a large bowl, cream together the butter and the sugar, until smooth, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.

In a separate bowl, whisk together all of the dry ingredients except the cranberries and chocolate. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the cranberries and chocolate and stir well.

Using a medium size scoop or a rounded tablespoon, drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8-12 minutes, depending on size. Remove from the oven before the cookies are lightly browned and when they still look soft in the center. Be careful not to over-bake. Let them cool on the same tray for 1-2 minutes; this will allow them to finish baking without overcooking. Store in an airtight container.