Skip to content

Posts tagged ‘oatmeal’

White Chocolate Cranberry Muffins


This was a mid-morning snack last week. The boys have grown five inches (between the three of them) in the last six months, so a dozen muffins is about right for “second breakfast” and with a tall glass of milk, “elevensies” is taken care of as well.

My basic muffin recipe goes like this:
1 cup All Purpose Flour
1 cup of: oats, whole wheat flour, another cup of all purpose flour or any other combination of dry flour-like stuff that I am in the mood to throw in
1/3 cup sugar
2 tsp baking powder
1 tsp salt
½ cup vegetable oil
¾ cup milk
Add goodies according to taste or what you have in the cabinet.

Muffins are the reverse of cookies. You start with the dry ingredients then add the liquid. (For this particular batch that second cup of dry stuff was quick oats.)



Stir it all together gently. You’re not supposed to over-stir muffin batter. Honestly, I can’t remember why, but when Alton Brown explained it in a book it made sense and I have done my best to obey this rule ever since. And, the muffin quality in my house has improved.

Once the dry and wet have been delicately combined, you can add goodies. For this batch, I used about ¾ cup each of chopped white chocolate chips, chopped dried cranberries, and finely chopped walnuts.




Scoop the batter into a muffin tin sprayed with non-stick spray. You can use papers, but I never seem to have them in the cabinet – possibly because my boys often chew them like little goats when they’re done with each muffin and it grosses me out.




Bake in a 375 degree oven for 12-14 minutes.

Spread the tops with butter or margarine. (Yes, I can allow for margarine in non-cookie situations!)


Then sprinkle with sugar.



Enjoy one before they’re gone. In my house, that’s about 10 minutes.


Advertisements

“Stout” Butterscotch Oatmeal Cookies

My burly brother once referred to these as “STOUT” cookies – which is a hearty term of approval in his vernacular. The name stuck.


Butterscotch Oatmeal Cookies

When I first made them (back in the days before the internet caught on) I thought I was producing something quite original. My first inkling to the contrary was in Germany when I took a plate to my upstairs neighbor, Tracie Addyman – who happens to be a Ku-Ki-Do Black Apron herself – and she was just as surprised as I was to find that she wasn’t the only one who made “Oatmeal Scotchies”. I guess great cookie minds think alike, but according to Google we aren’t as original as we thought we were. Oh, well…


Be sure you taste test a few of the chips!

Butterscotch Oatmeal Cookies    
1¼ cup butter 
1 cup white sugar
1 cup brown sugar
2 LG eggs (use white of a 3rd if you don’t have LG or XL)
1 tsp. vanilla
3 cups quick cooking oats
2 ½ cups all purpose flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. Salt
1 tsp. cinnamon
1 12 oz pkg. butterscotch chips
The salt shaker on standby

Directions

Mix butter and sugars. Add eggs and vanilla and mix again. Dump in the dry ingredients and try not to let fly. When you have a stiff dough, add the chips. Bake at 365 degrees for 13-15 minutes. Be careful not to over-bake or they turn into rocks. (For complete directions see: Ku-Ki-Do 101 )


Lightly Salted Goodness!

When these come out of the oven I like to sprinkle salt over the tops – the hint of saltiness with the sweetness of butterscotch seems just perfect to me.

If you’re new to cookie baking, this is a great recipe to start with. It tolerates greater imperfection of method than most cookies and produces a hearty, almost healthy snack.