A handful of blueberries and a handful of chocolate chips infuse classic cookie dough with delicious flavor and vibrant natural color for a fun and tasty treat. Not only do these blueberry chocolate cookies taste delicious, but the texture is so soft on the inside and slightly crispy on the outside, while the lovely purple/blue hue is a treat to the eyes. Because frozen blueberries work great in this recipe, you can enjoy these cookies any time of year. And who doesn’t need a burst of color on a cold February day?
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These moist oatmeal-apple cookies are the perfect dessert to pack for lunch or enjoy as a snack. They taste sweet and comforting, plus have nutritional benefits from the oats and baked apple.
When it comes to packing lunches, I like to feel like I am including foods that fortify and energize my family, to help them get through the day. With 3 cups of whole grain rolled oats in this recipe, we can all benefit from the fiber, protein, and extra vitamins and minerals the oats add. The chopped baked apple adds flavor and even more nutrients. I like this recipe because it makes me feel like I am walking that fine line between healthy and indulgent. In fact, I am going to take a big container of these cookies to my kids’ cross country meet today as a post-race treat. They are nutritious enough to pass as healthy, yet delicious enough that kids actually really want to eat them!
It seems that fine lines are a bit of a theme for me this week. In my most recent yoga class, the instructor talked about finding that space between control and letting go. We have to have some measure of control in our lives, in order to keep the train on the tracks (for the most part!). But we also need to not grip too tightly. We need to surrender to larger forces, too, and be open to outcomes we cannot imagine. It is a tricky balance. Things come up continually to help teach us to find balance–car problems, scheduling dilemmas, decisions about budgets and resources, to name a few!
In light of all the challenges and teaching moments, I’m not sure how well I did with the whole balance thing this week, except for with these cookies! With these cookies, I feel like I found it. The recipe is adapted from the inner lid of my Quaker old fashioned rolled oats container, though I used chopped apples instead of raisins.
Maybe it is because of the autumnal equinox this week that I am thinking about lines and balance. We are poised in the middle, between summer and winter, between sunlight and darkness. It is a beautiful time. I hope you all have a very lovely weekend! Happy beginning of autumn! “You will never be alone, you hear so deep / a sound when autumn comes.” –from the poem “Assurance” by William Stafford
I am sharing this recipe over at Angie’s Fiesta Friday, co-hosted this week by two great bloggers, Mollie @ The Frugal Hausfrau and Johanne @ French Gardener Dishes.
Oatmeal-Apple Cookies
Ingredients:
- 1 and 1/2 cups of unbleached all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 1/2 cup (1 stick) plus 6 tablespoons of unsalted butter, at room temperature
- 1/2 cup of granulated sugar
- 3/4 cup of packed brown sugar
- 2 eggs
- 1 teaspoon of vanilla
- 3 cups of raw oats
- 1 cup of apple, peeled and finely chopped
Directions:
Preheat your oven to 350 degrees Fahrenheit. In a medium-sized mixing bowl, combine the flour, baking soda, cinnamon, and salt. In a large mixing bowl, vigorously stir together the butter, sugar, and brown sugar (you may use an electric mixer if you wish–I like to use a wooden spoon and get an arm workout). Add the eggs and vanilla and stir/beat again, thoroughly combining.
Add the flour mixture to the butter mixture and stir/beat well. Then add the oats and chopped apple. Mix well until everything is combined. Drop the dough by rounded tablespoonful onto ungreased cookie sheets. Bake in your 350-degree oven for 8 to 10 minutes, or until lightly golden brown. Allow the cookies to cool for a minute on the cookie sheets, then remove them to a wire rack to cool completely. Store tightly covered to preserve freshness. Enjoy!
These little cookies hit the spot if you are looking for something sweet, yet full of protein and nutrition. Peanut butter and oats give the cookies lots of nutrients, taste, and texture, and they are easy to eat as a satisfying snack or dessert. These peanut butter-oatmeal bites are going so quickly around here, next time I make them I’m going to double the recipe!
With my kids’ spring sports schedules starting, I am once again looking for snacks that taste good, can be eaten quickly, and that also have nutrients to give my active kids good energy. I am very happy with this recipe, which I adapted from one in my Dr. Cookie Cookbook by Marvin Wayne and Stephen Yarnall. There’s just enough sweetness from the brown sugar to make the cookies taste like a treat, but enough substance to make them more than just sweet. If you are looking for an easy, protein-rich cookie, this is a great recipe to try.
It is the very last day of March today, and I must say I am really looking forward to April! Although it’s still chilly here, it’s such a great time to be outside, with the fresh wind, green grass, and trees and bushes budding. The spring peepers have been peeping really loudly at night, and I love to sleep with the window cracked open so I can listen to those frogs all night long. There is a feeling of new life and excitement in the air–I can sense it just from watching the birds in the sky.
Yesterday evening, I picked our first herb of the season–chives to chop and put on top of our macaroni and cheese. I had forgotten how convenient and fresh it is to walk outside and snip some herbs to add to our dinner. Soon there will be more and more things growing and blossoming, and more and more recipes to make! In the meantime, these little peanut butter-oatmeal bites are tiding me over very nicely.
I hope you all have a great weekend! I’m going to take a plate of these cookies over to Angie’s Fiesta Friday #113, co-hosted by two bloggers whose blogs I really admire: Sonal @ Simplyvegetarian777 and Laurie @ ten.times.tea.
Peanut Butter-Oatmeal Bites
Ingredients:
- 1 large egg
- 2/3 cup of packed brown sugar
- 2 tablespoons of unsalted butter, at room temperature
- 1/2 cup of natural peanut butter, creamy or crunchy
- 1/2 teaspoon of vanilla extract
- 1 cup of unbleached, all-purpose flour
- 1/2 cup of old-fashioned rolled oats
- 1/2 teaspoon of baking soda
Directions:
Preheat your oven to 350 degrees Fahrenheit.
In a large mixing bowl, vigorously stir the egg, brown sugar, butter, peanut butter, and vanilla until well combined. In a medium bowl, combine the flour, oats, and baking soda. Add the dry ingredients to to wet ingredients, and stir until well combined.
Drop the batter by rounded teaspoonfuls onto a baking sheet, about 12 cookies per baking sheet. Bake in your 350-degree oven for 12 to 15 minutes, or until cookies are golden. Cool the cookies on a wire rack. Repeat until all the cookies are baked. Enjoy!
This recipe is adapted from the Dr. Cookie Cookbook by Marvin A. Wayne and Stephen R. Yarnall.
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