It’s hard to see the spinkles in this photo, but they’re there, I swear. The kids are super excited about them.

*We’ve been out of vanilla for a while, so I keep subbing in various zests. These cookies are lovely with orange, but I’d bet they’d be great with lemon, almond or vanilla.

Chewy Oatmeal Cutouts from King Arthur Flour Whole Grain Baking via Shiny Cooking

• 3/4 cup butter, softened
• 3/4 cup brown sugar
• 2 eggs, room temp
• 2 Tsp orange zest (or lemon, or vanilla extract, or 1/2 tsp almond extract)1/2 tsp. baking powder
• 2 c (10 oz)flour (could probably replace more of it with whole wheat)
• 1/2 cup (2 1/4 oz) of regular or white whole wheat flour
• 1 cup oats (4 oz) lightly ground in the blender (blending makes the cookies much easier to cut and give them a finer texture)
• 1/2 tsp baking soda
• 1/4 tsp ginger
• 1/2 tsp salt
• 1/ tsp salt
• egg white for egg wash, if desired

Cream butter, sugar and zest (if using) until light and fluffy, scraping down occasionally to make sure butter and sugar are fully incorporated (3 min.). Beat in extract (if using) eggs one at a time (1 min.) again, scraping down for full incorporation.  In a separate bowl, whisk together the dry ingredients. Add dry ingredients to the butter/sugar mixture and beat at a low speed until dough forms a ball. Press dough into 2 disks, wrap in a cereal bag (or cellophane or whatnot)  and refrigerate at least a half hour, 1 or more is better. Preheat oven to 350*. Roll out one disk a scant 1/4 inch thick and cut into desired shapes. Transfer cookies to baking sheets (I put silpat on mine, but I’m not sure it’s necessary). If desired, whisk egg white with 1 tsp of water. Brush a thin coat of egg wash on the cookies and decorate as desired (SPRINKLES!!!!). Bake for 9-11 minutes. Gather scraps and re-refridgerate. Repeat rolling process for second disk. Re-roll scraps, and repeat cut-out process, or cut into diamonds. Remember, rolling cookie dough more than twice may result in tough cookies.

Reading a recipe for “Chewy Walnut Trail Bars” on another blog I felt invigorated to try again, so I checked out a few other new recipes, and decided on my tweaks. 3 batches later**, I feel very confident of what has become our go-to granola bar. This recipe is definitely not too sweet, and, if you have a food processor, very easy to make. It’s still a little crumbly (I’ve been meaning to add an egg to the goo, but haven’t yet [editor's note: tried the egg and the bars become cakey... not what I was looking for]), a little bit spicy, and has plenty of room for improvisation.

I’d like to make a version replacing all the nuts with seeds (maybe a few more oats) for my little friend who can’t do the nut thing. I’m also thinking about an oat free version for my family and friends who can’t do gluten. *And of course, you mix up the fruit, seeds, nuts and chocolate as you please. Cherries are my favorite, but they’re pretty pricey as dried fruit goes (the subtitle of this blog does include the word frugal). I usually go for golden raisins, but for some reason in this case I like black raisins better. I can imagine chopped apricots and some pistachios would be lovely, maybe with a 1/4 tsp of cardamom. Replacing some of the seeds with some coconut would also be nice (perhaps replace ¼cup of the nuts with 1/3 cup coconut).

Mostly, I like the trick of the pulverized dates: super sweet and super sticky all in one place. My third time making it, I made a double batch so we could have some extra to give to a friend who will hopefully be in labor any time now. She’s had them a few times at our house and she’s a big fan. They really seem like a perfect pregnancy/labor food**.

(**Since writing this a month ago [oops!] we have made MANY more batches, including some for more for our super-mom friend, as that baby a took while to decide it was time to come out.)

Cook House Granola Bars

(liberally adapted from http://www.walnutinfo.com/public/recipeInfo.aspx?id=14 via DinnerwithJulie)

Preheat oven to 325*. Line a small jelly roll pan (mine is about 9×15, but I have found I like to use my large cake pan better) with parchment, greased aluminum foil, or a sheet of silpat.

In the food processor, pulse several times until there’s a mix of large chunks and some nut meal/flour:

• 1 ½ cups nuts (I’ve done almond/walnut mix and almonds by themselves)

In a medium mixing bowl mix together:

• Nuts from processor
• 3 cups oats (not instant)
• 1 tsp cinnamon
• ¼ tsp ginger
• ½ tsp kosher salt (¼ tsp table salt)
• 1 tsp baking soda

Stir in:

• *1 cup sunflower seeds (pumpkin seeds/pepitas would certainly be welcome)
• *¼ cup sesame seeds
• *½ cup chocolate chips
• *½ cup dried cherries

In food processor pulse until finely chopped:

• ½ cup pitted dates, packed

While running pour in and process until smooth:

• ½ cup of neutral oil (canola, etc.) (1/4 cup apple sauce and 1/4 cup oil work ok, but not great, here)
• 1 tbl water (only if not using apple sauce)

While running pour in and process until smooth:

• ½ cup honey (use the oil measuring cup so it doesn’t stick)

Fold date mixture into oat mixture, stir until evenly distributed. Pat firmly into pan, making sure the mixture is level. Bake until golden, 25-28 min. Some say cool completely before cutting, others say cut while barely warm. Keep for 2 weeks (only if hidden!) in an airtight container or in the freezer for several months.

If you do an experiment (on cutting temperature or otherwise), let me know how it goes!

Well, it’s a great recipe, but it has 1 cup of sugar, which is the main ingredient we try to avoid in this house, so I’ve been slowly reducing it. A half cup provides enough sweetness, but since sugar is important for moisture and cohesion, I have been tinkering with the recipe in other ways to compensate. I perused online for a trailmix cookie recipe and found one that included 1/2 tsp of baking soda dissolved in 1 tbsp of hot water. Wondering if that might do the trick, the kiddos and I set to work on a batch of cookies.

But wait. I forgot. We ran out of cinnamon a few days ago. Grrrrrr. What’s an oatmeal cookie without a little cinnamon? Plus, cinnamon speaks to your tastebuds as if it’s sweetness, thereby allowing you to reduce the sugar content without totally sacrificing flavor. What’s a girl to do without cinnamon? Dorie Greenspan published the recipe for this amazing Spiced Cranberry Bunt cake in the November 2008 issue of Bon Appetit where she introduced me to Chinese 5 Spice*, and aromatic combination of cinnamon, cloves, cardamom and other spices. Since then, I’ve used it here and there to add ore interesting flavor than cinnamon alone.

Using 5 spice, I knew I had to be choose my nuts and fruits wisely. Thinking about the fruit, nuts and seeds I had, I thought a Turkish/Middle East inspired cookie with apricots and pistachios might work out well. Of course you could always replace the 5 spice with cinnamon and have a quite traditional (only healthier) oatmeal.

Also, sorry about the lack of pictures. Imagine an oatmeal cookie, not totally flat, not a puffy little cake cookie, but a nice normal one. Now imagine it a few shades darker because of the spice and molasses. There’s your picture.

*I bought my 5 spice in bulk where I could get just a spoonful for a few cents, just in case I didn’t like it. I’ve been back for more. Twice.

Turkish Spice Trail Mix Cookies (makes about 30 and are probably healthier than most granola bars)

2/3 c. white whole wheat (or unbleached all purpose) flour
1 1/3 c. oats (preferably old fashioned)
1/4-1/2 tsp salt

1/4 cup butter, melted and cooled (in a big enough bowl or pan to mix the following 7 ingredients)
1/2 c. sugar (or 1/2 c. dark brown sugar and omit the molasses, but I’m “frugal”)
1 egg, room temp
1 T. blackstrap molasses
2 T applesauce (or just do 6 tbsp melted butter)
1/2 tsp 5 spice powder (or cinnamon)
1/4 tsp powdered ginger (my ginger loving friend might have liked 1/2 tsp)
1 tsp vanilla

1/2 tsp baking soda
1 1/2 tbsp hot water
1 1/2 cups “stuff”
We did chopped apricots, golden raisins, toasted almonds, pecans, pistachios and sunflower seeds.
The variations are endless: sesame seeds, dried cherries, coconut, chocolate chips, or the classic raisins and walnuts)
2 tbsp chopped candied ginger, optional

Preheat the oven to 325*. If using raw nuts and seeds, place them on a baking sheet in the oven to toast for 15 min or until fragrant. Remove and allow to cool. The oven does not have to be preheated for this.

In the mean time, in a small bowl, pour hot water over the dried fruit & candied ginger, if using (this helps plump them). Mix the flour, oats and salt in a medium mixing bowl. Mix the sugar into the butter. Beat in the egg. Add the molasses, applesauce, 5 spice (or cinnamon), ginger and vanilla. Stir until blended.

Dissolve the baking soda into the fruit and water mixture. Stir the sugar/egg mixture into the oat mixture until combined. Add the fruit, water, baking soda, nuts and other “stuff” and mix until evenly distributed. Drop tablespoonfuls onto a cookie sheet and flatten a little. Bake 1 sheet at a time for 12-14 min, rotating halfway through baking. Allow to cool 5 min, then remove to a cooling rack. Enjoy!

P.S. My wonderful aunt asked about a diabetic friendly oatmeal cookie recipe just as I was preparing to type this. One might try replacing the sugar and applesauce (maybe the molasses too) with 1/3 cup agave nectar. It has a lower glycemic index than sugar.

*Early in our marriage when Tom first suggested we make banana pancakes, I went to it, smashing up bananas to add to the batter. NOOOOO! The bananas must be sliced and laid on top, similar to blueberries. This is what Tom’s folks have always done. They were introduced to the sliced banana pancake (with coconut syrup) when they were young, childless, and galavanting in Hawaii. To Tom, slices were obvious; to me, it was a pancake revolation. The bananas become gooey and caramelized and add more to a pancake than you would expect from their benign mildness.

Banana Oatmeal Pancakes
Adapted from the Orangette, from the Inn at Fordhook Farm

Blueberries or raspberries sprinkled on top just like the bananas would be good too. (And if you’re using frozen, there’s no need to thaw them. The hot pan will do that for you.) Or don’t add any fruit and serve with a spiced or berried apple sauce.

The night before I get all the dry ingredients ready, set out the eggs and put the butter in a bowl in the microwave. The next morning all I have to do is heat the butter, slice the banana, stir and cook. Practically no thinking involved.

2 cups rolled oats
2 cups buttermilk
1/4 cup yogurt
1/2 cup flour (white whole wheat or all purpose)
1 1/2 Tbsp. turbinado sugar
3/4 tsp. baking soda
1/2 tsp. table salt
2 large eggs, lightly beaten
1/4 cup (1/2 stick) unsalted butter, melted but not hot
1 banana, sliced
Vegetable oil or spray, for greasing the pan
Warm apple sauce or maple syrup, for serving (chopped pecans would be delicious, if you’re being decadent)

The night before:
Combine the oats and milk and yogurt in a medium bowl. Stir to mix. Cover with plastic wrap, and refrigerate overnight.

The morning of:
Take the bowl of milk and oats out of the fridge. Set aside.

In another medium bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.

Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick.

Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about a scant _ cup at a time, onto the pan, taking care not to crowd them. Lay a few banana slices on each cake. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned.

Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.

Serve hot, with the toppings of your choice.

Yield: about 16 pancakes, 4 or more servings

Overnight Oatmeal
Enough for 2 hungry adults and a couple hungry kids. Adjust quantities as necessary.

2 c old fashioned oats (thick rolled are my favorite)
4 c water
dash salt
dried fruit* (1/4-1/2 cup)
1/2-1 t cinnamon
1/4 tsp ginger, optional
1 soup spoon of blackstrap molasses, optional

The night before put all ingredients in a sauce pan, give it a stir with that soup spoon and put a lid on it.
The next morning turn burner on rather low with the lid on. It should be ready to eat in about 10 min, but because of the low temperature and lid, it will sit on the burner for a while longer without harm.

Serve with maple syrup, honey or other sweetener, nuts, yogurt, milk or anything else that suits your fancy.

*We most often use raisins, since I can get organic ones cheap, but cranberries, cherries, blueberries, apricots are all delicious
It’s also good with a pinch of ginger or Chinese five spice and probably a host of other spices. I wouldn’t recommend nutmeg; it was pretty funky.

*note: we’ve recently started  topping with frozen blueberries or jarred peaches