Paula's Loaded Oatmeal Cookies

I happen to love oatmeal cookies, and I happen to love trying different oatmeal cookie recipes. I just think there is something delicious and comforting about oats and cinnamon. And I also happen to think that these are probably close to the most delicious oatmeal cookie I have ever had. And I also happen to be loving Paula Deen recipes these days, which is probably not a great thing, because as you know, her recipes are not known for their health benefits. Rather they are known for being rich, decedent, and of course buttery. This recipe is no exception, and in fact beyond being full of spices provides a buttery icing to put on top.

Steel-Cut Oatmeal

Steel-cut oatmeal is one of the finer things in life. I could eat this stuff every day. Actually, I usually do. When my alarm goes off, I stumble into the kitchen half dressed, bedraggled, and blind; I mindlessly throw some oatmeal in a pot, set the timer, and drag myself into the shower. By the time I'm out of the shower and dressed (mostly), my oatmeal is ready. It's different from regular oatmeal (and a completely different beast when compared to the nasty instant stuff); it's much chewier (the oats haven't been smashed flat by the rollers), and the flavor is a bit nutty. I love it.

I usually buy my oatmeal in the bulk section. You can buy it in a package from companies like Bob's Red Mill, but it's nearly twice the price. And this is also one thing I always buy organic. I can always taste the difference between the non-organic and organic, and the difference is not a good one. Stick with organic oats. They just taste better.

Steel-Cut Oatmeal
Recipe by Kelly
Picture by Kelly

Makes 2-3 servings

1/2 tablespoon butter*
1 cup oats
2 1/2 cups water
1/8 teaspoon salt
1/4 cup milk (optional)
brown sugar, cinnamon, chopped fruit, and milk, for topping

1. In a small saucepan, melt butter and add the oats. Stir for about 1 minute on medium heat to toast the oats (they should be fragrant).
2. Add the water and bring to a boil. Cover and reduce heat to a simmer and cook 15 minutes without stirring.
3. Stir in the salt. Simmer uncovered 5 more minutes or until the water has been absorbed. Remove from heat, spoon into bowls, and add sugar, cinnamon, fruit, and milk.
4. For less chewy oatmeal, stir in 1/4 cup milk and simmer 10 more minutes after step 2.

*Adding butter to your oatmeal makes it delicious. But some days I feel guilty adding butter to something that doesn't actually need butter...so sometimes I omit it and "dry" toast the oats. It's still very tasty. And fat-free.

Applesauce-Oatmeal Muffins

I enjoy a good bread or bread variation, which is why I enjoyed these muffins so much. They aren't your typical overly sweet, oily muffin, because in fact these muffins are sweetened only with applesauce (I used sweetened applesauce in mine) and fruit. And while they are quite soft, they have a great texture because of the amount of oatmeal and fruit in them. Plus, being an Eat Clean recipe they are quite healthy (although I admit I did alter the recipe slightly and smear mine with butter). 

Apple-Cranberry Crisp

If it were up to my husband, he would eat apple crisp morning noon and night. As a kid, he loved it for the buttery, oaty, sugary topping, and usually begged his mother for double (or even triple) topping (because everyone knows that any dessert with sugar, butter and oats is simply divine). Now that my husband is no longer 8 years old, his tastes are more refined: he actually enjoys the apple in apple crisp, even without triple topping.

We added cranberries to this apple crisp for the tartness, color and, obviously, the flavor. My husband would probably prefer them left out; Caroline and I are both big fans of leaving them in. Try it and you can be the judge.

Apple-Cranberry Crisp

Recipe by Twolittlechefs

Pictures by Caroline

4-5 tart cooking apples, peeled, cored, and sliced

1 1/2 cups cranberries

2 tablespoons sugar

1/2 cup butter, softened

3/4 cup firmly packed brown sugar

3/4 cup quick oats

1/2 cup flour
3/4 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon cloves

pinch of salt

1. Preheat oven to 350 degrees F. Lightly grease a 2 1/2 quart baking dish (or n 11x 7 inch pan).
2. Soften butter and stir in brown sugar, oats, flour, and spices until mixture is crumbly.
3. Fill a small saucepan with water and add cranberries. Cook 2-4 minutes or until cranberries just begin to split. Immediately remove from heat and drain.
4. In a large bowl, toss apples and cranberries in 2 tablespoons sugar and pour into baking dish. Sprinkle oat mixture over the top. Bake 35 minutes or until fruit is tender and topping is golden.