Tag Archives: oatmeal

Pumpkin Oatmeal Muffins


Select All. Delete.

I’ve started this blog post more times than I can count.

Both kids are napping. And, while my house is in need of some serious tidying and my kitchen could stand to be cleaned, I am sitting down to write a blog post.

And, here I sit.

Lately, after a much needed and rather long break, I’ve started to feel like it’s time to start working on some blog posts again. But, it’s been a slow start. Continue Reading

Chewy Chocolate Chip Oatmeal Cookies with Pecans


There is an ongoing debate in my house regarding chocolate chip cookies. I suppose there are much worse things that we could fight over… But, this chocolate chip cookie battle has been going on for years, and there is no end in sight.

You see, my husband and I have different definitions of what constitutes a chocolate chip cookie. I believe that the chocolate chip cookie is a blank canvas just waiting for inspiration to strike… Why not add oats? Or mix it up with some whole wheat flour? Perhaps we could add nuts? Or cocoa powder? Or peanut butter? My mind is just spinning with ideas.

My husband just wants a plain chocolate chip cookie. Give him the recipe on the back of the bag of chips. Every. Single. Time. Perhaps you can see where this is going…

I often bake cookies as a treat to go with our weekly pizza night on Fridays… And, it never fails that when I ask him what kind of cookies he would like, he will tell me that he wants chocolate chip cookies. Not those “fake” chocolate chip cookies that I make, mind you… He wants the “real” ones, which he claims I never make. (I do… More often than I’d like.)

So, a few weeks ago, when I came up with these chewy oatmeal cookies studded with chocolate chips and pecans and jazzed up with just a bit of cinnamon, he wasn’t impressed. We had friends over for dinner that night, and everyone ate the cookies happily (including my hubby, though he did protest the “fake” cookies). Of course, now I owe him a batch of “real” chocolate chip cookies.

If you’re like me, I think you’ll love these cookies… They are perfect for late summer/early fall when the sun sets a bit earlier, and the weather is just starting to turn, but you aren’t quite ready to dive in with a pumpkin pie yet. There’s just enough cinnamon to be noticeable, but not so much that it overpowers the chocolate chips. The oats and pecans make the cookies just a bit heartier than a typical chocolate chip cookie.

Of course, if you’re like my husband, you can just skip over this recipe and make my “real” chocolate chip cookies. I won’t judge… At least, not too much.


Chewy Chocolate Chip Oatmeal Cookies with Pecans
Makes 26-28 cookies

This recipe makes nice big chewy oatmeal cookies with chocolate chips and pecans. They are great for snacking or dunking. They’ll keep for up to a week in an airtight container, but I doubt that they will last that long.

  • 1 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all purpose flour
  • 1 teaspoon sea salt
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 3 cups old fashioned rolled oats
  • 2 cups milk chocolate chips
  • 1 cup chopped pecans

Beat the butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.  Add the eggs, one at a time, beating well after each addition. Add in the vanilla extract and beat again for about 30 seconds.

In a separate bowl, whisk together the flour, salt, baking powder, and cinnamon.  Add the dry ingredients to the creamed mixture, beating on the lowest setting until they are just incorporated.  Stir in the oats, chocolate chips, and pecans.

Cover the batter and refrigerate for at least 2 hours (or overnight).

When ready to bake, preheat the oven to 350F. Line your baking sheets with parchment or a silicone mat.

Scoop out ¼ cup of dough for each cookie (I have a ¼ cup ice cream scoop that makes this job simple!).  Press the cookies to flatten them just a bit on the pan before baking.

Bake for approximately 20 minutes, until the cookies are golden but still soft. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.


Gingerbread Granola with Cranberries and Pumpkin Seeds


Most years I try to hold off on getting into a holiday mood until after Thanksgiving… I usually have a very strict “no Christmas music until after Thanksgiving” policy. The Christmas season would start with going shopping with my mom on Black Friday. The house wouldn’t get decorated until later that weekend, or sometimes even the following week.

For some reason, this year I have been ready to get into the Christmas mood a bit early… While we haven’t decorated the house yet (and we won’t until the weekend after Thanksgiving), I confess that I did give in to listening to some Christmas music. I’ve also started playing around with some holiday-inspired flavors in the kitchen.

When it comes to Christmas baking, gingerbread cookies are at the top of my list. I just love the flavor of the dark molasses and the way the warm aroma of cinnamon, ginger, nutmeg, and cloves fills the house while the cookies bake.

Unfortunately, it’s a bit early to get started on the Christmas cookies… I suppose I could freeze some, but I know I would just end up eating them instead.  And, let’s be honest… My waistline can’t handle a whole month of eating Christmas cookies. So, on a whim, I decided to take the flavors of gingerbread and bake them into granola. It was a very successful experiment!

I cannot get enough of the granola… It really does taste like a cookie (though, maybe not quite as sweet), but it’s a whole lot more nutritious.  And, I can eat it for breakfast without feeling any guilt! I eat it plain by the handful, but it’s also quite good on top of some plain yogurt.  I will probably continue to make it all year round to get my gingerbread fix… And, there’s a good chance that some of my friends and family will be receiving some as a Christmas gift this year, too! Continue Reading

Pumpkin Pudding (Munching With Maddie)

It’s no secret that I love pumpkin… So, once I got in the mood to start doing some pumpkin baking, I wanted to make sure that Maddie got to try a few pumpkin treats, as well.  I’m not quite ready to just give her a slice of pumpkin pie yet, so I decided to whip up something just for her.

If you have kids, I’d love to know more about your experience with feeding them finger foods.  I find that Maddie sometimes gets bored before she’s really full.  I try to give her a variety of things to nibble on, focusing on different colors, textures, and tastes.  But, no matter how hard I try, there are plenty of days where she just decides that she’s not interested in eating more than a handful or two. She’s still nursing, so I don’t expect her to eat a full meal. However, I do notice that she sleeps a bit better when her tummy is full.

One way I have been trying to make sure her tummy is full after dinner is to offer her some puree for “dessert.”  After all, most of the puree packets out there are primarily applesauce with a hint of veggies… They’re pretty sweet.  The thing about puree, though, is that it’s not that filling.  There are a few brands that make fruit and grain blends, and I’ve tried them, but they’re not very thick. So, I have my doubts as to how much grain is really in them. Continue Reading

Pumpkin Oatmeal Bars with Chocolate Chips

Pumpkin season is officially here. Can I get an amen?

It has taken me a while to get around to the pumpkin baking this year… Normally I am chomping at the bit, finding reasons to bake pumpkin bread in July.  This year, though, I held off until October. I’m not sure what to attribute my patience to.  I suppose it was a combination of unseasonably warm weather, a busy schedule, and the fact that I was determined to make my own pumpkin puree.

Now that we are well into October, and I have a few pumpkins worth of puree in the house, I have jumped wholeheartedly onto the pumpkin bandwagon. This year, along with some of the usual favorites (pumpkin bread, cupcakes, etc.), I decided to make a naturally sweetened pumpkin treat to snack on during the week. Continue Reading