Oatmeal Peanut Butter Heath Bar Cookies

It was a late night.  I could feel the need for baking rushing through my blood.  I spotted the Heath Bar bits in my freezer, the Quaker Oats staring me in the eye from the pantry, and the smooth peanut butter not far off.  The combination was meant to be! 

I quickly looked up some sort of recipe that I could go off of to get me started but exchanged the Heath Bar for the chocolate chips that were required in this recipe: Simply Scratch.

Right now I am sitting in my living room drowning in Kleenex and wishing that I could be going for a run in this beautiful California weather.  But I can't because I have one clogged ear, two runny nostrils, and a burning throat.  To top it off I was blessed with this state while on vacation in Cabo San Lucas with my mom!  I have to return to school in 2 or 3 days and really hope I am better because flying with this monster was no fun the first time around! 

Anyways... I would love to bake right now but everyone is afraid of me so sadly I guess that won't happen until I am healthy (it's probably for the best).  

So yes, these cookies were delicious and easy and fabulous and you must try them and I am sorry for my lack of imagination today as I am not feeling very zippy. 

Here we go:

Ingredients:

2 1/2 cups of Quaker oats

1 cup all purpose flour

1/2 cup whole wheat flour

2 tsp. baking soda

1/2 tsp. salt

2 sticks unsalted butter

1 cup smooth peanut butter

3/4 cup dark brown sugar, packed

3/4 cup granulated sugar

2 eggs

3/4 tsp. vanilla

1 cup Heath Bar bits (or more if you want)

Directions:

Preheat the oven to 350.

Combine the dry ingredients in a medium sized bowl: oats, flour, whole wheat flour, baking soda, and salt.

Combine butter, peanut butter, and sugars in an electric mixer and mix until fully incorporated (a few minutes).

Add eggs one at a time followed by the vanilla.

While mixing on low speed, slowly add in the dry ingredients and mix until combined.  

Stir in Heath Bar bits.

Form round spoonfuls of cookie dough onto a lined cookie sheet and place evenly apart, allowing room for expansion. 

Press lightly down on each ball of cookie dough to flatten slightly.

Bake for 10-13 minutes and remove from the oven to allow them to cool on a rack.

Enjoy with milk while warm and gooey! Happy Baking and next time you hear from me it will most likely be from Portlandia!

Somewhat Healthy Blackberry Oat Bars

My sister and I found an awesome spot to pick blackberries at when we went on a nice afternoon summer hike the other day.  So she decided to go back and get a bucket full of blackberries the next day.  Then, with the remaining ones that she didn't munch on, on the walk home I decided to make these!

They are SO delicious and because I worked out for an hour and a half I did not feel the least bit guilty about eating them.  They were a hit for the family as well! Hooray!

Ok so what you have to do for these is first make the blackberry filling/jam/whatever you want to call it.  

Then you make the "crust" (aka the top and bottom layers) while the filling is cooling in the fridge.  I had a great little helper in the kitchen with me!

Ingredients:

This recipe will make about 15-18 servings

For the blackberry filling:

4 cups of whole blackberries (washed)

1/2 cup granulated sugar (plus about 1 tbsp or so)

1/4 cup water

1/4 cup fresh lemon juice

2 tsp corn starch

For the "crust":

3 cups oats (for mine I used 2.5 cups oats and 1/2 cup of this honey granola and it turned out great but its totally up to you)

2 cups whole wheat flour

1 cup brown sugar

1 cup slivered almonds (feel free to use any kind of chopped nut you prefer)

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

2/3 cup butter (or margarine if you prefer)

2/3 cup soy milk (I used soy milk because I have some allergies in my family but I'm sure regular milk, almond milk, etc would work out fine as well)

2 tsp vanilla

Directions:

Filling: 

First you want to measure out the lemon juice, water, and blackberries (I mashed them a little with a fork before) and put them in a medium size pot over medium-high heat.  

Let the mixture come to a boil. 

Then turn down the heat and let the mixture simmer for about 10 minutes (until blackberries are soft).  Then add the sugar and bring mixture to a boil for about 7-8 minutes.  

When you notice that it is thickening remove from heat, mix in cornstarch quickly, put it in a glass bowl (heat proof container), and place it in the fridge. 

"Crust": 

Preheat oven to 350. 

Combine dry ingredients (oats, flour, brown sugar, almonds, baking soda, salt and cinnamon) in a very large bowl. 

In a small bowl melt the butter and mix in milk and vanilla.  

Pour the wet ingredients into the dry ingredients and mix well until you have a dough-like consistency.  

Take about half of the mixture and place it into a pre-greased 12x8 pan.  Put it in the oven for about 10 minutes or until you see the top starting to slightly brown.  

Take it out of the oven, pour the chilled blackberry mixture over the first layer, and crumble the remaining crust mixture on top to get an even layer.  Place back into the oven and cook for another 15-20 minutes (the top should be browning).  

The best way to eat it is to let it cool for awhile once its been taken out of the oven but for it to still be a little warm when you cut it up (even though it's a little messy).  It's just so good warmed up! And some vanilla ice cream on the side is a must. 

Great summer dish for everyone! Hope you try it out :)