Oats | Fake Ginger

Iced Oatmeal Cookies

February 6, 2013 in cookie

Back in my high school days, parties were a big thing. I’m not talking about “Parents are out of town, let’s party!” parties. I’m talking parties in Spanish class where everyone brings a snack they bought at Winn Dixie 15 minutes before school started. Which was basically just an excuse to not learn Spanish.

I dreaded these parties. Dreaded them with every ounce of my being. I almost always tried to fake sick or come up with some excuse to not show up that day. Because I was that obnoxious girl (and still am occasionally) who didn’t eat in public. So these parties meant I was in for 2 hours of being surrounded by something that made me incredibly uncomfortable.

But anyway, every time there was a class party at least 5 people would show up with those iced oatmeal cookies. They were the it food of my high school years. And not just any iced oatmeal cookies, they had to be the Walmart brand.

And these cookies? Are exactly like those. But obviously better since you don’t have to leave your house.

(For the record, I maintained a 106 through Spanish 1 and 2 which I credit to hiding in the corner and reading my book over and over again during these parties.)

One year ago: Chicken Lettuce Wraps

Iced Oatmeal Cookies

from The Novice Chef

Ingredients

For the cookies:

2 cups old fashioned oats

2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon freshly ground nutmeg

1 teaspoon salt

1 cup (2 sticks) unsalted butter, melted

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

For the icing:

2 cups powdered sugar

5 tablespoons milk

Instructions

Preheat oven to 350F and line 2 cookie sheets with parchment paper.
Stir together the oats, flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the melted butter, sugar and brown sugar until light and fluffy.. Add eggs, one at a time, mixing until combined. Mix in the dry oat mixture. mixing until just combined.
Drop dough by (heaping) rounded tablespoons onto prepared cookie sheets and flatten slightly with the bottom of a glass or something similar. Bake for 14-16 minutes, rotating halfway through, until browned. Let cookies cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and milk until no lumps remain. Glaze each cookie and allow to harden before serving.

http://fakeginger.com/2013/02/06/iced-oatmeal-cookies/

Tags: cookies, oats
6 Comments »

Oatmeal Toffee Cookies

December 18, 2012 in cookie

I can’t believe Christmas is a week away! The holidays definitely snuck up on me. I had my tree up a month ago but I’ve managed to accomplish nothing else that I had planned. I’m so unprepared that I had to run to Walmart last night for tape. And in case you weren’t aware, Walmart is not a place you want to be this close to Christmas.

Anyway, way back in the summer I made a list of 15 cookies and candies I wanted to make this month but this is the first one I’ve actually had time for! I’m such a sucker for those little toffee bits so I’m happy I was able to get this one made and posted before Christmas. The boys in my house love oatmeal cookies so of course they were a hit with all of them! If you’re looking for a no-fuss cookie to add to your holiday baking list, this is a great one!

One year ago: Beer Bread
Two years ago: Cookies & Cream Fudge
Three years ago: Crockpot Candy

Oatmeal Toffee Cookies

from MyRecipes

Ingredients

3/4 cup flour

1 cup old-fashioned rolled oats

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup packed brown sugar

1/4 cup butter, softened

1 teaspoon vanilla

1 large egg

1/3 cup toffee bits

Instructions

Preheat oven to 350F. Line 2 baking sheets with parchment paper.
Whisk together flour, oats, baking soda, and salt to remove any clumps. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the brown sugar and butter until light and fluffy. Beat in vanilla and egg. Add in the flour mixture and beat until just combined. Use a rubber spatula to fold in the toffee bits.
Drop dough by tablespoonfuls onto the prepared baking sheets. Bake for 11 minutes. Let cool on sheet for a minute or 2 before transferring to a wire rack to cool completely.

http://fakeginger.com/2012/12/18/oatmeal-toffee-cookies/

Tags: cookies, oats, toffee
7 Comments »

Blackberry and Apple Crumble

November 20, 2012 in cobbler

Blackberries?! I know. It’s not berry season but I got some in my Bountiful Baskets basket a few weeks back and I can’t stand the little seedy things so the only thing to do was bake with them. And since apples are so delicious right now I figured this was the perfect thing to make.

It’s a super simple little dessert and so yummy. Like I mentioned, I don’t like blackberries but I found this to be irresistible. The apples are cooked until soft and then they’re mixed with blackberries before being topped with oats, coconut, sliced almonds, and some cinnamon and ginger. I love, love, love the coconut and almonds in the topping – it’s what makes it different from your everyday crumble.

If you are a normal person who doesn’t buy blackberries in November, you could easily substitute frozen ones or just leave them out completely.

Blackberry and Apple Crumble

serves 6 - 8

adapted from Williams Sonoma

Ingredients

4 apples

1/2 cup sugar

juice of half a lemon

4 cups fresh or frozen blackberries

2 t easpoon cornstarch

3/4 cup packed brown sugar

3/4 cup all-purpose flour

1 cup old-fashioned oats

1/2 cup shredded coconut

1/2 cup sliced almonds

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 cup (1 stick) unsalted butter, melted

Instructions

Preheat an oven to 325F.
Peel, core and thinly slice the apples.
In a medium-sized saucepan over medium-low heat, cook apples, sugar, and lemon juice, stirring occasionally, until apples are soft. Remove from heat. Stir in blackberries and cornstarch.
Spread the fruit mixture in a baking dish that is 12 to 14 inches in diameter.
In a bowl, stir together the flour, brown sugar, oats, coconut, almonds, cinnamon and ginger. Drizzle with the melted butter and toss with a fork to combine. Sprinkle this mixture evenly over the fruit. Bake until golden and crisp, 45 to 50 minutes. Serve warm.

http://fakeginger.com/2012/11/20/blackberry-and-apple-crumble-2/

Tags: apples, blackberries, cobbler, coconut, crisp, crumble, oats
5 Comments »

Peanut Butter Oatmeal Sandwich Cookies

October 16, 2012 in cookie, spon

The first thing I ever made for my husband was peanut butter cookies. I had to go out and buy not only the ingredients but also baking sheets, a mixing bowl, spatulas, all that. He had told me days before that he just didn’t like cookies and I was determined to prove that he did because umm… who doesn’t like cookies?! So for that reason peanut butter cookies always remind me of him.

(And yeah, we decided that he did like cookies that day. But only peanut butter ones. Or double-stuffed Oreos. Or Girl Scout cookies.)

I was craving peanut butter something fierce last week and only cookies would work. I wanted peanut butter cookies with peanut butter filling and maybe a spoonful of peanut butter on the side.

These were so delicious and exactly what I wanted! I’m definitely not a texture person but for some reason I just love oats in cookies. And all the peanut butter! Mmm. If you aren’t into the filling, you could skip it – the cookies are perfectly delicious on their own.

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One year ago: Pumpkin Streusel Tart
Two years ago: Red Velvet Chip Cookies
Three years ago: Pumpkin Pound Cake

Peanut Butter Oatmeal Sandwich Cookies

adapted from Broma Bakery

Ingredients

For the cookies:

1 1/2 cups old-fashioned oats 

1/2 cup flour 

1/2 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1/2 cup unsalted butter, softened 

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 cup Skippy creamy peanut butter

1/2 teaspoon vanilla extract 

For the filling:  

2 tablespoons butter, softened

1/2 cup powdered sugar 

1 cup Skippy creamy peanut butter

1 - 2 tablespoons milk (or cream)

Instructions

Preheat an oven to 350F. Line 2 large cookie sheets with parchment paper.
In a medium bowl, whisk together the oats, flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy. Add egg, Skippy creamy peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, mixing until just combined.
Place rounded teaspoonfuls of batter on the baking sheets, leaving about 2 inches between each one. Pat dough down so they form small flattened circles. Bake for about 8 minutes or until golden. Let cool on a wire rack.
While the cookies are baking, beat the butter, powdered sugar, and Skippy peanut butter until combined. Add milk as needed to achieve desired consistency.
To make cookie sandwich, spread a bit of frosting on one cookie, top with another cookie.

http://fakeginger.com/2012/10/16/peanut-butter-oatmeal-sandwich-cookies/

I was selected for participation in this campaign as a member of Clever Girls Collective.

Tags: cookies, oats, peanut butter
5 Comments »

Oatmeal Rolls

October 9, 2012 in breads

So are we loving this weather or what?! (Those of you still have 90+ degree, I am sorry. You can come stay with me.) We actually had snow in our forecast this past weekend and although we didn’t get any, it was crazy cold and definitely soup weather! I made a big ol’ pot of soup and these rolls to go along with it.

These are half whole wheat and part of the reason I wanted to make them was to try out the Red Star Yeast Platinum. The Platinum is supposed to be really good for whole wheat breads since those can to be a little stubborn when it comes to rising. It blew me away! I’ve never had a wheat dough rise so well! I was especially shocked at how well it worked given how cold it was. Seriously, if you haven’t tried Platinum, go get you some!

The rolls were perfect soup rolls! I love oat breads because while the oats aren’t really obvious, they add a certain almost nuttiness to the bread. They were super soft and perfect for sopping up that last little bit of soup left in the bowl.

One year ago: Buffalo Chicken Sliders
Two years ago: Pumpkin Focaccia with Walnuts and Camembert

Oatmeal Rolls

24 rolls

adapted from Creations by Kara

Ingredients

1 1/2 cups boiling water

1 cup old-fashioned oats

2 tablespoons vegetable oil

2 teaspoons salt

3/4 cup cold water

1/4 cup brown sugar (or honey)

1/4 cup molasses

2 1/4 teaspoons active-dry yeast

2 1/2 cups all-purpose flour

2 1/2 cups whole wheat flour

Instructions

Stir together boiling water, oats, vegetable oil, and salt. Let side for about a minute; add cold water. Stir until slightly cooled.
Pour into the bowl of a stand-mixer fitted with a paddle attachment. Add brown sugar, molasses, and yeast. Add all-purpose flour and beat till smooth. Add whole wheat flour and continue beating until the dough comes together. Switch to dough hook. Allow the mixer to knead the dough for 6 - 8 minutes, or until the dough is smooth and elastic. Transfer dough to a large oiled bowl. Cover and allow to rise for about an hour, or until doubled in size.
Divide the dough into 24 even pieces and shape into rolls. Place in greased pan(s). Cover and let rise for another hour, or until doubled.
Bake at 350F for about 20 minutes, or until browned. Brush with butter as soon as the come out of the oven if desired.

http://fakeginger.com/2012/10/09/oatmeal-rolls/

This post is NOT sponsored. I just dig Red Star Yeast and their new Platinum yeast.

Tags: bread, oats, rolls
10 Comments »

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