Oatmeal Cranberry White Chocolate Cookies

 from oceanspray.com

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Rancheros

From allrecipes.com

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup shortening

1 1/4 cups packed brown sugar

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

3/4 cup shredded coconut

2 cups quick cooking oats

1 cup semisweet chocolate chips

3/4 cup chopped peanuts

Preheat oven to 375 degrees F (190 degrees C).

Sift together flour, salt, baking soda and baking powder and set aside.

Cream together shortening, brown sugar and white sugar until light and fluffy. Beat in eggs, vanilla and coconut.

Add sifted ingredients and mix well. Stir in oatmeal, chocolate chips and nuts. Mix thoroughly.

Drop by teaspoonful onto ungreased baking sheets. Bake for 8--12 minutes until golden brown.

I used 1/2 cup of flour (all I had...oops!) and 1 1/2 cups wheat flour, only a little over 1/2 cup of brown sugar (all I had left as well), left out the coconut all together and used pecans (I only had 1/4 cup) instead of peanuts. At 8 minutes, I flattened the cookies down with a fork and it seemed to help them cook through a little better.

The hubby was not a fan (he's not a fan of oatmeal in cookies) but the boys and I liked them. They are a bit on the crumbly/dry side, but I found them just about perfect with a cup of coffee. They are more of a breakfast than a dessert cookie in my opinion.

English Toffee Oatmeal Crisps

From Elizabeth Kenney

1 cup of butter or margarine, softened
2 eggs
2 cups packed light brown sugar
2 teaspoons vanilla extract
1 ¾ cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups quick cooking oats
1 8 oz. pkg of HEATH Toffee Bits
1 cup sweetened coconut flakes (optional)

1. Heat oven to 375 degrees. Lightly grease cookie sheet or use the silicon mats for baking
2. Beat butter, eggs, brown sugar and vanilla in large bowl until well blended. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee bits, and coconut, if desired, with spoon.
3. Drop dough by rounded teaspoons about two inches apart onto prepared sheet. Bake 8 to 10 minutes or until edges are lightly browned. Cool on the cookie sheet for a minute or more; remove to wire rack. Cool completely.

Makes about 4 dozen cookies.

Honey-Oat Pan Rolls

from Taste of Home

2-1/2 to 2-3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1 cup water
1/4 cup honey
5 tablespoons butter, divided
1 egg

In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat the water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until well combined. Stir in enough remaining all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack. Yield: 2 dozen.

Banana Oat Muffins

Adapted from allrecipes.com

1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup unsweetened applesauce
1/2 teaspoon vanilla extract
1 cup mashed bananas

Combine flour, oats, sugar, baking powder, soda, and salt.

In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.

Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

I made mini muffins, cooking for 12 minutes

Pumpkin White Chocolate Cookies

Adapted from allrecipes.com

1 1/2 cups butter, softened
1 1/2 cups packed brown sugar
1 cup sugar
1 (15 ounce) can solid pack pumpkin
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
2 cups white chocolate chips

In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

We made these with semisweet chocolate chips, white chocolate chips and with no chips. The white chocolate were the best! The plain ones were really good with a morning cup of coffee, but the chocolate were just kind of odd.

Red, White & Blue Scones

Adapted from: Hungry Girl

Ingredients:

1 1/3 cup uncooked oatmeal

2/3 cup Bisquick Heart Smart Baking Mix

1 tsp. baking powder

2 tbsp. brown sugar

2 tsp. light whipped butter

2/3 cup non-fat milk

1 tsp. vanilla extract

1/3 cup blueberries

1/3 cup dried cranberries

1/3 cup white chocolate chips

Directions:

Set oven to 400 degrees. Mix first 7 ingredients in a bowl. Fold in berries & chocolate chips. Spray baking sheet with nonstick cooking spray and form 8 mounds of batter on sheet (leave room in between 'em -- they expand!). Bake for 10 minutes.

Makes 8 large scones.

This is an amazing (and healthy) scone recipe! You can substitute the berries and chocolate chips for whatever your little heart desires :)

Blueberry Oatmeal Pancakes

I am pretty picky about what I feed my kids, especially at breakfast. I like to make sure they start off the day right with something filling and nutritious. My boys, and their daddy, love pancakes. After a little trial and error, I have found a way to pack my pancakes with nutrition, but still keep it quick and simple. The boys enjoy these blueberry pancakes almost every Wednesday morning, but ask for them all week long.

1 cup Bisquick Heart Smart pancake mix
2/3 cup of non fat milk
2 TBS egg substitute
1-2 servings of Motts Healthy Harvest (no sugar added) Blueberry Applesauce
3/4 cup dry oatmeal

In a small bowl, wisk together Bisquick, milk and egg substitute until well mixed. Add applesauce and oats; stir well. Pour batter by slightly less than 1/4 cupfuls onto hot greased griddle. Once edges start to look cooked, flip and cook until golden brown.

These do take a little longer to cook through than regular pancakes and have a softer consistency due to the applesauce.