Ode to Oatmeal

One of the only things I crave on a regular basis is oatmeal.  I apreciate it in the traditional format, in granola, cookies, and even raw oats with some almond milk.  I’m not sure why, it just hits the spot for me.

This summer while I’m living in Connecticut I have very limited kitchen resources, so my go-to breakfast has been Quaker’s Weight Control Instant Oatmeal.  I don’t have a microwave, so I just heat up some water in my tea kettle on the stove, and pour it into my bowl with the packet of instant oatmeal.  Breakfast perfection.  The reason I pick the “weight control” option, is more so for the specific nutritional facts rather than the name.  It has 7 grams of protien and only 1 gram of sugar, which is much improved from many of the other instant oatmeal options.  I’m always looking for extra protien and less sugar.

But I digress.  One of my favorite ways to enjoy oatmeal is of course in the form of a cookie.  I saw this recipe on a great food blog that I read regularly and I knew I needed to give them a try.  In addition to the oats, I love a cookie with butterscotch, and I’m always interested in non-chocolate options, because sometimes you a break from the chocolate route.

Oatmeal Butterscotch Caramel Cookies

From Picky Palate

Yields about 3 dozen

Ingredients

  • 2 sticks (1 cup) softened unsalted butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/4 cup prepared caramel sauce
  • 2 cups AP Flour
  • 1 cup quick cooking oats
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 bag (10 or 12oz) butterscotch chips

Method

  1. Preheat the oven to 350.
  2. Cream together butter and sugars with electric mixer.  Add eggs one at a time, then vanilla, and caramel sauce.
  3. Mix together dry ingredients in separate bowl” flour, salt, baking soda, oats.
  4. Slowly combine dry and wet, try not to over mix.  Fold in butterscotch chips.
  5. Scoop dough with ice cream scoop onto parchment lined cookie sheets and bake for 12-14 minutes or until golden brown. (mine spread a little further than the pictures with the recipe on Picky Palate, but I would like to be a poor cratsman and blame my tools.  I’m suspicious about my oven).  Moral of the story: do not put the cookie dough too close together on the pan.

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