Coconut Oatmeal Chip Cookies

Coconut Oatmeal Chip Cookies

You can tell what day of the week it is by looking in our refrigerator.

We stock up on food one day of the week, typically Saturday or Sunday, unless we’re feeling wild and crazy and head to the grocery store on Tuesday or Wednesday.  I know, we’re major risk takers.

After that grocery store trip, okay, sometimes multiple grocery stores, the refrigerator is basically overflowing.  I try to organize it, but that’s hard when there is so much stuff.

Coconut Oatmeal Chip Cookies

There are the basics: water, milk, almond milk, cheese, cottage cheese, cream cheese, sliced cheese, eggs, egg beaters, butter, coffee drinks.  From there we move to coconut, chia seeds, and almond meal and onto washed fruit and vegetables.

Then there is the mess of produce bags with too much air because my dad and I haven’t learned the skills of tying the bags without adding enough air to fill five balloons.  The bags are stuffed into the crispers, the shelves, and even the doors when necessary.  Add to this maze of puffy bags the meat and fish and giant containers of lettuce and spinach, and immediately following the grocery store trips, the refrigerator is a take your life in your own hands adventure of finding that one thing you are looking for that inevitably is lurking in the very back, buried under and behind bag after bag after bag.

Coconut Oatmeal Chip Cookies

As the week wears on, the contents dwindle.  Since we eat the vast majority of our meals at home, food goes rather quickly.  By the end of the week, a slam of the refrigerator door reverberates a hollow noise as I know it is time to stock up once again.

Though I try to run a tight ship in the refrigerator, sometimes things get away from me.  I realized my bag of coconut was about to expire and I couldn’t live with that, so I made cookies.  Obviously.

Coconut Oatmeal Chip Cookies

These Coconut Oatmeal Chip Cookies are sooooo easy to make and have such a great texture.  All the oatmeal and big coconut flakes make these cookies super interesting.  But then there are the melty chips and gooey undercooked center that add that decadence we all love about cookies.

The coconut oil may be my favorite thing about these cookies.  It’s not something I bake with a lot, but I should totally start.  The cookies aren’t super coconutty but have a rich flavor and texture that I don’t think butter brings to cookies.

My freezer is stocked up with of goodies like these cookies, and yours should be too!

Coconut Oatmeal Chip Cookies

Coconut Oatmeal Chip Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 cookies

Ingredients

1 ¼ cup quick oats
1 ¼ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
¾ cup melted coconut oil (be sure to measure it once it is melted – it’s about 1 cup solid)
¾ cup firmly packed dark brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup unsweetened flaked coconut
1 cup carob or dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, stir together oil, sugar, egg, and vanilla until well combined. Add oats, flour, baking soda, and salt, mixing until just combined.
  3. Mix in the coconut and chips until well distributed. You may need to us your hands as the dough is very thick.
  4. Divide the dough into golf ball sized portions. Roll into balls and place on the baking sheet. Bake for about 15 minutes, until golden brown and beginning to set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature about 1 hour or in the microwave about 1 minute.

Notes

Recipe adapted from Ambitious Kitchen

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Favorite Recipes of 2016

It’s been another delicious year and here are some standout recipes you may have missed – perfect for holiday baking!

Coca-Cola Cupcakes with RITZ Crust

Coca-Cola Cupcakes with RITZ Crust

I couldn’t get enough of these sweet and salty totally over the top treats!

Peach Slab Pie with Crumb Topping

Peach Slab Pie

You all know I am peach obsessed and a slab pie just means there is even more to love!

Peach Fritters with Maple Bourbon Glaze

Peach Fritters

Another peach recipe!  This was my first foray into doughnuts, but it will not be my last.

Lemon Poppy Seed Zucchini Muffins

Lemon Poppy Seed Zucchini Muffins

I didn’t think the classic zucchini muffin could be improved, but these are my favorite flavorful breakfast.

Rice Krispies Treat Birthday Cake

Rice Krispies Treat Birthday Cake

Rice Krispies Treats will always be a nostalgic favorite.  This dessert looks like a cake on the outside, but is a surprise of gooey marshmallow goodness inside.

Yeasted Waffles with Peach Syrup

Yeasted Waffles with Peach Syrup

I don’t make waffles enough and this recipe proves that.  The syrup is to die for!

Animal Cracker Ice Cream Cake

Animal Cookie Ice Cream Cake

Move over store bought ice cream cakes, there is new competition in town!

Carrot Cream Cheese Coffee Cake

Carrot Cream Cheese Coffee Cake

Another favorite breakfast, this is everything we love about carrot cake with added crumb topping.

Mom's Individual Meatloaves

Mom’s Individual Meatloaves

So the bullies on Reddit may say this is the ugliest food photo ever, but I make these all the time and they never disappoint.

Gluten Free Monster Cookie Bars

Gluten Free Monster Cookie Bars

One of those recipes when I could not stop grabbing a taste.  It is pure peanut butter goodness!

And one of my favorite fashion posts of the year: Summer Sundress.  I can’t wait to break out all my summer clothes and enjoy going outside again.

Summer Sundress #FashionFriday

Here’s to an awesome 2017!

Frosted Sugar Cookies #SundaySupper

Frosted Sugar Cookies

There are a few things that the holiday season totally needs.  A Christmas tree.  Time with your favorite people.  Glitter.  And cookies.  Definitely cookies.

For this week’s Sunday Supper, we’re all sharing our favorite desserts.  When I was looking at what everyone was going to share I noticed a serious lack of love for cookies, so I decided to change that.

Frosted Sugar Cookies

Which, for the record isn’t very me.  See, I hate making cookies.  Don’t get me wrong, cookies themselves are great.  I used to eat Nilla Wafers and Chessmen for breakfast when I was a kid and couldn’t stomach anything else before school.

The slice and bake cookies were always in the oven when my grandparents were in town when I was little.  My baby sitter and I once spent an entire day making cookies from the Mrs. Field’s cookbook.  When Mom worked she brought home the BEST cookies that I can never recreate no matter how hard I try.

Cookies: they’re awesome.  Except when I try to make them.  Pies are done when they are golden brown and bubbling.  Cakes are done when a toothpick comes out clean.  But cookies, they tempt and taunt me, unwilling to offer any clues to their doneness.

Frosted Sugar Cookies

They may look underbaked on the outside, but give them a chance to cool and they will reveal themselves to be dry and lifeless.  Or they could be golden brown on the outside but totally and forever raw on the inside.

These cookies for example took a couple batches to get right.  The first batch tasted great out of the oven, but once they cooled, they were dry as a bone, though Mom and Dad would argue with me on that.  The second batch was much better.

Frosted Sugar Cookies

Perhaps the best thing about these Frosted Sugar Cookies is how easy they are to make.  It took no tie to whip up a batch and get them in the oven.  Oh, and then there’s the cream cheese frosting and sprinkles.  Because again … holidays and sprinkles are a match made in heaven.

Now that I have these cookies down, I know I will make them again and again.  They should be a part of your cookie baking too!

Frosted Sugar Cookies

Frosted Sugar Cookies #SundaySupper

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 12 cookies

Ingredients

Cookies
2 ¼ cups all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon baking soda
¼ teaspoon cream of tartar
1 stick unsalted butter, room temperature
½ cup + 2 tablespoons granulated sugar, plus more for shaping
¼ cup + 2 tablespoons confectioners’ sugar
¼ cup + 2 tablespoons olive oil
1 tablespoon vanilla bean paste
1 large egg
Frosting
1 stick unsalted butter, room temperature
4 ounces cream cheese
3 cups confectioners’ sugar
1 tablespoon vanilla bean paste
Sprinkles, for topping

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, cream butter and sugars until light and fluffy. This is really easy to do by hand, but a hand or stand mixer would work too. Add oil, vanilla bean paste, and egg and mix until well combined. Add flour, salt, baking soda, and cream of tartar. Mix until a thick, well combined dough forms.
  3. Divide the dough into quarters and divide each quarter into three roughly equal pieces. Take each piece, shape it into a ball, and place it on the tray. Arrange the balls as far apart as possible on the tray. Take a bit of the sugar for pressing the cookies and sprinkle it on each ball. Then press the cookie until it is about ½ inch thick.
  4. Bake flattened cookies for 12 minutes. No matter what they look like take them out of the oven. I learned this lesson the hard way. Cool cookies completely on tray.
  5. Once cookies are cool, make the frosting. Beat butter and cream cheese using a hand of stand mixer until light and fluffy. Slowly add confectioners’ sugar. Once it is all added, pour in the vanilla bean paste. If the frosting is too thick, add some cream or milk. If it is too thin, add some more sugar.
  6. Spread a heaping tablespoon of frosting on each cookie. Top with sprinkles. Serve immediately or store cookies in an airtight container in the refrigerator for up to 3 days. Cookies may also be frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour.

Notes

Cookies adapted from The Faux Martha

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Don’t forget to check out the other Sunday Supper dishes!  Thanks to T.R. from Gluten Free  Crumbley for hosting!

Bars and Cookies

Cakes

Cheesecakes

Drinks

Pastries

Puddings and Creams

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Coconut Macaroon Pizza #SundaySupper

Coconut Macaroon Pizza

I loved pizza as a kid.  Probably as much as any other kid.  It’s comforting and easy to eat and can be delivered on a whim.  It was served at birthday parties and as part of our school’s Book It program.  We ate it at the mall and at home.  Pizza.  Who doesn’t like pizza.

While, in most cases me.  Your confused now, as you should be.  See, I don’t like tomato sauce.  At all.  I can’t eat anything with tomato sauce on it.  Pasta.  Pizza.  Mozzarella sticks.  Nothing.

Coconut Macaroon Pizza

Coconut Macaroon Pizza

So I required special pizzas made with no sauce (I was onto the white pizza trend before it was a trend) or in certain circumstances calzones, which almost never have sauce on, or rather in, them.

I haven’t had pizza in a long time, though I have had a craving for it, and there are plenty of awesome pizza places popping up everywhere.  While I could have crossed homemade pizza off my cooking bucket list, I took a different route this pizza themed Sunday Supper.

Coconut Macaroon Pizza

I made dessert pizza.  Coconut Macaroon Pizza.  I wasn’t sure how this would turn out, but upon one bite I realized it was pretty much everything and blows savory pizza out of the water.

It all starts with a giant coconut macaroon base.  Who doesn’t love coconut macaroons?  Okay, people who don’t like coconut, but for the rest of us, this is an awesome start.  Then I topped it with apricot jam and popped it back into the oven to get all caramelized.  Some homemade hot fudge, dried cherries and toasted pecans round everything out.

Coconut Macaroon Pizza

I was surprised at how awesome the apricot and fudge worked together- this awesome sweet, tart, bitter combo that is only enhanced by the chewy cherries, crunchy pecans and coconut macaroon that goes from crispy to chewy as you work your way from crust to center.

Plus, this just happens to be gluten free and totally serves a crowd.  The next party you have, this needs to be on the menu.

Coconut Macaroon Pizza

Coconut Macaroon Pizza #SundaySupper

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 16 servings

Ingredients

3 ½ cups shredded unsweetened coconut
¾ cup granulated sugar
3 large egg whites
1 tablespoon pure vanilla extract
½ cup hot fudge, homemade or store bought
1 cup apricot jam
½ cup toasted pecans
½ cup dried cherries

Instructions

  1. Preheat oven to 350 degrees F. line a baking sheet with parchment.
  2. In a large bowl, stir together coconut, sugar, egg whites, and vanilla. Pour onto the baking sheet and form into a disc about ¾ inch thick, pressing it down slightly. Bake for 12 minutes.
  3. Spread apricot jam in a thin layer on the pizza and return to the oven for about 5 minutes, until just starting to caramelize. Drizzle with warm hot fudge and sprinkle with pecans and cherries.
  4. Serve warm or cool completely on pan. Cookie may be store in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour or in the microwave 30-60 seconds.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Colleen of The Red Headed Baker for hosting!

Appetizers

Breakfast

Condiments

Desserts

Mains

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Flourless Almond and Peanut Butter Cookies + Giveaway!

Flourless Almond and Peanut Butter Cookies + Giveaway!

Guys, it’s time for a fun giveaway, but first let’s talk cookies.  Like some of the best cookies I’ve ever made.  Cookies that prove in a lot of cases more is better.

In these cookies, my favorite Flourless Almond Butter Cookies meet my favorite Flourless Peanut Butter Cookies to make giant super cookies.  Yeah, super cookies.  They’re a thing now.

Flourless Almond and Peanut Butter Cookies + Giveaway!

Flourless Almond and Peanut Butter Cookies + Giveaway!

First, these cookies are a breeze to make.  No creaming or pulling out the stand mixer and dirtying a million dishes.  No chilling in the refrigerator waiting impatiently for the dough to be ready to be baked.  Measure, mix, scoop, bake.  I may have made these in the morning and ate them hot from the oven.  #sorrynotsorry #cookiesforbreakfast

Now let’s talk about why the combination of these two cookies that are totally craveable on their own makes them even better.  The almond butter cookies bake up flat and relatively crunchy while the peanut butter cookies puff and are super moist and rich.  Together, they make wonderful cookie babies.  That just happen to be gluten free!

Flourless Almond and Peanut Butter Cookies + Giveaway!

On the bottom is the crunchy almond cookie which bakes around the gooey peanut butter cookie.  Eat one before the other, eat them together, melt marshmallows on top.  Whatever you do, just make these cookies.

Flourless Almond and Peanut Butter Cookies + Giveaway!

Now back to that super awesome giveaway.  My friends at Peanut Butter and Company are going to give one lucky reader 1 jar of Old Fashioned Smooth Peanut Butter and 1 jar of Bestie Almond Butter.  You will just love them.  Use them to make the cookies, awesome PBJs, or spread them on a banana or apple.

To enter the giveaway, answer the question: What’s your favorite cookie?

To earn additional entries:

Like Pies and Plots on Facebook

Follow Pies and Plots on Twitter

Follow Pies and Plots on Pinterest

Follow Pies and Plots on Instagram

Follow Pies and Plots on Bloglovin’

For each entry you must leave an entirely separate comment on the blog.  Each comment counts for 1 entry.

This giveaway is open to US residents only and ends on October 26, 2016 at 11:59 pm ET.

Good luck!

Flourless Almond and Peanut Butter Cookies + Giveaway!

Flourless Almond and Peanut Butter Cookies + Giveaway!

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 15 Cookies

Ingredients

Almond Cookies
1 cup creamy almond butter
¾ cup granulated sugar
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 large egg
1 cup chocolate or carob chips
Peanut Butter Cookies
1 cup creamy peanut butter
¾ cup granulated sugar
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 large egg
1 cup Reese’s Pieces

Instructions

  1. Preheat the oven to 350 degrees F. line a baking sheet with parchment.
  2. Make the almond cookies. In a medium bowl, stir together almond butter, sugar, baking soda, vanilla, egg, and chocolate or carob chips. Set aside.
  3. Make the peanut butter cookies. In a medium bowl, stir together peanut butter, sugar, baking soda, vanilla, egg, and Reese’s Pieces.
  4. Take about 2 tablespoons of the almond butter mixture and about 2 tablespoons of the peanut butter mixture and smoosh them together. Place on the baking sheet with the almond butter cookie down and repeat with all the dough.
  5. Bake for about 20 minutes, until golden brown and mostly set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in zipper bags for up to 3 months. Thaw in the microwave about 1 minute.
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Flourless Peanut Butter Bacon Cookies #SundaySupper

Flourless Peanut Butter Bacon Cookies

I used to be a bacon addict.  Weekend mornings meant Mom was either microwaving a batch or we were headed to McDonald’s for a fast food sandwich (always on a hamburger bun for me).

Then I went through a very odd phase where I ate bacon and a baked potato most nights for dinner.  Definitely not the healthiest time in my life.  Luckily it didn’t last long.

Flourless Peanut Butter Bacon Cookies

Now bacon isn’t among my favorite foods.  I enjoy it every now and then, typically not more than a couple times a year.  But when I saw this Sunday Supper’s theme of bacon, I knew I wanted to participate with a sweet and savory combo.

Peanut butter is one of those foods I crave and I thought it would pair really well with bacon.  I cooked up a pound of artisan bacon, though now I cook it in the oven instead of the microwave.  Mom and Dad ate most of it, but a fair portion was reserved for these cookies.  I also saved the bacon fat and roasted some sweet potato fries in it.  Best.  Decision.  Ever.

Flourless Peanut Butter Bacon Cookies

Back to the cookies though.  They are my all-time favorite, super peanut buttery, peanut butter lovers’ cookies.  These are naturally gluten free and have so much more peanut butter flavor than any other cookies out there.  Plus, they are a breeze to make.  No big mixers.  No chilling the dough.  Just cookies asap.

Flourless Peanut Butter Bacon Cookies

I amp up that peanut butter flavor with Reese’s Pieces.  And then there’s the bacon.  The bacon flavor permeates the entire cookie.  The crispy pieces are a great contrast to the super soft, slightly underbaked cookies.  Oh, and then the melty Reese’s Pieces take the cookies totally over the top.

Flourless Peanut Butter Bacon Cookies

I definitely recommend these hot from the oven or reheated in the microwave.  A mound of marshmallows on top is a great choice too.

I definitely see more bacon in my future, even if it’s just in these cookies.

Flourless Peanut Butter Bacon Cookies

Flourless Peanut Butter Bacon Cookies #SundaySupper

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 9 cookies

Ingredients

1 cup creamy peanut butter

1 cup granulated sugar

1 teaspoon baking soda

1 teaspoon pure vanilla extract

1 large egg

½ cup Reese’s Pieces

½ cup crumbled crispy bacon

Instructions

Preheat oven to 350 degrees F. Line a cookie sheet with parchment.

In a medium bowl, stir together peanut butter, sugar, baking soda, vanilla, and the egg until fully combined. Stir in the Reese’s Pieces and bacon.

Scoop approximately golf ball sized mounds of dough onto the cookie sheet. Bake about 20 minutes, until light golden brown, serve warm or cool completely on the pan. Cookies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped individually in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 30 seconds.

http://piesandplots.net/flourless-peanut-butter-bacon-cookies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Bacon in Appetizers

Bacon for Breakfast

Bacon for Dessert

Bacon for Dinner

Bacon in Beverages

Bacon for Lunch

Bacon as a Side Dish

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Weekly Meal Plan May 9 – May 15

Weekly Meal Plan 050916-main

It’s a rainy spring week coming up in my area, so I’m looking forward to this mix of comfort food and healthy light meals this week.  Oh, and don’t miss those peanut butter cookies – beyond good!

Monday

mexicanrice3

Tuesday

Wednesday

Smoky Chipotle Quinoa Burgers 3

Thursday

mazolasalad1-693x1024

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

asian-turkey-meatballs-with-carrot-rice2

Sunday

bwSkilletLasagna10_zps8f27be5a

Side Dish

garlictots

Dessert

This week’s meal plan was brought you to by:

The Cooking Actress | Pies and Plots | The Spiffy Cookie | Foodtastic Mom | The Pajama Chef | Big Bear’s Wife

Pin this to your meal planning board for easy access all week long!

Weekly Meal Plan 050916-pinterest

Weekly Meal Plan 050916-square

White Chocolate Chip Cookies #SundaySupper

White Chocolate Chip Cookies

Eggs are a staple in my house.  I pretty much never eat them for breakfast anymore, unless they are in a baked good, but for dinner, they are my jam.

I eat them scrambled, hard boiled, soft boiled, poached, baked, even puffed into one of my famous one minute omelets.  I serve them with salads, roasted vegetables, tofu noodle pasta, and kale chips.

White Chocolate Chip Cookies

But we often forget about how important they are in baked goods.  Eggs are what give cakes structure, brownies that ooey gooey fudgy deliciousness, and keep cookies crunchy on the outside and soft and chewy inside.

Plus, you all know next weekend, I’m coloring eggs for Easter.  I got a marbleized coloring kit and I’m a little too excited about it.

So eggs are my kitchen hero, and they should totally be yours too.

White Chocolate Chip Cookies

As should these White Chocolate Chip Cookies.  The first thing you should know about these cookies is that they are amazing, surpassing all my cookie expectations.  The white chocolate shines through, but the depth of the brown sugar cookie is not overshadowed and made me go back for bite after bite.

The second thing that you should know about these cookies is that I baked most of them immediately after making the dough.  They weren’t the prettiest cookies.  You’ll see one on the top of the cookie stack in the photos.  They spread and ran together.  But they tasted the best.

White Chocolate Chip Cookies

I baked the remainder of the dough on the same pan after it had chilled in the refrigerator a few hours.  Those cookies were beautiful, but they didn’t taste as good, lacking the depth in flavor of the first batch.  Don’t get me wrong, they were still tasty, just not as good.

So you can choose your own baking adventure here, but I’d throw caution and looks to the wind and stick with baking them right after making.  It’s all about flavor for me.

White Chocolate Chip Cookies

White Chocolate Chip Cookies #SundaySupper

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 2 dozen

Ingredients

2 sticks unsalted butter, room temperature

1 cup packed light brown sugar

½ cup granulated sugar

2 large eggs

1 tablespoon vanilla bean paste

½ teaspoon kosher salt

1 teaspoon baking soda

½ teaspoon baking powder

2 ½ cups all-purpose flour

2 ½ cups white chocolate chips

Instructions

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.

In a large bowl, cream the butter and both kinds of sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Beat in the eggs and vanilla bean paste until once again light and fluffy.

Add the salt, baking soda, baking powder, and flour, and mix until just combined. Stir in the white chocolate chips until evenly distributed.

Roll dough into gold ball sized balls and place about 2 inches apart on the baking sheets. Bake for about 15 minutes, until golden brown, but still soft to the touch, especially in the center. Serve warm or cool completely on tray and store in an airtight container for up to 4 days. Cookies may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Cookies and Cups

http://piesandplots.net/white-chocolate-chip-cookies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers & Sides

Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Homemade Oatmeal Creme Pies #SundaySupper

Homemade Oatmeal Creme Pies

Who’s excited for the Oscars tonight?  I certainly am.  Not only do I love movies, but I also have a great appreciation for those who work on them.  All it takes to make a movie great.  It really is something.  Plus, I know I will be at the Oscars one year soon.  Maybe 2018?  2017 seems like a lot of pressure.

I’ve actually seen all of the Best Picture nominees other than The Revenant.  And I was pleasantly surprised at the high caliber of these films.  They are truly the best films of the year, though I did really love Burnt.

It’s hard for me to pick a favorite.  The stories of The Big Short and Spotlight grabbed my attention since they are shockingly, heartbreakingly true.  Room is perhaps the most emotionally engrossing movie I have ever seen.  So much so in fact that I don’t know if I could watch it again.

Homemade Oatmeal Creme Pies

But really, I just love The Martian.  Love it.  One of my friends said she didn’t think it would be interesting and I told her it may be one of my favorite movies ever.  I can’t wait to watch it again.  It’s part exciting action movie, part captivating human story, part science fiction that makes me wonder how a writer could come up with such a complex, detailed story.

Most of the reason why I love it so much is Matt Damon.  You can’t help but cheer for him throughout every engrossing moment.  And his performance shows that while action and science fiction are great, it’s the humanity in a story that really grips us.

Really, though, no matter which movie wins, it’s cool with me.  Watching these movies has shown me what a truly excellent cinematic experience is.  What movie do you want to win?

Homemade Oatmeal Creme Pies

Of course, you’ll need something to eat while you watch the Oscars.  So I present Homemade Oatmeal Creme Pies.  They may quite fit with today’s Sunday Supper pie theme, but they are technically pies … it says so on the label.

I’ve actually never had a real Oatmeal Creme Pie, so I can’t compare these to the original, but I can tell you they are crazy good.  When I was making them, taking pictures of them, wrapping them to freeze, packing them for Dad’s lunch, I kept taking taste after taste.

The soft, chewy, slightly crispy cookies are perhaps the best oatmeal cookies I’ve ever had.  And sandwiched with vanilla bean buttercream, while these are simply irresistible.  Enjoy one while you watch the Oscars and some movies!

Homemade Oatmeal Creme Pies

Homemade Oatmeal Creme Pies #SundaySupper

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 12 sandwiches

Ingredients

Oatmeal Cookies

2 ½ sticks unsalted butter, room temperature

1 cups packed dark brown sugar

½ cup granulated sugar

1 large egg

1 tablespoon pure vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

2 teaspoons ground cinnamon

3 cups quick cooking oats

Filling

1 stick unsalted butter, room temperature

2 ½ - 3 cups confectioners’ sugar

2 teaspoons vanilla bean paste

2 tablespoons milk (I used almond, use what you love)

Instructions

Make the cookies. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.

In a large bowl, cream butter and sugars, until light and fluffy. I did this by hand but a hand or stand mixer will work as well.

Beat in the egg and vanilla until mixture is once again light and fluffy. Add the flour, baking soda, salt, cinnamon, and oats and mix until combined. The dough will be thick. You could refrigerate the dough up to overnight until you are ready to bake.

Scoop the dough using a small ice cream scoop, about 1 ½ - 2 tablespoons onto the baking sheets. Bake about 15 minutes, rotating halfway through, until cookies are golden brown and set around the edges. They will still be soft in the center. Cool completely on tray.

Once the cookies are cool, make the frosting. Using a hand or stand mixer, beat the butter with the confectioners’ sugar. It is best to add the sugar slowly so it doesn’t make a mess. Beat in the vanilla bean paste and milk as necessary until a spreadable consistency is reached.

Spread one cookie with a generous amount of filling and top it with another. Repeat until all the cookies have been sandwiched. Cookies may be stored in an airtight container in the refrigerator for up to 4 days or frozen, wrapped individually in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the refrigerator about 2 hours.

Notes

Recipe adapted from Kevin and Amanda

http://piesandplots.net/homemade-oatmeal-creme-pies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

#SundaySupper Pies: Sweet & Savory

Sweet As Pie

Mealtime Pie

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Gluten Free Monster Cookie Bars

Gluten Free Monster Cookie Bars

Soooo … Guys … I have some news.

I am officially in the quarter finals of the Bluecat screenplay contest!!!!!!!!!

I found out last night during the Super Bowl and cried happy tears for the first time in my life, and then Coldplay started singing, so the tears kept coming.  By the way, I love Coldplay and wished there was more of them during the show … but I digress.

Gluten Free Monster Cookie Bars

I might only be 26 but I have worked on my writing and hoped for a moment like this for years.  It was such a relief and shock and all the things.  I am so grateful because it means maybe I am a good writer and I can make it.  I’m still on a high today.

It’s just the first step in a lot of steps … seriously like a million, but a step in the right direction is more than I have taken in a long time.

Gluten Free Monster Cookie Bars

For now, I’m going to keep writing and hope that I make the semi-finals.  Please keep your fingers crossed for me!!!  I declared this my year, and maybe the power of positive thinking and believing in myself (some of the time anyway) really is working.

You know what else is making this a great year, these Gluten Free Monster Cookie Bars.  These are almost as good as placing in the quarter finals.

Gluten Free Monster Cookie Bars

I swapped out flour for old fashioned and quick oats, added tons of peanut butter and mini Reese’s Pieces and then some carob chips.  Feel free to use chocolate chips, of course.

I was a little afraid the oats wouldn’t hold together, but they totally did, and I was left with the oatmeal cookie of my dreams.  It is soft and chewy and insanely gooey with an underdone center and tons of Reese’s Pieces and chips.

I highly recommend that you eat these warm or pop them in the microwave before devouring because that intensifies the gooey.  Mom declared these one of the best things I’ve ever made and I have to agree.  As I was cutting them up, I kept taking little samples for myself.  You’ll be doing the same thing.

Gluten Free Monster Cookie Bars

Gluten Free Monster Cookie Bars

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 18-24 bars

Ingredients

3 cups old fashioned oats, gluten free if necessary

1 ½ cups quick cooking oats, gluten free if necessary

2 teaspoons baking soda

1 stick unsalted butter, room temperature

1 ½ cups packed light brown sugar

½ cup granulated sugar

1 ½ cups creamy peanut butter

3 large eggs

1 tablespoon pure vanilla extract

1 cup mini Reese’s Pieces

1 cup carob or chocolate chips

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan and line it with parchment. Butter the parchment.

In a large bowl, cream together butter and sugars. Beat in peanut butter, eggs, and vanilla. Mix until light and fluffy. I did this by hand, but a hand or stand mixer will work as well.

Add both kinds of oats and baking soda and stir until well incorporated. Fold in the Reese’s Pieces and chips.

Pour into the prepared pan and spread into an even layer. Bake 30-40 minutes until puffed, golden brown and mostly set in the center. Do not cook until it is all the way set or the bars will be dry. Cool completely in the pan (or don’t ;) ), cut into bars and serve. Bars may be stored in an airtight container at room temperature for up to 4 days or frozen, individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

http://piesandplots.net/gluten-free-monster-cookie-bars/

 

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