Oatmeal Crazies

What do you do when you want to make cookies, but you’re missing certain ingredients? If you’re really desperate for a chewy, yummy treat, the answer is clear. You improvise! The secret is to search the cupboards and refrigerator for any kind of substitution that will tickle your taste buds and make your face smile. Its like playing your own version of Chopped, for desserts only.

There are some substitutions that are easy to manipulate. For instance, its simple to swap white chocolate chunks for chocolate chips, or perhaps your favorite candy coated chocolate pieces, or peanut butter flavored ones. Sometimes its even okay to substitute oil for soft shortening, or butter. The options are endless, depending on what you have on hand. What happens, however, when you don’t have enough butter to make your ultimate oatmeal raisin cookie? Or perhaps, you don’t even have raisins! Are there other options to use and still have a decent treat to enjoy with your evening tea? After researching my dilemma, I found a perfectly great substitution that was actually a better health choice.

I called my new cookie, Oatmeal Crazies. They are very similar to my original oatmeal raisin cookie, but with a few recipe changes, which proved to be quite delicious. My story began with the problem that I did not have enough butter for my recipe. I also realized that I didn’t have enough raisins for my recipe either. I did, however, promise my son to make cookies for his daily snack at work. The obvious solution would have been to go to the store and buy the ingredients that I was missing. The problem was that I didn’t have the means to get to my nearby grocery establishment. I decided to look up an alternative solution on the internet. It turns out that applesauce is a fair substitution for shortening. Most chefs will tell you that it doesn’t work for cookies, because they won’t turn out chewy or crispy. That was not a problem for me, because I like my oatmeal raisin cookies soft and fluffy anyway. Oatmeal, itself, provides a chewy texture, so I decided to experiment with the applesauce anyway. I also needed to think creatively with my raisins. Any other time, I would have given up, or used chocolate chips.  This time, my choices were few. I did, however, have a giant bag of dried cranberries that someone had given me. The idea seemed like a perfect match.

With any substitution, there are a few things that need to be accommodated. When using applesauce, there is no real “creaming” together with the sugar. It turns out to be a sloppy mess of liquid. Adding a touch more flour helps the situation tremendously. I also learned that cookie sheets don’t necessarily need to be greased, but it did help. Unsweetened applesauce also elevates the cinnamon and nutmeg flavor, so the combined flavor was truly incredible. All in all, once the cookies baked and cooled, the recipe was a success. It’s also nice to know that these cookies contain less fat and more fruit, and are actually better for me and my family.

Oatmeal Crazies 

Ingredients:

2 eggs
2 teaspoon vanilla extract
2 cup dried cranberries

1 cup of unsweetened applesauce
1 cup firmly packed brown sugar
½ cup granulated sugar

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoon ground cinnamon
1 tsp nutmeg
½ tsp ginger  or pumpkin spice
½ teaspoon salt

3 cups quick or old fashioned, uncooked oatmeal

Directions: 

Heat oven to 350°F.
Combine eggs, cranberries, & vanilla in separate bowl. Stir and let stand. This hydrates the berries.

In large bowl, beat applesauce and sugars until thoroughly incorporated.  Add flour, baking soda, cinnamon, nutmeg, ginger and salt; mix well.

Add the egg, cranberries, and vanilla combination. Beat well.  Add oats. Dough will be  stiff and sticky. It  may be necessary to finish stirring by hand.

Drop dough by rounded tablespoonfuls onto  lightly greased cookie sheets.

Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Servings: ABOUT 6 DOZEN

Bar Cookies: Press dough onto bottom of  lightly greased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered, 24 BARS

Helpful Substitutions for your baking pleasure:

Baking Powder (1 tsp) = 1/3 teaspoon baking soda plus 1/2 teaspoon cream of tartar

Baking Soda(1 tsp) = 2 tsp Baking powder and omit salt in recipe

Cream of tartar (1 tsp) = 1 teaspoon white vinegar or 1 tsp lemon juice

Buttermilk (1 cup) = 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (let stand 5-10 minutes), or 1 cup plain yogurt or 1 cup sour cream

Butter (1 cup) = 3/4 cups of vegetable oil or 1 cup of applesauce

Unsweetened baking chocolate (1 oz ) = 3 Tbsp baking cocoa plus 1 Tbsp vegetable oil

Light Brown Sugar = 2 tablespoons molasses plus 1 cup of white sugar

Confectioner's/Powdered Sugar = Finely ground 1 cup sugar plus 1 tablespoon cornstarch

For more baking substitutions, check out this site. http://chefinyou.com/articles/substitutes-in-baking-101/

Summer Loving Cookies

The summer sun swelters high in the sky. The afternoon is filled with hot, humid air. Children’s music is heard down the block from the ice cream truck making its rounds. Ice cold bottles drip with condensation. No one is hungry, but something sweet to eat would hit the spot. It needs to be light, puffy, and yet full of flavor. A delicate hint of lemon would take the edge off of such a sizzling day.  Pink lemonade would be the perfect drink, but you’re in the mood for a cookie. 

Although the weather may be daunting with heat and no one wants to turn the oven on, it is possible to bake an afternoon treat in the cooler hours of the evening. A clever baker will also turn the air conditioner up while turning the oven on. Thereby creating the illusion of a cooler atmosphere and perfect for baking! Either way, these lemonade cookies are worth the 15 minutes of a hot oven. The recipe is fast and easy, and the results are the equivalent of chilled glass of lemonade, complete with the sweetness of sugar and the tart pucker of lemon together in one bite. Everyone will enjoy these plump cookies bathed in their favorite summer beverage.  Try them for yourself first, then invite your friends over for some summer fun and cool treats. You won’t regret it!

(This is another recipe from the Cake-Mix Cookie collection selection.)

Lemonade Cookies

Makes approximately 48 cookies.

Ingredients:

1 box lemon cake mix
2 large eggs
4 oz of frozen whipped topping. (1/2 of an 8-ounce container) thawed
1 tsp lemon juice

1 cup confectionery sugar
½ cup pink lemonade drink mix

Directions:

Preheat oven to 350 degrees F.

Mix confectionery sugar and lemonade mix in separate bowl. Set aside.

In another bowl, combine cake mix, eggs, lemon juice, and whipped topping. Stir through completely. (Dough will be thick and sticky.)

With a teaspoon, scoop out dough and shape into ¾ inch balls. Place 2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes, or until set and cookie tops have cracked slightly. Remove cookies to wire racks.

While cookies are still warm,  roll each one in the confectionery lemonade mix until thoroughly coated.   (Its also possible to put sugar mix in large seal-able bag and shake cookies lightly until covered.)

Now you can have your cookie and lemonade too!

Cake Mix Cookies

My younger sister is a wonder to behold. She has four children ages 10 through 18; she works full time Monday through Friday , plus she holds down a second job on the weekend to help pay for her son’s tuition to private school.  She manages to keep house and still be a devoted wife. I’m exhausted just thinking about her life. Through it all, she also cooks amazing meals with a dessert thrown in for good measure. So when she asked me if I knew any recipes that were quick and easy to fix, I thought long and hard. Most of my treats are made from scratch, with flour, sugar, eggs, and all the other ingredients needed for a finished product. They may be simple, but can be time consuming. To help her out, I searched my collection of recipes and  came across this kitchen hack for making a chocolate mint crinkle cookie. It consists of only 4 major ingredients along with a few teaspoons of peppermint. The end product is soft, sweet, lightly minted, and loaded with chocolate. It’s also very quick to make and faster to eat. 

I originally made this cookie when I was looking for something that would be sweet, but not detract from my weight loss program. There is no oil or butter to be added. Only cake mix, eggs, and fat free whipped cream. The cookies are large and rich in flavor, so enjoying a couple with my cup of tea did not make me feel heavy or defeated. After experimenting with the chocolate fudge cake mix, I definitely will try other flavors such as orange, lemon, and maybe even carrot. The possibilities are as endless as your imagination and selection at the local grocery store. 

Chocolate Mint Crinkle Cookies 

Ingredients:

1 box chocolate fudge cake mix
2 large eggs
4 oz of frozen whipped topping. (1/2 of an 8-ounce container) thawed
1 TBL peppermint flavoring

1 cup confectionery sugar

Directions:

Preheat oven to 350 degrees F.

In a large bowl, combine cake mix, egg, and whipped topping, stir thoroughly. (Dough will be thick and sticky.)

Dust hands with confectioners' sugar. With a teaspoon, scoop out dough and shape into 3/4-inch balls. Roll the balls in the confectionery sugar. Place 2 inches apart on ungreased baking sheets.

Bake 10 to 12 minutes, or until set and cookie tops have cracked. Remove cookies to wire racks to cool.  Makes 48 cookies. Enjoy with a cold glass of milk or great cup of tea!