HEAB’s Butterfied Oaties

I have been meaning to make these for a while now, so when Heather linked to them the other day I knew I couldn’t put it off any longer. All I have to say is – I will never procrastinate with making butterfied oaties (or butterfied anything) again. When they first came out of the oven I was a little bit worried that I had messed them up – they were very crumbly and didn’t stay together – but it didn’t affect the taste at all, and I just put everything (whole oaties + the crumbled ones) in the fridge and they firmed right up.

I made a few changes based on what ingredients I had on hand, so here is my modified version.

Asian-ish Butterfied Oaties

Based on HEAB’s Butterfied Oaties.

Ingredients

  • 1 + 1/3 cups toasted oats (I toasted them in a pan on the stove – just heat the pan and stir them around for 5 minutes)
  • 3 tablespoons honey
  • 1 stick of softened butter
  • 1/4 teaspoon salt
  • 1/4 cup hydrated raisins (soak raisins in hot water for 5 minutes, then drain)
  • 1/4 of a chocolate bar, chopped up (check out the chocolate I used below – raspberry rooibos tea flavored dark!)
  • 1.5 teaspoons NuNaturals cocoa bean extract (sub out for vanilla if you don’t have it)
  • 2 heaping tablespoons sesame seeds (secret special ingredient!)

Method

  1. Preheat oven to 325F.
  2. Mix ingredients together to combine, then put in the fridge for 15-20 minutes.
  3. Make balls (I used a coffee scoop, about 2 tablespoons, to measure – then I mooshed them into a ball with my hands) out of the dough and put them on a baking tray.
  4. Bake for 15 minutes. Remove from the oven, let cool. Put in tupperware and put in the fridge so they solidify more.

Just a few notes:

  • I added a little bit more oats than the original recipe called for because my dough was really liquidy.
  • When they came out of the oven they were very crumbly, almost like granola. I just let them sit awhile, and then after I refrigerated them they were pretty solid. Still granola-y in shape (some had broken) but much firmer.
  • You could definitely cut down on the honey – they were pretty sweet.
  • Raisins optional – I added them because Bobby’s favorite cookies are oatmeal raisin.
  • Sesame seeds not optional! These were the best part.

We finished them all in one day (!). They are scrumptious. They are now a new favorite of Bobby’s 🙂 (and mine).

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Have you made these oaties yet??

Recipe: Banana Oat Cookies (with goodies!)

One of my very first recipes I ever posted was a recipe for oatmeal raisin cookies. I had been making them almost nightly for my housemates (this was my last semester at Cornell in December 2007)and they were disappearing as quickly as I could cook them. I called them Oatmeal Raisin Applesauce Cookies; that was one of the first times I “healthified” a recipe.

oatmeal-cookies-milk

This weekend I spent time in New Jersey visiting my family. My sister is an avid baker and she wanted to make oatmeal cookies on Saturday, so of course I recommended my recipe. We were out of applesauce and I don’t believe in margarine anymore so I told her how to change it around. They came out so well that I want to repost it here.

Banana Oat Cookies With Treats

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Ingredients

  • 3/4 cup flour (whole wheat or white)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves or other spice (optional)
  • 1/4 teaspoon salt
  • 1 tablespoon oil
  • 1 banana, mashed
  • 1/3 cup sugar (could probably even use less)
  • 1 egg white
  • 1.5 teaspoons vanilla extract
  • 1.5 cups oats (quick cooking)
  • 1/2 cup raisins
  • 1/4 cup crushed walnuts
  • 1/4 cup chocolate chips

Directions

  1. Preheat the oven to 375F. Soak raisins in hot water for 10 minutes while you prep the dough; drain.
  2. Mix the flour, baking powder, baking soda, salt, and spices together. Set aside.
  3. Mix the mashed banana, oil, sugar, egg white, and vanilla together.
  4. Stir in the flour mixture, then add the oats and goodies (drained raisins, walnuts, chocolate chips).
  5. Use a tablespoon to drop the cookies on a greased cookie sheet. Bake for 12-14 minutes.
  6. Enjoy!
  7. Note: to make these vegan, you could probably just omit the egg white.

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We had ours with homemade almond milk (recipe to come – I have to get it from Julia).

I brought back a bunch with me to New York because Bobby adores these. Oatmeal raisin is his favorite kind of cookie.

I’ve asked this before, but I’ll ask it again… what’s your favorite cookie? Mine was sugar cookie/snickerdoodle growing up, then it changed to chocolate chip and chocolate-chocolate chip, and now I think it’s oatmeal raisin. Or just oatmeal.