Cheesy Oatmeal Cookie

Chocolate Oatmeal Muffins

Ingredients
1 cup quick-cooking oats

1 cup buttermilk or sour milk

1/3 cup vegetable oil

2/3 cup packed light brown sugar

1 egg

1 teaspoon vanilla extract

¾ cup all-purpose flour

¼ cup cocoa

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon baking soda

Confectioner’s sugar (optional)

 

How to Bake

1. Stir together oats and buttermilk in small bowl. Let stand for 20 minutes.

2. In another bowl, stir together oil, brown sugar, egg and vanilla. Add oats 

    mixture and stir well. Stir together flour, cocoa (I used Hershey’s.), baking 

    powder, salt and baking soda. Add to oats mixture, blending until moistened.

3. Preheat turbo broiler to 175°C. Line muffin cups with paper liners.

4. Fill muffin cups 2/3 full with batter.

5. Bake for 10 minutes or until toothpick inserted in center comes out clean. 

    Remove from pan to wire rack. Sprinkle muffin tops with Confectioner’s 

    sugar, if desired. Serve warm or cool.

TIP

>To sour milk: Use 1 tablespoon white vinegar plus fresh milk to equal 1 cup.

Chocolate Revel Bars

Ingredients

Oatmeal Mix

1½ cups quick cooking oats
1¼cups all-purpose flour        
½ teaspoon baking soda        
½ teaspoon salt        
½ cup butter, softened        
1 cup brown sugar        
1 egg
1 teaspoon vanilla extract

Chocolate Mix

¾ cup sweetened condensed milk        
¾ cup semisweet chocolate chips (Hershey's)        
1 tablespoon butter    
¼ teaspoon salt        
¼ cup chopped cashew

1 teaspoon vanilla extract

How to Bake

1. In a large bowl, beat together ½ cup butter and brown sugar until fluffy. Mix in 
    eggs and 1 teaspoon vanilla. In another bowl, combine oats, flour, baking 
    soda, and ½ teaspoon salt; stir into butter mixture. Set aside.

2. In a medium saucepan, heat sweetened condensed milk, chocolate chips, 
    1 tablespoon butter, and ¼ teaspoon salt over low heat, stirring until 
    smooth. Remove from heat. Stir in cashew nuts and 1 teaspoon vanilla.

3. Lightly grease or line with parchment paper a 7 × 8 inch baking pan.
4. Preheat turbo broiler to 170°C. 
5. Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread 
    chocolate mixture evenly over the top, and dot with remaining oat mixture.

6. Bake for 20 minutes in preheated turbo broiler. Let cool on a wire rack. Chill 
    then cut into bars.

TIP:

> 1 stick butter = 8 tbsp

Carrot Cupcakes

Ingredients

1½ cups grated carrots
½ cup dark brown sugar
¾ cup crushed pineapple, well drained
2 eggs
1½ cup all-purpose flour
¾ cup of white sugar
1 tsp of baking powder
½ tsp of salt
1½ tsp ground cinnamon

½ tsp ground nutmeg
½ cup vegetable oil
½ tsp vanilla essence
1 cup roughly chopped sweetened cashew nuts or pili nuts

                    

How to Bake

1. In a bowl, mix the grated carrots with the brown sugar. Set aside.

2. In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg 

    and salt.

3. In a large mixing bowl, beat the eggs until light. Add the white sugar and 
    mix well. Pour in the vegetable oil, mixing as you pour. Add the crushed 
    pineapples and vanilla essence. Stir to blend. Add the flour mixture and 
    nuts. Mix until blended. Stir in the crushed pineapple and the carrot-sugar-
    nuts mixture.

4. Preheat turbo broiler to 175°C.

5. Spoon into paper-lined cupcake/muffin pans until ¾ full. Bake for 12 minutes
    or until a toothpick inserted at the center comes out clean.

Soft Oatmeal Cookies

Chocolate Oatmeal Cookies