Blueberry Muffin Oatmeal Cookies with Lemon Cream Glaze

blueberry oatmeal cookies002
My girls love to waste oatmeal. They pick their favorite jams to stir into a base that I so lovingly prepare with vanilla bean paste and butter and cinnamon. They seem excited. Then they eat two bites and say they’re all done. And so I eat a lot of oatmeal. And I really get tired of wasting it. I actually despise wasting food. We are a family who eats every bit of our leftovers if I can help it. So naturally I had to find a solution for the oatmeal leftovers (besides cooking something different for breakfast, which is obvious, but every time I think, “Today is the day. Today they will eat oatmeal.”)

Enter: leftover oatmeal cookies! It had to be a thing, right?! It is! I did a quick search on how to use leftover cooked oatmeal and modified the recipe to include some awesome blueberry jam and iced them with a super tart lemon cream glaze. They were pretty delicious! They taste like mini muffin cookies and they were so easy. The variations are endless, too, which is what I like. Brown sugar cinnamon? Cherry chocolate? Lemon poppy seed? They’d all be awesome! For now, here’s the blueberry version! Enjoy!

blueberry oatmeal cookies001

Blueberry Muffin Oatmeal Cookies with Lemon Cream Glaze

makes about 3-4 dozen cookies

2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup brown sugar
2/3 cup unsalted butter, softened
2 eggs
1 1/2 c. cooked oatmeal

 

First, make your oatmeal if you don’t truly have leftover oatmeal. I make one cup (which makes about 2 cups cooked) and I make mine with butter and two to three tablespoons of blueberry preserves. You could really flavor your oatmeal any way you like. The secret to good cookies is a little more flavor add-ins than you’d do for just eating oatmeal. Let the oatmeal cool to room temp before making the cookies.

Preheat the oven to 375F.

Sift the flour, baking powder and soda, salt and cinnamon together. Mix the brown sugar and butter together until creamy. Add the eggs, one at a time, alternating with the flour mixture.  Mix the cooked oatmeal until just combined.

Drop by the tablespoon full onto greased cookie sheets. Bake for 12-15 minutes until lightly browned. Let the cookies cool completely before adding the glaze.

Lemon Cream Glaze

2 cups powdered sugar
1/4 cup heavy cream
1 tablespoon vanilla bean paste
zest from 1 large lemon
juice from the same lemon
salt to taste (this is important)

Add the cream to your powdered sugar until it forms a nice paste. You may not use the entire quarter cup. Add the zest and lemon juice and vanilla and then if you think it needs to be thinner, add more cream. The consistency should be like thin pancake batter. Gradually add pinches of salt, stirring well after each pinch, tasting along the way until the flavors start to sing a little louder. Salt is something I add to all my icings and glazes and it makes such a difference!

 

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Cherry Chocolate Chip Oatmeal Cookies

Cherry Chocolate Chip Oatmeal Cookies 2

Cherry Chocolate Chip Oatmeal Cookies
I’m sitting here after putting my “baby” down for a nap a few minutes ago (praying she’ll go longer than her usual 45 minutes) and Peg and Cat are singing loudly in the background as my very grown up four-year old gets out of taking a nap because I want her to be exhausted enough to go to sleep at nine instead of ten tonight.

I’m winging it this week – Matt is away on a company trip for three days and I’m a few hours in and feeling so, so tired. I have lots of coffee and a good sense of humor, so I’m sure I’ll be fine. But having help from 5:30-9 every night is vital to my sanity. There’s something about getting a fresh set of not-exhausted-yet hands to hold the babies or take them outside and swing them so I can cook dinner in peace. And he is kind of the best there is and the most helpful person on the planet, so it’s extra hard to be without him. So I’m going backwards with my usual routine – I’m cooking lunches this week and keeping dinners simple. Because the last thing I want to do after finally getting both girls in bed is to clean my dirty dishes. I plan on reading a book or doing half of a yoga routine. And while I don’t ever recommend eating your feelings because that’s a silly thing to say and they would probably taste like sauerkraut, anyway – just eat these cookies instead. All eating is emotional eating, after all.

It’s good to be back, friends 🙂

Cherry Chocolate Chip Oatmeal Cookies 3 Cherry Chocolate Chunk Oatmeal Cookies

Cherry Chocolate Chip Oatmeal Cookies

  • Servings: about 24 cookies
  • Print

1.5 cups packed brown sugar
1 cup softened, unsalted butter
1 teaspoon vanilla or vanilla bean paste
1 egg
2 cups rolled oats
1.5 cups all purpose flour
1 teaspoon baking soda
1/4 tsp salt
1 cup dark chocolate chips
1 cup chopped, dried cherriesHeat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and cherries.
Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Peanut Butter and Jelly Thumbprint Cookies

Peanut Butter and Jelly Thumbprint Cookies3
Hello there! This is a delightful little cookie that takes no time at all to make and is so much fun for little helpers! I had this idea a while back whenever I saw powdered peanut butter in the grocery store and have wanted to try it out. It took a little tweaking, but I loved the texture of the cookie itself. One word of advice: don’t use jelly! I know, I know, it’s a riff off of peanut butter jelly sandwiches, but use something a little thicker like a jam or preserve. I used grape jelly because it’s iconic and it really ran out of the cookies more than I would have liked. This did not stop them from being utterly addicting; it just kept them from looking super pretty.

Thumbprint cookies have always been a favorite of mine and this version is so fun and really makes you feel like a kid again. With Thanksgiving and Christmas around the corner, I think this would be a great recipe to have for a cookie exchange! Drizzle it with a bit of white or dark chocolate to make it even more fancy! Enjoy!

Peanut Butter and Jelly Thumbprint Cookies2

Peanut Butter and Jelly Thumbprint Cookies


makes about 2 dozen

1 cup salted butter, softened
½ cup confectioners’ (powdered) sugar, plus ¼ cup more for dusting
2 teaspoons pure vanilla extract
¼ tsp salt
1 1/4 cups all purpose flour
1 cup peanut butter powder

about 1/2 cup fruit preserves or jam

Preheat oven to 325°F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with paddle attachment, blend butter and sugar until fluffy and light, 2 minutes. Add vanilla and salt, scraping down bowl as needed. Pick up the baby, who has been crying at your knee for the past ten minutes and hold her while you try to measure out peanut butter powder. Let her sneeze into it. Do everything with one arm tied behind your back. Switch to low and gently mix in flour and peanut butter powder, just until combined.

Roll tablespoonfuls of dough into 1-inch balls. Create some interest by making some pea-sized and some into the shape of a carrot. Pretend to eat them, but then actually do. Place dough balls on parchment lined baking sheets. Press down the center of each ball with your thumb, making a slight depression, or a hole clean through to where you can see the bottom of the baking sheet.

Fill cookie centers with a teaspoonful of preserves and be sure to lick the spoon between each cookie. Makes it better. Bake 12-15 minutes or until golden brown and puffy, but take care not to over-bake. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.

When cookies are completely cooled, eat seven or eight with a glass of milk while singing every song you know in your best cat voice. Cookies can be kept in airtight container at room temp for a few days. Emphasis on “can.”

*recipe adapted from Chew Out Loud

Peanut Butter and Jelly Thumbprint Cookies