Fall Oatmeal Harvest Cookies

Surprise – – Surprise I have cookies for you to celebrate the 1st of October!!

It’s love.

My love for you … and cookies that is. 

Let’s rewind for a second though, OCTOBER 1st?! How is it that the year is just zipping by?

Next weekend, is Thanksgiving – and then Halloween –  and then American Thanksgiving (yes, I celebrate both :$ …with lots of food of course) – then Christmas parties – holiday dinners – Kris Kringle – Christmas Eve – Christmas Day and before we know it it’s New Years Eve 😦 . Throw in a couple birthdays, anniversaries, LTSL events and …..

*yawn* I’m tired just thinking about all of it.

The truth is, I say it exhausts me (and it does) but I love it. I love it all. Especially Christmas. LOVE LOVE LOVE  LOVE CHRISTMAS. It’s a big deal in the LTSL home, and not just for the cookies, although they do help to sweeten things up.

Speaking of cookies – – Lookie, lookie what I have for you.

These little puppies were highly highly highly inspired by this week’s Sunday’s With Joy. See, I sat down to read over this weeks recipe for Sweet Potato Chocolate Chip Cookies. I started making a couple of adjustments … tweaking here – – tinkering there and before I knew it — I pretty much had a brand spanking new cookie

But these cookies do have sweet potatoes in them. And they also have carrots … and oatmeal… and nuts … can we call this a breakfast cookie, since there’s all this yummy-healthy stuff in it? AND THERE’S NO BUTTER … and not much sugar. Don’t worry … I’m not turning health monster on you … but remember life is about moderation and if a cookie can be counted on the healthy side of moderation

WE HAVE A WINNER!!

Fall Harvest Oatmeal Cookies

* inspired by Joy’s Sweet Potato Chocolate Chip Cookies*

Ingredients:

1/2 cup chopped carrots

1 cup cubed sweet potato ~ seasoned with 2 tbsp Extra Virgin Olive Oil, 1/2 Tsp Sea Salt, 1 Tbsp Honey.

1/4 Cup Brown Sugar

1/4 Cup Granulated Sugar

2 Large Eggs

1/2 Cup Extra Virgin Olive Oil

1 Tbsp Vanilla Extract

1 1/2 Cups Flour

3/4 Cup Rolled Oats

1 1/2 Tsp Baking Powder

1 Tsp Baking Soda

1 Tbsp Cinnamon

1 Tsp Ground Nutmeg

1 Tsp Ground Ginger Spice

1 Tsp Sea Salt

1 Cup Trail Mix

1/2 Cup Dried Cranberries

1/4 Cup Flax Seeds.

Directions:

Preheat oven to 425 oc. Prepare baking tray for your vegetables.

In a medium sized bowl, mix together seasoned sweet potatoes and carrots. Arrange on baking tray and roast for 25 minutes.

 

Remove from tray and mash. Your sweet potato, carrot combination should resemble thick mashed potatoes.

Lower the oven temperature to 350 oc.

In a large bowl, combine sugars, eggs, olive oil, vanilla extract and mashed vegetables. Set aside.

  

In a medium sized bowl, mix together flour, oats, baking powder, baking soda, cinnamon, nutmeg, ground ginger and sea salt.

Combine your wet and dry ingredients, and mix well.

 

Add trail mix, cranberries and flax seeds.  Mix. Scoop onto prepared cookie sheet and bake for 15 minutes.


Happy October Sweet Hearts, enjoy everything this cozy month has to offer

xox

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Triple Grain Trail Mix Breakfast Cookie

Hola, mi amigas … how is everyone doing today?!?!

I’ve been in a mood lately – – a cookie kind of mood ( when am I not in a cookie kind of mood)

And when I’m in a mood … I gotta gotta gootttaaa do something about it.

So I did.

And taaa-daaaaa!!

Remember how I was telling you guys about Sarah, my April Foodie Pen Pal … (side note: STOP SLACKING sign up for May buddies … you get yummy stuff in the mail, and get to meet spanky people!!)  

Back on track … remember how I was telling you about Sarah. Well I sent her these … as well as some gourmet chocolate… a cute cupcake change purse and I also sent her these cookies.

And now I want to share them with you 🙂

I don’t mean to be bossy … but make them.

They’re yummy ….

They’re relatively healthy … relatively … or so I told myself.

I’ve actually been able to convince myself that these are so healthy I need to have them for breakfast 😀

Cookies for breakfast.

Ohhh what a concept – what an idea – – what a dream come true!!

Besides taking over the world, my other ambition in life is to completely satisfy the cookie monster.

True story.

Now that I think about it, it’s possible that we were probably meant to be best friends – he’s cute, cuddly, eats cookies 24-7…  what else do you need in a BFF?!?!

Go ahead … have a cookie or two (dozen) for breakfast!!

Triple Grain Trail Mix Breakfast Cookie

1/2 cup Butter, room temperature

¼ Cup Brown Sugar

1 Egg

½ Tsp Vanilla

¾ Cup Flour

½ Tsp Baking Soda

½ Tsp Cinnamon

½ Tsp Nutmeg

½ Tsp Sea Salt

1 Cup Oats

¼ Cup Barley + ¼ cup boiling water (allow to sit until the water is absorbed and barley puffs)

¼ Cup Quinoa + ¼ cup boiling water (allow to sit until the water is absorbed)

½ Cup water

1 Cup Trail Mix dried fruit and nut mix

Directions

Preheat oven to 350 oc. Prepare Cookie sheet ( I used a muffin top pan … :D)

Over low heat, in a small pot add puffed barley and quinoa – add ½ cup of water and allow to simmer until all of the water is absorbed ~ approximately 15 minutes. When finished, remove from heat and allow to cool.

In the meantime, cream butter,  brown sugar, egg and vanilla.

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt.

Mix’er up!! Add your dry mixture to the wet stuff. Next, add the oats. Then the cooled barley/quinoa mixture

And last but not least … the trail mix.

Fill your pan/ form into 12 large cookies.

Bake 15 minuets.

Allow to cool (well… at least don’t chomp them when they are still hot enough to burn the roof of your mouth :))

Breakfast of Champions 😀

Breakfast is served.

Have a great weekend my loves, I’ll be back on Sunday – brining a little joy to your life

xoxox