Sweet Potato Cinnamon Chip Oatmeal Cookies

Today, let’s pretend it’s fall.  Let’s think of cool breezes carrying the slight chill of inevitable winter.  Let’s think of leaf peeping and pumpkin patches and multicolored mums sitting out on everyone’s doorstep.

Let’s not think about how it’s supposed to break 100 in New England today.  A few days ago, Luke and I talked about moving to Alaska.  But then we’d never see our families, and I don’t think there are many software engineering jobs up there.

So we’re stuck near Boston where it’s hot, sticky, muggy and gross.  So I’ve made something with the flavors of fall to distract my mind from the magma flow that is today’s weather.  Thankfully we were able to put an air conditioner in the kitchen last night.  Whewww.

These cookies taste pretty much like fall incarnate.  Warm spices, cinnamon chips and mashed sweet potato all wrapped up in a buttery cookie with oatmeal added for extra texture.  I had forgotten how much I enjoy oatmeal cookies, as long as they aren’t oatmeal raisin. Ew.

If you’re looking to whisk your taste buds away to a cooler, more comfortable place, these cookies just might do the trick, if you can stand to turn on your oven that is.

Sweet Potato Cinnamon Chip Oatmeal Cookies

Adapted loosely from My Baking Addiction

Makes about 4 dozen cookies

2 cups all-purpose flour
1 ½ cups old-fashioned oats
1 tsp baking soda
1 ½ tsp ground cinnamon
1 tsp pumpkin pie spice
½ tsp salt
1 cup (2 sticks) unsalted butter; softened
1 cup packed light brown sugar
1 cup sugar
1 cup mashed sweet potato (or pumpkin puree)
1 large egg
1 tsp vanilla extract
1 cup cinnamon chips

Preheat oven to 350 degrees F. Line two baking sheets with a silicone mat or parchment paper.

Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large bowl until light and fluffy.

Add sweet potato, egg and vanilla extract; mix well. Add flour mixture, combining until all ingredients are incorporated. Fold in cinnamon chips.  Drop by rounded tablespoons onto prepared baking sheets.

Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely and enjoy!


Oatmeal Cookie Pancakes

Today’s post is short and sweet because I am spending the day interviewing for the job I would die for.  Though I suppose that would be counter productive.  Either way, I’m hoping today goes really well, because I want this job soooo bad.

Last night, Luke and I had our first cake tasting for our wedding cake at a bakery in Danvers, MA.  It was pretty awesome, and we figured out how we’d like the cake to be decorated. We have another tasting this weekend, and then we’re going to decide between the two bakeries.  I can only eat so much free cake and buttercream frosting and still be in good shape for my upcoming dress fitting.

So that’s my life update.  And no life update is complete without a healthy dose of pancake.  After all, I am a pancake making machine.  If I do somehow manage to get this job, do you think my colleagues would think I was really weird if I brought in pancakes for lunch?  It might happen, because I want to eat these pancakes ‘round the clock.  Oatmeal cookies in pancakes form?  Ummm, yes please.


Oatmeal Cookie Pancakes

Adapted from Joy the Baker

Makes about 20 pancakes

2 eggs

1 1/2 cups flour

heaping 1/2 cup old fashioned oats

2 Tbsps brown sugar

2 tsps baking powder

1 tsp baking soda

1 tsp salt

3/4 tsp ground cinnamon

healthy pinch of nutmeg

2 cups buttermilk

1 Tbsp pure maple syrup

4 Tbsps butter, melted and cooled

½ tsp vanilla extract

½ cup chocolate chips, cinnamon chips or raisins (or any combo therein)

In a large bowl beat eggs. Add buttermilk, butter, maple syrup and vanilla and mix well. Add flour, oats, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Fold in chips or raisins and let batter set for a few minutes.

While the batter is resting, heat griddle or pan over medium low heat. Add a teaspoon of oil to the pan or spray with cooking spray.
When the griddle is hot, pour ¼ cup of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is, lower the heat.  Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Serve with your favorite toppings!





Chocolate Chip Oatmeal Cookie Bread

First off, a wonderful Valentine’s Day to you all.  Have a look at this adorable bunny eating while sitting in her pet bed.

I hope you are sharing it with someone special, or all the special people in your life.  Why should only one person be the beneficiary of your love?  Spread it around, I say.  My dad sends me a Valentine e-card every year.  This year’s featured hamsters “playing” (more like gnawing on) tiny instruments while a love song plays in the background.  Guess that’s as close to rabbits as he could find.  As always, thanks Dad.

I remember Valentine’s Day in elementary school, when you got those little cheesy cards with candy taped to the back and passed them out to all your classmates.  Apparently nowadays some schools don’t allow candy to be given out…because of allergy concerns?  I’m all for safety at school, but I’m glad I was young before things like that became policies.

Probably because I hoard holiday candy like nobody’s business.  I’m all about post-holiday candy sales.  It’s probably my favorite part of Halloween, Easter and Valentine’s Day.  Yeah, ok, so I’m weird.

Is eating cookies for breakfast weird?  Cookie Crisp cereal anyone?  Well I’ve got something better.  It’s a quick bread that tastes like a chocolate chip oatmeal cookie!  I love the chewiness of oatmeal cookies, and don’t like the texture of oatmeal itself, so this was perfect for me.  I hope you’ll enjoy it too.

Chocolate Oatmeal Cookie Bread

Adapted from How Sweet Eats

Makes 1 9×5″ loaf

1/4 cup of butter (half a stick), softened

2/3 cup brown sugar

1 large egg

1 tablespoon vanilla extract

1 3/4 cup all-purpose flour

1 cup old fashioned oats

1 1/2 teaspoons baking soda

2 teaspoon cinnamon

½ teaspoon nutmeg

1/4 teaspoon salt

1 cup buttermilk

3/4 cup chocolate chunks

coarse sugar for topping

Preheat oven to 375 degrees F. Lightly grease a 9×5” loaf pan.  In a medium bowl, add flour, oats, cinnamon, salt and baking soda together and mix. Set aside.

In a large bowl, beat butter until creamy then add sugar. Beat until fluffy, about 3-4 minutes.  Add in egg and mix until fully combined, then add in vanilla and do the same.  Add half of the dry ingredients. Once combined, add the buttermilk, then the rest of the dry ingredients.  Mix until completely incorporated.

Fold in chocolate chunks. Pour batter into the greased pan and sprinkle with coarse sugar if desired. Set on top of a baking sheet and put in the oven. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 30 minutes before serving.