Preheat oven to 400 F degrees. Grease two standard muffin tins or line with paper cups.
In a medium bowl, pour boiling water over oatmeal. Stir to moisten and set aside.
In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. In another bowl, combine eggs, buttermilk and oil. Stir wet mixture into the flour mixture, just until combined.
Spoon batter into prepared muffin pans. Fill each about 2/3 full. Bake for 20 minutes or until a wooden toothpick inserted in centers come out clean. Cool in pans on a wire rack for five minutes, then remove from pans.
Whisk together confectioners’ sugar and milk to form a glaze. Drizzle over muffins and serve.
When I think of oatmeal, I immediately think of breakfast. These oatmeal peanut butter cookies are easy to make and are a delicious way to get more fiber in your diet. And one might argue that you could even consider these to be “breakfast cookies” which are also highly portable for a breakfast on the run.
The breakfast cookie debate aside, I’ve never liked eating hot oatmeal on its own for breakfast or any meal. As a kid, I was more of a Cream of Wheat fan topped with maple syrup.
But oatmeal as a featured ingredient in another dish – well I can get behind that big time.
Oatmeal adds a great textural dimension to meatloaf and muffin recipes. And an oatmeal base for “breakfast cookies” provides a blank canvas for healthy options like apples, raisins or nuts.
This recipe is my riff off the classic Quaker Oats oatmeal raisin cookie recipe.
Oatmeal-Peanut Butter Cookies
Preheat your oven to 350° F.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until creamy. Add the eggs and vanilla; beat well. Add the flour mixture and mix well.
Stir in the oats by hand, then fold in the peanut butter chips until well blended.
Using a cookie dough scoop, drop onto parchment-lined baking sheets. Or the old-school way of dropping by rounded tablespoons.
Bake for 10 – 12 minutes, or until lightly brown. Cool for 1 minute on baking sheets before transferring to wire racks to cool completely. Store in airtight container. Makes about 4 dozen Oatmeal-Peanut Butter cookies.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until creamy.
Add the eggs and vanilla; beat well. Add the flour mixture and mix well.
Stir in the oats by hand, then fold in the peanut butter chips until well blended. Using a cookie dough scoop, drop onto parchment-lined baking sheets. Or the old-school way of dropping by rounded tablespoons.
Bake for 10 - 12 minutes, or until lightly brown. Cool for 1 minute on baking sheets before transferring to wire racks to cool completely. Store in airtight container. Makes about 4 dozen cookies.
In small pot, bring milk and water to boil over medium heat. Add oats, cinnamon and nutmeg. Reduce heat to medium-low and simmer until liquid is absorbed (7 to 10 minutes), stirring occasionally.
Once liquid is absorbed, stir in pumpkin, vanilla and honey, if desired. Serve immediately and sprinkle top with cinnamon.
