MSM ~ Oatmeal Sinful?

You know I make desserts for each weeks for the neighbors & also make cookies for the church to hand out to the new visitors. Money is SUPER tight this month so I'm using what I have on hand. Oatmeal is something I usually buy in bulk and usually cheap and easy to use in so many recipes! So of course this is not the most healthiest recipes I've shown you, but do like me and give them away and if you're good have one :).

3 yummy recipes :)

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Oatmeal Cookies from Joy Of Baking

Oatmeal Cookies:

1 cup (110 grams) walnuts or pecans, toasted and chopped (optional)

3/4 cup (170 grams) unsaltedbutter, room temperature

1 cup (210 grams) packed light brownsugar

1 largeegg

1 teaspoon purevanillaextract

3/4 cup (105 grams) all purposeflour

1/2 teaspoonbaking soda

1/2 teaspoon salt

1/2 teaspoon groundcinnamon

3 cups (260 grams) old-fashioned rolled oats

1 cup driedcranberries, cherries, or raisins or 1 cup white or darkchocolate chips(optional)

Preheatovento 350 degrees F (177 degrees C) andline two baking sheets with parchment paper.

To toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, bakingsoda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.

For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on thebakingsheetbefore transferring them to a wire rack to cool.

Makes about 20 - 24 large cookies

ALEXIS NOTES: I didn't have nuts so I skipped that part. I had some dried cranberries left from a recipe I didn't make so I threw those in :). These went the Church but usually I switch out the Whole Wheat Flour but I didn't for them :).

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Tasty Trailmix Cookies by Relish.com

3/4	cup all purpose flour
1/2	cup whole wheat flour
1	teaspoon salt
1	teaspoon baking soda
1/2	teaspoon baking powder
1/2	teaspoon cinnamon
1	cup unsalted butter, at room temperature
1	cup brown sugar
3/4	cup sugar
2	large eggs
1	teaspoon vanilla extract
2	cups old-fashioned rolled oats, quick cooking
1/2	cup shredded coconut
2	cups trail mix, coarsely chopped

[1] Mix first 6 ingredients in bowl. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Add eggs and vanilla; beat until mixture is fluffy, 1 to 2 minutes. Reduce speed to low; beat in flour mixture until just combined. Fold in oats and coconut. Stir in trail mix.

[2] Using an ice cream scoop, form dough into balls and place on cookie sheets and place in the freezer until firm. Take out and place in a large ziptop bag. Af.fix cooking label and place back in the freezer

ALEXIS NOTE: I also made these for the church and split with the neighbors. Next time I would add a little more flour they were a little runny. The trail mix I chopped up but it had a lot of raisins not my fav. Also the cook time was a little long for my oven I cut out about 2 minutes. The neighbor agreed with me loved them with out the raisins & nuts.

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My last was a little for me I was craving something and new I had oatmeal and a can of pumpkin on hand and you know how I love pumpkin :). This was so freaking good I had to cut it right up and take it to the neighbors :0.

Old World Pumpkin Bars on Cooks.com

CRUST:

1 c. flour

1/2 c. brown sugar

1/2 c. quick oatmeal

1/2 c. butter

Mix and press in bottom of 9"x12" pan. Bake at 350 degrees for 15 minutes.

FILLING:

2 c. canned pumpkin

2 eggs

1/2 tsp. cinnamon

1/4 tsp. cloves

1 c. canned milk

3/4 c. white sugar

1/2 tsp. ginger

Mix and pour over crust. Bake at 350 degrees for 20 minutes.

TOPPING:

1/2 c. pecans

2 tbsp. butter

1/2 c. brown sugar

Mix and sprinkle on top. Bake for 15 to 20 minutes more.

ALEXIS NOTE: I used the whole wheat flour and it was delish. The topping I tweaked a little bit. I didn't have pecans and wanted to add a little oatmeal in the topping. So I added some oatmeal and so whole wheat flour. Next time I'm going to cut the brown sugar in half because it really didn't need it. The rest was sweet enough. Also the canned milk I used condensed milk.