Oatmeal Raisin Cookies

When my little brother needed a cookie recipe to bake for a science experiment, I decided it was an excellent time to try out a new recipe. On Pinterest, I found this recipe for super easy, 6-ingredient, oatmeal raisin cookies. In our efforts to make them healthier, we substituted half of the recipe’s called for amount of butter (1/2 cup), for 1/4 cup of butter and 1/4 cup of applesauce. In the end, I don’t really believe it changed the overall cookie too much, except for making it more moist overall. I would’ve liked more oats in the cookie as well, and maybe a little more crunchiness, too. However, for 6 basic ingredients, this isn’t a bad cookie.

If you are going to take the same route as us, and substitute half of the butter for applesauce, I definitely recommend using more rolled oats, in an effort to absorb some of the moisture. Otherwise, your cookies will be awfully mushy, and not as crunchy as they originally intended to be.

INGREDIENTS:

1 STICK SOFTENED BUTTER (1/2 cup)

1 CUP SUGAR, preferably dark brown sugar

1 EGG

1/2 TBSP vanilla (optional)

1 tsp baking powder (optional)

1/2 tsp cinnamon (optional)

1 CUP PLUS 2 TBSP FLOUR (preferably all-purpose)

1 CUP RAISINS (soaked in rum or bourbon for 6-12 hours and drained, optional)

1 1/2 CUPS ROLLED OATS

 

DIRECTIONS:

  1. Preheat oven to 350ºF.
  2. Mix the butter and sugar together until completely combined.
  3. Add the egg and mix until incorporated. If using, add the vanilla, baking powder, and cinnamon and mix until incorporated.
  4. Stir in the flour then the raisins and oatmeal until combined.
  5. Drop rounded mounds of dough on ungreased cookie sheets and sprinkle with salt if using. Flatten the dough mounds slightly before baking.
  6. Bake at 350ºF until just lightly browned on the edges and middle still looks undercooked, about 10-15 minutes, depending on how thick your cookies are.

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Italian Chicken Salad

Tonight after my workout for the day, I decided I wanted a lighter, healthier dinner. I decided on a chicken salad with Italian dressing.

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The main component of this meal is the chicken. The chicken breast is flavored with lime, pepper, olive oil & salt. It’s a pretty basic chicken flavor, but it should be a nice with the salad.

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Once the chicken is done cooking (I used a George Forman grill), go ahead and slice it up and put it on top of the salad you’ve prepared.

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Simple Twist on Pancakes

As much as I love pancakes, they often get boring. Understandably, because pancakes are commonly thought of as a plain, basic breakfast food. However, today I tried to make them a little more interesting.
To start, I added cinnamon & vanilla extract into the batter. This gives a subtle lift of flavor. You may also want to add lemon if you prefer fluffier pancakes.
Next, I added fruits to the mix. Gently stir in the fruits, making sure not to mash them up.
Today I used strawberries & bananas. But I recommend using any types of berries. Really, you can experiment with whatever fruits you’d like.
Once you’re ready with your batter, cook them whichever way you want. I recommend cooking them slowly so that the middle gets cooked evenly without the outside burning.
Considering pancakes really don’t have quite the nutritional value, consider including fruits to the plating of it. This also adds to the overall appearance.
Bon Appetite!

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