WEEKEND TREAT : OATMEAL COCONUT PB COOKIES

Happy Friday! 

If you're looking for a little treat to splurge on this weekend, I suggest whipping up a batch of these oatmeal coconut peanut butter cookies.  They are pretty delicious! 

I'm giving you the "real" ingredients but I'm also all about substitutes to make sweets a little "healthier".  You could definitely use substitutions to make them vegan and/or gluten free and they would be just as good!  I usually do GF (your local health food store will have all the substitutes you need; flour, oats, etc).

Here is what you need: 

1 cup butter, softened 

i cup packed light brown sugar 

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups flour

1/2 teaspoon baking soda 

1 teaspoon salt

3 cups of oats 

1 cup coconut flakes 

1 cup peanut butter (I used half a cup of peanut butter and half a cup of peanut butter chips because I was curious and also afraid that peanut butter would take over... but it didn't. So you could definitely add a little extra or use both to your liking!)

Preheat oven to 325. In a large bowl, cream the butter and both sugars until smooth.  Beat in eggs one at a time, then stir in vanilla.  Combine the flour, baking soda, salt; stir into the creamed mixture until blended.  Mix in the oats, coconut, and peanut butter.  Drop by heaping spoonfuls onto an ungreased baking sheet.  Bake for approximately 12-14 minutes (I did 14 minutes because they were still gooey, just keep an eye on them).  Let them cool for about 5 minutes before transferring from the baking sheet to a wire rack or parchment paper to cool completely.  

Then style them and take some photos for your blog - kidding... that's the part that took the longest. ha.  However, I love experimenting with lighting and food photography so that's how the post came about after all.   I think I will work on more treat posts in the future.  Hope you enjoy! xox 

*adapted basic oatmeal cookie recipe from allrecipes.com

ICED PUMPKIN SPICE COOKIES

I made these pumpkin spice cookies for the first time over the weekend...they were reallllllly good.  I can't even tell you how many Hunter ate.   I thought this recipe was a pretty perfect mix of spice and sweet, not one being more overpowering.  Before all things gingerbread starts taking over, whip up a batch of these babies, you won't regret it: 

You will need:

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder 

2 teaspoons ground cinnamon 

1/2 teaspoon ground nutmeg 

1/2 teaspoon salt

1/2 cup butter, softened 

1 1/2 cups white sugar 

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract 

For the icing: 

2 cup confectioners sugar 

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract 

1. Preheat oven to 350.  Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt then set aside

2. Cream together butter and white sugar.  Then add pumpkin, egg, and vanilla to the mixture and beat until creamy.  Mix in dry ingredients.  Drop onto cookie sheet by tablespoonfuls and flatten slightly. 

3. Bake for 15-20 minutes.  Cool cookies than drizzle glaze with a fork. 

4.  To make the glaze: combine the confectioners sugar, milk, butter, and vanilla.  Add milk as needed for drizzling consistency. 

Happy Baking!