Do you like oatmeal cookies? Growing up I would only eat them if they met a set of criteria: they had to be chewy but not fally-aparty and they had to have chocolate in them. They'd get bonus points if there was an icing face smiling up at me, which meant that they had come from the bakery around the corner from my school and were guaranteed to have the former two elements as well. Oatmeal-raisin didn't overly excite me, although when my grandma made them with us after school she'd always chuck in a few chocolate chips with the "healthier" fruit so I would eat them!
Over the years, I've come to like oatmeal cookies with peanut butter, with bananas, with raisins alone, and even those with a mix of fruit, although chocolate will always be my main squeeze. But for some reason I never thought to try a combination of peanut butter, oatmeal and jam! After all, I love PB & J on oatmeal bread, so why not make it a sweet after-school snack?
Obviously, simply adding jam straight out of the jar would mess with the wet-dry balance of the dough. But then I realized that fruit leather is really just a semi-dried jam, really, so why wouldn't that work in the recipe? Looking in my pantry, though, I discovered I had no jam (obviously we needed groceries), but I did find a long-neglected can of cranberry sauce that a well-meaning guest had brought last Christmas. I pureed the can with some leftover applesauce and a pinch of sugar, spread it out fairly thick (well, thick for fruit leather) and popped it into the oven for most of the day. What I wound up with were delicious bites of jam-like flavour almost like the bits from King Arthur Flour (which I can't get here) and prime for cookie-ing.
The rest of the cookie mixture is a mess of good flavours too - rich, natural peanut butter is the only fat source, built up with brown and powdered sugars, a dash of maple syrup, whole grain flours and oats. They come out of the oven everything an oatmeal cookie should be in my eyes - and even though they bake up wonderfully right after mixing, if you let the dough chill in the fridge a few hours (or overnight), they're even better.
This week's SundaySupper is all about music-inspired eats. With the obsession with adding jam to the cookie books, is it any surprise that I couldn't get Bob Marley's Jammin' out of my head the entire day? Here's what the rest of our band has put together, and thanks to Susan of The Girl in the Little Red Kitchen for hosting!
Prelude (Beverages):
Calimocho from La Cocina de Leslie inspired by Red Red Wine by UB40
Dark & Stormy Cocktail Recipe from An Appealing Plan inspired by Thunder Road by Bruce Springsteen
Horchata from Treats & Trinkets inspired by Horchata by Vampire Weekend
Orange Crush from Magnolia Days inspired by Orange Crush by REM
Pineapple Lemonade Slushy with Coconut Water from Sue's Nutrition Buzz inspired by Lemon Tree by Peter, Paul & Mary
Strawberry Tequila from Shockingly Delicious inspired by Strawberry Fields Forever by The Beatles
Overture (Appetizers):
Green Onion and Feta Pita Bites with Fresh Mushrooms and Roma Tomato Sauce by Granny's Down Home Sassy Southern Cooking Inspired by Green Onions by Booker T. & the M.G.s
Mustard Dill Beer Bread from Curious Cuisiniere inspired by In Heaven There Is No Beer a German Polka
Intermezzo (Entrees & Sides):
Cheese Souffle from Happy Baking Days inspired by Be Our Guest form Beauty and the Beast
Chicken and Bacon Cheddar Waffles from I Run For Wine inspired by Glady's Knight
Classic Fried Chicken from The Food Army Wife inspired by Chicken Fried by Zac Brown Band
Margarita Chicken from In The Kitchen With KP inspired by Margaritaville by Jimmy Buffet
Meatball Duet from Cindy's Recipes and Writings inspired by On Top of Spaghetti by Tom Glazer
Moroccan Potato Salad from Healthy.Delicious inspired by Marrakesh Express by Crosby, Stills and Nash
Pan-Seared Halibut with Corn Hash and Asparagus Puree from Crazy Foodie Stunts inspired by Saturday Night Fish Fry by Louis Jordan
Slow Cooker Peachy BBQ Shredded Chicken from Neighborfood inspired by Something Like That by Tim McGraw
Teriyaki Burger from Juanita's Cocina inspired by Cheeseburger in Paradise by Jimmy Buffet
Finale (Desserts):
Apple Strudel with Honey Bourbon Frozen Yogurt from A Kitchen Hoor's Adventures inspired by My Favorite Things from The Sound of Music & Wild Honey by U2
Banana Cream Pie Bars from Peanut Butter and Peppers inspired by Tra La La Song by The Banana Splits
Banana Pancake Ice Cream with Maple Brittle from Foxes Love Lemons inspired by Banana Pancakes by Jack Johnson
Cherry Pie from My Cute Bride inspired by Cherry Pie by Warrant
Cherry Marshmallows from Pies and Plots
Chocolate Cappuccino Cream Puffs from Runner's Tales inspired by Choux Pastry Heart by Corinne Bailey Rae
Chocolate Chip, Walnut and Caramel Banana Bread Ice Cream Sandwich from Ruffles & Truffles inspired by Hollaback Girl by Gwen Stefani
Chocolate Covered Caramels from Big Bear's Wife inspired by At Last by Etta James
Cinnamon Heart Cookies with Biscoff Buttercream from Mess Makes Food inspired by Hungry Heart by Bruce Springsteen
Coconut Rum Blondies from Gotta Get Baked inspired by I've Got A Lovely Bunch of Coconuts by Danny Kaye
Easy Blueberry Recipe: Fruit Tart from Growing Up Gabel inspired by Blueberry Hill by Fats Domino
Espresso Nib Ice Cream from Vintage Kitchen Notes inspired by Black Coffee by Ella Fitzgerald
Fancy Watermelon Lime Popsicles from Daily Dish Recipes inspired by Watermelon Crawl by Tracy Byrd
Fresh Peach Pie from Killer Bunnies, Inc. inspired by Sweet Sweet Pie by PWEI
Jammin' Oatmeal Cookies from What Smells So Good? inspired by Jammin' by Bob Marley
Many Flavors Whipped Cream from Noshing with the Nolands inspired by Whipped Cream by Herb Albert and the Tijuana Brass
Peach Basil Pie from The Girl In The Little Red Kitchen inspired by Peaches by POTUSA
Pina Colada Poke Cake from Cookin' Mimi inspired by Two Pina Coladas by Garth Brooks
Peach Donuts with Brown Sugar from Hezzi-D's Books and Cooks inspired by Peaches by POTUSA
Rainbow Pops from The Urban Mrs inspired by Ice Ice Baby by Vanilla Ice
Salted Ripple Chip No-Churn Ice Cream from Cupcakes & Kale Chips inspired by Ice Cream by Sarah McLachlan
Salted Peanut Swirl Peanut Butter Ice Cream from girlichef inspired by Salt Peanuts by The Quintet
Shall We Dance? Fairy Cakes from The Ninja Baker inspired by Shall We Dance from the Japanese Film
Sugar Crusted Zucchini Bread from That Skinny Chick Can Bake inspired by Sugar, Sugar by the Archies
Tangerine Sorbet from Webicurean inspired by Tangerine Speedo by Caviar
Yeasted Banana Bread from Jane's Adventures in Dinner inspired by I Like Bread and Butter by The New Beats
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Jammin' Oatmeal Cookies
Makes 30
Jammy Bits:
1 ½ cups whole-berry cranberry sauce (or your favourite all-fruit jam)
½ cup unsweetened applesauce
1 tbsp sugar
granulated sugar to coat (if not using immediately)
Preheat oven to 170F. Line a small rimmed baking sheet or square pan with parchment (I used a 6" square pan, I've also had luck with a toaster oven pan).
In a blender, puree the cranberry sauce, applesauce and sugar. Spread evenly in the pan.
Bake for 5-6 hours, then check to see if it is set (slightly firmer than "Gummi Bear" consistency). If not, return to the oven for another hour or two, checking every 30 minutes.
If firm, remove from the oven and cool completely on the pan, then chill before cutting into squares.
Use immediately or roll in granulated sugar and store in the fridge.
Cookies:
1/3 cup unsweetened almond milk
1 ½ tbsp lemon juice
1 2/3 cup natural peanut butter
2/3 cup packed brown sugar
1 1/2 cups powdered sugar, sifted
1 tbsp maple syrup
1 tsp vanilla
1 cup triticale flour (or whole wheat pastry flour)
½ cup oat flour
1 tbsp maca powder (optional but tasty)
3 cups quick (not instant) oats
1 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
Jammy bits (see above) or 1 cup dried fruit
Heat the oven to 350F and line baking sheets with parchment or silicone (do not grease).
Whisk the almond milk with the lemon juice and let stand 5 minutes.
In a large bowl, beat together the peanut butter, sugars, maple syrup and vanilla.
Add the almond milk, then beat in the flours, maca, oats, baking powder, baking soda and salt.
Fold in the jammy bits or dried fruit.
At this point, you can cover and refrigerate the dough up to 24 hours if desired
Scoop onto the sheets (no more than 8 per sheet - they spread).
Bake for 20 minutes, rotating pans halfway through.
Amount Per Serving
Calories: 218.4
Total Fat: 7.8 g
Cholesterol: 0.0 mg
Sodium: 149.7 mg
Total Carbs: 32.1 g
Dietary Fiber: 2.9 g
Protein: 5.5 g
Find all the goodies on the full site: yummysmells.blogspot.com
