Tag Archives: oats

Roasted Banana Molasses Muffins

Muffin tin recipes; These healthy banana muffins use molasses and quick oats.  You’ll love this muffin tin recipes!

I was compensated by Golden Barrel for this post, but all opinions are my own.

Roasted Banana Molasses Muffins from JensFavoriteCookies.com - Molasses makes these muffins extra healthy, comforting and delicious! #adThere is this thing that happens to me as soon as the weather starts to cool in the fall.

The thing is, molasses.  I start to crave it.  I dream up ways to use it.  I catalog all the flavors that would taste wonderful with it.  (There are many.)

As you might imagine, I was thrilled when Golden Barrel sent me some molasses and asked me to create a recipe with it.  I thought very seriously about making an updated version of these Molasses Bars, but in the end the siren song of muffins did me in.

And the siren smell of bananas roasting in the oven tore my son, The Fruitarian, away from his beloved xBox and into the kitchen like a bear out of a long hibernation.

It’s a win-win situation.

Roasted Banana Molasses Muffins from JensFavoriteCookies.com - Molasses makes these muffins extra healthy, comforting and delicious! #ad

By the way, have you roasted bananas before?

If you want to bake with bananas, but you don’t have any that are ripe, roasting them is a great solution.  It also makes the bananas a little sweeter and more flavorful.

To roast bananas, line a baking sheet with aluminum foil or parchment paper.  (This is just to save some elbow grease, since the bananas will leak and make a big mess of your pan.)  Place the bananas on the lined pan, and bake them at 350F for 30-40 minutes, until the skins are black and shiny.

You let them cool a few minutes, then remove the peels and scoop the deliciously roasted fruit into your mixing bowl.  YUM.

roasting-bananasRoasted Banana Molasses Muffins from JensFavoriteCookies.com - Molasses makes these muffins extra healthy, comforting and delicious! #ad

People sometimes ask me questions about molasses, so I thought I would illuminate you with a few molasses facts.

First of all, if you’re wondering what molasses is, it’s basically a by-product of the sugar manufacturing process.  When granulated sugar is extracted from cane syrup, molasses is left over.  It’s obviously quite sweet on it’s own, and for a long time was used in place of sugar, because it was less expensive.

Molasses is used to make brown sugar, and yes, you can do this yourself if you’re in a pinch.  Just put a cup of white sugar and 2 tablespoons of molasses in a food processor or high powered blender, and pulse to combine.

I learned that blackstrap molasses is a stronger, more concentrated version of molasses.  It’s usually a bit strong for baking, but great for recipes that require a stronger flavor, like baked beans.

Roasted Banana Molasses Muffins from JensFavoriteCookies.com - Molasses makes these muffins extra healthy, comforting and delicious! #ad

One of the best things about molasses is all the minerals that can be found in it.  Molasses is really quite good for you!  So no excuse to not make these delicious and comforting muffins!

Find more facts about molasses on the Golden Barrel blog.

 

Want more?  Try these comforting molasses treats!

molasses chocolate chip barssnickerdoodleshow-to-make-ginger-cookies

Roasted Banana Molasses Muffins
 
Cook time
Total time
 
A oat and molasses muffin with roasted bananas.
Author:
Recipe type: Breakfast
Serves: 18 muffins
Ingredients
  • ½ cup butter, softened
  • ½ cup brown sugar
  • 2 eggs
  • 3 bananas, very ripe or roasted *(see notes)
  • ⅓ cup molasses
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ cup quick oats
  • 1½ cups flour
Instructions
  1. Cream butter and brown sugar. Add eggs, bananas, and molasses and mix well.
  2. Add salt, soda, and baking powder and mix well. Add oats and flour and mix just until combined.
  3. Fill the cups of a lined muffin tin about ¾ full. Bake muffins at 350F for 17-20 minutes.
Notes
* To roast bananas, place unpeeled fruit on a lined baking sheet. Bake at 350F for 30-40 minutes until skins are black. Let cool slightly, then remove skins before using.

Chocolate Oatmeal Cinnamon Chip Cookies

chocolate oatmeal cookieNext month will be the 3 year anniversary of my very first Jen’s Favorite Cookies blog post.  *bow*

3 years of cookie recipes.  This recipe here is my 82nd cookie recipe.  Wowza.

I used to worry that I would run out of ideas for new cookies, but lately I have realized just exactly how infinite the possibilities are.  In fact, there are products and ingredients out there that I have never even used.

Cinnamon chips being just one example.  This is my first recipe using cinnamon chips, because this is my first time ever purchasing them.  I guess I just never had a reason before.

But, reason schmeason.  They were on sale and I picked some up and decided I would figure out how to use them later.

Chocolate oatmeal cinnamon chip cookie recipe

Of course, my first thought was about my favorite classic Oatmeal Chocolate Chip Cookies.  But just using cinnamon chips in place of chocolate chips seemed a little… boring.

And the last thing I want to be is boring. Continue reading “Chocolate Oatmeal Cinnamon Chip Cookies” »

Chocolate Yogurt Granola Bars

Chocolate Frosted GranolaUnder normal circumstances, I try to limit the amount of baking chips I purchase.  But, let’s be honest, you can’t expect a girl to just never buy chocolate chips, can you?

I found a clearance basket at my local grocery store that was full of Ghiradelli bittersweet chocolate chips.  I’m not sure whether they were being discontinued or what, but they were going for $1 a bag.

I bought 5 bags.  And regretted not buying more.

Having this much self control is exhausting.  I’m pretty sure I deserve an award {or at least a reward} for all the money I didn’t spend last week.  Check me out:  I went to Hobby Lobby and spent less than $20.  I went to World Market and spent less than $25.  AND I went to IKEA and spent less than $30.

If you don’t include lunch.  Which I don’t.  Because that was a separate self-control win altogether. {Chocolate cake, anyone?!}

Yogurt granola bar

Continue reading “Chocolate Yogurt Granola Bars” »

Date Nut No-Bake Cookies

No bake nut cookieI just heard my kid say the words, “We’ve got to get mom off the computer.”

{pause for effect}

This is the same kid who said, “Blogging is a nerdy woman thing to do.”

He’s not related to me, I swear.  He didn’t spring from my belly, grow up in my house, and throw countless purple-face, sweating and screaming tantrums, only to disrespect me after FIFTEEN YEARS of patience, dedication, sacrifice, and wise parenting.  MY kid would never do that.

Continue reading “Date Nut No-Bake Cookies” »

Iced Oatmeal Cookies

A recipe for a simple oatmeal cookie with vanilla icing.

Source:  Created by Diane, although hers are much more beautiful than mine.

Yield: 3-4 dozen

I had big plans for my weekend.  They involved spending a lazy morning in bed, doing some baking, playing a card game with the kids, and generally just taking it easy.  My husband also had plans, and his plans involved trips to the hardware store, heavy lifting, and the use of power tools.  I reluctantly (very reluctantly) gave up my lazy morning and my baking afternoon, and joined him.  Let me just tell you, the hardware store is not nearly as fun as the kitchen.  Not nearly.  I did get my revenge by insisting that he sit and chat with me while I baked these oatmeal cookies after dark. What can I say?  I just love company.

Continue reading “Iced Oatmeal Cookies” »

Biscoff Oatmeal Cookies

A recipe for an oaty cookie made with delicious Biscoff spread.

Source:  Two Peas and Their Pod

Yield:  About 3 dozen cookies, depending on how much raw dough you eat.

It has been a while since I was this excited about a cookie.  Honestly.  I don’t say that lightly, because I have a tendency to get more excited about cookies than I should.  Just check my waistline if you don’t believe me.  I’ve been hearing about Biscoff spread lately, but have never tried it myself.  It’s not available in every store, but my local grocery store had it right by the register, bless them!  The checker engaged me in a conversation about it, which should have been my first clue.  She said she puts it on everything, and I told her I was planning to make cookies, and gave her the link to the recipe.

Continue reading “Biscoff Oatmeal Cookies” »

Oatmeal Cream Pies

A recipe for chewy oatmeal cookies sandwiched with a vanilla marshmallow frosting.

Source:  Craving Chronicles, a blog where I’ve found several recipes I want to try.

Yield: about 2 dozen pies

**** UPDATE!!  The updated version of this post can be found HERE!! ****

Do you ever buy those Little Debbie Oatmeal Cream Pies?  I do.  I try not to, because I have a tendency to eat so many of them, but I do.  There’s something about a plain oatmeal cookie that is just divine.  There’s a local bread company here that is heaven to a carb-oholic.  I sometimes buy their plain oatmeal cookies.  They are simple, classic, wonderfully tasty… and humongous.  When I came across Theresa’s Oatmeal Cream Pie recipe, I remembered these two favorites and knew I could not go wrong adding this one to my recipe book.

The cookie recipe itself is nothing surprising, your basic sugar, flour, eggs, kind of thing.   I had my first vision of the drool-on-yourself tastiness when I was *ahem* poison-checking the dough.  It tasted much better than I imagined it would.  YUM.  I used my cookie scoop to make them all the same size, which is especially nice when you are going to sandwich the cookies together.  Once the first pan-full was in the oven, I got right to work on the filling, because I wanted to taste these babies as soon as humanly possible.

Continue reading “Oatmeal Cream Pies” »

Peach Oatmeal Cookies

A recipe for a crumbly, oaty peach cookie with white chocolate and walnuts, similar to peach cobbler.  Easily substitute other fruits.

Source: Food Network, this time courtesy of Sunny Anderson.

Yield: About 3 dozen cookies

I bought a bag of peaches at the grocery store this week.  I don’t know what I was expecting, after all, it is June and peaches aren’t really in season for another 2-3 months.  But I love peaches.  They are my favorite fruit.  So I broke down and bought a 2 lb. bag.  Now I don’t know what to do with them.

I discovered recently, thanks to Stat Counter, that several people found my site by searching for “fruit flavored cookies” and that got me thinking that there aren’t enough fruity cookies on this blog.  I have a tendency to be partial to chocolate.  (Can you blame me?)  So I went looking for some peach cookie recipes to try.  There were unfortunately very few available.

I did find this one from Sunny Anderson, host of Food Network’s Cooking For Real. I really like the show, and her style of cooking.  I did have some problems with the recipe, but nothing that will keep me from making it again!

Continue reading “Peach Oatmeal Cookies” »

Peanut Butter Banana and Honey Cookies

An oaty peanut butter cookie with honey and banana, drizzled with a peanut butter and honey glaze.

Source: Two Peas and Their Pod, one of my favorite sites for all kinds of fun recipes.

Yield: about 3 dozen cookies

It’s been a while since I made cookies, mostly because I wanted to eat them way more than I wanted to make them, which is never a good sign.  But today, I found myself blog surfing, and came across the Two Peas and Their Pod blog.  A friend directed me to this site a while ago, and I have really enjoyed searching it’s massive collection of great recipes.

Today, naturally, I searched primarily for cookie recipes, though not surprisingly, I came across several non-cookie recipes that I also wanted to try.  (Some of them I may have tried right now had my pantry been better supplied.)  This cookie recipe sounded fun, like something my kids might love to try.  Plus, I was fortunate enough to have 2 ripe bananas on my counter today.  My daughter was complaining about being “bored out of my mind” this afternoon, and that was the flash point for me.  We had the trifecta… a good recipe, the right ingredients on hand, and a willing child to help.

Continue reading “Peanut Butter Banana and Honey Cookies” »

White Chocolate Coconut

A simple oat and coconut cookie drizzled with white chocolate and topped with toasted coconut. Perfect for entertaining!

Source: Paula Deen contributed this recipe to the Food Network website.

Yield: 3-4 dozen

Here were my requirements for this week’s cookie:

First, no frosting. Not that I am opposed to frosting in any way, mind you. It’s just that I was getting a little tired of frosted cookies. I needed a break. I wanted something that didn’t require that extra step.

Second, for similar reasons, something that didn’t involve chocolate or peanut butter. I wanted something kind of classy, something you don’t normally make for your grade-school kids, something really nice.

Oatmeal Chocolate Chip

A recipe for a classic oatmeal chocolate chip cookie.

Source: This is another cookie I have been eating since birth. I’m pretty sure my mom got it from the oatmeal carton at some point.

Yield: about 4-5 dozen

I like to refer to these as my “award winning” cookies, and I also like to think that they deserve it. Does it really matter the circumstances of the award? Okay, I’ll tell you anyway. I think I was about 10 or 12 years old. I was in 4H. I entered them in the county fair and won an honorable mention. The judges told me they were a little too dry and crumbly. I disagreed.

This is a fabulous everyday cookie. I have never met the person who didn’t like it. (With the possible exception of one friend, who told me that oats made him “so regular.” Arguably, though, this did not mean he did not enjoy the flavor!) The recipe is pretty predictable, except that it calls for water, which is a touch unusual.