Oatmeal Toffee Cookies

Here is another recipe that I twisted, because you know I wouldn't have been able to come up with this on my own! Many years ago, I printed out a recipe for Oatmeal Chocolate Chip Cookies online and, like many other of my printed recipes, they are torn and tattered. I wanted to try something new and document it here online, so instead of adding chocolate chips, I used toffee bits and walnuts. These were amazingly good and what I did find out over the years (I guess you could call it my baking "a-ha" moment) is that in some cookie recipes, you get a softer cookie if you mix butter and shortening versus using all butter. If you prefer a crunchy, flat cookie, then by all means, use all butter. :)

Here is Holiday Baking recipe #8 for...

Oatmeal Toffee Cookies

Adapted from Quaker Oats

1 Stick Butter, softened

1/2 c. Crisco Vegetable Shortening

2 tbsp. Water

1/2 c. Granulated Sugar

1 c. Brown Sugar, packed

2 Eggs

2 tbsp. Milk

2 tsp. Vanilla Extract

1 tsp. Baking Soda

1 3/4 c. All-Purpose Flour

2 1/2 c. Oats (I use Quaker regular oats, not the quick ones)

1 c. Heath Toffee Bits

1/3 c. Walnuts, chopped

Directions:

1. In a large bowl, cream together the butter, shortening, water and sugar (I use a wooden spoon). 

2. Add eggs, milk and vanilla; then mix well. 

3. Next, add in the flour and baking soda and mix well. 

4. Add in the oats, toffee and walnuts; mix well. 

5. Using the top half of a kitchen teaspoon, drop the cookie dough onto a greased baking sheet, leaving about 1-2" between them. (I like to make them smaller for the holidays so they're bite-sized)

6. Bake at 350 degrees for 10-12 minutes. Let cool. Makes 4 dz. 

Enjoy! 

Oh and one other thing! Just a reminder that I will be on LIVE with Basilmomma tonight on her online radio show Around the Kitchen Sink! You can call in to speak to us live at 877-864-4869, listen online or come back tomorrow and go to the Announcements and Events Tab on the top of the page and I'll post the link to listen to the podcast at a later date. I would love to talk to you!

Thursday, December 13, 2012 

Around the Kitchen Sink Radio Show on Toginet

with Heather Tallman aka Basilmomma 

11:00pm est/10:00pm cst

Greek Black Bean Sliders

Today is National Cheeseburger Day and who doesn't love a good cheeseburger every now and then! So to honor this event, I decided to try a burger that I have never eaten, let alone make...the black bean burger! According to an article last fall on DoctorOz.com, eating beans several times per week may lower the risk of diabetes, heart disease, colorectal cancer, and helps with weight management. Since beans are hearty, they fill you up faster causing you to eat less. If you haven't noticed, I have this new found love for beans. I never particularly cared for them growing up, but I've been trying to incorporate them more and more into my family's diet. I originally tried to make these even healthier by grilling them, but they just flattened out into a big, old bean mess; so frying them in small amount of oil was definitely the way to go. 

Since it is Cheeseburger Day, I opted to put the cheese on the inside (my personal preference) since I don't eat the slider bun, but you could also sprinkle it on top before adding it to your bun.  This distinctive burger was loaded with my favorite flavors and was much easier to make than I had originally thought. The kids and I loved them though hubby is in London on business so he'll just have to wait to try them tomorrow (if there's any left that is!) ;)

Greek Black Bean Sliders
1-15oz. Can Black Beans, rinsed
3 tbsp. Scallions, chopped

1/2 tsp. Dried Oregano

1/4 c. Feta Cheese, crumbled

2 Garlic Cloves
1/3c. Sun Dried Tomatoes
1 Portobello Mushroom, rough chop
1/2 c. Oats (I used Old Fashioned Quaker Oats)
Extra Virgin Olive Oil
8 Slider Buns (I used Kings Hawaiian, the kids favorite!)

Directions:
1. Place the black beans in a bowl and mash them with a fork. 
2. Add in the scallions, oregano and Feta cheese
3. Add the garlic, sun dried tomatoes, and mushroom to a food processor. Pulse until the pieces are finely chopped and add to the beans. 
4. Next, add the oats to the food processor and pulse until they are finely ground; then add these to the bean mixture. 
5. Mix all ingredients together until well blended; then divide into eight portions. 
6. Roll each portion into a ball (about 2-3"), then flatten. 
7. Heat a non-stick frying pan and drizzle some oil on the pan (about 1-2 tbsp). Add the bean burgers and brown about 2 minutes per side. Remove from pan and let drain on paper towels to remove any excess oil. Makes 8 sliders.

Enjoy! 

*Time SaverTip: Make burgers the night before, then keep refrigerated. When ready to eat, place burger on a paper towel lined microwave safe dish, then cook on high for 1 minute or bake at 350 degrees for 5-8 minutes until heated through. 

*Nutritional Information Per Burger (without the bread): Calories 93, Carbs 15.3g, Fat 1.8g, Protein 5.4g, Fiber 3.8g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Shared at Amee's Savory Dish 9/28/12