cookies

Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

Posted by Beth on Jun 5, 2019 in apples, Blog, blondies, Bready or Not, cookies | Comments Off on Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

Apple Chips are delicious to eat out of the bag, but they can also be used to make delicious baked goods like these Chewy Oatmeal Apple Chip Cookies!

If you recall last month, I shared a new recipe for Apple Chip Blondies as I searched for ways to utilize a Costco-bought gigantic bag of apple chips. I decided to find a way to use them in cookies as well.

This ended up being tricky. I tried one recipe, and while the result was tasty, the cookies were crumbly and turned hard within a few hours. That would not do.

I turned to one of my own old recipes for Chewy Oatmeal Raisin Cookies (which I need to bake again to post here, as I posted before on my old LiveJournal). I modified it to use apple chips instead of raisins, and to use one of my new favorite grocery store finds, caramel chips.

These cookies worked in the best kind of way. The apple chips soften, but remain chewier than raisins. The cookies themselves are chewy and stay chewy in a sealed container. The caramel chips–well, like liquid caramel, they pair perfectly with apples. The caramel flavor is at the forefront, followed by the sublime taste of the apple chips.

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Bready or Not Original: Chewy Oatmeal Apple Chip Cookies

This Bready or Not Original recipe uses apple chips, such as Bare brand, along with caramel chips for an innovative, delicious spin on oatmeal cookies. Makes about 45 cookies using a tablespoon scoop.

Course: Dessert, Snack

Keyword: apple, cookies

Author: Beth Cato

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter melted
• 1 cup brown sugar packed
• 1/2 cup white sugar
• 1 teaspoon cinnamon
• 1 Tablespoon pure vanilla extract
• 1 egg
• 1 egg yolk
• 1 1/2 cups old-fashioned rolled oats
• 1 cup caramel chips
• 1 cup apple chips broken small

Instructions

• Preheat oven to 325-degrees. Line cookie sheets with parchment paper or silpat, or use seasoned stoneware.
• Melt butter and let cool slightly.
• Mix flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2 to 3 minutes until light and creamy. Mix in the flour mixture. Add the oats, caramel chips, and apple chip pieces. Mix until just blended.
• Using a tablespoon scoop, place dough balls on pan. Bake for 10 to 13 minutes, until the edges are slightly brown and the middle is still soft. Let the cookies rest on the cookie sheet for 5 to 10 minutes before transferring to a cooling rack.
• OM NOM NOM!

Bready or Not: Maple Nut Pie Bars

Posted by Beth on May 29, 2019 in Blog, blondies, Bready or Not, cookies, maple, pie | Comments Off on Bready or Not: Maple Nut Pie Bars

Bready or Not returns to the theme of maple goodness with these delicious Maple Nut Pie Bars.

These are like pecan pie, but BETTER because they are portable and easily shared. And really, I love the variety of nuts.

That ‘easily shared’ bit is important, as this recipe bakes up an entire 13×9-inch dish of goodness. That’s quite a bounty to keep to oneself.

Each bar is exquisite, too: a shortbread base covered with sweetened mixed nuts. The variety of tastes and textures is perfection.

Store these in the fridge when all is done, and note that you can also freeze them for later. Make the goodness last even longer!

Modified from Brownies & Bars Magazine.

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Bready or Not: Maple Nut Pie Bars

These Maple Nut Pie Bars are similar to pecan pie, but in handy bar form. They consist of a shortbread crust topped with crunchy, sweet nuts. Perfect for the holidays and year-round.

Course: Dessert, Snack

Keyword: bars, maple, pie

Author: Beth Cato

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup confectioners' sugar
• 1/4 teaspoon salt
• 2/3 cup unsalted butter room temperature
• 3 eggs room temperature
• 1 1/4 cups mixed nuts chopped
• 3/4 cup brown sugar packed
• 3/4 cup pure maple syrup
• 3 Tablespoons unsalted butter melted
• 1/2 teaspoon maple flavor or substitute 1 teaspoon vanilla extract

Instructions

• Preheat oven at 350-degrees. Line a 13x9 pan with foil and grease with nonstick spray or butter. Set aside.
• In a medium bowl, stir together the flour, powdered sugar, and salt. Use a pastry blender or a knife and fork to cut in the butter until it resembles small crumbs. Evenly press into the bottom of the pan. Bake for about 20 minutes, until light brown.
• As that bakes, make the filling. In a medium bowl, lightly stir the eggs. Add the mixed nuts, brown sugar, maple syrup, melted butter, and maple flavoring. Spread over the hot crust.
• Bake for another 18 to 20 minutes, until top is golden and set. Cool in pan for several hours. Lift contents onto a cutting board using the foil and slice into bars.
• Store with waxed paper between layers in a sealed container in fridge. Bars can also be frozen for later enjoyment.
• OM NOM NOM!

Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

Posted by Beth on May 22, 2019 in Blog, blondies, Bready or Not, cake mix, chocolate, cookies, oreo | Comments Off on Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

I’m no baking snob. Cake mix has a place in my kitchen when I need quick-fix baked goods. This recipe for Oreo Thins Cake Batter Blondies is fantastic.

I made a different variation of this back on my old LiveJournal lo those many years ago. In that one, I used regular Golden Oreos as Oreo Thins didn’t exist yet.

Both styles of Oreos are great in this recipe. If you use Thins, use the entire package, chopped-up. For regular Oreos, use about 2 cups of chopped cookie.

There IS such a thing as too many Oreos in a recipe like this. They can overwhelm the batter and make everything (a delicious) crumbly mess when it’s cut. I speak from experience.

Use whatever kind of Oreo you want here. I used Oreo Thins Salted Caramel when I took these pictures. Use Golden Oreos, regular Oreos, or any seasonal remix–and choose different color sprinkles to match!

Sprinkles make everything better, right?

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Bready or Not: Oreo Thins Cake Batter Blondies [cake mix]

This super-simple recipe uses cake mix to bake up a delicious dish of blondies. Use an entire package of Oreo Thins, whatever flavor you fancy (Salted Caramel is great if available)! Regular Oreos are also fantastic for this recipe, but use only about 2 cups of chopped Oreos or they will overwhelm the batter. Adding chocolate chips is an option, too, depending on the Oreos being used; with some kinds it may make the bars too sweet.

Course: Dessert, Snack

Keyword: bars, cake mix, oreo

Author: Beth Cato

Ingredients

• 18.25 oz yellow cake mix
• 1/4 cup canola oil
• 1 egg
• 1/3 cup milk or half and half
• 1 package Oreo Thins crumbled
• 1/2 cup sprinkles
• 1/2 cup white chocolate or chocolate chips, optional

Instructions

• Preheat oven at 350-degrees. Line a 13x9 dish with foil and apply nonstick spray or butter.
• In a large bowl, mix together the cake mix, oil, egg, and milk. The batter should be thick. Fold in the Oreo Thins and sprinkles [and chocolate chips, if using].
• Pour into pan and even out. Bake for 25 to 30 minutes, until middle passes toothpick test. Cool completely. Use foil to lift contents onto cutting board to slice into squares. Store in a sealed container.
• OM NOM NOM!

Bready or Not: Cranberry-Candied Ginger Blondies with Macadamia Nuts

Posted by Beth on May 8, 2019 in Blog, blondies, Bready or Not, chocolate, cookies | Comments Off on Bready or Not: Cranberry-Candied Ginger Blondies with Macadamia Nuts

Cranberry-Candied Ginger Blondies with Macadamia Nuts! The name is a mouthful, but I assure you, the goodies make for delicious mouthfuls, too.

If the basic ingredients sound familiar, they should. I did a similar-sounding recipe just recently, but you’ll notice, they don’t look the same–nor do they taste the same, but both are excellent.

This recipe has a different sort of soft chewy texture, plus macadamia nuts. Macadamia nuts make almost everything better, right?

I think these look especially pretty because of the topping as well. You have to sprinkle on the cranberry and ginger bits fast at the end to make sure they stick in the melted white chocolate.

It’d be a tragedy if the pieces fell off. Then you have to eat them all. Darn.

Modified from Brownies & Bars Magazine.

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Bready or Not: Cranberry-Candied Ginger Blondies with Macadamia Nuts

These soft, chewy bars include dried cranberries, crystallized ginger, and macadamia nuts inside and out.

Course: Dessert, Snack

Keyword: bars

Author: Beth Cato

Ingredients

Blondies

• 11 oz white chocolate chips
• 1/2 cup unsalted butter room temperature
• 3 eggs
• 1/2 cup white sugar
• 1 3/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup macadamia nuts coarsely chopped
• 1/2 cup dried cranberries
• 2 Tablespoons candied ginger chopped

Topping

• 4 oz white chocolate chips
• 1 Tablespoon shortening
• 2 Tablespoons candied ginger chopped
• 1 Tablespoon dried cranberries

Instructions

• Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
• In the microwave or in a saucepan on the stovetop, at low heat warm the bag of white chocolate chips until melted. In the microwave, that means brief bursts at low power and stirring well between each pass--watch it, as it can burn fast! Stir in the butter until it's melted. Set aside to cool for 15 minutes.
• Whisk the eggs and sugar into the white chocolate mix followed by the flour and vanilla. Fold in the macadamia nuts, cranberries, and candied ginger. Spread evenly in the ready pan.
• Bake for 28 to 30 minutes, until top is light brown and center passes the toothpick test. Cool pan completely.
• In the microwave or in a saucepan on the stovetop, melt the white chocolate and shortening over low heat until smooth. Drizzle over the bars. Immediately sprinkle the remaining ginger and cranberries over the top and gently tap them into the drizzled chocolate. Let set at room temperature or fridge.
• Use the foil to lift contents onto cutting board. Slice into bars. Store in sealed containers with waxed paper between the layers.
• OM NOM NOM!

Bready or Not Original: Caramel Apple Chip Blondies

Posted by Beth on May 1, 2019 in apples, Blog, blondies, Bready or Not, chocolate, cookies | Comments Off on Bready or Not Original: Caramel Apple Chip Blondies

Caramel Apple Chip Blondies! This recipe is what happens for you buy a big bag of apple chips at Costco and your kid doesn’t like them.

Apple chips are pretty expensive at the grocery store, so buying them at a big membership club is a great way to get them. They are seriously delicious, crisp like potato chips but made of pure apples.

When baking with apple chips, break them into small pieces. They will soften up as they bake, taking on a raisin-like chewy texture with loads of apple flavor. Larger pieces will be even chewier, though, and get caught on the knife when slicing.

The chips are easy to break up. You can do it with your fingers or throw them into a sealed sandwich bag and smash them with a rolling pin of the bottom of a heavy glass.

In the end, these blondies are sweet and chewy with a mild but very present apple flavor throughout that’s complemented nicely by the caramel and white chocolate chips.

Print Recipe

Bready or Not Original: Caramel Apple Chip Blondies

Apple chips are crisp like potato chips. For this recipe, break them small, to the size of raisins. Otherwise, larger pieces stay chewier and will be more likely to catch on the knife when the bars are sliced.

Course: Breakfast, Dessert, Snack

Keyword: apple, bars

Author: Beth Cato

Ingredients

• 2 1/8 cups all-purpose flour
• 3/4 teaspoon sea salt
• 3/4 teaspoon baking soda
• 3/4 cup unsalted butter room temperature
• 1 cup light brown sugar packed
• 1/2 cup white sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• 1/2 cup white chocolate chips
• 1/2 cup caramel chips
• 1 1/2 cup apple chips crumbled, Bare Brand recommended

Instructions

• Preheat oven to 350-degrees. Line a 9×13-inch baking pan with aluminum foil and apply nonstick cooking spray.
• In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
• In a large bowl, mix butter and sugars together until fluffy. Add eggs and vanilla. Slowly add dry ingredients. Stir in the white chocolate and caramel chips followed by the apple chips.
• Pour blondie dough into the prepared pan and smooth out with uneven spatula.
• Bake for 28 to 30 minutes or until the top of the blondies are light golden brown and the middle passes the toothpick test. Remove from oven and cool on a wire rack.
• Once they are cool, use foil to lift blondies onto cutting board to slice into bars.
• OM NOM NOM!

Bready or Not: Cappuccino-Caramel Oat Bars

Posted by Beth on Apr 17, 2019 in Blog, blondies, Bready or Not, cookies | Comments Off on Bready or Not: Cappuccino-Caramel Oat Bars

Cappuccino-Caramel Oat Bars are essentially a casserole-sized platter of delicious homemade candy bars. That is reason enough to make them.

These are simultaneously chewy (from the oats), crunchy (because pecans), and sweet (caramel).

Oh yeah, then there’s the coffee flavor that is imbued throughout every bite. I don’t like drinking coffee, but espresso powder is sheer magic in baked goods.

Needless to say, these bars are perfect paired with a cup or coffee or tea.

Plus, if the number of bars seems excessive, the leftovers can be frozen. Just freeze and store them between waxed papers layers so you can easily thaw as many as you’d like at a time.

Modified from 100 Best Cookies Magazine.

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Bready or Not: Cappuccino-Caramel Oat Bars

These Cappuccino-Caramel Oat Bars are essentially a casserole-sized platter of delicious homemade candy bars with the distinct flavor of coffee throughout.

Course: Dessert, Snack

Keyword: bars

Author: Beth Cato

Ingredients

• 3 cups old fashioned oats
• 2 1/3 cups all-purpose flour
• 1 1/2 cup chopped pecans divided
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter softened
• 2 cups brown sugar packed
• 2 eggs
• 1 Tablespoon instant coffee crystals or espresso powder
• 2 teaspoons vanilla extract
• 3/4 cup caramel from jar

Instructions

• Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply butter or nonstick spray.
• In a medium bowl, stir together oats, flour, 1 cup of pecans, baking soda, and salt. Set aside.
• In a big mixing bowl, beat the butter until creamy, then add brown sugar. Follow up with the eggs, coffee/espresso powder, and vanilla. Carefully stir in the dry ingredients; it looks like a lot, but it will fit in the pan! Reserve 2 cups of the dough for the topping.
• Spread the bulk of the oat mixture in the pan. Using floured hands or waxed paper and a heavy glass, press down the mix to form a solid even crust. Spread the caramel topping over it, bringing it to within 1/4-inch of the edges. Dollop the reserved oat mixture over the top, along with the remaining 1/2 cup pecans.
• Bake for 20 to 25 minutes, until the edges are set. Cool completely in pan before using the foil to lift it onto a cutting board to slice into bars. Store in sealed containers with parchment or waxed paper between the layers. Bars can also be frozen.
• OM NOM NOM!