Oatmeal Raisin Cookie Cake

Yes, another cake.

But at the same time, no, it's a cookie.

Say what?

This recipe is for a gigantic oatmeal cookie that comes in the form of a cake.  Unlike a cake, the texture is pretty dense and chewy.  And unlike a cookie, you get to eat a whole big slice with a fork.

It's a 2 for 1 deal... everyone loves a good deal.

Plus, aren't there always times in ones life where all they want is a gigantic oatmeal cookie?

You had a rough day at work, you bombed your test at school, you came home to find that you're out of chocolate chips.

What's the solution?  A big ol' slice of cookie.

Trust me, it works.

And if the thought of cake and cookies (at the same time, no less!) didn't already convice you to make this, there's also the part about it being pretty healthy.

Much healthier, that is, than almost any cake or cookie you were going to eat.  Now it's a 3 for 1 deal, huh?

Oatmeal Raisin Cookie Cake

• 1/2 cup quick oats
• 1 1/2 cups chickpeass (if from a can, drain very well)
• 2 tbsp yogurt (soy should work for a vegan version)
• 1 heaping tbsp peanut butter
• 1/2 tbsp coconut oil
• 1 tsp vanilla
• 1 tsp baking powder
• 1/4 tsp baking soda
• 5 dates, soaked in water for about 10 minutes
• 1 tbsp maple syrup
• 1/2 tbsp brown sugar (you may want more, taste the batter to check)
• 2 tbsp raisins

Preheat oven to 350F.  Combine all ingredients but raisins in food processor and blend on and off until everything is well incorporated and a smooth, but thick mixture is formed.  You don't want any chickpea or date clumps.  Add in raisins and process again until raisins are slightly broken up, but not completely blended in.  Scoop batter into a greased 8 in pan and bake in preheated oven for 17 minutes, or until a toothpick inserted comes out clean.  Let cake/cookie cool a bit before slicing and serving.

I'm feeling a bit under the weather right now, and I'm really thinking that this cookie cake could be very very good for me.  Especially right out of the oven with some whipped cream on top.  Yum yum yum.

I seriously regret not having any left.  Oh well, only one thing to do:  Make more!

Revisited Recipe of the Day:

Oatmeal Cookie Pancakes

Pumpkin Raisin Baked Oatmeal Bars

It really wouldn't be hard to have pumpkin in every meal of the day.

All you'd have to do is have pumpkin soup for lunch, a side of roasted pumpkin with dinner, a couple pumpkin raisin cookies as snacks, and a pumpkin square or two for dessert.  Oh right, and one of these bars for breakfast.

There are so many great things about these Pumpkin Raisin Baked Oatmeal Bars, I wouldn't be surprised if you find yourself grabbing two.

For one, they're completely delicious.  Pumpkin-y goodness with juicy raisins and just the right amount of chew from the rolled oats.  Yum.  Also, these bars are unbelievably filling.  If you pair one with some plain greek yogurt, it will keep you full for hours.  Seriously, there will be no grumbling bellies with these in your morning routine.

I also recommend these as a breakfast for anyone who finds themself rushing out of the door in the morning without breakfast.  Don't ever skip breakfast just because you're in a rush.  It results in a definite bad day.  Instead, grab one of these bars and eat it on your way to work.  See?  Problem solved.

I'm not usually one to eat the same breakfast multiple days in a row, but when I made these, on a Sunday, I had one every morning until they were all gone.

I remember that was a really busy week and I was often pressed for time in the morning.  These bars really came in handy then, because I froze them , and then just reheated one in the microwave each morning and gobbled it up with some yogurt.  It took like 2 minutes.  Please tell me you have 2 minutes in the morning to incorporate in some delicious-ness.

I'll go ahead and give you the recipe now before you get bored and stop reading.  This is not a breakfast to miss out on.

Pumpkin Raisin Baked Oatmeal Bars
(makes 9 large squares)

• 2 cups rolled oats
• 2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp allspice
• pinch cloves
• large pinch salt
• 1 cup pumpkin puree
• 1 2/3 cup milk of choice or water
• 2 tsp maple syrup, or to taste
• 1 tsp vanilla extract
• 1/3 raisins

Preheat oven to 380F.  Combine all dry ingredients (not raisins) in a large bowl and mix well.  Add in pumpkin, milk/water,  maple syrup, and vanilla.  Stir to combine.  Mix in raisins.  Mixture with be wet and may not hold together.  Pour into greased 8x8 pan and bake for 20-25 minutes, or until oatmeal is firm.  Let cool before cutting.

So here's what all you busy, breakfast missing people should do:

Throw together these bars Sunday afternoon.  Cut them into squares.  Then, either freeze them if you like warm breakfasts, or just leave them in the fridge if you don't care.  Each morning, before sprinting out the door because you're late for this or that, reheat/grab a bar and you're good to go.  It's super easy and way healthier than going without anything.

Enjoy!

Revisited Recipe of the Day:

Baked Oatmeal Blueberry Muffin

Pumpkin Raisin Oatmeal Cookies

Here we go, everyone.

My first fall recipe of the season, and, boy, is it a good one!

Cute little oatmeal cookies, filled with pumpkin flavor and bursting with sweet raisins.  I'd be surprised if your mouth isn't already watering.

No, really.  Are you sure there isn't drool dribbling down your chin?  Maybe you want to check a mirror...?

All joking aside, these really are great cookies.  They make a perfect snack, lunch-box treat, or maybe even breakfast.  You could even follow in my footsteps and try one six for dessert.

Or, have a cookie at all of the above times.  You can never have too many pumpkin cookies during fall.  Trust me, it's not possible.

I haven't even mentioned the healthy-ness of these cookie yet, have I?  Sorry, I was too caught up with the awesome taste.  I'll get to that now...

These cookies are completely gluten free (if using gluten free oats) and vegan, and contain no butter or oil.

Don't worry, though.  These cookies are more like a snack than an actual dessert, but the taste is definitely not lacking.  And a snack cookie is not a bad thing either, it means you get an excuse you eat cookies more!

Anyone who thinks more cookies is a bad thing is downright crazy.

Pumpkin Raisin Oatmeal Cookies

• 3/4 cup rolled oats (gluten free, if desired)
• 1/2 cup oat flour (to make this, you can grind oats to a fine powder in a food processor or coffee grinder)
• pinch salt
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 2 tbsp brown sugar (if you have a big sweet tooth, you may want to add more)
• 1/3 cup pumpkin puree
• 1 tsp vanilla extract
• 2 tbsp + 1 1/2 tsp water
• 2 tbsp raisins.

Preheat oven to 350F.  Combine all dry ingredients (not raisins) in a large bowl and mix well.  In another bowl, stir together all wet ingredients.  Pour the wet into dry, and mix to combine.  Add in raisins.  If mixture is too dry, feel free to add more water.  Shape dough into small balls, and line up on 1 or 2 parchment paper lined cookie sheets.  Bake in preheated oven for 8-10 minutes (mine baked for 9).  Let cool before removing from cookie sheets and serving.  If you have any leftovers (which I highly doubt), store them in an airtight container.

So there you have it.  The pumpkin craziness has officially begun.  You'd better expect a ton more  fall recipes coming your way, and I'm not even done experimenting yet.  I've still got a whole bucket load of recipes that I want to try out.  Don't blame me if I'm still posting about pumpkin in January, ok?

But, so that hopefully that doesn't happen, I need some answers for you all.  Would you rather see a fall cake, breakfast, or spread recipe next?  I'm stuck on what to post.  Seriously, answer in the comments... I need help!

And don't forget to make these cookies!  If they were delicious enough to be the first fall recipe posted, they have to be good.

Revisited Recipe of the Day:

Strawberry Oatmeal Cookies