maple brown sugar oatmeal cookies

maple brown sugar oatmeal cookies | via she likes to eat

i was blazing through target a few weeks ago – the way one does when accompanied by a 4-year old and a 2-year old who are not into shopping the way you are and goldfish snacks are no longer cutting it – and i barely glanced at a display of packaged cookie mixes, all in autumn-inspired flavors. only later did this register and i began to dream of a similar cookie that i had seen, with maple syrup and brown sugar… i thought i would maybe mix in some oats… my wheels were turning.

so i looked in my trusty recipe box – the one you are looking at right now – and went to my oatmeal biscoff cookies with vanilla-soaked raisins recipe, figuring i could edit it to make this cookie recipe i was working on in my head. although i thought it would take a few tries to get it just right – since cooking with maple syrup can be tricky..well, baking PERIOD can be tricky when experimenting – but the first batch, really, was MONEY.

i done it all by mine-self, y’all. (insert ozarks backwoods accent here.)

these babies are a comforting, classic fall cookie. the oats give them texture and they are perfectly crispy on the outer edges and yet gloriously chewy in the center. they are the cookie i crave on a cold fall day, when i don’t want anything fancy, just simple, with a glass of cold milk.

maple brown sugar oatmeal cookies
makes about 34 cookies


2 1/2 cups flour

1 cup plain quaker oats

1 tsp baking soda

1 tsp salt

1 1/2 sticks butter, at room temp

1/3 cup granulated sugar

1 cup packed brown sugar

2 tsp vanilla

2 eggs

1/3 cup pure maple syrup (not imitation syrup)


1. preheat the oven to 350. line 2-3 cookie sheets with parchment paper.

2. in a large bowl, whisk together the flour, oats, baking soda, and salt – set aside. in another bowl, cream together butter and both sugars with a mixer (handheld or standing), at medium speed until light and fluffy. add in vanilla, then add in eggs one at a time and mix until fully incorporated. add in maple syrup. continue mixing on low to medium speed for another 1-2 minutes.

3. add the dry ingredients into the wet ingredients and mix together with a spatula until just combined. using a cookie scoop or a spoon, place balls of cookie dough an inch or more apart (they will spread a bit during baking) onto prepared cookie sheets. bake each sheet separately, baking for about 13-14 minutes each, until the cookies begin to darken around the edges and are set in the center. allow cookies to cool on a wire rack before removing from cookie sheets.

oatmeal biscoff cookies with vanilla-soaked raisins

oatmeal biscoff cookies with vanilla-soaked raisins | via she likes to eat

biscoff is quickly becoming one of my favorite ingredients.
i constantly find myself dreaming of other ways to use the creamy shortbread cookie butter. almost like it’s my job. these cookies were one of the first things i baked with biscoff and they have remained one of my favorites. they have also become my go-to oatmeal raisin cookie recipe. the biscoff makes them ultra creamy and when they are straight out of the oven, ohmy i have a hard time finding the words to explain to you how dreamy they are. on the right day, these hit the spot just as well as some warm chocolate chip cookies, with a glass of cold milk.

if you are unable to find biscoff at your local grocer, you can find it on amazon, or at the biscoff website – it’s actually cheaper here.

the trick to these cookies is soaking the raisins in the vanilla. it keeps them moist and really plump, even throughout baking. (although, for a fun twist if you are making these for an adult crowd, you can soak the raisins in rum instead. just add the vanilla to the batter.) also, if you are like me and have a dear friend who loves oatmeal cookies but doesn’t like the raisins, you can make these cookies minus the raisins. they still turn out perfectly. (just add about 1 tbsp vanilla in with the eggs.)

oatmeal biscoff cookies with vanilla-soaked raisins
adapted via the earnest baker


2 tbsp vanilla extract (preferably homemade)

1 heaping cup raisins

2 cups flour

2 cups rolled oats

1 tsp baking soda

1 tsp salt

1 1/2 sticks (3/4 cup) butter, at room temp

1 cup creamy biscoff spread

2/3 cup granulated sugar

2/3 cup packed brown sugar

2 eggs


1. in a sandwich-size ziploc bag, place the raisins and the vanilla extract and seal tightly. lay flat on the counter to make sure all the raisins are sitting in the vanilla liquid. about 10-15 minutes later, flip bag to opposite side, to ensure they really soak it up. let them soak for at least 20-30 minutes, or up to overnight. this will make the raisins plump and will stay large & juicy through baking. (while you’re at it, lay out the butter to soften. by the time the raisins are ready, the butter will be too.) do not drain.

2. preheat the oven to 375. line 4 cookie sheets with parchment paper.

3. in a large bowl, whisk together the flour, oats, baking soda, and salt. in a separate large bowl, cream together the butter and both sugars, at about medium speed until light & fluffy. add in the biscoff and mix until completely incorporated. add eggs and mix until completely incorporated. mix at medium speed for about 2 minutes.

4. add in flour mixture and mix on low until just combined. then add in pre-soaked raisins and mix in with a spatula until just combined. using a cookie scoop, place balls of cookie dough about 2 inches apart on baking sheet.

5. bake for 10-11 minutes, until the cookies are beginning to brown around the outer bottom edges. (make sure to not overbake.) allow cookies to cool on the sheet on a cooling rack for about 5-10 minutes. these babies are best served warm:)


banana oatmeal coffee cake with cinnamon streusel

in my humble opinion, for breakfast or brunch you really can’t beat a good coffee cake. i grew up going to a summer camp that served the most amazing coffee cake every sunday. ever since i have been in love with and searching for the perfect coffee cake.
recently, i had a random thought that coffee cake with bananas would be THE most perfect thing that day. so i scoured a few places to find a little assistance, and LO i have created a glorious coffee cake WITH bananas (the crowd wildly cheers).
i tested it out on one of my besties and her little one, totaling 2 big kids and 2 toddlers who loved it. victory.

banana oatmeal coffee cake with cinnamon streusel 


1/2 cup (1 stick) butter, room temperature

1/2 cup granulated sugar

1 tsp vanilla

1 1/2 cups all purpose flour

3/4 cup oats

1 tsp baking powder

3/4 tsp baking soda

1/2 cup brown sugar

2 eggs

2 ripe bananas, mashed

1/3 cup buttermilk (or see this tip for making your own in a pinch)

for the streusel:

4 tbsp (1/2 stick) butter, room temperature

3 tbsp brown sugar

2 tbsp granulated sugar

1 tbsp cinnamon

1/8 tsp salt

3/4 cups flour


1. preheat the oven to 375.

2. to make the coffee cake: in a large bowl of a stand mixer or using a hand mixer, cream butter and sugars together until fluffy. add in the eggs & vanilla. beat in the mashed bananas, flour, oatmeal, baking soda, baking powder, and sour milk. pour into a greased 10 inch square pan or pie dish.

3. to make the streusel: in a medium-sized bowl, combine 4 tbsp butter, both sugars, cinnamon, and salt with a large fork. then add in the flour and mix with your fingers until crumbly.

4. top the cake with the streusel topping and bake for 30-45 minutes, or until a knife inserted in the center comes out clean.

recipe assistance pulled from here & here

oatmeal applesauce blueberry muffins

i love me a good muffin.

but so often they are not great for you. (and not so good on the thighs.)
so i was overjoyed when i stumbled upon this recipe a few months ago.
these muffins are low in fat, with applesauce in place of most of the oil that you usually find in muffin mixes. they are crammed with healthy oats & blueberries and the buttermilk gives them a great hearty taste.
the little she loves them and i even got the hubs to try them (he, being a non-breakfast eater,was a big win).

(note: you can use regular oats or steel cut oats. i found that the steel cut are a little hearty for my taste, but still good.) 

oatmeal blueberry applesauce muffins
makes 12 muffins


1 1/4 cups whole wheat flour

1 1/4 cups oats

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1 cup unsweetened applesauce

1/2 cup low fat or non-fat buttermilk

1/2 cup firmly packed brown sugar

2 tbsp canola oil

1 large egg, lightly beaten

3/4 cup blueberries (fresh or frozen)


1. preheat the oven to 375.

2. line a 12-cup muffin tin (or two 6-cup muffin tins) with paper liners or spray with nonstick cooking spray. (if you plan on eating them straight out of the oven, give the liners a spritz of cooking spray so the muffins won’t stick.)

3. in a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and cinnamon. combine the applesauce, buttermilk, sugar, oil and egg in a medium bowl. make a well in the dry ingredients and add the applesauce mixture, stirring until just moist. (make sure to not overmix them – the batter will be thicker than your average muffin batter.) carefully fold in the blueberries. spoon the batter into muffin cups. bake at 375 for 16-18 minutes.


recipe via
photo via