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Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

¾ fl oz whole wheat pastry flour
¾ cup unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
½ cup packed light or dark brown sugar
2 large eggs, at room temperature
1 cup creamy peanut butter
2 tsp pure vanilla extract
2 cups old fashioned rolled oats
2 cups mixed chocolate, peanut butter & white chocolate chips

Directions

Brown Butter

Bring the butter to a boil in a saucepan over medium high heat. Swirl the pan a few times. The butter will bubble then foam. Once the foam subsides, swirl the pan and you will see brown flecks. The butter will have a nutty, toasty aroma. Remove the pan from the heat and transfer to a heat proof container. Let cool to room temperature.

Make the Cookie Dough

In a large bowl, whisk together both flours, the baking powder, baking soda, salt and cinnamon.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter on medium speed with the granulated and brown sugar until smooth, about 2 minutes. Add the eggs, peanut butter and vanilla. Beat on medium high speed until well combined, about 1 minute. Scrape down the sides of the bowl and the paddle as needed.

Add the flour mixture to mixer bowl, beat on low until combined. Mix in the oats. Mix in the chocolate chip medley.

Transfer the dough to a clean work surface covered in plastic wrap. Divide the dough into two portions and pat them into disks. Wrap each separately in the plastic wrap. Cool the dough in the fridge for at least 30 minutes up to 4 days. This dough will become very firm if chilled over 1 hour. Remove from the fridge 30 minutes before using it.

Preheat the oven to 350˚ Fahrenheit with the racks in the middle. Line two baking sheets with parchment or silicone liners. Place 2 tablespoon portions of dough 3 inches apart on the baking sheets. Bake for 12-14 minutes or until slightly golden brown on top.

Let the cookies cool a few minutes on the baking sheets then transfer to cooling racks.

~ Marla Meridith

Recipe: Brown Butter Oatmeal Chocolate Chip Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Vegan Maple Cranberry Oatmeal

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Directions

~ Marla Meridith

Recipe: Vegan Blueberry Chia Pudding

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Directions

~ Marla Meridith

Chocolate & Coconut Granola Bites

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~ Marla Meridith

Recipe: Key Lime Coconut Steel-Cut Oatmeal

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~ Marla Meridith

Blueberry Coconut Granola

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~ Marla Meridith

Recipe: Easy Vegan Blueberry Peach Crisp

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Directions

~ Marla Meridith

Recipe: Brown Rice Breakfast Porridge

Ingredients

Directions

~ Marla Meridith

Recipe: Brown Butter Oatmeal Chocolate Chip Cookies

This recipe for Brown Butter Oatmeal Chocolate Chip Cookies will quickly become your favorite. They come together super quickly and will be devoured in minutes!

10 cookies

1 stick (4 ounces) unsalted butter
1 cup old fashioned rolled oats
1 cup unbleached all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp Kosher salt
3/4 cup light brown sugar
1 large egg
1 tsp pure vanilla extract
3/4 cup semi sweet chocolate chips

Preheat the oven to 350˚ F. Prepare a cookie sheet pan with parchment paper or a silicone liner.
Place the butter in a small saucepan and melt over medium heat. Continue to cook, swirling the pan often. The butter will foam and then it will make popping and cracking sounds. Watch carefully, when it is nearly done making sounds it will start to form brown bits. Cook for another minute or so then pour the butter into a heat proof bowl to cool a bit.
In a large bowl, whisk together the oats, flour, cinnamon, baking soda and salt. In another large bowl, with a spatula mix together the brown butter and brown sugar until well combined. Mix in the egg and the vanilla. Mix the dry mixture into the wet in 3 additions until well combined. Transfer to a clean work surface and combine the cookie dough with lightly floured hands. Fold in the chocolate chips.
Place large scoops (3 tablespoons) of dough onto the cookie sheet about 2 inches apart. Bake for 17-19 minutes until the cookies are slightly golden brown. Transfer to racks to cool.

~ Marla Meridith

Recipe: Vegan Maple Cranberry Oatmeal

Looking for a new way to prepare oatmeal? Try this healthy, delicious, vegan Maple Cranberry Oatmeal recipe. It’s a comforting meal on chilly fall and winter days.

6-8 servings

4 cups water
2 cups old-fashioned oatmeal
1 cup fresh/frozen cranberries
1/4-1/2 cup pure maple syrup
1/2 tsp ground cinnamon
1/4 tsp salt
–toppings
1/2 cup chopped toasted walnuts or pecans
1/2 cup dried cranberries

In a medium saucepan, bring water to a boil with the cranberries, maple syrup and salt. Cook about 3 minutes until cranberries start to burst. Add in the oats. Reduce the heat to medium and cook about 5 minutes, or until the oatmeal is cooked to your liking.
Place in a serving dish and top with the nuts and dried cranberries. Serve hot.

~ Marla Meridith

Recipe: Vegan Blueberry Chia Pudding

We love this healthy Blueberry Chia Pudding for grab and go breakfasts. It’s also great for festive brunches.

4 servings

–for the pudding
1 cup vanilla unsweetened almond milk
1 cup plain coconut milk or soy yogurt
3 tablespoons pure maple syrup (grade B is best)
1 tsp pure vanilla extract
pinch of Kosher salt
1/4 cup chia seeds
1/4 cup old fashioned rolled oats
1/2 cup fresh or thawed frozen blueberries, muddled
–for serving
granola
slivered almonds
maple syrup
fresh blueberries

In a medium bowl, combine the almond milk, greek yogurt, maple syrup, vanilla, salt, chia seeds, oats and muddled blueberries. Cover the bowl with plastic wrap so it’s airtight. Refrigerate for at least one hour, but it’s best to overnight for the thickest pudding.
Divide into four jars or bowls and top with some granola, almonds, maple syrup and blueberries. Serve immediately.

To muddle the blueberries simply press them into the sides of a bowl or glass with a fork until they release juices and become pulpy.

~ Marla Meridith