Giant Oatmeal Chocolate Chip Cookies


I am a subscriber and a big fan of Taste Of Home magazine. I try many of the magazine’s recipes using clean/healthy ingredients as possible.

This week I made Oat Chocolate Chip Cookies with a twist. I made them with local spelt flour and raw sugar. I added chunks of chocolate on top. Oatmeal makes the cookies chewy and less breakable than regular chocolate chip cookies. Substitute one cup of raisins or nuts for one cup chocolate chips if you desire.

To make Giant Oatmeal Chocolate Chip Cookies you’ll need:

1 cup butter, softened
1 cup organic raw sugar
2 large free run eggs
1 teaspoon pure vanilla extract
2 cups spelt flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick cooking rolled oats
2 cups semisweet chocolate chips

Chocolate chunks for topping (optional)


– In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in oats and chocolate chips.
– Drop cookies using a large ice cream scoop with a release bar into two baking sheets lined with parchment paper. Flatten cookies slightly with the palm of your hands.

cookie3  cookie4

– Bake at 350° preheated oven for about 15 minutes or until golden brown. Cool on wire racks.Top with Chocolate chunks while still hot if desired.


– Yield 1 dozen.



Orange Glazed Butternut Squash Muffins

I love this muffins recipe, first because it is wholesome and CLEAN, second; it is the first thing I baked without chocolate that satisfied my little prince. So not only are these muffins  yummy and healthy, but they are also kid-approved. Enjoy it for breakfast or a coffee break treat, in the lunch box or as an after school snack  for kids.

 Butternut Squash Muffins

Orange Glazed Butternut Squash Muffins-

To make butternut squash purée:  cut the butternut squash into quarters lengthwise,scoop out seeds and membranes.Place in a baking pan lined with parchment paper. Drizzle butternut squash with vegetable oil and roast for about 45 minutes in a 350F preheated oven. Cool to room temperature then scrap the flesh with a spoon into a glass bowl and mash with a potato masher. I keep batches of 1 C butternut purée in zip lock bags and freeze them for later use. I learned this trick from Jessica Seinfeld’s video Cooking tips from Jessica’s kitchen

To make Orange Glazed Butternut Squash Muffins You’ll need:

1 C Kamut flour

3/4 C quick oats

1 C raw sugar

1 1/2 tsp ground cinnamon

1/2 tsp salt

1 tsp each baking powder and baking soda

1 C butternut squash purée (recipe above)

2 large eggs

1 tsp pure vanilla extract

2/3 C buttermilk

1/4 C vegetable oil


1 C confectioners’ sugar

Juice of 1 large orange


– Pulse oatmeal in a food processor to reach oat bran texture.

– In a bowl, mix oats with flour,sugar,cinnamon,baking powder,baking soda and salt.

– In a separate bowl, whisk pumpkin with eggs,vanilla,buttermilk and oil.

– Add dry mixture to pumpkin mixture gradually while whisking until combined.

– Spoon 1/4 C batter into lined muffin cups, bake in preheated 350 oven for 25 minutes, until a toothpick inserted into the middle comes out clean.

– Cool muffins completely on a wire rack.

– Place wrack over parchment paper, pour glaze over muffins, let set 20 minutes.

– To prepare the glaze: stir confectioners’ sugar with orange juice until smooth.

Butternut Squash muffins

Orange Glazed Butternut Squash Muffins-

Chocolate Oatmeal Breakfast


This is a delicious new way to serve oatmeal, it’s so quick to make in the morning.

I have a tray in the kitchen with jars of oatmeal, chocolate chips, flax seed meal, raisins ,nuts, honey,maple syrup , molasses,and peanut butter. So in the morning, it’s a matter of spooning whatever I want into a bowl and adding some boiled water.


To save money,I invested in a Cuisine art  coffee grinder to grind flax seed at home,the seeds are much cheaper to buy than flax seed meal.


For breakfast on the go, mix all the ingredients (except boiled water) in a mini thermos,add boiled water just before serving and mix.


Try this oatmeal recipe for a quick,filling, yet delicious breakfast, kids love it too.

To make Chocolate Oatmeal Breakfast you’ll need

1/4 C instant oatmeal.
75 ml boiled water.
2 tsp raw sugar.
1 Tbsp flax seed meal.
1 Tbsp semi sweet chocolate chips.
Pinch of cinamon.
Raisins, blanched silvered almonds (or pistachios) & chocolate chips to garnish


– Mix oatmeal,sugar,cinamon and flax seed meal in serving bowl.
– Add raisins and almonds.
– Pour boiled water over oatmeal mixture,add 1 Tbsp chocolate chips and stir to melt.
– Top with more chocolate chips if desired.
– Serve with a glass of milk or orange juice.
– Enjoy