oatmeal cookies

Ingredients:
1 cup quick-cooking oats
½ cup old-fashioned oats
¼ cup whole-wheat flour
¾ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. kosher salt
¼ cup (½ stick) butter, softened
⅓ cup granulated sugar
1 large egg
1 tsp. pure vanilla extract
½ cup applesauce
½ cup dried cherries
⅓ cup chopped dark chocolate, plus more for topping

Preparation:
  1. Preheat oven to 350° and line a large baking sheet with parchment paper. In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
  2. In a large bowl using a hand mixer, cream together butter and sugar until light and fluffy. Beat in egg, vanilla, and applesauce until combined. Mix in flour mixture until just combined. Fold in dried cherries and chocolate.
  3. Using a large cooking scoop, arrange balls of dough on prepared baking sheet, 2 inches apart. Gently flatten each ball slightly. Top with more chocolate.
  4. Bake until golden around edges, about 12 minutes.

blueberry muffins

Ingredients:
1 cup whole wheat pastry flour
¾ cup white whole wheat flour
¼ cup almond flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. orange zest
1 ½ cups fresh blueberries
2 eggs
1¼ cups low fat (1%) buttermilk
4 Tbsp. brown sugar
6 Tbsp. canola oil
1 Tbsp. orange juice, freshly squeezed
½ tsp. vanilla

Preparation:
  1. Place the rack in the top third of the oven and preheat the oven to 400 degrees Fahrenheit Line muffin tins with paper liners.
  2. In a large mixing bowl, combine the flours, baking powder, baking soda, salt, and orange zest. Add the fresh blue berries and toss gently to coat the blueberries in flour. This will help keep the blueberries suspended in the batter versus falling to the bottom.
  3. In a medium mixing bowl, lightly beat the eggs, then whisk in the buttermilk, brown sugar, canola oil, orange juice, and vanilla. Don’t be concerned if the mixture looks curdled or lumpy.
  4. Pour the wet ingredients into the dry ingredients and stir until most of the flour is incorporated. The mixture can be slightly lumpy; don’t over mix. Divide the batter among the 18 prepared muffin cups.
  5. Bake 12 to 14 minutes, until the muffins are golden brown around the edges.

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Sources:
  •  Xie, June. "Healthier Oatmeal Cookies". Delish, 24 October 2021, https://www.delish.com/cooking/recipe-ideas/a25430038/healthy-oatmeal-cookies-recipe/. Accessed 6 February 2022.
  • Sabo Milner, Hadassah. "National Oatmeal Cookie Day".  Jamie Geller,  18 March 2012, https://jamiegeller.com/holidays/national-oatmeal-cookie-day/. Accessed 6 February 2022.
  • Department of Nutrition. The Nutrition Source. The Harvard T.H. Chan School of Public Health, https://www.hsph.harvard.edu/nutritionsource/blueberry-muffins/. Accessed 7 February 2022.
  • "Did You Know? 10 Surprising Facts About Blueberries". BC Blueberries, 04 May 2017,  https://www.bcblueberry.com/bc-blueberry-council/news/did-you-know-10-surprising-facts-about-blueberries. Accessed 7 February 2022  ​