Salty Oat Cookies

I’m sure you’ve heard of the whole salty/sweet combination thing that’s been really popular for the past year or so.  Salted caramel, anyone?  Yeah, thought so.

But have you tried salty cookies?  At first thought it sounds gross, I’ll admit.  But it’s not!  Especially not when salty is combined with sweet chocolate, crunchy oats, and savory coconut.  The yum never stops.

These cookies, in addition to being delicious, are very hearty.  As in, eat-a-cookie-for-breakfast hearty.  You can totally do that, especially if you substitute raisins instead of chocolate chips (but even if you don’t….I won’t tell).  Judgment-free zone right here.

Oats are healthy.  So these cookies are healthy.  Right?  Here’s the deal.  These cookies do have oil in them.  These cookies do have chocolate in them.  But oats, coconut, and whole-wheat flour take away some of the guilt.  And if you’re going to eat a cookie, why not eat one that has fiber and healthy fats and will load you up with energy?  Vote oats 2012! (Seriously, oats are looking like a much better candidate…)

Annnddddd, oats are a very versatile ingredient.  They are complemented by so many other things: chocolate, coconut, dried fruit, salt, cocoa powder, nuts, etc.  Which means that you can get creative with these cookies.  As in, you don’t have to do everything I tell you (shocking!  I know).

So even though mine are delicious, you have the freedom to make your cookies in whatever way you enjoy most.  Get baking!


makes ~22 cookies

2 cups all-purpose flour (I used half whole-wheat, half regular)

1 t baking soda

1 t baking powder

1 t salt

1 1/2 cups canola oil

a bit more than 1 cup brown sugar

2 eggs

1 1/2 t vanilla extract

2 1/2 cups old-fashioned rolled oats

3/4 cup unsweetened coconut flakes

1 1/2 cups chocolate chips/chunks

good quality sea salt

Sift together flour, baking powder, baking soda, and salt.  In a large bowl of an electric mixer (with paddle attachment), beat oil and sugar until creamy.  Add eggs, one at a time.  Add vanilla.  Beat to combine.  Add oats and coconut and stir.  Add chocolate and stir some more.

Using an ice cream scooper, shape 22 cookies on baking pans.  Sprinkle generously with sea salt.  Bake at 350˚F for 13 minutes, rotating pans halfway through.

[Try to] allow the cookies to cool before enjoying 🙂


Time Stops for No Man

Busy, busy, busy.  No time.  Not good.  Messy sink = proof!

Instead of a creation of my own, this week I bring you what’s on my list.  Get inside my head!  Consider this an exclusive, behind-the-scenes pass to my brain.  How excited are you?!

I’ve got a lot of things I want to make right now.  Fall temperatures have me craving roasted flavors and warm food.  Katie’s roasted carrot and peanut butter soup sounds so good right now.  Go make it!  I dare you.

Chocolate chip cookies are a timeless classic, blah blah blah.  Here are some more interesting ones.  Paleo-friendly and gluten-free.  Thank you, Gina!

insert: peaches.  They have gone with the summer.  They are unrelated.  I apologize.

I really like oatmeal.  A lot.  Joy has too many great ideas to go through them all, but here are two of her best oatmeal creations:

Brown Sugar Roasted Fig Oatmeal

Cranberry Toasted Coconut Flax Seed Oatmeal…yeah, I know.

And if I failed you in providing you with a lunch idea, look no further than Shutterbean, where you can find a delightful and healthful tuna salad sandwich.  Tuna is not gross!  Get over yourself.

Forgive me for slacking.  I’ll do better next week.  Eat some kale for me and promise to love me anyway.


Black Bean & Sweet Potato Tortillas

The sweet potato.  It’s back!  We meet again.  Do you remember when we met with tangy roasted sweet potatoes?  ‘Cause I do.  And it was good.  Let’s get together (ya ya ya)!

Here’s a confession: I hate tacos.  It’s true, I do.  Sorry, but they’re gross.  So I’m not going to call these tacos, because these are the opposite of gross.  These are yum!  Yummy.

Sweet potato is diced and roasted again.  Black beans are warmed and stirred with onion.  This is just the beginning of a wonderful relationship, friends.  We’ll look back on this some day and know that we knew them before they got together!  We’re the originals, people.

Tortillas: they pose a few questions for us.  Corn or wheat?  Here’s the thing: corn has a nice, toothy  , tasty bite.  But corn falls apart, and flour does not.  Here I opted for a {whole}wheat tortilla, slightly on the larger size.

Depending on what size tortilla you choose, these black bean and sweet potato concoctions may or may not be open-faced.  Which could or could not be a problem for you.  Do you mind a mess?  This may not be first-date food…it may not be that fool-proof.  Unless you throw caution to the wind and embrace the mess that eating can be.  It’s hard to eat well while looking good…unless you’re me (i love you!).

All kidding aside, have fun with these tortillas.  Black beans, sweet potato, lime…some of my very favorite things.  These can be enjoyed as lunch, dinner, or even breakfast, if you’re the savory type.

Deep colors and warm food, just in time for fall.


[serves 2]

1 sweet potato, peeled and mini-cubed

juice of .5 limes

2 T evoo

flaked red pepper, to taste

salt, to taste

1 cup [canned] black beans, drained/rinsed

1/2 t ground cumin

1/4 cup diced white or yellow onion

baby arugula

extra lime juice

2 whole-wheat or corn tortillas

Toss cubed sweet potato with lime juice, 1 T olive oil, flaked pepper, salt.  Spread on baking sheet and roast at 400˚F for 25 minutes, stirring occasionally to prevent burning.

Meanwhile, in skillet, cook onion with olive oil until translucent.  Add beans and cumin powder and stir over just enough to warm the beans.

Heat tortillas in an oiled or non-stick skillet over medium-high heat for about 30 seconds on each side.

Top tortillas with baby arugula.  Then layer on with sweet potato and black beans.  Drizzle with lime juice.  Enjoy 🙂


Dog #1, meet world.