FUDGY OATMEAL COOKIES

 Ever have a day when you just really  wanted a cookie? I did the other day, but there was not one cookie to be found in our house. How could this be, you might ask?

I have no idea, but that's what happened at our house Sunday afternoon.

I had this recipe from Friend Jean who had made them for the Cafe Treats and couldn't resist trying one. I told her to send me the recipe and she did a couple of days later.

I love recipes that use a cake mix, especially Devil's Food ones or yellow cake mixes. (I will even do this if the recipe calls for a white cake mix.) The reason I love them is because then I can substitute a Zero Sugar cake mix for the cake mix. Pillsbury (no I am not be paid to mention them) makes a Zero Sugar Devil's Food cake mix and a yellow one. They also make a Zero Sugar brownie mix that makes fantastic brownies. 

Anyway as soon as I saw the recipe, I knew how I would make them. 

When Jean made her cookies for the Cafe Treats, she omitted the nuts and substituted white baking chips. Since I was making these cookies for us and we love nuts in our baked goods, I used the nuts instead. I also used old fashioned oats because I like them in baked goods. They really show in the cookies though so if you prefer, you should use the quick oats.

Well, they are so fudgy tasting and you would never guess the only sugar in them came from the chocolate chips. If you want to adventurous, you could use any flavored chip. I just might do that next time. Peppermint baking chips would taste divine, for example.

(print recipe)

FUDGY OATMEAL COOKIES

1        package Devil's Food cake mix (I used a Zero Sugar one.)

1-1/2 cups oats (quick or old fashioned) (I used old fashioned oats.)

3/4   cup (1-1/2 sticks) butter, melted

2       large eggs

1        tablespoon oil

1        teaspoon vanilla

1-1/4 cups mini chocolate chips

1/2     cup chopped pecans

Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Set aside.

In a large bowl, combine the cake mix and oats.

Add butter, eggs, oil, and vanilla until well blended.

Add the chips and nuts, if using.

Drop by a tablespoon cookie scoop about 2 inches apart on cookie sheets.

Flatten with your fingers 

unless you want a round looking cookie.

Bake for about 10 minutes and cool briefly on the cookie sheet before removing to finish cooling on a rack.

 

NOT JUST YOUR ORDINARY CARROT CAKE

Today during our cool-down time after walking a mile, the Morning Walkers started talking about family traditions.  I love hearing the stories of family traditions. Some were similar and some were very unique.

Growing up my mother's family, many traditions were made and as I grew up more and more were established by aunts and even a cousin or two that continued after I got married and moved away. If the family got together, you could count on my mother making a couple of Lemon Ice Box pies and a pecan pie , my aunt Corine a carrot cake, Aunt Nita would make a delicious fudge pie, and my cousin Doris always brings an Italian Cream Cake. There were other treats that my cousins and I always reminisce about.

I don't have Corine's recipe for her Carrot Cake, but it was from scratch and was the best carrot cake ever. When Wayne and I go a local buffet, we often will get a slice of carrot cake for dessert to share. I eat the top layer (with the extra icing) and he eats the bottom layer.  Works well for me. 

I just happened to have a carrot cake cake mix in my pantry so I decided to make a carrot cake for canasta this week for Friend Fran to serve the group. I wanted to "kick it up a notch" as a famous chef likes to say by enriching the box mix to try to make a carrot cake that would stand up to my aunt Corine's cake. I think she would have liked it. I hope you will try it and enjoy it yourself.

PRINT RECIPE

 CARROT CAKE EXTRAORDINAIRE 

1      box Super Moist Carrot cake mix

4     large eggs

1      cup buttermilk

1/4  stick of butter (1/4 cup) melted

2     cups shredded carrots

1/2  cup drained crushed pineapple

1      teaspoon ground cinnamon

1/2  cup chopped pecans

cream cheese frosting

Preheat the oven to 350 degrees F. Spray a 9 x 13 - inch pan with nonstick cooking spray with flour. Set aside. (If you want to make a layer cake, you can prepare two - 9-inch round pans - bake for 27 minutes.)

Add dry cake mix, eggs, buttermilk, butter, carrots, pineapple, and pecans to a large mixing bowl.

With mixer on lowest speed, slowly stir the ingredients until all combined. Then increase the speed to medium and beat for 2 minutes.

Scrape down the sides of the bowl and make sure all ingredients are wet.

Pour batter and spread evenly in the pan.

Bake in the oven for 27 - 30 minutes or until toothpick tests done when inserted in the center of the cake. Cool completely in pan before icing. 

I took the simple way out and used a purchased can of cream cheese frosting to ice the cake. Sprinkle with a handful of coarsely  chopped pecans.

Cut in squares to serve.