Oatmeal Raisin Cookie Pancakes

It's Mother's Day on Sunday, can you believe it? How are we half way through May already? How will you be celebrating this special day? When I was younger my family and I would often spend Mother's Day at the arboretum looking at the beautiful spring wild flowers and celebrating our incredible mom. 

If I were home to celebrate Mother's Day this year, the first thing I would do is whip up a tasty brunch. Not just any brunch, however, a brunch filled with these Oatmeal Raisin Cookie Pancakes. Yes. You read that right.

Oatmeal Raisin Cookie Pancakes!

What's particularly great about this recipe, is that you can do much of the prep work the night before, rendering it ideal for a lazy weekend; when you wake up the following morning, breakfast comes together in minutes. In fact, it's the perfect recipe for breakfast in bed for the number one woman in your life.

Spiced with warm cinnamon and filled with oats and raisins, these oatmeal raisin cookie pancakes taste just like they sound - cookies for breakfast? Yes, please! Plus, with the addition of oats, you have a wonderfully filling breakfast that will keep you fueled for a busy day. 

If you're looking for a delicious way to spoil your mom this Mother's Day, look no further than this recipe. It will be sure to please. Happy Mother's Day to all of you wonderful mothers out there, and especially to you, mom. You are the most generous, loving, supportive, and creative person that I know, and I count my blessings daily that I have you in my life. I love you.

How will you be celebrating Mother's Day this year? Let me know below!

Oatmeal Raisin Cookie Pancakes

Yield: 10 large 5-inch pancakes

Ingredients:

• 2 cups quick cooking oats - if you only have rolled oats, pulse them a few times in a food processor
• 2 1/4 cups buttermilk 
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1/2 cup flour
• 2 tbls. sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs - beaten
• 3 tbls. butter - melted
• 1/3 cup raisins

Directions:

1. In a medium bowl, mix together oats, buttermilk, cinnamon and vanilla. Cover and refrigerate overnight (or at least 8 hours).
2. In a large bowl sift together flour, sugar, baking powder, baking soda and salt. (You may also do this the night before.)
3. The next morning, make a well in the center of the flour mixture and add the oatmeal mixture, eggs, melted butter and remaining buttermilk. Stir until just moistened.
4. Allow batter to sit for 20 minutes before cooking. If batter is too thick, add 1 tbls. buttermilk at a time until desired consistency is reached.
5. Heat a griddle to medium heat (350 degrees). Spray lightly with cooking spray and drop by 1/3 cup onto the hot surface. Sprinkle raisins on top of the batter.
6. Cook pancakes until bubbles appear and bottom turns golden brown; flip pancakes, and cook until lightly browned on opposite side.
7. Serve and enjoy!

Recipe adapted slightly from Allrecipes.

Nacho Pepper Bites

Happy Cinco de Mayo! Do you have anything special on your menu to celebrate? Ryan and I will be feasting on slow cooker chicken fajitas and nacho pepper bites this evening; I cannot wait. What are nacho pepper bites you ask? Well let me introduce you to this wonderful new dish...

I came across this creative recipe at Heat Oven to 350 the other day when I was scrolling through foodgawker looking for some dinner inspiration. Nicole came up with this unique new twist on traditional nachos, and I had to give it a try. I adapted her recipe just slightly by swapping out the chicken for black beans, but if you are looking for a little meat in this dish, then I would recommend following Nicole's recipe to the T. It's delicious!

With the warm flavors of chili powder and salsa combined with the slightly crisp peppers and warm cheesy filling, these mini nacho bites are a tasty new twist on a junk food classic. Enjoy!

Are you celebrating Cinco de Mayo? Let me know below!

Ingredients:

• 1 tsp. oil
• 2 garlic cloves - minced
• 6 green onions - sliced (white parts and green parts separated)
• 15 oz. can black beans - drained and rinsed (you may also use 1 1/2 cups shredded chicken as Nicole does)
• 1 teaspoon chili powder
• 1 cup salsa
• 1 1/2 pounds mini bell peppers - I found mine by the large bell peppers in a bag
• 1 1/2 cups shredded cheese - I used Mexican blend
• 1/4 cup sliced black olives
• 1 tomato - diced
• 1/4 cup cilantro - chopped

Directions:

1. Preheat oven to 350 degrees.
2. Heat the oil in a large nonstick skillet over medium heat. Add the garlic and the white parts of the green onion and sauté for about one minute, stirring occasionally.
3. Add in beans (or chicken), sprinkle with chili powder and stir. Heat through an additional 1-2 minutes.
4. Remove pan from heat and stir in salsa.
5. Meanwhile, cut off the ends of each mini bell pepper and slice in half lengthwise. Remove the seeds and ribs and press open flat on a parchment lined baking sheet.
6. Distribute bean mixture evenly into pepper halves. Top with cheese and black olives.
7. Bake nachos for about 10-12 minutes, or until cheese is melted and gooey.
8. Remove nachos from oven and top with tomatoes, cilantro and remaining green onions.
9. Enjoy!

Recipe from Heat Oven to 350

Peanut Butter Oatmeal Cookies

I'm celebrating a little bit this weekend. I just made it over a pretty major hurdle that has been a true challenge the last several months (you know, one of those obstacles that demands every last ounce of your energy just so you keep your head above water). I wont bore you with all of the details, but I will share with you how it inspired my newest recipe for peanut butter oatmeal cookies!

As you are all well aware, a crazy schedule leads to the need for simple cooking...and if you're me, that means a whole lot of crockpot oatmeal and sandwiches. In fact, various combinations of oatmeal for breakfast and peanut butter and jelly sandwiches for lunch have been my staple meals for a while now; they are fast, easy, filling and offer just the right amount of comfort.

Since these two reliable yet unassuming pantry staples have kept me fueled and energized these past months, I have decided to give them a salute. Therefore, I present to you, the peanut butter oatmeal cookie. 

Now you may be thinking, "A peanut butter cookie? How boring..." If these are your thoughts, heed the wise words from Aladdin:

Slightly crisp on the outside with a soft and chewy center, these peanut butter oatmeal cookies are a perfect pick-me-up at any time of the day. The comforting sweet and salty combination from the peanut butter pairs wonderfully with the unique texture of the oats resulting in a moist, tender cookie that stays fresh in a sealed cookie jar for several days (if they last that long...) Enjoy!

When you overcome a major obstacle, how do you celebrate? Let me know below!

Paula's Notes: 

• This recipe yields about 80 2-inch cookies when I use the small OXO 2 tsp. cookie scoop. 
• The recipe calls for butter flavored shortening; if you are opposed to shortening, feel free to use all butter. That being said, the shortening really adds to the cookie's texture. Also, if you use all butter, I would refrigerate the dough for about 30 minutes before baking to prevent the cookies from spreading too much. 
• These cookies freeze very well!

Peanut Butter Oatmeal Cookies

Yield: 80 2-inch cookies (can easily cut recipe in half; see Paula's Notes above)

Ingredients:

• 1/2 cup butter flavored shortening (See Paula's Notes above)
• 1/2 cup salted butter - removed from refrigerator for about 30 minutes prior to mixing
• 1 cup brown sugar - packed
• 2/3 cup white sugar
• 1 1/4 cup peanut butter (I used Jif)
• 2 eggs
• 1 tsp. vanilla
• 1 1/2 cups flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cup oats

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together shortening, butter, brown sugar, white sugar, and peanut butter until smooth. 
3. Beat in the eggs one at a time until well blended. Beat in vanilla.
4. Combine the flour, baking soda, and salt; beat into peanut butter mixture until just combined. 
5. Mix in the oats. 
6. Drop by teaspoonfuls (see Paula's Notes above) onto parchment lined cookie sheets.
7. Bake for 8-10 (9 was perfect for me) minutes in the preheated oven, or until lightly brown. Don't over-bake. Let cool 2-3 minutes on cookie sheet.
8. Finish cooling on a wire rack and store in an airtight container.