Tag Archives: oatmeal


Yesterday was the official start of the season of spring, which means (at least according to recent TV commercials) it’s also the start of grilling season!

What? What do you mean our grill doesn’t look ready? What makes you say that? Is it the bit of snow that is still on that little tray? Or the grill scraper that is still partially buried? Oh. I see. It’s all the snow that is still piled up all over the deck and around the grill that makes it so we can’t even get to it, never mind use it. You know, you may have something there.

Ok, so moving on then, I bet that wonderful raspberry bush we have is looking wonderful and like it can’t wait to start sporting little red berries as the long, warm, sunny days arrive.


Check out the snow build up on our neighbor’s little shed there too, pretty cool huh?

Alright, so while us Alaskans (at least my other foodie friends and I) cry a little every time the warm weather is mentioned in the lower 48 and every time we see something online, or on TV, or in the newspaper, or hear something on the radio about spring being here, that doesn’t mean we can’t begin our anticipation of warmer, brighter days ahead.

Although, we still want that record snow fall. Three more inches of snow, then spring. Like, spring instantaneously. Thanks.

Until then, just delve into these tasty Apricot-Oatmeal Cookies for a bit of a sunny and warm feeling.

Apricot-Oatmeal Cookies

8oz (2 sticks) butter
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups AP flour
1 tsp. baking soda
1/2 tsp. salt
3 cups old-fashioned oats
1 1/2 cups diced dried apricots

Preheat oven to 350°F. Prepare two baking sheets with either parchment paper or silicone baking mats.
In medium bowl or stand mixer, cream butter and sugar together until fluffy. Add eggs, one at a time, and vanilla to butter and sugars.
In another medium bowl, combine oats, flour, baking soda, and salt.
Mix dry ingredients into the wet until just combined.
Add in diced dried apricots, mix until apricots are dispersed through dough.
Measure out dough by tablespoons onto prepared baking sheets. Bake for 10-12 minutes, or until nicely browned on the bottom and edges.
Let cool on wire rack.

Makes about 4 doz smallish cookies.

Dig in and enjoy a hint of spring/summer!


Happy Fall, Ya’ll!

The leaves are already mostly off the trees here in Anchorage. It’s sad. White stuff is slowly making its way down the mountain sides and, word around the weather station is, it may be on the streets by next week. Please, let fall stay a little bit longer.

Just because the temperature has dropped into the 40s (the 30s at night, by the way) doesn’t mean that the tastes and smells of fall have to leave entirely. The house has been over taken by pumpkins recently and some Halloween decorations are finding their way to their display destinations. The whole family had mugs of hot apple cider the other night, and many a fall baking list has been made.

Seriously, half of everything on my computer is either recipes or lists of food to make. Multiple lists too. In various colors to show what has been attempted, what still needs to be tried, etc. It’s reminiscent of a Kandinsky.

While walking around the grocery store a few weeks ago, I remembered the newish mini Reese’s Peanut Butter cups that are now available and popular among bakers. I did find them, but instead of picking up a bag I grabbed Reese’s Pieces for one main reason: color.

Suddenly visions of orange, yellow, and brown dotted cookies filled my head and I knew they had to become a reality. Plus color just rocks. Huge fan. Maybe I should be eating less of these cookies…

Reese’s Pieces Oatmeal Cookies (with a hint of Pumpkin Spice, cause why not?)

2 sticks of room-temp butter (8oz)
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp pumpkin pie spice
3 cups oats
1 – 1 1/2 cups Reese’s Pieces (Or really, however many you want)

Preheat the oven to 350° and line a cookie sheet. In a large bowl mix flour, baking soda, salt, and pumpkin pie spice. In stand mixer, mix butter and sugars until creamy. Add eggs one at a time, then add vanilla. Add dry ingredients to wet ingredients. Mix in oats and Reese’s Pieces until just combined. Scoop out onto lined cookie sheet. Bake for 10-12 minutes. Set to cool, and enjoy!