Based loosely on Chocolate Brownie Cookies from the Cookies! A Cookie Lover’s Collection ©1994 Cy DeCosse Incorporated.
Makes roughly 12-30 cookies depending on size. You can make them into 1 inch balls or multiple inches wide piles. Very crumbly and delicious any time, especially warm out of the oven.
Mix in this order:
1/4 cup oil
1/2 cup sugar
1/4 cup water
1/3 cup cocoa powder
1/4 cup peanut butter
1/2 tsp vanilla
1 cup flour
3/4 tsp baking soda
1/4 tsp salt
Bake at 350°F for 9 minutes.
Based loosely on Kate Jones’ Homemade Cream of Chicken Soup.
~2 cups broth
1/8 cup diced onion OR 1/4 tsp onion powder
1 clove chopped garlic OR 1/8 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp marjoram
1/4 tsp ground sage
1/4 tsp ground thyme
1/8 tsp ground allspice
~2 cups water
~1/2 cup flour
Based on Easy Oatmeal Muffins from Allrecipes.
I recommend chocolate chips, but you can use any additions you want. Make as mini or full sized muffins, both are delicious.
Silicone muffin tins make getting muffins out much easier, but are more annoying to clean. You could also use paper muffin liners/cupcake cups, or grease (with oil, butter, or a cooking non-stick spray).
Ingredients
1 cup water
1 cup quick cooking oats
1 egg
1/4 cup oil
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chocolate chips, nuts or other addition (optional)
Directions
In a small bowl, combine water and oats; let soak for ~15 minutes.
Add the egg and oil, beating them together before stirring into the mixture.
Stir in the flour, sugar, baking powder, and salt until just combined – don’t over-mix.
Spoon batter into prepared muffin cups until cups are 2/3 full.
Bake at 425°F (220°C) for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Ingredients Halved
1/3 cup water
1/2 cup quick cooking oats
1 egg
1/8 cup oil
1/2 cup all-purpose flour
1/8 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 cup chocolate chips, nuts or other addition (optional)