Oatie Petes Recipes

OATIE PETES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Mix flour, oats, brown sugar, baking soda, and salt together in a large bowl. Stir in butter until evenly incorporated. Press mixture into the bottom of the prepared baking dish to form crust.
• Bake in the preheated oven until crust is firm and lightly golden, about 10 minutes. Sprinkle toffee pieces on top; spread evenly with a spatula as they melt over the hot crust.
• Melt caramels in a saucepan over medium-low heat, about 5 minutes. Stir in heavy cream until smooth.
• Pour melted caramel sauce over toffee layer. Sprinkle pecans on top.
• Bake in the preheated oven until edges are golden, about 15 minutes. Cool until set, 15 to 20 minutes. Cut into bars.

OATIES

Steps:

• Melt together sugar, butter and milk.
• Take off heat and mix in vanilla and cocoa until smooth.
• Stir in oatmeal and coconut.
• Drop by spoonfuls on waxed paper or foil.
• Chill.
• Can also be frozen.

PRATIE OATEN

Steps:

• Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with 1/2 teaspoon of the salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. While potatoes are warm, mash with a fork or in a food mill.
• Let potatoes cool a little, then mix in the oats to make a soft dough. Add the butter and remaining 1 teaspoon salt and mix well. Roll dough to 1-inch thickness and cut out 3-inch biscuits with a round cutter.
• Heat 1 tablespoon butter in a large skillet. Add half of the potato and oatmeal "cakes" and fry until light brown on both sides, about 2 minutes per side. Repeat with remaining cakes, adding more butter to skillet if necessary. Serve warm.

CHOCOLATE COCONUT OATIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture. Stir in chocolate chips and coconut., Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. square cookie cutter. Place 1 in. apart on parchment-lined baking sheets., Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool. , Freeze option: Transfer wrapped disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Bake as directed.

OATIE PETES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Mix flour, oats, brown sugar, baking soda, and salt together in a large bowl. Stir in butter until evenly incorporated. Press mixture into the bottom of the prepared baking dish to form crust.
• Bake in the preheated oven until crust is firm and lightly golden, about 10 minutes. Sprinkle toffee pieces on top; spread evenly with a spatula as they melt over the hot crust.
• Melt caramels in a saucepan over medium-low heat, about 5 minutes. Stir in heavy cream until smooth.
• Pour melted caramel sauce over toffee layer. Sprinkle pecans on top.
• Bake in the preheated oven until edges are golden, about 15 minutes. Cool until set, 15 to 20 minutes. Cut into bars.

APPLESAUCE OATIE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, stir together the quick oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and applesauce. Stir the oatmeal mixture into the batter until well blended then fold in the chocolate chips, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

OATIE PETES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Mix flour, oats, brown sugar, baking soda, and salt together in a large bowl. Stir in butter until evenly incorporated. Press mixture into the bottom of the prepared baking dish to form crust.
• Bake in the preheated oven until crust is firm and lightly golden, about 10 minutes. Sprinkle toffee pieces on top; spread evenly with a spatula as they melt over the hot crust.
• Melt caramels in a saucepan over medium-low heat, about 5 minutes. Stir in heavy cream until smooth.
• Pour melted caramel sauce over toffee layer. Sprinkle pecans on top.
• Bake in the preheated oven until edges are golden, about 15 minutes. Cool until set, 15 to 20 minutes. Cut into bars.

CHOCOLATE CHIP OATIES (COOKIES)

Steps:

• Preheat oven to 350°F.
• Beat butter and sugar together in a mixing bowl until light and fluffy.
• Beat in the egg, then milk and vanilla until well blended.
• Add oats and mix, then add flour, cocoa and baking powder. Mix until everything is well blended.
• Stir in chocolate.
• Line two baking sheets with parchment paper (or grease lightly).
• Scoop out dough in large gobs (about 1 1/4-1 3/8 oz each) and flatten slightly with a fork (dip fork in flour to prevent sticking).
• Bake for 15 minutes or until cookies are slightly risen and firm.
• Let cool on baking sheets for a few minutes then remove to wire racks to cool completely.

OATIE PETES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Mix flour, oats, brown sugar, baking soda, and salt together in a large bowl. Stir in butter until evenly incorporated. Press mixture into the bottom of the prepared baking dish to form crust.
• Bake in the preheated oven until crust is firm and lightly golden, about 10 minutes. Sprinkle toffee pieces on top; spread evenly with a spatula as they melt over the hot crust.
• Melt caramels in a saucepan over medium-low heat, about 5 minutes. Stir in heavy cream until smooth.
• Pour melted caramel sauce over toffee layer. Sprinkle pecans on top.
• Bake in the preheated oven until edges are golden, about 15 minutes. Cool until set, 15 to 20 minutes. Cut into bars.