The City Sage:  To Die for Recipe: Monster Cookies - that was the title that caught my eye.  Then I investigated this pretty, unique and lovely blog by Anne Sage, a pretty hip, well-travelled and active women by what I can read.  It is a place that seriously is worth pouring a glass of wine on a quiet night and browsing.  AnneLovely recipes, links, tid-bits of information.

I am not going to re-write the recipe and a commentary as she does a really nice job of Matt Lewis’ recipe.  Must agree with Anne, it is a unique recipe when you look at the crazy ratio of ingredients.  I seconded guessed and had to try and these cookies were a hit with my husband and the kids.

• 1/2 cup all-purpose flour
• 1 tablespoon baking soda
• Pinch of salt
• 5 and 3/4 cups rolled oats (yes 5 – 3/4 cups!)
• 3/4 cup cold butter, cut into cubes
• 1 –  1/2 cups granulated sugar
• 1 –  1/2 cups firmly packed light brown sugar
• 5 large eggs
• 1/4 teaspoon light corn syrup (minuscule amount but don’t leave out)
• 1/4 teaspoon vanilla extract
• 2 cups creamy peanut butter (NOT the natural kind!)
• 1 cup semisweet chocolate chips
• 1 cup M&M’s
• PLEASE NOTE:  I added to this recipe, some chopped almonds, small handful of raisins and a sprinkle of flax seed

In a large bowl, combine flour, soda, salt and oats. In the bowl of an electric mixer cream butter until smooth and pale. Add sugars and mix until just incorporated. Add eggs one at a time, beating well after each. Stir in vanilla, corn syrup and peanut butter and mix until smooth but do not overmix. Stir in oat mixture in three additions, then fold in chocolate chips and candies. Refrigerate at least 5 hours or overnight. When ready to bake, heat oven to 350 degrees. Scoop generously sized balls (about 3-4 tablespoons worth) onto a baking sheet lined with parchment paper. Bake for 12-15 minutes until just barely browned, then remove from oven and let cool for 10 minutes on the baking sheet before removing to cooling rack. Enjoy!

Here is an experiment.  Super easy!  Very delicious!  Multi-ways to enjoy!

I ultimately wanted to mix a concoction for a change at breakfast time.  I am starting to get bored of the regular, oatmeal, scrambled eggs, pancakes and toast routine, so wanted to add in some different flavours that I know my children love.  Chocolate, almonds, maple syrup… so here it is.  Please feel free to play around with this mixture.  The trick is to add in enough liquids to gently coat the dry ingredients.  So adjust the liquids a little at a time once you have all the dry ingredients mixed in the bowl.

Ideas on how to served this on numerous mornings, snack times and dessert times:

• Cereal with cold or warm milk
• Sprinkle as a topping on yogurt and/or fruit
• Sprinkle over frozen yogurt/ice cream
• Layer into a parfait glass – alternating with yogurt, fruit, jello
• Mix in a take along snack baggie with other goodies as cherrios, peanuts (if no allergies), dried fruits etc.

Yummy recipe:

• A little less than 1/4 cup cocoa powder
• 2  cups rolled oats (not instant, use large flaked oats)
• 1/2 cup sunflower seeds
• 1/2 cup almond crumbs (chopped almonds) or chopped peanuts (if no allergies) or a mixture of both
• 1/4 cup white sesame seeds
• 1/2 cup shredded coconut
• 1/8 cup flax seeds (optional)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger (nice introduction to a different zippy flavour)
• 1/2 teaspoon course sea salt or kosher salt

Mix all the dry ingredients in a large mixing bowl.  (Be creative, add some of your favourite cereal grains, interesting spices ie. lavender, all-spice, clove (a pinch or two) …)

Pour in the liquid ingredients and toss around (with your hands or spoon) until gently coated.

• 1/3 oil (vegetable oil or grapeseed oil or coconut oil (melted))
• 1/4 cup maple syrup
• 1/4 cup blue agave syrup or white corn syrup

Preheat oven to 300 ℉.  Spread your mixture on two baking sheets lined with parchment paper.

Bake for 25 minutes, then take out of oven and mix mixture gently and spread out again, continue cooking for another 25-30 minutes until nicely browned.

Let cool and store in airtight container.

Optional:

• Add in raisin, craisins, chopped dried apricots, banana chips, chocolate chips etc. once cooled for some texture, flavours and added nutrition.
• Would make super little gifts when placed in a pretty decorative labelled glass jar for people like teachers, coaches, neighbours etc.

I finally found a recipe that I like!  This granola recipe allows me to play around with yummy ingredients.  Sometimes I make these with dried apricots and raisins, or almonds and peanuts, or I sometimes add flaxseeds, poppyseeds or sesame seeds.  You can be very creative.  I love adding the chocolate chipits but you can avoid the chocolate all together.
My 2 year old helps me mix this granola as well as ‘smash the nuts’ – I like using chopping nuts so my little one uses a big headed spoon and ‘smacks’ the nuts that are placed in a plastic ziploc baggie. Or you can roll the bagged nuts with a heavy rolling pin.

• 2 cups rolled oats (not instant oats)
• 1 cup chopped (‘smacked’) or whole peanuts
• 1/2 shredded coconut, sweetened or unsweetened
• 1/2 cup raisins (or dried cranberries, yogurt covered raisins etc.)
• 1/4 cup unsalted sunflower seeds (or poppyseeds/sesame seeds etc.)
• 1/4 cup chopped (‘smacked’) or whole almonds
• optional: handful of chocolate chipits

Mix all this in a large mixing bowl.

In a small pot over medium-low heat:

• 1 cup peanut butter
• 1 cup light brown sugar, packed
• 1/3 cup butter
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

Heat this mixture until melted.

Pour the melted mixture over the oat base and stir until blended.
Then stir in:

• 2 eggs

Mix well and press the granola into a prepared 9×11 pan (greased & lined with parchment paper so that the paper hangs over the sides of the pan).

Bake 25 minutes in a preheated 325 degree oven, cool then place in fridge to chill before cutting.
Lift granola out of pan with parchment paper and cut into bars.