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Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

1 Comment / Cookies and Bars
Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com

What’s the song about it being sunny and 75? Well, it might as well be an anthem to my world right now, because we are experiencing some incredible weather in central Alabama and I AM HERE FOR IT. In a few months, I’m sure I’ll be begging for some cloud coverage, absolutely dying for any bit of reprieve from the heat of the sun, but for now, I’m just grateful. It’s affording me time to be outside and to thaw from the winter.

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com

The other day, I was pushing Charlie through the backyard in his little toy car. To be honest, it was one of those afternoons where I just wanted to sit, relax, and be left alone, but he tugged on my pants leg until I got up to play, so here we were- scooting through the grass in his plastic car. Our days are made up of a hundred moments just like this- nothing out of the ordinary, nothing wildly fun or special- just casual, mundane, normal stuff, and to be honest, its the kind of stuff I often grow tired of, particularly on weeks where I’m craving the quiet space to be alone.

“Even when the days feel draining and tiresome, deep down, I know they’re quietly feeding my soul. “

As we moved through the yard, me walking and him riding, the thought occurred to me that this was the kind of moment I would one day look back and miss. Years down the road, when kids were older, more independent, more wanting to be with friends or absolutely anywhere I wasn’t, I’d look back on afternoons spent in the yard as the good ones; I’d remember those hours of being needed and wanted as caregiver and playmate as the ones that tended to my heart in significant ways. Even when the days feel draining and tiresome, deep down, I know they’re quietly feeding my soul.

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com

“What if we’re living the good years right now?“

The point is this: what if we’re living the good years right now? What if, while we’re longing for more independent children, for freedom to travel and go and do, for an existence that is different from whatever it is we’re living, there are beautiful, life-giving joys right under our noses that are waiting to be discovered and fully appreciated? In a year that has been loaded with setbacks and pain and disappointment, I truly do believe there is goodness to be found. My walk in the yard with Charlie was a silly reminder of that, but I’m hoping I don’t forget it for a while. I’ m hoping it stays at the front of my brain until it truly sinks in.

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

These vegan peanut butter oatmeal chocolate chunk cookies are nothing fancy either. They’re the kind of everyday sweet that just about anyone can make, but you know what? That’s why I love them. Now, more than ever, I’m leaning into the comforting, feel-good flavors that feel like home. If that’s you too, you’re gonna love these.

To make vegan peanut butter oatmeal chocolate chunk cookies, we start with a base of coconut oil, peanut butter, and sugar. A flax seed egg combines with some vanilla, and then we add the dry ingredients: flour, leavening, and the mix-ins. I chose to use rolled oats and chunks of vegan chocolate; you can make these your own in a variety of ways. Maybe sub in half of the oats for chopped peanuts. Maybe you use chocolate chips or chunks of white chocolate instead. The dough is pretty adaptable, and you can use the base ingredients to change it to your preferences.

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com

Be sure to read the notes on these cookies as different modifications may yield cookies that are slightly different. After a few years of making vegan cookies, I’m finding that different brands or products yield different results. Truly, every batch is different. Either way, I think you’re really going to love these. If you’re in the mood for yummy, everyday vegan cookies, give these a try! Thanks for following along today and have a terrific week!

If you like these vegan peanut butter oatmeal chocolate chunk cookies you should try:

Vegan Fluffernutter Cookies
Vegan Chocolate Chip Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
Peanut Butter Chocolate Chunk Cookies

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Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies by Wood and Spoon blog. These are simple flax seed egg and coconut oil cookies made with vegan ingredients, creamy peanut butter, oats, and chocolate. The cookies have crisp edges and soft insides and tons of flavor. These healthy cookies taste delicious and are beautiful too! Learn how simple it is to make vegan cookies here on thewoodandspoon.com
Print Recipe

★

1 from 1 reviews

These cookies are ooey gooey chocolate cookies that firm up with crisp edges and soft chocolate and peanut butter insides!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 16
  • Category: Dessert

Ingredients

  • 1 tablespoon flaxseed meal
  • ¼ cup water
  • 1/3 cup firm coconut oil
  • ¼ cup creamy vegan peanut butter
  • ¾ cup organic brown sugar, packed
  • 1/4 cup organic cane sugar
  • 1–1/2 teaspoons vanilla extract
  • 1–1/4 cups (160 gm) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup rolled oats
  • 6 ounces coarsely chopped (1/4” pieces) semisweet or bittersweet vegan baking chocolate

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with a piece of parchment paper. Set aside.
  2. In a small bowl, stir to combine the flaxseed meal and water. Set aside.
  3. In a large bowl, cream together the coconut oil, peanut butter, brown sugar, sugar, and vanilla extract until smooth and combined, about 30 seconds. Add in the flaxseed mixture and stir to combine. Add the flour, baking soda, baking powder, and salt and stir on low to combine. Add in the oats and chocolate and stir just until combined. Use a large cookie scoop or spoon to measure out 3 tablespoon-sized rounds of dough. Roll the dough balls and place them 3” apart on the prepared baking sheets. Bake the pans one at a time for about 12-13 minutes or until turning golden around the edges. Allow to cool before removing from the pan. 

Notes

  • If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
  • Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
  • If you choose to use chocolate chips or mini chocolate chips instead of large chopped chocolate, the shape of your cookie will differ. I prefer to pat my dough balls down a bit when using chocolate chips as they will not spread quite as much as with the large chunks.
  • You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.
  • I use Trader Joe’s Pound Plus Baking bar which is accidentally vegan. If you don’t have a variety you love, standard chocolate can be used. Please read my tips above regarding chocolate chips vs. baking bars.

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Vegan Oatmeal Cookies

23 Comments / Cookies and Bars
Vegan Oatmeal Cookies by Wood and Spoon. These are healthy vegetarian plant based cookies with coconut oil, flaxseed meal egg, dried fruit and nuts. Marcona almonds and dried cranberries and blueberries help to sweeten these brown sugar cookies and whole rolled oats keep them chewy. These stay soft for days and are flavored with cinnamon. Try this simple, one bowl healthy no butter less fat cookies for yourself and read more at thewoodandspoon.com

I can tell it’s a Monday by how entirely full I am. Do you ever do that? Do you ever try your hardest to eat well, exercise, and make generally healthy choices all week long only to crash and burn in a sugar and butter-induced dumpster fire of weekend disgustingness? Welcome to my world. I ate my way through the Friday, Saturday, and Sunday, and now Monday is kicking my tail.

Vegan Oatmeal Cookies by Wood and Spoon. These are healthy vegetarian plant based cookies with coconut oil, flaxseed meal egg, dried fruit and nuts. Marcona almonds and dried cranberries and blueberries help to sweeten these brown sugar cookies and whole rolled oats keep them chewy. These stay soft for days and are flavored with cinnamon. Try this simple, one bowl healthy no butter less fat cookies for yourself and read more at thewoodandspoon.com

We went to the beach with friends this weekend, and it was terrific. I can officially promise you that the only thing better than owning a beach house of your own is having best friends with a beach house. We trucked the kids to south Alabama’s Orange Beach and spent 72 hours power eating, sun soaking, and wrangling tiny humans. Now I know Alabama does not have a reputation for seriously delicious dining, but there are some really good meals to be had on the Gulf. Our schedule was basically built around the restaurants we planned to eat at and the rest of our tine was spent munching on snacks ever half hour. No crab claw, french fry, or margarita was left unscathed this weekend, because went in HARD.

Vegan Oatmeal Cookies by Wood and Spoon. These are healthy vegetarian plant based cookies with coconut oil, flaxseed meal egg, dried fruit and nuts. Marcona almonds and dried cranberries and blueberries help to sweeten these brown sugar cookies and whole rolled oats keep them chewy. These stay soft for days and are flavored with cinnamon. Try this simple, one bowl healthy no butter less fat cookies for yourself and read more at thewoodandspoon.com

Which brings me to this case of the Mondays. 3 days of over-indulging has left this pregnant lady’s stomach even more stretched out than ever. I wake up hungry and go to sleep hungry, and that sad-looking sandwich I’m destined to eat for lunch would sound much better if it was deep-fried and covered with tartar sauce and tator tots. The beach restaurant weekend life spoiled me to pieces, and I’m totally dragging my feet on this road back to normalcy.

Vegan Oatmeal Cookies by Wood and Spoon. These are healthy vegetarian plant based cookies with coconut oil, flaxseed meal egg, dried fruit and nuts. Marcona almonds and dried cranberries and blueberries help to sweeten these brown sugar cookies and whole rolled oats keep them chewy. These stay soft for days and are flavored with cinnamon. Try this simple, one bowl healthy no butter less fat cookies for yourself and read more at thewoodandspoon.com

Vegan Oatmeal Cookies

The perfect remedy for the transition from vacation and work week eating is healthy-ish treats like these vegan oatmeal cookies. Instead of butter, we’ve got coconut oil, and in lieu of chocolate and caramel we have dried fruit and nuts. These vegan oatmeal cookies pack a few extra health benefits without sacrificing any bit of flavor, taste, and texture. These are the type of treats you can enjoy without feeling entirely guilty (if you’re the type of person who feels guilt via baked goods).

Vegan Oatmeal Cookies by Wood and Spoon. These are healthy vegetarian plant based cookies with coconut oil, flaxseed meal egg, dried fruit and nuts. Marcona almonds and dried cranberries and blueberries help to sweeten these brown sugar cookies and whole rolled oats keep them chewy. These stay soft for days and are flavored with cinnamon. Try this simple, one bowl healthy no butter less fat cookies for yourself and read more at thewoodandspoon.com

This recipe for vegan oatmeal cookies was adapted from my favorite original vegan chocolate chip cookie. I depended on Diamond of California Fruit and Nut Blend to make the prep that much more simple. I use Diamond Nuts for pretty much any and every nut-filled dish I create, but when I was thinking for some creative uses for their fruit and nut blends (I mean, besides just eating straight out of the bag) I immediately thought of cookies. The fun variety of fruits and nuts included in their three different blends adds a little something special to an otherwise ordinary batch of oatmeal cookies. I was delighted by how at home they were in these chewy little bites of cinnamon-spiced deliciousness.

Vegan Oatmeal Cookies by Wood and Spoon. These are healthy vegetarian plant based cookies with coconut oil, flaxseed meal egg, dried fruit and nuts. Marcona almonds and dried cranberries and blueberries help to sweeten these brown sugar cookies and whole rolled oats keep them chewy. These stay soft for days and are flavored with cinnamon. Try this simple, one bowl healthy no butter less fat cookies for yourself and read more at thewoodandspoon.com

Making the Cookies

To make vegan oatmeal cookies, we start by creaming the fat and sugar. Blend coconut oil with organic brown, cane sugar, and a little vanilla extract. Next, add a flaxseed egg to hold the cookie together. Toss in the dry ingredients: All-purpose flour, salt and a smidge of cinnamon. The oats, Marcona almonds, dried blueberries, and cranberries, are last and the cookies bake up into fragrant and flavorful chews. I love how simply the dough comes together and how they keep well for days at room temperature.

Vegan Oatmeal Cookies by Wood and Spoon. These are healthy vegetarian plant based cookies with coconut oil, flaxseed meal egg, dried fruit and nuts. Marcona almonds and dried cranberries and blueberries help to sweeten these brown sugar cookies and whole rolled oats keep them chewy. These stay soft for days and are flavored with cinnamon. Try this simple, one bowl healthy no butter less fat cookies for yourself and read more at thewoodandspoon.com

If this Monday has got you wishing for a little Friday/Saturday/Sunday special, no worries! Bake up some vegan oatmeal cookies to soften the blow of yet another weeklong grind. I just know you’re going to love them! Many thanks to my BFFs at Diamond of California for being terrific partners and for sponsoring this post. These vegan oatmeal cookies would be the perfect home for any of their fruit and nut blends, so give them a try and let me know what you think! I hope this week treats you right and that you get some time to love yourself in the kitchen. Happy Monday and Happy Baking!

Vegan Oatmeal Cookies by Wood and Spoon. These are healthy vegetarian plant based cookies with coconut oil, flaxseed meal egg, dried fruit and nuts. Marcona almonds and dried cranberries and blueberries help to sweeten these brown sugar cookies and whole rolled oats keep them chewy. These stay soft for days and are flavored with cinnamon. Try this simple, one bowl healthy no butter less fat cookies for yourself and read more at thewoodandspoon.com

If you like these vegan oatmeal cookies you should try:

Vegan Chocolate Chip Cookies

Vegan Fluffernutter Cookies

Almond Coconut Chocolate Cookies

Loaded Oatmeal Cookies

Print

Vegan Oatmeal Cookies

Vegan Oatmeal Cookies by Wood and Spoon. These are healthy vegetarian plant based cookies with coconut oil, flaxseed meal egg, dried fruit and nuts. Marcona almonds and dried cranberries and blueberries help to sweeten these brown sugar cookies and whole rolled oats keep them chewy. These stay soft for days and are flavored with cinnamon. Try this simple, one bowl healthy no butter less fat cookies for yourself and read more at thewoodandspoon.com
Print Recipe

★★★★★

4.2 from 6 reviews

These vegan oatmeal cookies are a coconut oil based dough with oats, dried fruit and almonds! Simple one bowl recipe!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 24
  • Category: Dessert

Ingredients

  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • ½ cup (120 gm) coconut oil
  • ¾ cup (150 gm) organic brown sugar
  • ¼ cup (50 gm) organic cane sugar
  • 1–1/2 teaspoons vanilla extract
  • 1 cup (240 gm) all-purpose flour
  • 1–1/2 teaspoons cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups (200 gm) old fashioned oats
  • 1 cup of Diamond Marcona Fruit and Nut Blend OR ½ cup chopped almonds, ¼ cup dried blueberries and ¼ cup dried cranberries

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a small bowl, combine the flaxseed meal and water and allow it to rest for 5-10 minutes.
  3. In a large bowl or the bowl of a stand mixer, beat the coconut oil, brown sugar, sugar, and vanilla extract on medium speed until combined, about 30 seconds. Add in the flaxseed mixtures and stir to combined. Add the flour, cinnamon, baking soda, baking powder, and salt, stirring on low to combine. Add the oat and fruit and nut mixture and stir just until combined. The dough is very dry, but if you find that it is so crumbly that it won’t pack together, add a tablespoon of water at a time until you can pack it slightly.
  4. Spoon 1-1/2 tablespoon sized rounds of dough 2 inches apart on a sheet pan prepared with silicone baking mats or parchment paper. Bake in the preheated oven for 11-12 minutes or until the edges have turned golden and set. Remove from oven and allow to cool prior to enjoying.

Notes

  • If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
  • Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
  • You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.

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Share a photo and tag us — we can't wait to see what you've made!

Eleven Madison Park Granola // Guide to New York City

15 Comments / Confections and Candies
Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

I’ve been dying to tell you all about our trip to NYC. My absolute favorite thing in the whole wide world is to eat my way through a new city, and while this wasn’t my first rodeo in The Big Apple, I certainly took in some sights (and bites!) that y’all need to know about. Before we dive into the who, what, and where, let’s first take a look at the Eleven Madison Park Granola, as in, the only granola you’ll ever need for the rest of your life.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

Eleven Madison Park Granola

While in NYC, we dined at Eleven Madison Park (more on that later) and were sent home with our own individual jars of granola. Now, you guys know me. I like butter and chocolate and lots of sugar. I like fluffy cakes and drippy ice cream cones; granola really isn’t on my radar. But THIS granola… this was no ordinary granola. This is actually the best granola of my life.

I realized quickly that the tiny jar they sent us home with wouldn’t last long, and if I was going to make it last forever I’d have to figure out the recipe. Lucky for me, the kind folks at the New York Times had already nosed around about the how-to, and Daniel Humm, executive chef at EMP, had already shared his base granola recipe. With a few ingredient tweaks and modifications, I landed a granola recipe to share with you all that will from here out be known as THE ELEVEN MADISON PARK GRANOLA. All others are dead to me.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

Making the Granola

The recipe for this granola is probably the easiest one I’ve ever shared on my site. We’re literally going to dump a bunch of dry ingredients into a bowl and then dump some wet ingredients on top before baking it. That’s it. The dominant flavor in this granola is the coconut flakes which lend a warm and toasty crunch to the mixture. Hazelnuts follow suit and show off their delicious flavor in cozy chunks that are scattered throughout the granola. The secret star of the show is the cacao nibs which provide just enough savory and smoke to offset all the sweet happening here. Rolled oats, golden raisins, and maple syrup round out the flavor profile, and, oh, it is a sweet flavor profile.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

This Eleven Madison Park granola needs no toppings. It needs no milk, no yogurt, no janky açaí bowl to carry it; all it requires is a welcoming hand and an open mouth. It’s crunchy, sweet and salty, and has ridiculous depth of flavor. Follow the instructions and you’ll be sure to experience the same level of deliciousness in your own home. Keep in mind that the ingredients make a difference here. Invest in thin rolled oats (I bought mine from the bulk section at Whole Foods) and quality coconut chips for the biggest impact.

If you haven’t left your computers already to make your own Eleven Madison Park granola, let’s talk about New York! This is your official baking blogger, fancy dinner-loving, pampered prego lady guide to NYC. Leh-go!

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

Where We Stayed

We stayed at 1 Hotel Central Park. This whole trip, by the way, was thunk up by my favorite husband and his BFF who decided to plan the trip for me and my BFF. They picked the hotel, booked a few reservations, and surprised us Christmas morning. While 1 Hotel maybe wouldn’t have been the hotel I would have chosen, I am so glad we ended up there. This boutique hotel is situated on the edge of Central Park and is within walking distance to a few great spots and a subway station.

Uniquely appointed in a vibe I would call “Nature Meets Industrial,” the iron-clad hotel sports an exposed pipes and beams look that is softened with rustic wood, an abundance of plants and greenery, and warm, neutral fabrics galore. We stayed in a City King, and while the room was small, it offered a thoughtful details and unique features that added a ton of WOW factor. A few perks to expect with this hotel include free fresh fruit from the farmer’s market every morning, a delicious hotel restaurant on the bottom level, and a street location that is relatively quiet by NYC standards.

Would I stay at 1 Hotel Central Park again? Absolutely. Would I recommend this hotel if you’re looking to capture a more touristy side of New York? Maybe not. You might find yourself better situated closer to Times Square and the Midtown trains for that kind of vibe, but that’s just my opinion. My girlfriend and I decided we’d love to check out The Greenwich Hotel in the future. With excellent restaurants nearby and a decidedly chic urban vibe, that hotel is definitely going to stay on my list.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

What We Ate

What we didn’t eat might be the shorter list. Since I’ve visited New York several times in the past couple of years, I’m going to list out a few of those options below as well. Keep in mind that the food scene is ever-evolving in NYC, so if you happen to see this list in, say, 2024, maybe do your research and make sure it’s still the best recommendation. Cool?

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

Bakeries

Dominique Ansel Bakery

A James Beard Award-winning pastry chef’s flagship bakery. Everyone loves the Cronuts, but I’d recommend the DKA (Dominique Kouign Amann).

Mah-Ze-Dahr

Chef Umber Ahmad runs this newer hotspot and is up for a James Beard Award this year! I got to meet and speak with her during my visit there and was delighted to taste test some of the most delicious pastry bites I had in the Big Apple. My favorite bite there was the banana bread, but weekend crowds wait for a chance at the giant cinnamon rolls.

Milk Bar

Pastry genius Christina Tosi is known for her playful takes on nostalgic flavors. I’d recommend getting the Cereal Milk soft serve and a copy of her book to-go.

Breads Bakery

Just get the chocolate babka, okay?

Supermoon Bakery

I was promised an “Instagrammable” bakery but received so much more! Flaky stuffed croissants (I loved the PB&J) were among my favorite things I tried here.

Levain Bakery

Pro tip: Stop here on your last day and pick up a dozen cookies to bring home with you. They freeze like a dream and are worth every calorie penny.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

Upscale Dining
Daniel

This Michelin Star restaurant from Daniel Boulud was a highly anticipated portion of our trip. While the price tag for this meal made me sweat a little, the service was superb and the food was excellent. I recommend dining in the bar lounge.

Eleven Madison Park

Dining at EMP has long been on my bucket list, and this meal delivered on all levels. Every bite was delicious, inventive, and stunning to look at. The service was precise and thorough without being the least bit stuffy or pretentious. A highlight of the meal was getting a mini tour of the kitchen. We requested this at the beginning of our meal and after we finished eating, one of the staff members brought us to the back. They treated us to a taste-testing game and a brief walk-through of the prep areas. Eating at EMP was, without question, the very most enjoyable portion of our trip, and I’d highly recommend to anyone with a taste for an incredible dining experience. For reference, we enjoyed the 4-course lunch menu in the bar area.

Gramercy Tavern

A New York staple, Gramercy Tavern has long been one of my favorite spots in the city. You’ll find cozy, seasonal bites and warm service all year round. I prefer to eat in the bar- it’s beautiful!

Scarpetta

Someone told me to check out the spaghetti at this Scott Conant restaurant. I was hesitant to order something so basic, but it blew my mind. I also recommend the San Remo cocktail which, to this day, is my favorite cocktail of all time.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

Casual Dining

Uncle Boon’s

Quirky Thai food in a cozy setting. Expect intense flavors and HEAT.

The Spotted Pig

BURGERS AND FRIES. That is all.

Momofuku Noodle Bar

This is the Momofuku franchise’s most casual spot. We saddled up at the bar for big noodle bowls but stayed for the fried chicken.

Pizza Loves Emily

Would you believe that we came here for… the burger?!? We ordered a burger, the Brussels sprouts salad, the loaded fries, and the spicy pizza with the honey drizzled on top. Do the same and you won’t regret it.

Juliana’s Pizza

Owned by the same folks that started the cult favorite Grimaldi’s, Juliana’s in Brooklyn offers the same perfect slices with slightly less wait.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

Bars

The Aviary

An inventive cocktail experience.

Death & Co.

A self-proclaimed “cocktail institution” with no-fail beverages in a speakeasy-style setting.

Mother’s Ruin

We visited this bar during the wait for our table at Uncle Boon’s and I wish I could have stayed all night.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.comEleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

What We Did

I’ve done the touristy thing in NYC more times that I can count. We specifically avoided the host of available tourist options on this most recent trip, however, if you’re looking for an out-of-the-box historical option for your trip, please check out the Tenement Museum! I was dying to go and couldn’t reserve a tour at the right time, but this little blip on the Manhattan museum scene offers an inside look at American immigrant life. If you’re looking for a fluffy, pampered NYC experience, check out the things we did below!

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

Makeovers at Saks Fifth Avenue

We treated ourselves to makeup consultations before dinner on our theatre night. They’re totally free and you can book a consult at the link above!

Workout Class at Pure Barre or Soul Cycle

If you live in a rural area (raises hand!) you’ll want to check out the big-city workout offerings. I visited a Pure Barre studio and my friend did Soul Cycle. Both were excellent! I recommend booking in advance.

FaceGym

“It’s not a facial. It’s a workout.” This is the slogan of FaceGym, the studio offering exercise training-inspired facial treatments now in NYC. Expect muscle manipulations, hydrating serums, and high-tech lasers and infusions.

Union Square Market

We tooled around the market to check out veggies, dried flowers, and even small-batch liquors. Highly recommend if you’re in the area!

Shopping in Greenwich Village

Check out the boutique offerings in the village for quirky gifts and fun take-homes.

Theatre

If you go to New York without seeing a show, did you really go to New York? We saw Hamilton for what will probably be my final time, but there are new shows popping up all the time! I’m dying to see Mean Girls and Ain’t Too Proud.

Walked the Brooklyn Bridge

If the weather is right, take time to walk (or bike!) the bridge. We walked to our Brooklyn dinner destination and took the F train home.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

What I’ll Check Out Next Time

Via Carota

Buvette

Bar Sardine

I Sodi

Frenchette

Ugly Baby

Estela

Lilia

NoMad Bar

Print

Eleven Madison Park Granola and Our Trip to NYC

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com
Print Recipe

★★★★★

4.7 from 3 reviews

This granola, adapted from Eleven Madison Park’s recipe, features a coconut base and loads of flavor from hazelnuts and cacao nibs.

  • Author: Kate Wood Adapted from Daniel Humm
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45 minutes
  • Yield: 6 Cups
  • Category: Breakfast

Ingredients

  • 2–3/4 cups (250 gm) rolled oats
  • 1 cup (110 gm) hazelnuts, chopped
  • 1 cup (60 gm) unsweetened coconut chips
  • 1/3 cup cacao nibs
  • 2 teaspoons salt
  • 1/3 cup (100 gm) maple syrup
  • 1/3 cup (60 gm) extra-virgin olive oil
  • ½ cup (100 gm) brown sugar, packed
  • 1/3 cup (50 gm) golden raisins

Instructions

  1. Preheat the oven to 300 degrees. In a large bowl, combine the oats, hazelnuts, coconut chips, cacao nibs, and salt. Set aside.
  2. In a small saucepan on the stove over low heat, stir to combine the maple syrup, olive oil, and brown sugar. Stir regularly and remove from heat when the brown sugar has dissolved. Pour the syrup mixture over the oat mixture and stir to toss evenly. Spread the mixture out onto a large sheet pan and bake in the oven for 35-40 minutes, stirring every 10 minutes or so. Once the mixture is barely golden and dry, remove from the oven. Toss in the golden raisins and seal in a large bag or tupperware once cool.

Notes

  • I love the balance of salt here, but feel free to trim back 1/4 teaspoon if desired.

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New York City

Leave a Comment / Travel

I’ve been dying to tell you all about our trip to New York City. My absolute favorite thing in the whole wide world is to eat my way through a new city, and while this wasn’t my first rodeo in The Big Apple, I certainly took in some sights (and bites!) that y’all need to know about. Before we dive into the who, what, and where, let’s first take a look at the granola, as in, the only granola you’ll ever need for the rest of your life.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

Eleven Madison Park Granola

While in NYC, we dined at Eleven Madison Park (more on that later) and were sent home with our own individual jars of granola. Now, you guys know me. I like butter and chocolate and lots of sugar. I like fluffy cakes and drippy ice cream cones; granola really isn’t on my radar. But THIS granola… this was no ordinary granola. This is actually the best granola of my life.

I realized quickly that the tiny jar they sent us home with wouldn’t last long, and if I was going to make it last forever I’d have to figure out the recipe. Lucky for me, the kind folks at the New York Times had already nosed around about the how-to, and Daniel Humm, executive chef at EMP, had already shared his base granola recipe. With a few ingredient tweaks and modifications, I landed a granola recipe to share with you all that will from here out be known as THE GRANOLA. All others are dead to me.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

Making the Granola

The recipe for this granola is probably the easiest one I’ve ever shared on my site. We’re literally going to dump a bunch of dry ingredients into a bowl and then dump some wet ingredients on top before baking it. That’s it. The dominant flavor in this granola is the coconut flakes which lend a warm and toasty crunch to the mixture. Hazelnuts follow suit and show off their delicious flavor in cozy chunks that are scattered throughout the granola. The secret star of the show is the cacao nibs which provide just enough savory and smoke to offset all the sweet happening here. Rolled oats, golden raisins, and maple syrup round out the flavor profile, and, oh, it is a sweet flavor profile.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

This Eleven Madison Park granola needs no toppings. It needs no milk, no yogurt, no janky açaí bowl to carry it; all it requires is a welcoming hand and an open mouth. It’s crunchy, sweet and salty, and has ridiculous depth of flavor. Follow the instructions and you’ll be sure to experience the same level of deliciousness in your own home. Keep in mind that the ingredients make a difference here. Invest in thin rolled oats (I bought mine from the bulk section at Whole Foods) and quality coconut chips for the biggest impact.

If you haven’t left your computers already to make your own Eleven Madison Park granola, let’s talk about New York! This is your official baking blogger, fancy dinner-loving, pampered prego lady guide to NYC. Leh-go!

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

Where We Stayed

We stayed at 1 Hotel Central Park. This whole trip, by the way, was thunk up by my favorite husband and his BFF who decided to plan the trip for me and my BFF. They picked the hotel, booked a few reservations, and surprised us Christmas morning. While 1 Hotel maybe wouldn’t have been the hotel I would have chosen, I am so glad we ended up there. This boutique hotel is situated on the edge of Central Park and is within walking distance to a few great spots and a subway station.

Uniquely appointed in a vibe I would call “Nature Meets Industrial,” the iron-clad hotel sports an exposed pipes and beams look that is softened with rustic wood, an abundance of plants and greenery, and warm, neutral fabrics galore. We stayed in a City King, and while the room was small, it offered a thoughtful details and unique features that added a ton of WOW factor. A few perks to expect with this hotel include free fresh fruit from the farmer’s market every morning, a delicious hotel restaurant on the bottom level, and a street location that is relatively quiet by NYC standards.

Would I stay at 1 Hotel Central Park again? Absolutely. Would I recommend this hotel if you’re looking to capture a more touristy side of New York? Maybe not. You might find yourself better situated closer to Times Square and the Midtown trains for that kind of vibe, but that’s just my opinion. My girlfriend and I decided we’d love to check out The Greenwich Hotel in the future. With excellent restaurants nearby and a decidedly chic urban vibe, that hotel is definitely going to stay on my list.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

What We Ate

What we didn’t eat might be the shorter list. Since I’ve visited New York several times in the past couple of years, I’m going to list out a few of those options below as well. Keep in mind that the food scene is ever-evolving in NYC, so if you happen to see this list in, say, 2024, maybe do your research and make sure it’s still the best recommendation. Cool?

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

Bakeries

Dominique Ansel Bakery
A James Beard Award-winning pastry chef’s flagship bakery. Everyone loves the Cronuts, but I’d recommend the DKA (Dominique Kouign Amann).
Mah-Ze-Dahr
Chef Umber Ahmad runs this newer hotspot and is up for a James Beard Award this year! I got to meet and speak with her during my visit there and was delighted to taste test some of the most delicious pastry bites I had in the Big Apple. My favorite bite there was the banana bread, but weekend crowds wait for a chance at the giant cinnamon rolls.
Milk Bar
Pastry genius Christina Tosi is known for her playful takes on nostalgic flavors. I’d recommend getting the Cereal Milk soft serve and a copy of her book to-go.
Breads Bakery
Just get the chocolate babka, okay?
Supermoon Bakery
I was promised an “Instagrammable” bakery but received so much more! Flaky stuffed croissants (I loved the PB&J) were among my favorite things I tried here.
Levain Bakery
Pro tip: Stop here on your last day and pick up a dozen cookies to bring home with you. They freeze like a dream and are worth every calorie penny.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

Upscale Dining

Daniel

This Michelin Star restaurant from Daniel Boulud was a highly anticipated portion of our trip. While the price tag for this meal made me sweat a little, the service was superb and the food was excellent. I recommend dining in the bar lounge.

Eleven Madison Park

Dining at EMP has long been on my bucket list, and this meal delivered on all levels. Every bite was delicious, inventive, and stunning to look at. The service was precise and thorough without being the least bit stuffy or pretentious. A highlight of the meal was getting a mini tour of the kitchen. We requested this at the beginning of our meal and after we finished eating, one of the staff members brought us to the back. They treated us to a taste-testing game and a brief walk-through of the prep areas. Eating at EMP was, without question, the very most enjoyable portion of our trip, and I’d highly recommend to anyone with a taste for an incredible dining experience. For reference, we enjoyed the 4-course lunch menu in the bar area.

Gramercy Tavern

A New York staple, Gramercy Tavern has long been one of my favorite spots in the city. You’ll find cozy, seasonal bites and warm service all year round. I prefer to eat in the bar- it’s beautiful!

Scarpetta

Someone told me to check out the spaghetti at this Scott Conant restaurant. I was hesitant to order something so basic, but it blew my mind. I also recommend the San Remo cocktail which, to this day, is my favorite cocktail of all time.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

Casual Dining

Uncle Boon’s
Quirky Thai food in a cozy setting. Expect intense flavors and HEAT.
The Spotted Pig
BURGERS AND FRIES. That is all.
Momofuku Noodle Bar
This is the Momofuku franchise’s most casual spot. We saddled up at the bar for big noodle bowls but stayed for the fried chicken.
Pizza Loves Emily
Would you believe that we came here for… the burger?!? We ordered a burger, the Brussels sprouts salad, the loaded fries, and the spicy pizza with the honey drizzled on top. Do the same and you won’t regret it.
Juliana’s Pizza
Owned by the same folks that started the cult favorite Grimaldi’s, Juliana’s in Brooklyn offers the same perfect slices with slightly less wait.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

Bars

The Aviary
An inventive cocktail experience.
Death & Co.
A self-proclaimed “cocktail institution” with no-fail beverages in a speakeasy-style setting.
Mother’s Ruin
We visited this bar during the wait for our table at Uncle Boon’s and I wish I could have stayed all night.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.comEleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

What We Did

I’ve done the touristy thing in NYC more times that I can count. We specifically avoided the host of available tourist options on this most recent trip, however, if you’re looking for an out-of-the-box historical option for your trip, please check out the Tenement Museum! I was dying to go and couldn’t reserve a tour at the right time, but this little blip on the Manhattan museum scene offers an inside look at American immigrant life. If you’re looking for a fluffy, pampered NYC experience, check out the things we did below!

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

Makeovers at Saks Fifth Avenue

We treated ourselves to makeup consultations before dinner on our theatre night. They’re totally free and you can book a consult at the link above!

Workout Class at Pure Barre or Soul Cycle

If you live in a rural area (raises hand!) you’ll want to check out the big-city workout offerings. I visited a Pure Barre studio and my friend did Soul Cycle. Both were excellent! I recommend booking in advance.

FaceGym

“It’s not a facial. It’s a workout.” This is the slogan of FaceGym, the studio offering exercise training-inspired facial treatments now in NYC. Expect muscle manipulations, hydrating serums, and high-tech lasers and infusions.

Union Square Market

We tooled around the market to check out veggies, dried flowers, and even small-batch liquors. Highly recommend if you’re in the area!

Shopping in Greenwich Village

Check out the boutique offerings in the village for quirky gifts and fun take-homes.

Theatre

If you go to New York without seeing a show, did you really go to New York? We saw Hamilton for what will probably be my final time, but there are new shows popping up all the time! I’m dying to see Mean Girls and Ain’t Too Proud.

Walked the Brooklyn Bridge

If the weather is right, take time to walk (or bike!) the bridge. We walked to our Brooklyn dinner destination and took the F train home.

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com

What I’ll Check Out Next Time

Via Carota
Buvette
Bar Sardine
I Sodi
Frenchette
Ugly Baby
Estela
Lilia
NoMad Bar

Print

Eleven Madison Park Granola and Our Trip to NYC

Eleven Madison Park Granola Copycat Recipe and what to do in New York city foodie guide by Wood and Spoon Blog by Kate Wood. This is a healthy Rolled oat based recipe from NYC famous restaurant. Filled with chopped hazelnuts, cacao nibs, golden raisins, and flaked coconut chips, this is a sweet and salty delicious and easy granola. Tossed in a brown sugar, maple syrup, and olive oil based glaze. It keeps fresh and makes a wonderful food gift to share. Find the recipe and step by step how to on thewoodandspoon.com
Print Recipe

★★★★★

4.7 from 3 reviews

This granola, adapted from Eleven Madison Park’s recipe, features a coconut base and loads of flavor from hazelnuts and cacao nibs.

  • Author: Kate Wood Adapted from Daniel Humm
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45 minutes
  • Yield: 6 Cups
  • Category: Breakfast

Ingredients

  • 2–3/4 cups (250 gm) rolled oats
  • 1 cup (110 gm) hazelnuts, chopped
  • 1 cup (60 gm) unsweetened coconut chips
  • 1/3 cup cacao nibs
  • 2 teaspoons salt
  • 1/3 cup (100 gm) maple syrup
  • 1/3 cup (60 gm) extra-virgin olive oil
  • ½ cup (100 gm) brown sugar, packed
  • 1/3 cup (50 gm) golden raisins

Instructions

  1. Preheat the oven to 300 degrees. In a large bowl, combine the oats, hazelnuts, coconut chips, cacao nibs, and salt. Set aside.
  2. In a small saucepan on the stove over low heat, stir to combine the maple syrup, olive oil, and brown sugar. Stir regularly and remove from heat when the brown sugar has dissolved. Pour the syrup mixture over the oat mixture and stir to toss evenly. Spread the mixture out onto a large sheet pan and bake in the oven for 35-40 minutes, stirring every 10 minutes or so. Once the mixture is barely golden and dry, remove from the oven. Toss in the golden raisins and seal in a large bag or tupperware once cool.

Notes

  • I love the balance of salt here, but feel free to trim back 1/4 teaspoon if desired.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Peanut Butter Chocolate Chunk Cookies

13 Comments / Cookies and Bars
Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com

I was that girl. The one who sat at her corner booth eyeing your table full of mess and sticky hands. I was the one who cleared my throat a little too loud in the check out line at TJ Maxx while your kid had a meltdown. And yes, I’m the girl who turned to give you the stink eye on the airplane when your toddler kicked my seat.

Prior to having kids, high and mighty was the name of my game. I had a million opinions on parenting and a laundry list of things I would or would not do with my own children someday. I’d roll my eyes at friends who lamented over dinner time woes and turn up my nose in disgust at the kid with boogers dripping down his face. Most of the issues I observed from my ivory tower were, in my mind, the result of poor parenting and ill-behaved children. Let’s all just laugh at that, okay?

Three years of parenting have reduced me to the mess of a human most parents actually are. I’m in the trenches myself now, and I constantly find myself eating my own words. So here’s an open apology to the parents who were on the receiving end of my snarky attitude.

Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com
For Restaurant Parents:

For the mom and dad at the restaurant: I know you’re here because you’re exhausted. You wanted someone else, besides yourselves and Papa John, to make supper tonight. You wanted to treat your family to an evening out and teach them how to function in public like proper citizens. It’s not that you condone spitballs or throwing food or making fart noises at the table. You didn’t tell your 5-year old to dump his macaroni and cheese on the floor. You’re just in need of a meal and you’re doing what you must to survive.

So while you guzzle down the remnants of your much-deserved wine and that complimentary bread basket, I’ll sit here and give you a sympathetic smile. You’re doing the best you can.

Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com

To TJ Maxx Mom:

I’m sorry to you too, Mom at TJ Maxx. I now know that you were just stir crazy at home. You couldn’t bear to read “Goodnight Moon” one more time, and you didn’t want to melt your kid’s brain in front of the television on this rainy day. So you opted for a day trip to the store, some quality time bargain hunting with your Mini-Me. You had no idea she would pinch her thigh in the seat of the shopping cart; it’s not your fault that she peed her pants in the stationary aisle. And after she threw her pantsless self down on the linoleum in a fit of rage when you said no to that God-forsaken bag of gummy worms, I felt for you. Truly.  Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com

To the Airplane Parent:

And finally to you, Airplane Parent: You bought these tickets because you wanted to take your kids to Disney World. You planned ahead and packed extra Goldfish, extra coloring books, extra iPads, extra bravery. You changed the nap schedule so that your infant could sleep on the plane, but instead, the baby decided to abandon ship. It’s not your fault that the 4-year old is kicking my seat. He’s just entertaining himself while you clean the spit up off the guy next to you; while you pick the paci up off the floor for the millionth time; while you bounce little junior up and down the aisle to keep him from scream-induced vomit.

Me? I’ve got it made in the shade with my exit row leg room and ginger ale. You couldn’t prepare for this and I’m sorry.

The point is that parenting is hard. Apologizing for being a jerk in years past is my way of excusing the embarrassment that I often feel these days. So hang in there, Moms and Dads. I’m with you.Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com

Peanut Butter Chocolate Chunk Cookies

You know what’s not hard? Peanut butter chocolate chunk cookies.

Sometimes we need something simple. We need that giant “EASY” button to push on the days that our kids and the world have given us a swift kick in the rear. These peanut butter and chocolate chunk cookies are ridiculously simple and should be a surefire hit for you and your family of wild animals.

Making the Cookies

To make these peanut butter chocolate chunk cookies, we start by creaming together butter and peanut butter. A little extra brown sugar is added to the fat to make these cookies chewy. Once the egg and vanilla are incorporated, we stir in the dry ingredients. Flour, leavening, salt, and oats are in the mix along with chunks of chopped chocolate and a handful of peanuts. If desired, you can give these cookies an extra roll in some chopped nuts before baking.

Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com

There are lots of variations you can take on these peanut butter chocolate chunk cookies. I prefer to use milk chocolate chunks for an extra dose of sweet in these already salty cookies, but certainly if you prefer the bitter bite of dark chocolate that would work too. In place of chocolate you could add dried cherries or blueberries for a PB&J-inspired cookie. And if you absolutely love the crunch and salt of roasted peanuts, you’ll want to give these cookies a roll in nuts before baking, but you can also opt out for a sweeter and more dessert-like cookie. The choices are yours to make!

I hope you’ll give these peanut butter chocolate chunk cookies a try. They’re sure to be a hit with your little ones- no risk of throwing these guys across the restaurant. And if you happen to see my in line with my kids at TJ Maxx… just share a little grace with us, okay? Happy Monday!

If you like these peanut butter chocolate chunk cookies, you should check out:

Pretzel Shortbread Peanut Butter Brownies

Trail Mix Cookies

Pretzel Millionaire Bars

Cookies and Cream Cookies

Candied Walnut Chocolate Chip Cookies

Coconut Almond Chocolate Chip Cookies

Print

Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies by Wood and Spoon Blog by Kate Wood. This is a thick and chewy cookie flavored with peanut butter, roasted peanuts, and semisweet or dark chocolate chunks. Oatmeal gives these cookies an extra chewy inside. These cookies freeze well and can be made ahead and are healthier because of added protein from nut butter and fiber from oats. Find the recipe on thewoodandspoon.com
Print Recipe

★★★★★

5 from 1 reviews

These peanut butter chocolate chunk cookies are loaded with sweet milk chocolate and hunks of oats and peanuts! Chewy, sweet, and salty!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 18

Ingredients

  • 1/2 cup (113 gm) unsalted butter at room temperature
  • 1/2 cup (135 gm) creamy peanut butter
  • 1 cup (200 gm) brown sugar
  • ½ cup (100 gm) sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup (130 gm) flour
  • 1 cup (100 gm) old fashioned oats
  • ¾ teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 ounces  milk chocolate or semisweet chocolate, chopped
  • 1/2 cup chopped peanuts, optional

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter and the peanut butter until well combined and smooth, about 2 minutes. Add the sugars and beat together an additional 1-2 minutes. Scrape the sides of the bowl and add the egg and vanilla. Beat briefly just to combine. In a separate smaller bowl, stir together the flour, oats, baking soda, baking powder, and salt. Add to the butter mixture and beat just until combined. Add the chocolate and peanuts and stir together.
  3. Scoop 3 tablespoon sized mounds of dough (I use a large cookie scoop) 2″ apart on the baking sheet.  Bake in the preheated oven for  about 11 minutes, or just until the edges have set and the top is beginning to crack. The center may seem underdone. Allow to cool on a cooling rack prior to eating. Enjoy within 2 days or freeze up to 2 months.

Notes

  • You can use quick oats in a pinch, but the texture of your cookie will change. I recommend the old fashioned.
  • If you use a different size of cookie scoop, your baking time will differ. Please adjust accordingly.

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Maple Oatmeal Biscuits

70 Comments / Breakfast
Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.com

Our weekends deserve new life, don’t you think? I say we find a reason to get excited about the mornings again- something to pair with that strong cup of coffee and cream. These maple oatmeal biscuits are weekend warriors, making a delicious statement every time they emerge from the oven. If you’re as into making weekends great again as I am, let’s just agree to start here.

I can remember the days when weekends were saving grace. Monday and Tuesday would thunder into Friday with an onslaught of assignments and tests and premature gray hairs. Grades and deadlines loomed around every corner, so the primary sanctuary from the stress of school were those bookend days of the week. There’s not a teenager alive who doesn’t wait for the weekends with the same anticipation as they do the recess bell. It’s just science.Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.com

Adulting

But in adulthood, Saturday and Sunday don’t care. It doesn’t matter that you worked hard all week or that you’re desperate for a break. The weekend isn’t impressed by what you accomplished Monday through Friday because there are groceries to buy, lawns to mow, and cars to clean. Adulthood takes hostage those few hours of weekend solace and ransoms them for nine bags of raked leaves, an unloaded dishwasher, and few hours worth of ironing. It’s savage.

You notice I haven’t even mentioned children yet. In the BC years (that’s the “before children” years), weekends might have at least included thirty extra minutes for a second cup of coffee. There would be time for blown-dry hair and a pre-dinner cocktail, maybe even an hour for catching up on your DVR. Let’s pour one out in remembrance, shall we?

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.comWeekends with Kids

Weekends with kids are a different animal. There are bottles to warm and sippy cups to refill. Kids are not concerned about you reading the paper because kids want their Cheerios. They want to go to the park. Kids want to remove all of the plastic cups from the cupboard, litter them throughout the house, and then poop their pants while you’re in the middle of cleaning it all up.

My kids like to spend the weekends begging for junk food and television. Saturday is their favorite day to to skip naps and pee in their shoes. On the weekends, you’ll find my kids stealing car keys, hiding them in places Dad is sure to never find them. (Read: the toilet; see also: the trash can.)

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.comI have this dream where I wake up on a Saturday after seven o’clock. Alas, my family is all awake, and they have been patiently waiting for me to wake up. They teeter into my room with a warm coffee and breakfast tray in tow, complete with warm maple oatmeal biscuits and extra butter to boot. (Remember, I said this was a dream.)

Maple Oatmeal Biscuits

These maple oatmeal biscuits might save your weekend. They won’t change a fifteenth diaper or freshen up a gone-cold mug of coffee. They will, however, add some luster to the weekend. A one-bowl dish that freezes like magic and reheats like a dream, these maple oatmeal biscuits are the rising star of the weekend, and you need them in your life.

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.com

Making the Biscuits

We start by tossing together a few dry ingredients- flour, sugar, the usual suspects. Oats are next, which account for the extra fluffy, slightly nutty flavor that we wind up with once the maple oatmeal biscuits have baked. Ice cold butter is incorporated throughout before the dairy and a heavy-handed pour of maple syrup brings the dough together.

For the best success with these maple oatmeal biscuits, work quickly  to ensure that they enter the oven with chunks of chilled butter throughout. Handle the dough as little as possible so that they stay airy and fluffy, and use a floured cutter to trim out rounds, pressing straight down without any twist. I like to brush my biscuit tops with a little extra cream or butter for browning, but I think a simple painting of maple syrup would be perfectly sufficient here as well. You decide.

I think we should bake back the wonder into our weekends. Make these maple oatmeal biscuits as a means of celebrating the good Saturday and Sunday have to offer, and I promise you that things will start looking up. Happy week to you all!

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.com

If you like these maple oatmeal biscuits, you should check out:

Buttermilk Biscuits

Honey Nut Biscuits

Chocolate Coffee Almond Scones

Funfetti Scones

Peach Crumb Muffins

Print

Maple Oatmeal Biscuits

Maple Oatmeal Biscuits Recipe by The Wood and Spoon blog by Kate Wood. This is a simple, one bowl recipe for southern style fluffy layered biscuits filled with rolled oats and pure maple syrup. The biscuits are tall and thick, soft from the addition of buttermilk. Naturally sweet with maple syrup, these are best served for breakfast or as an easy addition to brunch. Find the recipe and the how to on thewoodandspoon.com
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★★★★★

5 from 8 reviews

These maple oatmeal biscuits are soft, layered, Southern-style biscuits sweetened with maple syrup. Perfect for breakfast and brunch!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 12

Ingredients

For the biscuits:

  • 3 cups (390 gm) all-purpose flour
  • 1/4 cup (50 gm) brown sugar, packed
  • 2–1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1–1/2 teaspoons cinnamon
  • 1 cup (90 gm) old fashioned oats
  • 11 tablespoons (155 gm) butter, cold and diced into tablespoon-sized chunks
  • 1 cup (240 mL) milk (whole or 2%)
  • 1/3 cup (80 mL) maple syrup

For topping:

  • 2 tablespoons butter, melted
  • 2 tablespoon maple syrup

Instructions

  1. Preheat the oven to 415 degrees. Prepare a baking sheet with a sheet of parchment paper.
  2. Combine the flour, brown sugar, baking powder, salt, and cinnamon in a large bowl. Stir in the oats. Use a pastry cutter or the back of a fork to cut the butter into the dry ingredients until it is reduced to pea-sized clumps.
  3. In a separate bowl, combine the milk and maple syrup. Pour the mixture into the dry ingredients and butter and fold just until combined.
  4. Turn the mixture out onto a floured surface. Gently pat together, but be careful not to overwork. Pat out to 1” thickness and then fold in thirds like a letter. Rotate the dough 90 degrees and then repeat this patting and folding process. Repeat once more for a total of 3 sets of folds. Pat the dough out to 1” thickness and use a floured biscuit cutter to cut out rounds of dough. Gently pat together the remnants and cut out more biscuits.
  5. Combine the melted butter and remaining maple syrup together and brush over the tops of the biscuits. Bake in the preheated oven for about 12-15 minutes, or until the tops are golden brown.

Notes

  • Be sure to use very cold butter and milk. Butter and milk that is not cold enough can prevent your biscuits from rising well.
  • Do not overwork your dough at any phase of the preparation.
  • The folding of the dough helps to create flaky layers within the biscuit, but is not necessary if you don’t care about this.
  • For flakiest layers, use a sharp biscuit cutters and push straight down into the dough. Refrain from twisting the cutter as you insert it into the dough as this can cause the edges to seal off and keep from rising well.
  • To reheat biscuits, toast in a toaster oven until fragrant.

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Trail Mix Cookies

18 Comments / Cookies and Bars
Trail Mix Cookies recipe by The Wood and Spoon Blog by Kate Wood. Fun cookies to make with kids! These trail mix cookies have raisins, chocolate candies (m&M's), peanuts and oats! The cookies have crisp edges and chewy centers and are simple and easy to make. Requires short time and one bowl to make. Trail mix cookies are good summer camp recipe, school recipe, craft idea to bake with kids. Find the recipe on thewoodandspoon.com

There’s a few things I need to get off my chest today. So if you were in need of another inappropriate post about my breasts- here it is. (!!!)

Let me start with a shout out to all the baby mamas out there that manage to nurse their children for extended periods of time. Ladies, how do you do it? Is there some sort of magic cream or ancient metal nipple shields that I need to know about? When the kid starts teething, do you play through the pain? Because over here, it is just NOT HAPPENING.

Nursing

George is 8 months old today (Why?! How?! When?! Didn’t this just happen yesterday?), and although he is still nursing, I can promise you that his days of voyaging on the Maidens of the Milk (my boobs, obviously) are numbered. Teeth, dwindling supply, and a vivacious 2 year old sister that is highly distracting every time George saddles up to the bar (again, my boobs) has got me counting down the days till we’re done.

I know that a lot of moms really love nursing, and I know that it’s a special bonding experience for mama and her baby. Yes, breast milk has all of the vitamins, and it’s so much less expensive, and the convenience of having a vending machine strapped inside your bra is just a ridiculous benefit to pass up. But George and I have bonded. He’s growing and healthy, I’ve got some milk stored in the freezer, and to be honest, I’d probably empty out all of the money in my purse right now if it meant never having to hear the mechanical “whee-woo, whee-woo, whee-woo” of my Medela breast pump ever again. There’s so many wonderful benefits to breastfeeding, but what I’m trying to say is, I think we’re almost done.

Trail Mix CookiesTrail Mix CookiesTrail Mix Cookies

The most selfish gain I’ve had from getting to nurse my babies is the snacks- those extra calories I get to indulge in each day. At our house, there’s never any shortage of snacks, and recently, we added trail mix cookies to the list of favorites. These trail mix cookies are pretty much always my next snack waiting to happen. Peanuts, chocolate candies, raisins, and oats, all stuffed into a delicious cookie dough that bakes up golden and delicious. A combination of my loaded oatmeal cookie dough and candied walnut chocolate chip cookies, these trail mix cookies are packed with all the trail mix fixin’s and are adaptable to include any other toppings you may have a hankering for. Cashews? Yup. Toffee? Sure. Reese’s Pieces? Do ya thang.

Trail Mix CookiesMaking the Cookies

We tried some trail mix cookies while visiting Blackberry Farm a few weeks ago, and I spent my first few days home making test batches of the cookies to get them just right. The dough starts by creaming butter and sugar until it’s light and fluffy. After adding eggs, vanilla, and a sprinkling of dry ingredients, you dump in all the trail mix goodies you can find. Give the dough a quick chill (or a long one, if you want puffier, chewy cookies), and just try not to eat it all straight from the bowl. It’s that good. These trail mix cookies have crisp edges and chewy centers. If you’re anything like me, you may opt to bake them until they’re golden brown, with little crunchy bits throughout.

Unless you’re an 8 month old on an all-milk diet, you need trail mix cookies in your repertoire. Sweet, salty, or whatever your craving is, these trail mix cookies will satisfy the urge to snack. Give them a try and let me know what you think! There’s loads of other cookie recipes on the cookie recipe page of my site, so give that a check too. Oh, and enjoy this happy little video that I made for you all! Happy Wednesday and cheers to you!

Trail Mix Cookies

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Trail Mix Cookies

Trail Mix Cookies recipe by The Wood and Spoon Blog by Kate Wood. Fun cookies to make with kids! These trail mix cookies have raisins, chocolate candies (m&M's), peanuts and oats! The cookies have crisp edges and chewy centers and are simple and easy to make. Requires short time and one bowl to make. Trail mix cookies are good summer camp recipe, school recipe, craft idea to bake with kids. Find the recipe on thewoodandspoon.com
Print Recipe

With chopped peanuts, raisins, chocolate candy, and oats, these trail mix cookies are sweet, salty, and simple cookies that are sure to please a crowd.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 30

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 2–1/4 cups flour
  • 1 cup quick cooking oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon corn starch
  • 1 cup candy coated chocolate (like M&Ms)
  • 3/4 cups unsalted peanuts, chopped
  • 3/4 cups raisins

Instructions

  1. Preheat the oven to 375 degrees.
  2. In a large bowl or in the bowl of a stand mixer, cream together the butter and sugars. Start on low until incorporated and then increase to medium, beating until smooth, creamy, and fluffy, about 2 minutes. Add the eggs and vanilla and beat on low just until incorporated, scraping the sides of the bowl as needed. In a small bowl, combine the flour, oats, baking powder, baking soda, salt, and corn starch. Add the bowl of dry ingredients to the butter mixture and beat on low just until the mixture is combined. Scrape the sides of the bowl as needed and add the chocolate, peanuts, and raisins, stirring on low just until combined.
  3. Scoop 3 tablespoon sized balls of dough (I use a large cookie scoop) about 3 inches apart on to a cookie sheet prepared with a silicone baking sheet or parchment paper. These cookies are large and in charge and they need room on the baking sheet. If the dough is not cool to the touch and slightly firm, place the baking sheet with dough balls in the fridge for about 5-10 minutes to allow the dough to set up- this keeps the cookies from spreading too much. Once ready, place the pan in the oven and bake until the edges and top of the cookie are beginning to turn golden and have set up, about 9 minutes. The centers will still appear underdone. Cool on a cooling rack, or just dive right in and enjoy.

Notes

  • For crunchy, textured cookies, refrigerate for less time and bake a minute or two longer, or until the cookies is golden all over the top. For a chewy, softer cookie, refrigerate the dough for an hour and then bake for recommended length of time.

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Oatmeal Cookie Chunk Ice Cream

6 Comments / Frozen Desserts
Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com

Just so we’re clear, small talk is not my forte. I did not go through the effort of starting this blog so we could chat about the Yankees, the news, or the weather. But on days like today, it bears mentioning that it is hot. It is too. darn. hot. 

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com

A Brief Lament Regarding the Heat

If you happen to be reading this blog from some idyllic land where the temp is currently a comfortably breezy 75 degrees and sunny, please, don’t tell me. Over here, in what is quite possibly America’s armpit, I have pools of sweat collecting behind my knees, in between my boobs, and in just about every other undesirably hot place on my body. Ignorance is bliss and I would rather pretend everyone resides in a town that scorches similar to the surface of the sun, ok?

This should be an example of my dedication to baking: even on Africa-hot days like today, my oven and stovetop still get a workout. Today, I’m testing out a bread pudding recipe, which, to be honest, sounds about as yummy as a bowl of ghost pepper chilies, or, I don’t know, a serving of liquid hot magma. 

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com
Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com
Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com

Ice Cream: The Cure for Summer

What I really want on days like today (besides a margarita and a one way ticket to Antarctica) is ice cream. All the ice cream.

I think having to choose a favorite ice cream would be similar to having to pick a favorite child. There’s just so much to love in every flavor. Except for rum raisin. WHO ORDERS THAT?

One flavor that has always comes close to the top of my favorites list is Ben and Jerry’s Oatmeal Cookie Chunk. Do you guys remember that flavor? According to my research, it was a limited batch ice cream that B&J are no longer offering. It was creamy, sweet, and deliciously reminiscent of an oatmeal cookie (sans the raisins.)

Let’s have a moment of silence in remembrance. 

Oatmeal Cookie Chunk Ice Cream

The good news? Today’s recipe is a show off. This oatmeal cookie chunk ice cream is really, really close to my memory of the original. Which means it’s really, really spectacular.

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com

Yes, it’s stuffed to the brim with oatmeal cookie pieces, and of course there’s a little cinnamon sugar swirled in there too, but what really makes this ice cream special is that the milk and cream are steeped in oatmeal. So even the ice cream base tastes like a cookie. WHAT?!?! Mind blown.

How to Make Oatmeal Cookie Chunk Ice Cream

We start with a perfect ice cream base recipe, which, for me, is Jeni Britton Bauer’s recipe. (Sidenote: If you don’t have her book yet, just quit stalking it on Amazon and buy it already. The recipes work, are delicious, and are worth every second of stovetop time in this summer heat.) To Jeni’s vanilla ice cream base, we add in some oatmeal because we want every bite of this oatmeal cookie chunk ice cream to be reminiscent of  those flavors we all know and love. From there, we fold in some chewy oatmeal cookie chunks and a few drizzles of cinnamon sugar goodness. That’s all there is to it! 

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com

The only thing that would make this oatmeal cookie chunk ice cream experience more enjoyable on a day like today is if I could just go to the store and buy it from Mr. Ben and Mr. Jerry. I really don’t want to crank up my stovetop any more on a steamy afternoon  like today, but I will since the forefathers of oatmeal ice cream decided to call it quits on us. Is there a petition we can sign to bring it back??!!

I hope you’re somewhere on a beach with a cold drink in your hand, but if you’re like me, stuck at home with a bad case of boob sweat– make this oatmeal cookie chunk ice cream. You deserve it. 

(PS– Mom, I’m sorry for mentioning my boobs on the internet . Don’t be mad.)

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com
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Oatmeal Cookie Chunk Ice Cream

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com
Print Recipe

This oatmeal cookie chunk ice cream is an oatmeal flavored ice cream base filled with chunks of chewy oatmeal cookie and cinnamon sugar swirls.

  • Author: Kate Wood
  • Prep Time: 45
  • Total Time: 45 minutes

Ingredients

For the oatmeal cookie pieces

  • 1–1/2 cups all purpose flour
  • 2 cups of quick cooking oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 2 sticks unsalted butter
  • 1–1/2 cups packed light brown sugar
  • 3/4 teaspoon sea salt
  • 1 teaspoon vanilla
  • 2 large eggs

For the cinnamon swirl filling

  • 1/3 cup corn syrup
  • 1 tablespoon cinnamon
  • 2 tablespoons sugar

For the ice cream

  • 3/4 cup old fashioned oats
  • 2–2/3 cups whole milk
  • 5 teaspoons cornstarch
  • 2 ounces cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 1–1/2 cup heavy cream
  • 3/4 cup sugar
  • 1/4 cup light corn syrup

Instructions

To prepare the oatmeal cookie pieces

  1. Preheat the oven to 350 degrees.
  2. Stir together the flour, oats, baking soda, cinnamon, and salt until combined in a medium sized bowl.In a large bowl, cream the butter until smooth with an electric mixer. Add the sugar, beating until light and fluffy. Add the vanilla and eggs, beating well to combine thoroughly. Add the dry ingredients slowly and mix just until combined.
  3. Pat out the dough into the bottom of an 8″x8″ baking pan and bake in the preheated oven for 30 minutes or until the dough at the center of the pan looks nearly done. Allow to cool at room temperature or in a fridge. Dice 1/2 of the pan into 1/2″ squares just before using. The remaining pieces can be stored at room temperature for 3 days or in the freezer for up to 2 months.

To prepare the cinnamon swirl filling

  1. Combine the corn syrup, cinnamon, and sugar by stirring. Set aside until ready to use.

To prepare the ice cream

  1. Preheat the oven to 350 degrees. Spread the oats out on a small sheet pan and toast in the preheated oven for 10 minutes. The oats should become fragrant but not burned.
  2. Meanwhile, mix two tablespoons of the milk with the cornstarch in a small bowl. In a separate, medium-sized bowl, whisk the cream cheese and salt together until smooth.
  3. In a 4 quart saucepan, combine the remaining milk, cream, sugar, corn syrup, and oats. Bring to a boil over medium heat and boil for 4 minutes. Using a fine mesh strainer, strain the oats from the milk mixture and discard. Pour the milk mixture back into the saucepan and return to the heat. Gradually whisk in the cornstarch slurry and bring back to a boil, stirring constantly. Mixture will thicken slightly and should coat the back of a spoon after about 1 minute. Remove from heat.
  4. Whisk the milk mixture into the cream cheese mixture until smooth and without clumps. Pour the mixture into a gallon sized plastic bag and place it, sealed, in to the ice bath. Allow to chill until cold, adding ice as needed.
  5. Once cold, pour the mixture into a prepared ice cream maker canister and prepare ice cream according to the manufacturer’s instructions.
  6. Once ice cream is finished, smooth, and creamy, layer large spoonfuls into a dish (I use a loaf pan), drizzling with the cinnamon swirl filling and topping with cookie pieces as you layer in the ice cream. Once all of the ice cream has been layered in the dish with the cookies and swirl filling, drag a knife through the ice cream 5-6 times to swirl the components together. Cover and allow to freeze in the freezer for at least 6 hours prior to eating.

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Recipes Adapted From: Jeni Britton Bauer
 

Honey Oat Bread

23 Comments / Breakfast
Honey Oat Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple, delicious, and healthy homemade sandwich bread that is sweetened with honey and has old fashioned or quick oats in there. It's a soft, white, chewy bread that makes two loaves. Find the recipe for this simple yeast bread on thewoodandspoon.com

This time last week, I was very pregnant. 37 weeks, large and in charge, swollen feet, hot flashy… pregnant.

This time last week, I had plans to get a mani/pedi, finish the baby’s nursery, and type up a few blog posts before my maternity leave.

This time last week, unbeknownst to me, I was very much so in labor.

Birth Photography Dreamtown Co

I am overjoyed to announce that last Wednesday, May 11th, at 1:52 pm, Brett and I welcomed a baby boy into the world. At 6 pounds and 10 ounces, 19 inches, and a shade that would be best defined as mauve, our son, a few weeks early, took his first breaths of this world’s air.

Birth Photography Dreamtown Co

Birth Photography Dreamtown Co

I don’t know if I believe in love at first site, but I will tell you that there is nothing quite like holding your newborn child for the first time. The sight of a tiny person made up of your own flesh and blood provides a rush of emotional adrenaline that is the perfect mix of exhaustion, joy, and heart explosion. We still hadn’t picked a name, but after he was taken away to be cleaned up, Brett and I settled on George Ellis Wood. George, a nod to Brett’s grandfather and uncle, and Ellis, which means “mouthpiece of God” and “the Lord is my God”, was chosen after a few minutes of deliberation, and week into his golden little life, I will tell you I couldn’t be more excited about our choice.

Birth Photography Dreamtown Co

George experienced some difficulty breathing almost immediately, and after a few hours of observation by our pediatrician, it was decided that he would require treatment at a facility about an hour away. After being held by his mama only once, George was whisked away by ambulance and I was left to recover in my original hospital room, completely overwhelmed by the day’s events.

Fast forward to today.

George is still in the NICU, but he’s doing splendidly and getting closer and closer to breathing on his own. I’ve held him three times since then (4 if you count holding hands), and every time feels like the first.

Birth Photography Dreamtown Co

Birth Photography Dreamtown Co

When unexpected things happen, it’s easy for me to become overwhelmed, ask “why?”, and to question God’s sovereignty in my life. This past week, however, has been a uniquely different experience.  While overwhelming at times, we have been supported and covered in prayer in a way unlike anything I’ve ever experienced. We’ve been on the receiving end of hundreds of calls, texts, and hugs, and I feel so at ease and peace with leaving our son in the care of his medical team. I’ve seen answers to prayers and evidence of God’s action over the course of this week, and instead of “why?”, I’m just really grateful to have a little baby’s hand to hold. We’re not home yet, but baby George is doing well and that’s all I could hope for at this point. If you have been joining us in prayer- thank you. You have given us the greatest gift you have to give. 

Birth Photography Dreamtown Co

Also, can we take about these photos? My best friend, Jesse, of Dreamtown Co. flew to Alabama the morning I went into labor. Friends that will cancel their entire week of plans to hold your sweaty hand while you push a baby out are a rare commodity. She’s a terrific lady with photography skills to boot, so check out her site here. Also, as you can see, she’s a babe. 

Birth Photography Dreamtown Co

And ok, I know what you’re thinking: “Um, hello, where’s the food? Where’s the recipes” 

I couldn’t agree more.

Honey Oat Bread Recipe

Today I’m sharing with you my recipe for honey oat bread. As luck would have it, I baked several loaves to store in our deep freezer just three days before baby George decided to wiggle in to the world. It’s a good thing too because we would all be lost without this bread. Jesse, who stayed at my house while I was in overseeing George at the hospital, texted me asking, “WHERE IS THIS BREAD FROM, I’VE EATEN THREE SLICES ALREADY?!”

I was proud to tell her that I was the one responsible.

Honey Oat Bread Recipe

In creating honey oat bread, I started with my no fail whole wheat sandwich bread recipe and then modified it a bit to include oats and honey. It’s not 100% whole wheat, but the extra gluten from the all purpose flour makes it soft and chewy which is perfect at breakfast time under a shmear of peanut butter or jam. I highly recommend this bread toasted with salted butter and honey or a little cinnamon and sugar. I also highly recommend making multiple loaves at a time and cramming them in your freezer in case you happen to go into labor unexpectedly. 

Honey Oat Bread Recipe

Please continue to love on little George. It makes my mama heart glow. And happy bread baking!

 

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Honey Oat Bread

Honey Oat Bread Recipe by The Wood and Spoon Blog by Kate Wood. This is a simple, delicious, and healthy homemade sandwich bread that is sweetened with honey and has old fashioned or quick oats in there. It's a soft, white, chewy bread that makes two loaves. Find the recipe for this simple yeast bread on thewoodandspoon.com
Print Recipe

★★★★

4 from 1 reviews

This honey oat bread is light, fluffy, and slightly chewy. I recommend toasting and serving warm!

  • Author: Kate Wood
  • Prep Time: 90
  • Cook Time: 45
  • Total Time: 2 hours 15 minutes

Ingredients

  • 1 cup warm (but not too hot) water
  • 2 teaspoons active dry yeast
  • 1 1/4 cup milk (I use 2%), room temperature
  • 1/4 cup honey
  • 2 tablespoons canola/vegetable oil
  • 1 cup quick cook oats, plus more for sprinkling on top of loaf
  • 5 (or more) cups of all purpose flour
  • 2 teaspoons salt
  • 2 tablespoons cream

Instructions

  1. Pour water in a large bowl, or the bowl of a stand mixer,and sprinkle the yeast over top of it. Allow to sit for 5 minutes while yeast dissolves and activates.
  2. Meanwhile, combine milk, honey, and oil. Stir the wet ingredients into the activated yeast water and stir until combined.
  3. Add the oats, 1 cup of the flour, and the salt and stir until loosely combined. Add the remaining 4 cups of flour and mix until combined.
  4. Using the dough hook attachment on the stand mixer, or by hand, knead the shaggy dough together until a soft ball of dough is formed. Add additional flour 2 tablespoons at a time if it remains too wet, however, keep in mind, this is a fairly moist bread dough. When finished, it should feel tacky to the touch and won’t be completely smooth because of the oats. I knead for 3-4 minutes on low speed on my stand mixer.
  5. Place dough ball into a large, lightly greased bowl and cover with plastic wrap. Allow it to rise in a slightly warm environment for about 1-1/2 hours, or until the dough has doubled in size.
  6. Once doubled, dump dough out on to a floured surface and separate in to two equal pieces. Form dough into a loaf shape and place each piece in its own lightly greased bread pan (8 1/2″ x 4 1/2″ x 2 3/4″).
  7. Preheat oven to 425 degrees. Cover bread pans with dough inside with plastic wrap and allow to rise for a second time, about 1- 1-1/2 hours, or just until the dome of the bread has risen one inch above the lip of the pan.
  8. Lightly brush the top of bread with cream and sprinkle with remaining oats. Place in the oven and immediately lower heat to 375 degrees. Bake in the oven for approximately 30 minutes, or until the top is a light golden brown.
  9. Allow to cool for ten minutes inside the pan on a cooling rack, then remove from pan and cool completely before packaging.

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