Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Happy National Oatmeal Cookie Day! Sunday is also National Lemonade Day. Few things are better than oatmeal cookies and lemonade, and this weekend we celebrate both with our recipe lineup.

  • Cranberry Maple Oatmeal Cookies (courtesy of allroadsleadtothe.kitchen)

Ingredients

  • 3 cups old-fashioned rolled oats

  • 1 1/4 cups unbleached all-purpose flour

  • 3/4 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 cup packed dark brown sugar

  • 12 tablespoons (6 ounces) salted butter, at room temperature

  • 1/2 cup pure maple syrup

  • 1 large egg, at room temperature

  • 1 teaspoon pure vanilla extract

  • 1 1/2 cups whole fresh cranberries

  • 1 cups pecans, toasted and coarsely chopped

Directions

  1. Preheat oven to 325° F and line a couple of baking sheets with parchment paper or silpats. If your oven has two racks, place them in the top third and center positions.

  2. Whisk together oats, flour, salt, and baking soda; set aside. In a large bowl, cream brown sugar, butter, and maple syrup on high speed. Beat in egg and vanilla until combined. Turn the mixer down to low and at the dry mixture until just combined. Gently stir in the pecans and cranberries.

  3. Using 1 ounce (~2 tablespoon) scoops, drop dough onto prepared sheets leaving about 2 inches between each cookie. Refrigerate remaining dough while first batch is baking.

  4. Slide into preheated oven and bake until edges are lightly browned and cookies are still slightly soft, ~20 minutes. If baking on two racks at once, rotate sheets from top to bottom and front to back halfway through baking. Let cool on baking sheets for 5 minutes before transferring to wire racks to finish cooling. Repeat until all dough is used up.

  • Chewy Double Chocolate Chip Oatmeal Cookies (courtesy of kitchentreaty.com)

Ingredients

  • 1/2 cup 1 stick unsalted butter, room temperature*

  • 1 cup packed dark brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/2 cup all-purpose flour

  • 1/3 cup cocoa powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1 1/2 cups rolled oats

  • 1 cup dark chocolate chips (semi-sweet are also good)

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat (a non-stick sheet will also work just fine, I just like the ease of the silpats).

  2. In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, beat together the butter and the brown sugar until pale yellow and fluffy, about three minutes.

  3. Add egg and vanilla, and beat until blended.

  4. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.

  5. Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and chocolate chips and mix just until combined, scraping down the sides as needed.

  6. Scoop by tablespoonful onto your cookie sheet, spaced about two inches apart.

  7. Bake for about 10 minutes, until cookie appears set and no longer wet. They might not look completely done, but they'll set up after they cool! If you like a crisper, less chewy cookie, let them cook for 2 - 3 minutes longer.

  8. Remove from oven and let sit for about 5 minutes, then move to a wire rack to cool completely.

  9. They keep nicely for 4 - 5 days in an airtight container at room temperature, or you can freeze them in a zipper bag for several months.

  • Peach Lemonade Slush (courtesy of thatswhatchesaid.net)

Ingredients

  • 3 each Peaches, chopped

  • 12 ounces frozen lemonade concentrate, 1 can

  • 24 ounces water, 2 cans

  • Mint leaf, optional

Directions

  1. Place chopped peaches, lemonade concentrate and water into a blender and blend until smooth

  2. Add to shallow dish and place in freezer for 4 hours.

  3. Scoop slush mixture out into glass and enjoy!

  4. Optional garnish with mint leaf.

Enjoy!