Tag: Side

BLACKBERRY OATMEAL COOKIES – Butter with a Side of Bread by Gordon Ramsay

BLACKBERRY OATMEAL COOKIES - Butter with a Side of Bread


Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!

 

Blackberry Oatmeal Cookies have become a new favorite of mine! I live in western Washington State where blackberries grow all over the place. In mid to late summer, you can stop your car pretty much anywhere and find blackberries growing right next to the road. They are also usually on sale at the grocery stores around here so we go through a lot of blackberries at my house!

Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!

My kids absolutely love blackberries plain, but I like finding different ways to use them in recipes. Last year, I “invented” Raspberry Chocolate Chip Cookies and they were so good that I wanted to try something similar with blackberries.

Soft and chewy oatmeal cookies with fresh blackberries

I thought that blackberries would go perfectly in a soft and chewy oatmeal cookie and to add some more texture and flavor, I added white chocolate chips too! These cookies are sweet enough to balance out the tartness of the blackberries and these cookies were even better than I had hoped!

Ingredients in oatmeal cookie recipe with blackberries

Ingredients in Blackberry Oatmeal Cookies

  • 1 cup butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/4 cups flour + 2 TBSP flour, divided
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3 cups quick oats
  • 1 cup white chocolate chips
  • 1 cup blackberries, quartered (if your blackberries are huge, you might cut them into sixths or even eighths!)

Adding fresh blackberries to cookie recipe

How to make Blackberry Oatmeal Cookies

  1. Cream together the butter and sugars until smooth. Beat in the eggs and vanilla.
  2. Combine the 1 1/4 cup of flour, baking soda and salt in a separate bowl and add to the creamed mixture, mixing just enough to combine. Gently mix in the oats and white chocolate chips.
  3. Place the remaining 2 TBSP flour in a small bowl and gently coat the blackberry pieces until evenly coated. (The flour helps to keep all of your batter from turning purple when you add the blackberries! If you really want to avoid any batter turning purple, you could place the blackberries in the freezer for 30 minutes before coating in flour. I didn’t do that step this time around and it still worked fine!) Very gently fold the blackberries into the cookie dough, just enough to separate them evenly into the mixture.
  4. Use a cookie scoop to drop cookies onto a greased cookie sheet. Bake for about 12-13 minutes at 325°.
  5. Cool on the baking sheet for about 5-7 minutes before transferring to a wire rack to cool completely.

NOTES: If you want the cookies to be more purple, you can skip the beginning of step 3 and just add the blackberries straight to the cookie dough.

Also, if your cookies spread too much, you may need to add some more flour to the dough or you can even chill the dough for about an hour before scooping the cookies – that will help to avoid flat cookies as well. When I make cookies, I usually do a quick test batch of 2-3 cookies to make sure they are spreading the way that I want them too before baking all of them!

Scooping blackberry oatmeal cookies

BLACKBERRY OATMEAL COOKIES

Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!

Print Pin Rate

Course: Cookies

Cuisine: American

Keyword: blackberry oatmeal cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 36 cookies

Author: Butter With a Side of Bread

Ingredients

  • 1 cup butter softened to room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/4 cups flour + 2 TBSP flour divided
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3 cups quick oats
  • 1 cup white chocolate chips
  • 1 cup blackberries quartered (if your blackberries are huge, you might cut them into sixths or even eighths!)

Instructions

  • Cream together the butter and sugars until smooth. Beat in the eggs and vanilla.

  • Combine the 1 1/4 cup of flour, baking soda and salt in a separate bowl and then add to the creamed mixture, mixing just enough to combine.

  • Gently mix in the oats and white chocolate chips.

  • Place the remaining 2 TBSP flour in a small bowl and gently coat the blackberry pieces until evenly coated. (The flour helps to keep all of your batter from turning purple when you add the blackberries! If you really want to avoid any batter turning purple, you could place the blackberries in the freezer for 30 minutes before coating in flour. I didn’t do that step this time around and it still worked fine!) Very gently fold the blackberries into the cookie dough, just enough to separate them evenly into the mixture.

  • Use a cookie scoop to drop cookies onto a greased cookie sheet. Bake for about 12-13 minutes at 325. Cool on the baking sheet for about 5-7 minutes before transferring to a wire rack to cool completely. Enjoy!

Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!

HOW TO MAKE THE BEST OATMEAL COOKIES:

After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Cookies!

  • Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
  • Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
  • Preheat the oven. This will help your cookies turn out right every time!
  • Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
  • Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
  • Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

Oatmeal cookies with fresh blackberries and white chocolate chips

WHAT KIND OF OATS ARE BEST IN OATMEAL COOKIES?

You can use quick oats or old-fashioned oats in your cookies- it really comes down to a personal preference. I really love using quick oats in this recipe, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. Old-fashioned oats will make the cookies a little bit chewier. You can even use a combination of both types if you’d like!

Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!

Here are some of our other favorite fruity cookie recipes!

Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!

Blackberry Oatmeal Cookies are delicious! Adding fresh blackberries to a soft and chewy oatmeal cookie recipe takes these cookies to the next level!

Blackberry Oatmeal Cookies are absolutely amazing! The cookies are soft and chewy and the fresh blackberries add the most delicious flavor!
Blackberry Oatmeal Cookies are absolutely amazing! The cookies are soft and chewy and the fresh blackberries add the most delicious flavor!

EASY PROTEIN PANCAKE RECIPE – Butter with a Side of Bread by Gordon Ramsay

EASY PROTEIN PANCAKE RECIPE - Butter with a Side of Bread


Easy Protein Pancakes Ingredients

Here’s what you’ll need to make breakfast:

-6 egg whites: I just gently crack the egg, then carefully tip the egg yolk into half the shell, draining the egg whites out in the process

-1 cup oats: I prefer to use old fashioned oats, but you can use Quick Oats if that’s all you have on hand

How to make low carb Easy Protein Pancake recipe-1 cup cottage cheese: you’re going to blend the pancake batter up, so it doesn’t matter if you have large or small curds in your cottage cheese

-2 tsp. sugar

-1 tsp. cinnamon: adds critical flavor!

-1 tsp. vanilla: since this is an ingredient that adds sweetness and flavor, I suggest using a good quality vanilla extract or a Vanilla Bean Paste. I linked my favorites!

-*10+ chocolate chips optional: I usually add 1-3 to each pancake!

How to make low carb Easy Protein Pancake recipeHow to Make Low Carb Protein Pancakes

Place all of your ingredients into a blender and then blend them together until smooth.

Spray and preheat your griddle or nonstick skillet.

Once the pan is heated, add about 1/4cup of the batter onto the griddle and cook until the bottom is golden brown.

Add a chocolate chip before flipping, if desired.

Cook until both sides are cooked and golden brown and the pancakes no longer feel overly wet.

This recipe makes about 10 pancakes.

SESAME ASPARAGUS AND MUSHROOMS – Butter with a Side of Bread by Gordon Ramsay

SESAME ASPARAGUS AND MUSHROOMS - Butter with a Side of Bread


Sesame Mushrooms & Asparagus is a delicious vegetable side dish with a hint of lemon and sesame oil that adds awesome flavor. This simple asparagus recipe only has 7 ingredients and can be sautéed or grilled.

Sesame Mushrooms & Asparagus recipeSarah from Feeding Your Fam here to bring you one of the easiest and most delicious asparagus recipes!

If you are looking for the best asparagus recipe, look no further! This easy asparagus recipe comes together in just a few minutes, and will disappear off of the plate even faster; even my pickiest eaters love this recipe!!

This recipe is made right on the stovetop, so no need to warm up the oven or use any special equipment.

ingredients for sesame asparagus in small bowls and on the counter

Ingredients for Sesame Asparagus

Here is what you will need:

  • 1 pound asparagus: I aim for thin stalks since they cook faster
  • 1/4 cup water
  • 2 tablespoons butter: I use salted butter for this side dish
  • 1 1/2 tablespoon sesame seeds
  • 1 cup sliced mushrooms: add more if you’d like!
  • 1 tablespoon lemon juice
  • 1 teaspoon sesame oil

sliced asparagus on wooden cutting board

How to make Sesame Asparagus

Remove the woody end of the asparagus spears by bending the asparagus and slicing the end where it bends. I usually cut one asparagus spear and then line up all of the others and slice the at the same length.

Once you have removed the woody end, slice the asparagus into thirds.

sliced asparagus in pan

Place the sliced asparagus in a large saute pan over medium high heat. Add in 1/4 cup of water and allow to cook, stirring occasionally until the asparagus is tender-crisp, about 2-3 minutes. The asparagus will turn a darker green and have a slight crunch to it when bitten.

Remove the asparagus from the pan and allow the water to evaporate or drain from the pan.

Add in the butter and sesame seeds. Toast the sesame seeds in the pan, stirring frequently for about 2 minutes, until they begin to brown.

sauteed mushrooms and sesame seeds

 

Add the mushrooms to the pan with the sesame seeds and continue to cook and stir until the mushrooms are golden and tender.

Place the cooked asparagus back into the pan with the mushrooms and toss to mix.

Pour on the lemon juice and sesame oil, toss to coat all of the vegetables. Serve immediately while still warm.

Sesame Glazed Mushrooms and Asparagus recipe

How to store leftover asparagus

If you have any of this leftover, store in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave and heat for 1 minute. If it does not heat up in that time, continue to cook in 30 second increments until heated through.

How to buy asparagus

When picking out asparagus for this recipe look for stalks that are thin and equal in size. Check the tips of the asparagus to make sure it is not dried out at the grocery store. You want the tips to be tender and not break off easily.

Sesame Glazed Mushrooms and Asparagus recipe

How to store fresh asparagus

When you bring your asparagus home from the grocery store, you need to keep the ends moistened. This can be done by wrapping the cut ends in a wet paper towel and placing the fridge. Another option that I like to do is to place the cut ends in a bowl or mason jar filled with a little bit of water for them to stand in.

This will help keep your asparagus fresh and the tips nice and tender.

How to store fresh mushrooms

Mushrooms need to be kept dry, so I store them in the fridge in a small paper bag. I don’t clip it closed either, I just fold the top a few times. Even if you store mushrooms a bit too long this way, they’re still edible as they’ll just be wrinkly and need water to rehydrate them.

Sesame Glazed Mushrooms and Asparagus recipe

Sesame Mushrooms & Asparagus

Sesame Mushrooms & Asparagus is a delicious vegetable side dish with a hint of lemon and sesame oil that adds awesome flavor. This simple asparagus recipe only has 7 ingredients and can be sautéed or grilled.

Print Pin Rate

Course: Side Dish, Vegetables

Cuisine: American

Keyword: sesame asparagus

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Servings: 6

Calories: 70kcal

Ingredients

  • 1 pound asparagus
  • 1/4 cup water
  • 2 tbsp butter
  • 1 1/2 tbsp sesame seeds
  • 1 cup mushrooms, sliced
  • 1 tbsp lemon juice
  • 1 tsp sesame oil

Instructions

  • Cut off the woody ends of the asparagus and slice diagonal into thirds.

  • Place asparagus and water into a large saute pan over medium high heat. Cook and stir 2-3 minutes, until asparagus is tender-crisp.

  • Remove the asparagus from the pan to a clean plate

  • Add butter and sesame seeds to pan and toast for 2 minutes stirring constantly until browned.

  • Add in the mushrooms and cook for an additional 3 minutes, until mushrooms are golden and tender.

  • Place the asparagus back into the pan with the mushrooms and sesame seeds. Pour on the lemon juice and sesame oil and toss to coat. Serve warm.

Nutrition

Calories: 70kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 37mg | Potassium: 213mg | Fiber: 2g | Sugar: 2g | Vitamin A: 690IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 2mg

Sesame Glazed Mushrooms and Asparagus recipe

Looking for more side dish recipes, check out these great ideas:

Sesame Mushrooms & Asparagus is a delicious vegetable side dish with a hint of lemon and sesame oil that adds awesome flavor. This simple asparagus recipe only has 7 ingredients and can be sautéed or grilled.

With just 7 ingredients you can make this delicious vegetable side dish at home. This simple Sesame Asparagus recipe is packed with flavor and you’re going to love it! Sesame Mushrooms & Asparagus is a delicious vegetable side dish with a hint of lemon and sesame oil that adds awesome flavor. This simple asparagus recipe only has 7 ingredients and can be sautéed or grilled.

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