Christmas Cookie Countdown – Oatmeal Fruit Cookies

cookie, contest, newfoundland

This week’s cookie is one that I personally like.  While it can technically be made any time of the year (as are most cookies), I personally like cinnamon flavour around this time.  It makes you feel warm and brings forth visions of sitting by the fire while sharing these cookies with your loved ones. Oatmeal cookies have always been a favourite of mine.  I like the more chewy ones over the crisp cookie.  So this cookie is perfect for that reason.

This is another drop cookie.  It’s one of the easiest cookies to make.  You can try other drop cookies, like my molasses drop cookies, or the Newfoundland classic, scrunchies.

I’m just going to dive right in with this one.  You’ll need to mix your brown and white sugars with the oil in a bowl with the mixer on medium.  Add the egg and vanilla.  Mix well.  Then add the banana, coconut, and raisins.  In a separate bowl mix together the flour, salt, baking soda, and cinnamon.  With your mixer on low, slowly add the dry ingredients until clear.  Then add the oatmeal.  I’ve used quick cooking oats for my cookie, but you could use regular oats for an even more chewy cookie.  Mix until well combined.

I let my batter sit in the fridge to firm up a little.  You want the batter to be a bit cooler for scooping.  Just throw it in the fridge for 30-45 minutes.  While that is happening, you can preheat your oven to 350F.  The cooler batter will mean that the cookies won’t spread as much as a batter that is at room temperature.  Because these cookies are only about a couple of inches across after baking, I though it was a good idea to chill the dough.

Scoop onto a parchment or Silpat lined cookie sheet and bake for 12-14 minutes.  The cookies will be a nice brown colour when done, with slightly darker edges.  Again these cookies freezer very well, so if you make them today, you can store them away until the holidays.

cookie, newfoundland, oatmeal, banana, cinnamon, raisin, chewy

Oatmeal Fruit Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Servings 4 dozen


  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup mashed banana approximately one whole banana
  • 1/2 cup shredded coconut
  • 1/2 cup raisins
  • 1 cup All purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 cups quick cooking oats


  1. In a large bowl with the mixer on medium, combine the brown sugar, granulated sugar, and oil.
  2. Add the egg and vanilla. Mix well.
  3. Add the mashed banana, shredded coconut, and raisins. Combine.
  4. In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Mix with a whisk until all the ingredients are evenly distributed. Turn mixer to low and slowly add the dry ingredients to the wet. Mix until clear.
  5. Add the oatmeal and mix until combined. Transfer batter to fridge to cool for 30-45 minutes.
  6. Preheat oven to 350F. Scoop batter onto parchment of Silpat lined baking sheets with a couple of inches between scoops.
  7. Bake for 12-14 minutes until the cookies are lightly browned and the edges are a little darker. Let cool on sheet for 5 minutes and then transfer to rack to cool completely.

Rum Spiced Banana Bread

rum, banana, bread, loaf, dessert, sugar, screech, newfoundlandSo if you have been following my blog, you would have realized that I made the lovely Portuguese orange cakes the last time and they were topped with sanding sugar.  And if you haven’t been following my blog, then sign up for updates so you don’t miss out on the fun and food.

Anyway, I bought the sanding sugar and, of course, had a little left over because I wasn’t sure how much I would need for the last recipe.  Needless to say, there may be a few more recipes coming your way which have sanding sugar in them.  Oopsee.

There were a few bananas which were going off and getting too soft to enjoy so they were placed in the freezer for later baking.  I don’t know how that happens.  It seems that the bananas go from green to overripe in days.  I have all the best intentions about eating them for breakfast, or throwing them in a lunch bag, but when I get around to it I just don’t feel like eating bananas that day.  So they ripen.

Banana bread has become such a common dessert and you’ll find millions of variations out there with a myriad of ingredients and extras.  I wanted something fairly simple (read: one bowl mixing) and a subtle nod to my home province of Newfoundland.  What would be easier than throwing in some Screech?  Booze is better in most things.  Right? Right? –crickets chirping–

The thing about banana bread is that your bananas have to be as ripe as you can stand it.  That’s the good thing about throwing them into the freezer when they reach the peak ripeness.  That way you can preserve all the sweetness of the sugars in the fruit, without all the peskiness of attracting fruit flies.

Don’t get me started.  I left some bananas out to ripen once and within a couple of days I was finding little fruit flies everywhere.  It was like that scene in Amityville where the flies are covering the windows.  Freaky.   Needless to say, I throw them into the freezer before things get too out of hand.

Preheat your oven to 350F and put the ripe bananas in your stand mixer and mix on low.  You want the bananas to be mushy, almost liquid-like.  The softer the better.  You’ll get more banana flavour if they are really ripe.  Still mixing on low, add the melted butter, sugar, eggs, and rum.

Then mix your dry ingredients.  You can throw everything in the mixer, but I personally like to mix my dry ingredients first to make sure everything is evenly distributed.  Mix together the flour, baking soda, and salt.  Add that slowly to the wet mixture and blend until clear.  That is, you don’t see any more flour in the batter.  Do not overmix as the bread will be too chewy.

Pour into a greased eight inch loaf pan and set aside.  In a small bowl combine a couple of tablespoons of sanding sugar and a little bit of the rum.  You want the sugar to absorb the rum, but not be soaking.  You don’t want the sugar to dissolve.  Sprinkle the sugar on top of batter and bake for 50 minutes on the middle rack.  Use the knife test to check for doneness.

Let the loaf cool in the pan on a rack for 10-15 minutes.  Remove from the pan an let cool completely.  Serves 8-10.rum, banana, bread, loaf, dessert, sugar, screech, newfoundland

Rum Spiced Banana Bread

This light banana bread has the subtle flavour of rum and a pleasing sugary crust.
Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 slices


  • 3 bananas very ripe
  • 1/3 cup butter melted
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp Screech Dark rum
  • 1 1/2 cups All purpose flour
  • 1 tsp baking soda
  • 1 pinch salt
  • 2 tbsp sanding sugar for topping the loaf


  1. Preheat the oven to 350F.
  2. In stand mixer on low with the paddle attachment, mash the bananas until soft. The bananas should be very well broken down. Add the melted butter, sugar, egg, and rum.
  3. In a separate bowl combing the dry ingredients: flour, baking soda, and salt. Mix thoroughly.
  4. With the mixer still on low, add the dry ingredients. Mix until clear. Pour the batter in a greased 8 inch loaf pan.
  5. In a small bowl combine the sanding sugar and a few drops of rum. Mix until moistened. Sprinkled the flavoured sugar over the top of the batter. Bake for 50 minutes. Check for doneness with a toothpick or until a inserted knife comes out clean.
  6. Let the loaf cool on a rack in the pan for at least 10 minutes. Remove from the pan and let cool completely. Serves 8-10 slices.

Buttermilk Banana Muffin

muffin, banana, buttermilk, sugar, dessert, cinnamonFor the longest time I thought everything my mother created in the kitchen was a Newfoundland invention.  When I was a youngster she would make cabbage rolls from scratch.  She would make the filling and boil the cabbage and spend the afternoon rolling them up and baking them for supper.  Same with Chinese food.  She would cut up pieces of chicken, dip them in batter and deep fry them.  Then she would make her own sweet and sour sauce and serve them with stir fried veggies and rice.  I thought both of those dishes were Newfoundland recipes.  Later, when I was older, I found out that those recipes weren’t authentic to just Newfoundland.  But that’s the great thing about food, it becomes authentic to the person making it.

As a baker I’ve learned how to do pastries and breads from around the world.  I’ve made baguettes from France, Victoria sponges from England, Swiss meringues, and countless others.  But when I try a recipe and I get comfortable with it, then I can experiment and make authentic to me.  I can add my ingredients and my take on the recipe.  So that’s what I’ve done with this basic banana muffin recipe.

I’ve added the richness of buttermilk and the sweet cinnamon sugar to just give it my spin on a classic muffin.  Yes, you can find many, many, many banana muffin recipes out there, but I haven’t found one that adds the cinnamon sugar on top.  And that’s the great thing about recipes.  You just tweak it a little and it becomes yours.

So, enjoy these wonderful buttermilk banana muffins with a nice cup of tea.  And who knows, maybe you’ll change it up to make it your own and it will be just as good, if not better.  Remember to invite me over so we can swap!

muffin, banana, buttermilk, sugar, cinnamon

Buttermilk Banana Muffin

A moist banana muffin with the slight tanginess of buttermilk and sweet sugar cinnamon topping.
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 muffins



  • 2 cups All purpose flour
  • 1/4 cup granulated sugar
  • 4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 large egg beaten
  • 2/3 cup buttermilk
  • 1 cup mashed banana about 3 bananas
  • 2 tbsp vegetable oil


  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup butter or margarine melted


  1. Preheat oven to 400F
  2. In a large bowl combine the flour, sugar, baking powder, cinnamon, and salt. Use a whisk to mix thoroughly.
  3. In a large bowl with your hand mixer combine the mashed bananas, buttermilk, egg, and vegetable oil. Turn the mixer to low and slowly add the dry ingredients. Blend until you cannot see any flour. Do not overmix.
  4. Transfer the batter to greased or lined muffin tin. Using a scoop, fill each until 3/4 full. Bake on middle rack in the oven for 20-25 minutes. The muffins should be slightly brown around the edges.
  5. Let cool for a couple of minutes in the pan and then transfer to a rack to cool completely. Meanwhile combine the remaining cinnamon and sugar in a small bowl for the topping.
  6. Once the muffins have cooled, take one and first dip in the melted butter, shaking off any excess. Then dip in cinnamon sugar.