One thing I love about this recipe is that you can use any canned compot, or you can make your own. You can even make it sugar free version with a sugar free filling.
The other thing I love about this recipe is that it is simple and something I can make quickly but it's made to look like I spent all day on them. These would be great for a potluck or a quick dessert to take to someone's house for dinner. I hope you enjoy this one as much as I do!
1 14.1oz package refrigerated Pillsbury Pie Crust
1 tablespoon water
1 cup Lemon Créme Filling
1/3 cup white chocolate chips
1/8 tsp shortening
1 1/2 cup finely ground oats
1/3 cup coconut oil
2 tbsp ground cinnamon
1 tsp 100% pure lanolin (optional)
4 tbsp castor oil (or sweet almond oil)
1/3 cup brown sugar
In a medium size bowl combine ground oats, cinnamon, and brown sugar. In a smal, microwave safe, bowl combine coconut oil, lanolin, and castor oil. Microwave for 20-30 seconds at a time until coconut oil is melted. Stir oils and pour on to oats, and mix thoroughly to combine. Spoon mixture into airtight container. I put ours in a wide mouth pint size jar.
I saw this original recipe on the Mountain Rose Blog and I just HAD to make these for my hubby that loves Chai Tea! So with out further ado, here is the recipe, with my changes.
2/3 cup unbleached all-purpose flour
1/3 cup whole wheat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 teaspoon sea salt
1 3/4 sticks softened butter
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
Powdered Chai Spice Mix
1 tsp cinnamon powder
1/2 tsp cardamom powder
1/4 tsp ginger powder
1/8 tsp clove powder
1/8 tsp nutmeg powder
1. Preheat oven to 350 degrees.
2. Whisk flour, baking powder, baking soda, powdered spice mix, and sea salt together.
3. In another bowl, beat butter and sugars until fluffy and creamy. Add egg and vanilla to the butter and sugar mixture and beat until combined. Scrape bowl with spatula.
4. Gradually add flour mixture to the butter mixture and stir until it just becomes smooth.
5. Gradually add oats and mix until well combined.
6. Roll 2 tablespoons of dough into balls with your hands. Place on parchment lined baking sheets about 2 1/2 inches apart.
7. Bake until cookies are golden brown, about 13 to 16 minutes. Transfer baking sheet to wire rack to cool.