by Anne
I got this cookbook for my birthday last year and I have solid plans to bake my way through the entire thing. Seriously, not a single recipe has failed me. In fact, I’ve revisited multiple recipes multiple times- a rare occurrence for this somewhat restless baker.
These cookies are faaaaan-tastic. And while I didn’t follow the recipe exactly as it was written, I’ve had absolutely no complaints from the household cookie monster (his mom liked them too!). They’re great as-is or crumbled over a big bowl of vanilla ice cream. And because they have oatmeal, nuts, and craisins, they kind of taste like a granola bar. So you can definitely justify having a few of them with your morning coffee, right?
A couple of notes:
- The dough will be stiff. And I mean, STIFF. That’s a good thing- it means the cookies will be nice and dense.
- Use whole, rolled oats. Not the instant kind. I’ve used both and the former have a far better texture and way more flavor.
- I use "Baking Spice" from Penzey's instead of straight cardamom. If you can get your hands on some of it, do. It’s amazing stuff.
- Let the dough chill. Seriously. I usually bake my cookies in small batches so that I don’t
eat all of them in one sitting“overindulge.” The dough will keep in your refrigerator for up to a week or you can freeze it for up to two months.
Oatmeal-Craisin-Chocolate-Almond Bliss
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp baking spice
- 1 cup butter, softened
- 1 1/4 cups packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 3/4 cups oats
- 1 cup craisins
- 1/2 - 3/4 cup chopped almonds
- 1 cup chocolate chips
In a separate bowl, combine flour, baking soda, salt, and spices. Add half of this mixture to the butter mixture and beat for 15-30 seconds. Add the remaining flour mixture and beat until incorporated. Add the oats and beat for another 15-30 seconds. Fold in the craisins, almonds, and chocolate chips. Cover the bowl and chill for 6 hours.
Preheat the oven to 375 and line baking sheets with parchment paper. Form the dough into balls and place an inch or so apart on a cookie sheet. If desired, sprinkle with a pinch of sea salt. Bake for 10-15 minutes or until golden brown. Be sure to rotate the pan halfway through the baking time to ensure even heating.
These are the best cookies ever if they are the ones I am thinking/dreaming about.
ReplyDeleteAw, thanks Anne! Just let me know anytime you want a batch. I even have a delivery boy, if you need such services. Maybe you've met him?
ReplyDelete