The summer weather cooled a bit and baking is now able to be done without making the house unbearable. Hubby and I did heave and ho (we have scrapes and bruises to prove that we are getting too old for this sort of thing) the too big AC unit into the sewing room window and put up curtains to partition the living room from the rest of the house but prefer to not have to use it if possible. So technically I could have heated the oven (ugh!) and then go sit in the cooled living room but I did not. Baking is not a past-time I have the urge to indulge in summer. I will confess that I have at least once succumbed to chocolate urges and baked a box of brownie mix. Then we ate that in two sittings. Not good for the waist line!
The idea that I would cook through the Betty Crocker cookbook was a bust. I may do some baking from it but the meat and vegetable recipes were too plain and uninteresting to me this year. I did not even bother to look in that book when deciding to make oatmeal cookies. Deciding to make oatmeal cookies delighted Hubby. Alas, I did not put M&Ms in them so technically they are not “Daddy Holiday Oatmeal Cookies”.
I found this cookbook while looking for a recipe to use. Actually it is the first book I looked at and since there was a recipe I did not look further.
The oatmeal cookie recipe is on page 33 and calls for 3 cups of goodies added to the batter. The only item I added to the original recipe was 1/2 teaspoon cinnamon and then I mixed up the 3 cups of goodies for variety.
1 cup butter, at room temperature
1/2 cup granulated sugar
1 cup brown sugar, packed (doesn’t every baker know to pack brown sugar by now?)
2 eggs (also at room temperature if one remembers to put them out on the counter with the butter,or is this just for bread?)
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups oatmeal (I don’t think it matters if this is instant, quick, or regular? I used quick-cooking.)
1 cup chopped walnuts
1/2 cup white chocolate morsels + 1/2 cup semisweet chocolate chips
1/2 cup dried cranberries + 1/2 cup dried blueberries
Preheat oven to 350 degrees F. This recipe goes together in the usual way: cream butter and sugars then add eggs, beating well after each, then add the vanilla. Whisk the dry ingredients together (flour through cinnamon in above list) and add to the creamed mixture. Then add the oatmeal and goodies. I combined these in a separate bowl first as well.
Scoop batter in heaping tablespoons onto ungreased cookie sheets and bake 10-12 minutes until lightly golden. Let sit on baking pan 1-2 minutes before removing to cooling racks. This step is very important or the cookies will fall apart. This made exactly 4 dozen cookies.
Hubby is having a few for breakfast with his coffee right now. I had thought I would take a plate of these to work but Hubby is enjoying them too much to deprive him of his treat. I did sneak a dozen of them into a freezer bag for later, maybe?
The second batch of cookies I made this year was the last batch. I was going to make a chocolate chip cookie with dark chocolate and dried cherries but never got around to it. Maybe next year…which is right around the corner!
The fully loaded oatmeal cookie was a request of Hubby several years ago. Last year I did not make any so I thought I should make them this year. Cook’s Illustrated magazine (September&October 2016) published an Oatmeal Cookie recipe claiming it was chewier, moister, and easier to make than the standard from the Quaker canister. So I decide to give it a try.
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
3/4 cup dark brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1 large egg plus 1 large yolk
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats
1/2 cup raisins (optional); okay, so I put in one cup M&Ms, 1/2 cup dried cranberries, and 1/2 cup peanut butter chips! This may have affected the outcome…
375 degrees F. Line pans with parchment paper.
Whisk the first three ingredients together and set aside. Melt butter in a skillet over medium high heat until foaming subsides and scrape and continue cooking for 1-2 minutes. Immediately transfer to a large heatproof bowl. Stir in cinnamon. Add the sugars until combined. Add the egg, the yolk, and the vanilla. Stir in flour mixture, then oats and raisins. Stir until evenly distributed. Mixture will be stiff.
Divide dough into 20 pieces. Flatten them slightly with a flat bottomed glass. At this point I made a dozen cookies with the intent of making more later. So I put the remaining dough in the refrigerator. Bake the cookies one sheet at a time for 8-10 minutes. They do not spread out much during baking.
These tasted great and were perfect per Hubby. I baked another batch a few days later and had to mash the dough between my palms to get it to form balls. The dough seemed more like an oatmeal cookie granola. They baked up pretty well with a few cracks. It is possible, in all fairness to Cook’s Illustrated, that the triple amount of additives (chips, fruit, etc) was the cause of the granola effect. The melting of the butter made the mixing possible without a mixer and added a butterscotch-y taste to the batter, what batter there was. Will I use this recipe again? Probably, but not as a favorite. I find the Quaker canister recipe perfectly good and simple enough.
The second batch was sent to my favorite Airman, fresh out of Basic Training!
Again I am using the Quaker Oats 1982 cookbook. I am not sleeping well and there are fresh blueberries languishing in my refrigerator. So I make and bake muffins in the middle of the night!
I choose this recipe because all I have is almond milk and am not sure if non-dairy milks can be substituted in baked goods with perfect results. I used almond milk in an egg custard once and it did not set as expected. But this worked out. The recipe called for 1/2 cup milk unlike my other favorite muffin recipe which called for one cup. This also uses vegetable oil so I imagine they are healthier than those made with butter.
1/2 cup milk
1/4 cup vegetable oil
1 egg, beaten
1/4 cup honey
Mix the wet ingredients together in a 2 cup measure or other smallish bowl.
1 1/2 cups oats, uncooked
1 cup all purpose flour
1/3 cup brown sugar, firmly packed
1 tablespoon baking powder
1/2 teaspoon salt
Mix the dry ingredients together in your mixing bowl. To this I added 1 heaping cup fresh blueberries and 1/2 cup chopped pecans. Stir gently.
Add the wet ingredients to the dry ingredients, stirring just until mixed. Bake in greased or papered muffin pan at 400 degrees F for 15-18 minutes. Makes 12.
Enjoyed these for breakfast. I will make these again.
The German Chocolate Cake (Cake Envy) was a big hit at my house and at work where I brought half the cake so I wouldn’t overindulge. But now it is back to cookies. I don’t know if I will accomplish a dozen types by Christmas.
I found this recipe in my mother’s recipe file box. I went through the cookie index card section and picked out several to make for this year’s Christmas cookies. This is an oatmeal cookie with raisins and nuts. What makes this a different cookie? My mom cut this from a recipe years and years ago and the clipping says it is the best. My preliminary research through multiple oatmeal cookie recipes shows that this recipe adds ground cloves in addition to the cinnamon, whereas most oatmeal cookies just use cinnamon. The other difference is that this recipe adds the oats, raisins and nuts before adding the flour. There is also a bit of buttermilk not found in most cookies.
This is not quite the “daddy holiday oatmeal cookie” that hubby wants but it may have to do. The cookie he dreamed up had M&Ms in addition to Craisins and nuts in an oatmeal cookie. I just may make Santa’s Whiskers with red and green M&Ms instead of candies cherries! No one in my household will know the difference since I’ve never made those cookies before!
I gather the ingredients and because I never leave well enough alone I add the remaining half bag of butterscotch chips I find in my baking pantry. I have always liked butterscotch chips in oatmeal cookies. I just haven’t made oatmeal cookies for a while.The recipe calls for 1 Cup homogenized Spry shortening. I will be using butter. Then there is 1 tsp salt, 1/2 tsp cinnamon, 1/2 tsp cloves, and 1 1/2 Cup brown sugar. This is all creamed together and then the 2 eggs are added.
Now add 1 1/2 Cups oats, 1 Cup chopped nuts, and 1 Cup raisins. Here’s where I added the butterscotch chips. Mix all that up together and then add half of the 1 3/4 Cup flour that has been sifted/whisked with 3/4 tsp baking soda. Add the 1/4 Cup buttermilk, and then the rest of the flour.
Drop by teaspoon on to baking sheet. Here you see them bunched together because these are for freezing to bake later.
The recipe clipping states to bake at 375 for 15 minutes. If you flatten them they are crispy and if not, they are chewy. I bake some and feed them to hubby. He says they are better cooled rather than right out of the oven. He decides milk and cookies will be his supper!