Monday, December 17, 2007

Attempting to Adapt

I wanted to replicate the subtle oatmeal chewiness from Spiked Cookies, but using a chewier cookie base. It didn't quite turn out as anticipated. The dough was a little crumbly & the resulting cookie was soft, definitely not cake-like, but wasn't quite chewy either. Just a soft, buttery, ORDINARY cookie. I considered giving the rolled oats a quick whizz in the food processor, but was too lazy once I thought about all the dishes I had to do! - may need to put in the extra effort next time. Definitely yummy, but didn't quite meet my high expectations. That's the problem with expectations, you can easily get disappointed...especially when you have a rigid preconceived notion. When you're unsure, you accidentally end up being more open-minded, which can't be a bad thing at all.

Oatmeal Cherry-Walnut Cookies
2 cups AP flour
1/2 tsp baking soda
1 tsp salt

3/4 cup butter (12 tblspns), melted & cooled
1 cup brown sugar
1/2 cup sugar
1 egg
1 egg yolk
2 tsp vanilla extract

1/2 cup quick cook rolled oats
1/2 cup dried cranberries, roughly chopped
1/2 walnuts, toasted & chopped
  • Preheat oven to 325F. Line baking sheet with parchment paper.
  • In medium bowl, whisk together flour, soda & salt.
  • With the mixer on low, combine butter & sugar. Beat in the egg, egg yolk & vanilla.
  • Slowly add flour mixture.
  • Fold in filling (oats, cherries, nuts, etc.).
  • Form dough into balls & place on baking sheet. Flatten cookies, the cookies did not spread a whole lot.
  • Baking at 325F for 15 - 17 minutes, until edges turn slightly light brown. Do not overbake for chewy cookies!
  • Allow cookies to cool before removing from the baking sheet. If the caramel has not hardened, stick the baking sheet in the freezer/fridge for a few minutes.
  • Makes 18 - 24 cookies.
**Chewy White & Dark Chocolate Oat Cookies

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