Tag Archives: cookies

Blueberry Oatmeal Dark Chocolate Cookies

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My friend JP likes to preface every discussion over which type of baked good to make with, “How about something that makes me feel like it’s really healthy but it tastes really NOT healthy.” Frozen fruit combined with chocolate and oats? I think you’ve found your mate my friend. I’ve always been a huge fan of the trail mix cookie, or as I like to think of it, pantry dump baking. In the past I’ve made popcorn cookies, and dumped graham cracker crumbs, broken pretzel sticks, and granola into my cookies to add texture and flavor to the classic cookie.

At my apartment, we are partial to certain types of baked goods – mostly muffins, bars, and cookies. I’ve made fewer cakes and pies in the past year because they’re not as portable/shareable. Tell me if you agree with me here – a warm plate of cookies or muffins seems more homey and personal when bringing something to a potluck.

I just thought of the play out of a scene (go with me for a second) – you bring a warm plate of cookies to a party and as you set them down, the party-goers/cookie monsters all dive for dessert. The quickest hands grab one or two for themselves and a friend, disappear, and then as two singles go for the last cookie, they graze hands and awkwardly defer to the other. Before you know it, the two sweets-lovers are now sweethearts and you are now responsible not only for their cavities but eternal happiness. ALL BECAUSE of your blueberry oatmeal dark chocolate cookies. It’s hard being you, sometimes, is it not?

So – I’m not going to claim that that’s actually happened to me, but the point is, cookies are a crowd-pleaser and always a good dinner party companion. I brought these to a paella dinner at a dear friend’s parents house, and they warmed our hearts and stomachs on a cold January night.

When you make this for a crowd, will you let me know if you become the cookie match-maker and now have four beautiful God-children and recently find yourself as a main of honor/best man? Because then I’m going to write a match-making cookbook.

Blueberry Oatmeal Dark Chocolate Cookies

adapted slightly from lady and pups

1/2 cup (1 stick) unsalted butter

1/3 cup granulated white sugar

1/3 cup brown sugar (light or dark, I used light)

1 large egg, at room temp

1 tsp vanilla extract

3/4 cup all-purpose flour

1/2 tsp salt (fine grain or table salt)

1/2 tsp ground cinnamon

1/4 tsp baking soda

1 1/2 cup old fashioned oats

1/2 cup coarsely chopped dark chocolate

1 cup frozen blueberries

1. Preheat oven to 375 degrees F.

2. In a large bowl, beat butter and both sugars together until fluffy (like a whipped butter). Then beat in egg and vanilla.

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3. In a separate, smaller bowl, whisk together flour, cinnamon, baking soda, and salt. Slowly beat this mixture into the wet ingredients. Stir in oats slowly with a spoon. Then, fold in chopped chocolate and blueberries.

2015-01-19 17.39.41-1I had to put this picture in here because this Penzey’s cinnamon is a GAME CHANGER MY FRIENDS. My friend Mike got this for me for Christmas and it makes the biggest difference in my baked goods. Splurge if you are feelin lucky.2015-01-19 17.39.33

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2015-01-19 17.51.374. Roll dough into 1-2 inch balls and space out about 3 inches apart on a greased baking sheet.

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5. Bake for 10-12 minutes. Let rest in the pan for 1 minute, then remove and let cool on a baking sheet.

Enjoy!

Peanut Butter Cookie Toasted Oatmeal Ice Cream Sandwiches

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Is it strange that I absolutely love the good ole staycation? Otherwise known as didn’t choose a place to drive/fly to/ didnt want to pack clothes for more than five days in a carry on/ needed to detox from deep dish pizza and gelato. Well, all of those might be true except the last one. I don’t think making homemade ice cream is detox from gelato.

I was in Chicago exploring for the first time as an adult and had an absolute blast! Let me tell you the wonderful things I ate: Asian tacos, deep-dish pizza at Lou Malnati’s, BLUEBERRY FRENCH TOAST GELATO from Black Dog Gelato, really rich chocolate mousse, an entire SLAB of pork belly on a girl date with my biffle Cessie, and a delicious drink with Pisco, St. Germain, basil, lime and some soda-y thing. It was a wonderful trip!

Immediately after returning home, I sniffed out a good ice cream recipe: toasted oatmeal!!!! Ahhh this was my second ice cream adventure this summer and my first attempt without a mixer. I’ve made a few fruit ice creams for my dad, but when it’s just for me, I want chocolatey/coffee/peanut buttery/banana/caramely flavors. And if you can’t tell, I like breakfast!!

My roommate and I were so curious as to how toasted oatmeal could even have that potent of a flavor. Like, would this turn out to be just a cream base with a few traces of grains floating around?? The flavor is definitely breakfast-y, but I’d like to say it’s sort of like a scoop of butter pecan. The touch of cinnamon and nutmeg is subtle, and I think the toasting of the oatmeal really takes this ice cream to the next level.

So I based this recipe almost exactly off of this one from thefauxmartha. I say almost exactly because I tried to but was so excited, I accidentally switched the proportions for heavy cream and half and half. The cookie recipe was very simple and I tried making the ice cream sandwiches with both a chewy version of this cookie and a crunch version.

Oatmeal
1 tbsp. unsalted butter
3/4 c. old fashioned oats
heavy pinch of salt
dash of cinnamon
3/4 c. liquid (1 part milk/3 parts water)

Ice Cream
2 c. cream
1 1/2 c. whole milk
1 c. half and half
1/2 c. sugar
1/2 c. brown sugar, lightly packed
1 tsp. flaky kosher salt
3 egg yolks

Find the peanut butter cookie recipe here

1. Prepare oatmeal: Melt the butter in a skillet or small saucepan, add oats and toast until it sort of smells like browned butter…aka a bit of a nutty flavor. The recipe says about 4 minutes, took more like 5-6 for me. After toasted, pour out the oats. Sprinkle a pinch of salt, a LARGE dash of cinnamon and a small pinch of nutmeg if you’d like. Add liquid and bring to a simmer. Add in oats and stir quickly to make the mixture evenly mixed. Remove from the heat and set aside for about 8 minutes to let the oats absorb.

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2. Make ice cream: Ok, guys. Man your stations, here. You’ve really got to move gracefully through the kitchen during this time. Even when you’re trying to improve your roommate’s parents with your ladylikeness. While hot dairy products are flying all over the kitchen. 

BACK TO BUSINESS sorry….Add your milk, half and half, and cream to a heavy saucepan with the sugar and salt and stir to dissolve sugar. While this is heating, get your egg yolks ready. Whisk the egg yolks until pale yellow and frothy in a small bowl.

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3. Once the cream mixture is simmering (really a pleasant thing, right? hot milk?), slowly temper your eggs. Do this by ladling about a half cup of the hot mixture slowly into the eggs, whisking quickly to mix the two. Once you’ve quickly whisked together the hot milk into the eggs, add the egg milk mixture into the pot and whisk constantly to temper. The recipe said to just whisk until it thickens, but I couldn’t really tell it was thickened, so I’m going to tell you to whisk for about 6 minutes at a low simmer. Then remove from heat.

4. Add your cooked oats to the cream mixture off the heat and let steep for 30-60 minutes (covered)

5. Get your strainer ready over a big bowl. I used a pasta colander. Use a fine mesh sieve if you have one. After the mixture has finished steeping, strain the mixture, using a spatula to press the mixture through the sieve.

6. Cool the ice cream base in the refrigerator until cool. Then prepare in your ice cream maker according to its instructions.

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7. Make your cookies!!!! Here’s how we made the sandwiches: Start scraping your ice cream with a spoon into a small ball – then place on the bottom of one cookie. Use the bottom of another cookie to smush the cookie together. Scream at the top of your lungs before eating this because you are so excited. I dunno it just sounds fun.

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Tell me, are you a crunchy or chewy cookie person?!?! Any recommendations on other ice cream sandwich combos?? 

Popcorn cookies to share

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**This one goes out to you Coffield**

I’ve been wanting to try this recipe ever since I got the Smitten Kitchen cookbook back in December. After reading Deb’s hysterical writing on how she decided to add popcorn to a cookie recipe, I couldn’t help but feel that maybe I was in on the funny story too? Like I was actually in on the joke with her. So as I’m making this cookies, I was smiling to myself about this joke that I have with Deb Perelman but now that I’m thinking about it, I was just unnaturally happy because Deb and I weren’t laughing back and forth together….in fact, I just made the cookies by myself.

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Well I certainly didn’t eat them by myself! I whipped these up for the first summer barbeque back in Atlanta for a reunion of sorts. Though I wanted to make a pie or some sort of fruit dessert to contribute to the pulled pork, buttermilk chicken, and cheese grits dinner, these were the easiest to transport. And you know, since we’re only two months or so out from the Great Cake Toppling of 2013, I’m still recovering. Recap: cookies are easy to drive over to a friend’s house. Or, when you’re sharing a car with my popular sister, they’re easy to carry in the passenger seat when you’re getting dropped off.

These cookies made my house smell so good, from the lingering buttery popcorn smell to that quintessential creamed butter and sugar marriage that brings a smile to my face. There was no wasting in this recipe either. Though my sister decided she didn’t want to join me in baking, the smell of popcorn is sure to lure her out of her room. Those extra popcorn pieces really brought us together!

I think these were recieved quite well, however I would like to add chocolate chunks to the recipe next time. I think they needed some more flavor along with the crunchiness of the popcorn. Let me know what you think if you’ve also tried this recipe! The next day, I made some cracker-jack-salty-peanut-chocolate cookies to remedy my longing for chocolate.

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