Oatmeal Cookies Are Little Plops of Love

Thought I would end the day with a foodie post. Here is my *exclusive* recipe for chocolate chip oatmeal cookies:

Love Plops

SFL SUPREME OATMEAL COOKIES

  • 1 cup softened unsalted butter
  • 1/4 cup granulated sugar – baker’s grind*
  • 1 and 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon Nutella spread
  • 1 and 1/2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon fresh grated orange rind
  • 3 cups of Quaker “Quick” (one-minute) oats
  • 1/3 cup raisins
  • 1/3 cup golden raisins
  • 1/3 cup craisins (dried cranberries)
  • 1/2 cup chopped pecans
  • 3/4 cup chopped walnuts
  • 6 ounces bittersweet chocolate chips.

This recipe take about 15 minutes to make, plus an additional 30 to 70 minutes to bake depending upon how many cookies you put in the oven at a time.  Preheat the oven to 350º.  Beat the butter until light and fluffy.  Add the brown sugar, then the white sugar and beat until the mixture is light and creamy.  Stir in vanilla.  Stir in Nutella and beat until mixture is smooth and fully combined.  Add the eggs one at a time and beat for one minute.  In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and orange rind, then stir in oats.  Add all of dry mixture to sugar mixture and stir until just combined.  Add the dried fruit, nuts, and chocolate and stir until combined.  Form the dough into 1 inch balls and place on baking sheet.  Use Silpats for best results.  Bake at 350º for ten minutes.  Let the cookies cool completely on a baking rack.

*If you cannot find baker’s sugar, simply process regular granulated sugar in a food processor until it feels like soft sand when you rub it.

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3 Comments

  1. Laci The Dog said,

    January 15, 2010 at 2:19 pm

    Ever notice some posts don’t get comments? I don’t do much baking these days, but:

    Coconut Ice-Cream

    INGREDIENTS
    2/3 cup granulated sugar
    11/4 cups water
    2 x 14 fl oz cans coconut milk
    11/4 cups heavy cream
    2 tbsp shredded coconut
    sprigs of mint or rose petals, to decorate

    This delicious ice-cream will make the perfect ending to any Indian meal. For a smooth-textured dessert leave out the coconut.

    1) Place the sugar and water in a saucepan and heat gently, stirring occasionally, until the sugar dissolves. Boil gently for 10 minutes without stirring, then remove from the heat, and allow to cool slightly.

    2) Mix the cooled syrup with the coconut milk and pour into a shallow freezer container. Cover and freeze for about 3 hours or until semi-frozen around the edges and mushy in the center.

    3) Transfer the mixture to a bowl and cut up with a knife, then place (half the quantity at a time) in a food processor, and process until smooth, or beat thoroughly by hand.

    4) Turn the mixture into a bowl. Whip the cream until soft peaks form and fold into the ice-cream, then stir in the shredded coconut. Return the mixture to the container and freeze again until solid.

    5) Before serving, put the container in the refrigerator and leave for 30 minutes (or leave at room temperature for 15 minutes) to soften. Scoop or spoon the ice-cream into serving dishes and decorate with sprigs of mint or rose petals.

    This next one is big in Australia:
    Pavlova

    4 egg whites
    1 cup sugar
    3 drops vanilla extract
    1/4 t. cream of tartar
    pinch of salt Passion fruit pulp, fruit salad or strawberries
    1 cup heavy cream

    Heat oven to 200° F. Beat egg whites with salt and cream of tartar until frothy. Gradually beat in sugar a little at a time. Continue beating until stiff and sugar is
    dissolved. Beat in vanilla extract. Cover a cookie sheet with brown paper. Draw a 9″ circle and spread meringue evenly within the lines. Make a slight hollow in the
    center for the filling. Bake for one hour. Turn off heat and let dry at least 2 hours. When ready to serve, whip cream until thick, fold in fruit and fill center of pavlova.

    I thought I had my gran’s Mexican wedding cake recipe on the computer, but I appear to be wrong.

  2. southern female lawyer said,

    January 15, 2010 at 2:43 pm

    Thanks for the recipes! I LOVE pavlova – periodically go through mini-obsessions with certain types of baking. I went on a meringue and macaroon rampage about a year or so ago. From thence I went on to yolk-based things like custards, pots du creme, zabaglione, etc. Long story short, when things started going south in my life at Law Firm(s), I started teaching myself how to do the more technical stuff in an attempt to fuel my fantasy that I am not actually a lawyer, but instead a pastry chef. Do you know if you can sub out ALL coconut milk in the ice cream recipe? I have a fair number of vegan friends who would LOVE a good ice cream recipe. And a large number of lactose-intolerant relatives.

  3. Laci the Dog said,

    January 15, 2010 at 4:18 pm

    The nice bit about the ice cream recipe is that you don’t need an ice cream maker to make it.

    The Pavlova recipe came from New Zealand. I stayed in a chain of backpacker hotels called Pavlova House 20 years ago. They used to make it for us and this was their recipe.


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