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