Monday, August 8, 2011

A tale of two Oatmeal Cookies


I am from a family of cookie monsters. While I like other types of stuff, I always come back to the cookies. So, I'm always looking for some new flavors in cookies.

I was playing around with oatmeal cookies, and came up with two flavor combinations that I love. Now, these may not pass muster because they are a combination of cakey and chewy. I love the chewiness of the oatmeal, and the cakeyness of the rest of the cookie.

The first flavor goes perfectly together. Since I think White Chocolate can be very sweet, they are nicely balanced with dried cranberries. I like to refrigerate these cookies before baking, so they stay thick and moist. And, they are so good!

The second one, I used oatmeal for a bit of a different reason. I know that dried mango can be a bit stringy at times, so the oatmeal is a perfect foil for that. And, the oatmeal stands up really well to all the pineapple in the cookie.

A bit about the pineapple in this one. I liked that it gave the cookie a bit of a different texture, but if you don't like the texture of crushed pineapple, you can easily process it in a food processor until smoother. This cookie is moist and delicious, and gives you just a hint of the tropics. It's also great with some dessicated coconut added to the batter.

For a .pdf of the recipe, click here.

Cranberry White Chocolate Chip Oatmeal Cookies

1 ½ cup oatmeal

½ t. baking soda

½ t. baking powder

½ t. salt

1 ¼ c. unbleached flour

½ c. unsalted butter, softened

½ c. brown sugar

½ c. sugar

1 egg

1 orange, juiced and zested

½ c. dried cranberries

¼ c. milk

1 cup white chocolate chips

1 cup chopped walnuts (optional)

In a small bowl, combine dried cranberries and juice and zest of your orange. Let set at least 15 minutes.

In a medium bowl, whip butter, brown sugar, and sugar until light and fluffy. Add egg and milk and blend until well mixed. Add flour, baking powder, baking soda, and salt, and mix until fully incorporated. Fold in oats, cranberry mixture, and nuts. Refrigerate for at least 3 hours or overnight.

Preheat oven to 350. Drop cookies by ¼ cupfuls onto a baking sheet, giving ample room to spread (even though they won’t). Bake 15-20 minutes until golden brown. Cool completely before eating.

Pineapple Mango Oatmeal Cookies

3 cup oatmeal

1 t. baking soda

1 t. baking powder

1 t. salt

2 1/2 c. unbleached flour

1 c. unsalted butter, softened

1 c. brown sugar

2 egg

1 20 oz can crushed pineapple, including juice

6 oz. dried mango, chopped into small pieces

1/2 c. milk

1 1/2 cup chopped walnuts (optional)

In a small bowl, combine pineapple and mango. Let set at least 15 minutes.

Preheat oven to 350 In a medium bowl, whip butter, brown sugar, and sugar until light and fluffy. Add egg and milk and blend until well mixed. Add flour, baking powder, baking soda, and salt, and mix until fully incorporated. Fold in oats, pineapple mixture, and nuts.

Drop cookies by ¼ cupfuls onto a baking sheet, giving ample room to spread (even though they won’t). Bake 15-20 minutes until golden brown. Cool completely before eating.



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