Variations on Oat Cookies and Spicy Spaghetti with Hazelnuts

Often, I will make a recipe and then think about what else I could do with it. Sometimes I already change recipes, but sometimes I hold out and make it as is first, then mix it up later. Most of these iterations I try to mention in my posts on here (partly so I remember weeks/months/years later), but sometimes I wait and make the variations later. Take the two recipes in the title. I made those recipes weeks before making them again recently. The oat cookies only appear recent because I saved recipes up from before we moved so that I would still have posts here (we definitely ate out a bit during the move and transition, and then there was a visit back home). When we came back from our brief vacation, I ended up wanting to make something simple, so the cookie dough had a couple twists (but nothing to warrant a new post). Then we were having a guest over for dinner (first time in the new place!) and I wanted to jazz up the meal I had planned (the spicy spaghetti). After making both, I was so pleased with them that I wanted to share them with you. Hopefully you will enjoy them as much as I did!

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We’ll start with “dinner” first, and then you can get your dessert. Directions without pictures are at the bottom for both recipes. If you want to see the original recipes I posted, you can go to this page for spaghetti and to this page for the oat cookie.

Directions for Spicy Spaghetti with Sausage, Hazelnuts, and Mushrooms

  • 8 ounces spaghetti or other pasta
  • Red pepper flakes (enough for your palate)
  • 1 teaspoon minced garlic
  • Fresh rosemary and thyme (or dried)
  • About 2/3 cup chopped nuts, toasted (I used hazelnuts and just dry roast them in a pan on top of the stove)
  • 1 package (about 1 pound) of sausage links, sliced into bite-sized pieces
  • 1-2 cups sliced mushrooms
  • A few tablespoons of cornstarch or flour

Begin by browning the sausage in a heavy bottomed pan (like a Dutch oven). You can do this in batches if you pan is too small. Once the sausage is browned, add the mushrooms. As the mushrooms brown, add the red pepper flakes, garlic, rosemary, and thyme.

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Meanwhile, bring a pot of water to boil and cook the pasta (reserve about 1/2 cup pasta water when you drain the pasta). When the pasta is done and the mushrooms and sausage are cooked, stir the pasta into the pan, along with the nuts and reserved pasta water.

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Add just enough cornstarch or flour to help thicken the sauce. You can dissolve the cornstarch/flour in a bit of water or alcohol (brandy or white wine work well) first before adding, if desired. Continue stirring until the sauce has thickened and everything is well-mixed.

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Directions for Oat Cookies with Chocolate Crumb

Adapted from Momofuku Milk Bar

  • 1 stick (8 Tablespoons) butter, room temperature
  • 40 g granulated sugar
  • 75 g light brown sugar
  • 1 egg
  • 80 g flour
  • 120 g old-fashioned rolled oats
  • Pinch of baking soda
  • 1/8 teaspoon baking powder
  • 1 g (1/4 teaspoon) salt (kosher if you have it)
  • 1 teaspoon vanilla extract
  • 1/4 cup chocolate crumb (or chocolate chips/Oreo cookies broken up or processed/etc.)

Preheat the oven to 350 degrees. With a stand mixer, paddle together the butter and sugars for 2-3 minutes on medium-high.

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Scrape down the sides of the bowl, then beat in the egg for 1 minute. The mixture will lighten.

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On low speed, add the flour, oats, baking soda, baking powder, and salt (only 1 g), mixing for one minute. Stir in the chocolate crumb, scraping down the sides of the bowl.

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Spoon out the cookies onto a baking sheet, spaced apart (make the cookies as big as you like, I used about 1-2 Tablespoons of dough per cookie).

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Bake for 10-13 minutes until the cookies are set. Let cool before eating.

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Directions for Spicy Spaghetti with Sausage, Hazelnuts, and Mushrooms (without pictures)

  • 8 ounces spaghetti or other pasta
  • Red pepper flakes (enough for your palate)
  • 1 teaspoon minced garlic
  • Fresh rosemary and thyme (or dried)
  • About 2/3 cup chopped nuts, toasted (I used hazelnuts and just dry roast them in a pan on top of the stove)
  • 1 package (about 1 pound) of sausage links, sliced into bite-sized pieces
  • 1-2 cups sliced mushrooms
  • A few tablespoons of cornstarch or flour

Begin by browning the sausage in a heavy bottomed pan (like a Dutch oven). You can do this in batches if you pan is too small. Once the sausage is browned, add the mushrooms. As the mushrooms brown, add the red pepper flakes, garlic, rosemary, and thyme. Meanwhile, bring a pot of water to boil and cook the pasta (reserve about 1/2 cup pasta water when you drain the pasta). When the pasta is done and the mushrooms and sausage are cooked, stir the pasta into the pan, along with the nuts and reserved pasta water. Add just enough cornstarch or flour to help thicken the sauce. You can dissolve the cornstarch/flour in a bit of water or alcohol (brandy or white wine work well) first before adding, if desired. Continue stirring until the sauce has thickened and everything is well-mixed.

Directions for Oat Cookies with Chocolate Crumb (without pictures)

Adapted from Momofuku Milk Bar

  • 1 stick (8 Tablespoons) butter, room temperature
  • 40 g granulated sugar
  • 75 g light brown sugar
  • 1 egg
  • 80 g flour
  • 120 g old-fashioned rolled oats
  • Pinch of baking soda
  • 1/8 teaspoon baking powder
  • 1 g (1/4 teaspoon) salt (kosher if you have it)
  • 1 teaspoon vanilla extract
  • 1/4 cup chocolate crumb (or chocolate chips/Oreo cookies broken up or processed/etc.)

Preheat the oven to 350 degrees. With a stand mixer, paddle together the butter and sugars for 2-3 minutes on medium-high. Scrape down the sides of the bowl, then beat in the egg for 1 minute. The mixture will lighten. On low speed, add the flour, oats, baking soda, baking powder, and salt (only 1 g), mixing for one minute. Stir in the chocolate crumb, scraping down the sides of the bowl. Spoon out the cookies onto a baking sheet, spaced apart (make the cookies as big as you like, I used about 1-2 Tablespoons of dough per cookie). Bake for 10-13 minutes until the cookies are set. Let cool before eating.

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