I feel like I do so much cooking and baking now since the Chiplet was born. Especially this time of year…I have his birthday, Thanksgiving, Christmas, and regular cooking. On top of that, the Chiplet can’t always eat the same stuff we do so I have to make extra meals. Sometimes it is because he is still growing his teeth and sometimes because of his allergies. So, when I see recipes I can adapt for him that are easy, I take advantage.
Continuing with my oats theme, here is another cookie I made to up my oats intake, but still satisfying my cookie needs. 🙂 You could play around with this recipe and add nuts or other mix-ins you like. If you add nuts, and if they are salted, I would cut back on the salt a bit. I would think adding dried fruit would also be tasty in this. Or other kinds of chips, like butterscotch, etc. And in typing chips…I wonder about adding potato chips, like with these cookies!?
Pssst. Monday had a dessert post, today is a dessert post, and Friday will have a dessert post….don’t tell anyone! But I figure it’s ok because next week I am bringing a week of savory. Italian savory. So, be prepared!
This weekend one of my best friends got married and I was blessed with being her Matron of Honor. Or MOH as I preferred being called. Matron just doesn’t sound “young and cool”. Not that I think of myself as “young and cool”, but you know, it would be nice to be thought of that way. Shortly before this, K and I went on our friend’s new boat and it was funny because there was a guy who was super interested in the boat and kept checking it out. Our friend said he hoped some 30-year old girls would do the same…and I had to laugh because we are now at the age when our friends should want 30-somethings to date, and it would be creepy to want a 20-year old. None of this seems to have much to do with food, but really it does. You see, as you get older you start to want things to be a bit healthy for you, but still have elements that make you feel slightly reckless. And here you have these Mocha Oatmeal Muffins.
We all have favorite dishes to make. I love cookies and bars. Whether it’s brownies, blondies, or oatmeal bars like the America’s Test Kitchen version or this one below…I’m happy making all of them. For cookies, there are so many variations as well. When I came across this recipe in my Dorie Greenspan cookbook, I realized it was similar to the other oatmeal bars I had made, but it was slightly different because it’s less chewy and more crunchy. Sometimes I want chewy bars, but this one is great for portion control. If you take a hunk of it, it takes you a while to eat it and by the end you (might) not want anymore. Maybe. Sort of.
I am still in Hawaii celebrating one year with K, so this was written a little while ago. If you checked out the apple pie ice cream on Wednesday then you know that today is Oatmeal Cookie day! Since my tastes tend to run sweet, and I like crunchy toppings with my ice cream, I thought that oatmeal sandwich cookies would go well with the apple pie ice cream. The next trouble was finding a good recipe. Part of the reason I chose this one from David Lebovitz over other ones is that he promised they would stay soft even while frozen. He has not let me down before, so I went with it. Unfortunately, I must have either overbaked them or just have a different definition of “soft” because they turned out super crunchy. I was so disappointed!
The flavor was still really good, so I decided to try them. As they cooled, they were still crunchy, but after pairing them with the ice cream, they reached the perfect consistency. They have crunch, but don’t cause the ice cream to go gushing when you take a bite. So, do not have the same fears that I did. These are truly awesome ice cream sandwich cookies.
Don’t get turned off by hearing oatmeal. These are not at all like the oatmeal cookies you have tried before. I do enjoy oatmeal cookies, but usually with M&Ms in them. I wanted to have something chocolaty for when my friend visited me recently, so I found this recipe through a Cook’s Country magazine. I changed it a bit, so I am submitting my version below.
These cookies taste chocolaty first with a crisp start, and then become chewy and even more rich tasting. The chewiness is not super chewy, but more soft inside. The melted chocolate really works well for this. The recipe calls for milk chocolate for that part, which I used, but I used the Theo Classic Milk Chocolate bar which has a higher cacao percentage than many other milk chocolate bars. Basically, use whatever chocolate tastes good for you, but not the darkest stuff you have around.