Posts tagged oatmeal

Chewiest oatmeal cookies–with these 5 easy tips

Oatmeal cookiesJust crisped on the outside, chewy on the inside–that’s what oatmeal cookies should taste like. After doing extensive research (grueling for my kids, as you might imagine), I’ve discovered a few easy tweaks you could use with your favorite oatmeal cookie recipe to make it even better.

 

Toss the raisins. Instead of your standard raisins that come in the little, red boxes, I like to use golden raisins or craisins to mix things up.

 

Soak ‘em. My tried-and-true oatmeal cookie recipe involves soaking the raisins for an hour in egg spiked with vanilla and almond extract. Once cooked, the raisins are plumped with flavor.

 

Toast the oatmeal. It takes a few extra minutes, but it gives the oatmeal a boost of nuttiness. I place the oatmeal in a nonstick pan at medium-high heat and stir them until they begin to just barely brown. Watch the oatmeal carefully so it doesn’t burn.

 

Add in coconut. I substitute some of the oatmeal in the recipe with coconut–instant chewy factor!

 

Shred the oatmeal. I pulse half of the oatmeal a few times in the blender. Sure, you want a few big pieces of oatmeal in your cookies but the shredded pieces blend more easily into the dough and make your final cookies less crumbly.

 

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Mini oatmeal peach crisps

Warm peach slices with a crumbly, buttery filling, topped with a scoop of vanilla ice cream was a summertime tradition growing up. Of course, I’ve got to continue that one! When I see peaches at the grocery store or farmers’ markets, I figure it’s peach crisp baking time. And I like to take it one step farther and make ‘em mini. You can still use a regular dutch oven or casserole dish, but for change I’ve included the instructions for using ramekins (sorry, using a muffin pan for this one is a no-go).

I looked through several recipes—and even tried one that literally fell flat—before deciding on the one below. In my mind, fruit crisp has to have oatmeal in it (that’s so you can eat it for breakfast on day #2 and feel like it’s nearly as healthy as oatmeal on its own). But most recipes relied just on oatmeal without including flour, which made for a less crisp crust.

Another point on the crust—I like to cut the butter in with a food processor versus doing it by hand. But the first time I added in all of the dry ingredients from the beginning, then my oatmeal was reduced to crumbs. Ditto for the nuts. To keep my oatmeal and nuts from disappearing, I processed the dry ingredients with the butter first then added in the oatmeal and nuts at the very end. Two pulses so the pieces are still chunky.

Recipe

Tweaked from The American’s Test Kitchen Family Cookbook

Prep time: 20 minutes + baking

Servings: 8-10

Ingredients

6 Tablespoons flour

¼ cup brown sugar

¼ cup granulated sugar

¼ teaspoon salt

5 Tablespoons butter

1/3 cup rolled oats (not instant)

¼ cup almonds

2 teaspoons cornstarch

1 teaspoon cinnamon

About 10 peaches

Blueberries or blackberries (optional; I had some handy so I threw ‘em in)

Directions

  1. Bring water to a boil in a large cooking pot. Place the peaches in a large mixing bowl and pour the boiling water over them.

    Found this little pot with a lid on sale--perfect for mini foods

  2. Allow the peaches to sit in the hot water for about 3-5 minutes. Pour out the hot water and rinse the peaches with cold water.
  3. Peel the skins off the peaches, remove the pits, and then slice into ¼” pieces. Place the pieces into a mixing bowl and toss with the cornstarch and cinnamon.
  4. Preheat the oven to 375 degrees.
  5. In a food processor place the flour, sugars, salt. Pulse twice. Add the butter in pieces and pulse until the mixture resembles crumbs.
  6. Place the oatmeal and almonds into the butter mixture and pulse twice to four times (you don’t want to pulverize the nuts and oatmeal just break them up slightly).
  7. Lightly grease a 9” casserole pan or dutch oven (preferred). Place the peach slices into the pan and then add the butter mixture on top.

To make ‘em mini

  1. Grease one 7-ounce ramekin per peach.
  2. Distribute peach slices into ramekins (keep in mind the peaches will shrink by almost half when cooking so this will seem full but they’ll go down–promise). Toss the berries on top.
  3. Carefully top each ramekin with crumb mixture, pressing it down as you go.
  4. Bake on a cookie sheet (I overfilled one and it bubbled over but it still tasted good).
  5. Serve to smiling kids.
Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Kumquat cookies

After posting about kumquats last week I just wanted to pass along a cookie recipe that was a big hit with my kids. You use the kumquat puree to give the cookies a boost of citrusy sourness. The cookies puff up more like pumpkin ones than dense chocolate cookies. I pulled this right from the Kumquat Growers website but made a few changes. (White chocolate chips–nope, dark chocolate!)

I also made another change, the dough isn’t very sweet. I like that but on half of the cookies I sprinkled Lavender Vanilla Sugar (thanks for the care package mom!). The floral aroma and flavor boosted the kumquats’ tanginess. Plus, my kids liked sharing them with their friends outside so they could say, “Would you like a Lavender Kumquat Cookie?” You just don’t have those everyday.

Recipe

See all the bits of kumquat on the cookies? And the Lavender sugar?

Ingredients

2/3 cup margarine or butter

2/3 cup packed brown sugar

2 eggs

1 1/2 cups oatmeal

2/3 cup dark chocolate chips or chunks

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2/3 cup kumquat purree

Directions

  1. Cream the butter and sugar together until fluffy.
  2. Beat the eggs into the creamed butter one at a time.
  3. In a small bowl combine the remaining dry ingredients.
  4. Add the dry ingredients to the butter mixture, combine.
  5. Add the kumquat puree, combine, then stir in the chocolate chips.
  6. Refrigerate the dough for 1 hour until stiff.
  7. Bake at 375 degrees on lightly greased cookie sheets for 10-12 minutes or until just browned.

Makes 2 dozen cookies.

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Chewy whole wheat oatmeal cookies

After going over how to grind your own whole wheat last week, I wanted to pass along a few more recipes. Here’s another one: oatmeal cookies.

Sometimes oatmeal cookies can get dry, especially when you’re using whole wheat. The secret to chewiness here is letting the raisins get a soaking in the eggs before going into the batter.

This recipe was tweaked from the original which appeared in the 1978 Colorado Cache Cookbook put out by the Junior League of Denver.
Recipe

Ingredients:
3 eggs, well beaten
1 cup raisins
*I use a combo of golden raisins, dried cranberries and regular raisins
1/2 teaspoon almond extract (or vanilla)
1 cup butter or margarine, softened
1 cup brown sugar
1 cup white sugar
2 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups oatmeal
¾ cup chopped walnuts or almonds

Directions:

  1. Lightly beat the eggs. Add the almond extract and the raisins. Let this mixture stand, covered, for one hour.
  2. In a large mixing bowl cream the sugars and butter together—whip until fluffy.
  3. In a medium-sized mixing bowl combine all of your dry ingredients except the oatmeal and nuts.
  4. Add the dry ingredients to the whipped butter and combine well with the mixer.
  5. Stir in the raisin/egg combination with a wooden spoon.
    The oatmeal is the last ingredient to be stirred in. I use regular, whole oatmeal and toss 1 cup into the batter. With the other cup, I pulse it in the food processor to mince the oatmeal.  (I also add 1 Tablespoon or more of ground flax seed to the oatmeal for a health boost.)
    After your oatmeal is mixed well into the batter, add your chopped nuts.
  6. Place the dough into the refrigerator for at least an hour before baking.
  7. Preheat the oven to 350 degrees and cook on an ungreased cookie sheet for 10 to 12 minutes or until slightly golden brown.
Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)