Grandma’s Glazed Oatmeal Cookies

It may sound strange, but really the only thing that Scott and I even remotely argue about is cookies.  Normally, it starts with me asking him what kind of cookies he wants that week.  He normally replies with, “I don’t care.”  To which I start naming off different cookies that I have in the backlog, and then he’ll either wrinkle his nose and go “No”, or shrug and say “Whatever”.  The whatever reactions are normally the recipes that I end up making.   Except for lately when I’ve just been making whatever I wanted, and he either eats it or doesn’t.  He usually always ends up eating it.  And liking it (which means I win the baking game another week.  But no one is really keeping score).  And we really don’t argue.

These I made when he was out of town for the weekend, and I wanted to surprise him with a cookie that he’d never had before.

Original recipe is here: http://www.motherthyme.com/2013/11/iced-oatmeal-cookies.html

 

Here’s What You Need

2 cups oats

2 cups flour

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp cinnamon

½ tsp nutmeg

1 cup butter, softened

1 cup brown sugar

½ cup sugar

2 eggs

1 tsp vanilla

 

Glaze

2 cups powdered sugar

3 tbsp milk

 

And Here’s What You Do

  1. Preheat oven to 350 degrees. Prepare your cookie sheet in your favorite way and set aside
  2. Pulse oats in a food processor for about 10 seconds until coarse
  3. Combine oats with flour, baking powder, baking soda, salt, cinnamon, and nutmeg
  4. Cream butter and sugars until light and fluffy
  5. Add eggs one at a time until well combined
  6. Add flour mixture to butter mixture and mix well
  7. Roll dough into 2 tablespoon sized balls and place about two inches apart on your prepared cooking sheet.
  8. Make for 10-12 minutes, or until the bottoms turn a light golden brown
  9. Cool on the sheet for 5 minutes before moving to a wire rack to cool completely
  10. To make the glaze, combine the powdered sugar and the milk
  11. Dip tops of cookies into glaze (once they have completely cooked), and let the excess drip off
  12. Place back on wire rack until the glaze sets

 

What I Did

I normally don’t follow the instructions to the letter when it says “rounded teaspoonfuls” or “2 tablespoonfuls”, preferring my own cookie scoop to do the trick.  However, I did following the instructions this time, diligently measuring out two tablespoons for each cookie.

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I was on the phone with my dad when I was mixing up the glaze.  When the amount of milk that the recipe calls for wasn’t proving to be enough to get it to an acceptable glaze consistency, my dad asked me what I was doing.  Apparently, glaze that is too dry makes more noise than I thought it did.  Adding more milk did the trick, even to the point where my dad said “That sounds better!”  He could hear the spoon hitting the side of the bowl with more ease than it did before…

Can we talk a second about the wire racks?  Do you absolutely have to have one?  No.  I baked cookies for years without having one.  And when I did get one, that’s all I had.  One.  Now I have three, and I love them.  So yes, I would recommend getting them.

 

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There is something akin to a soft gingerbread cookie about these.  As it is, they contain a great deal of the same spices that my own gingerbread cookies do, apart from no ginger.  Scott took one bite and said that they reminded him of the soft glazed gingerbread cookies that the Grandmothers company creates.  I have to agree with him.

These cookies are also not terribly sweet, which makes me think of more of a breakfast type cookie that you buy pre made.  Definitely one to keep in the collection!

 

Until Next Time,

Peace, Love, and Cupcakes

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Blueberry Scones, My Dear Watson…

I’m slowly turning everyone around me into a Sherlock fan.

It started simply enough…I found one of my coworkers who also watched the show, then we started talking about how great it was, then we got one more person to watch, then another, then another…

Anyway, what started simply enough turned into a group of us planning a Sherlock day where we watched an entire season of the show and celebrated being Anglophiles. Which led to the request for blueberry scones.  Which led to this…

Original Recipe is here: http://www.babble.com/best-recipes/blueberry-lemon-cream-scones/

What You Need

2 cups flour
grated zest of a lemon
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
1 ¼ cups heavy cream, plus extra for brushing
¾ cup fresh or frozen (don’t thaw them) blueberries

 

And Here’s What You Do

  1. Preheat the oven to 425 degrees. Prepare a baking sheet using your favorite method.  I prefer my parchment paper.
  2. Combine all dry ingredients along with the zest in a bowl.  Slowly mix in the cream until a soft dough forms.
  3. Remove the dough to a lightly floured board (or a very clean kitchen counter) and knead a few times.  Pat the dough down to about a half of an inch thick, then place the berries over the dough.  Fold the dough over to enclose the berries a few times until all the berries are trapped within the dough.  Pat out the dough into a circle, about an inch thick.  Brush the tops with more cream, then sprinkle with coarse sugar.
  4. Cut into 8 wedges, then place on the baking sheet about an inch apart.  Bake for approximately 15 minutes, or until they turn golden.  Serve immediately.
  5. Makes 8 scones.

 

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What I Did

I wasn’t terribly hesitant to make them, but I didn’t have a basis for comparison.  That can sometimes lead to second guessing yourself and making big mistakes.  Luckily, I was able to avoid that.

I did find out that a great time to go to the Big Blue Box Store is 6:30 am on a Saturday morning.  I really dislike going there, but it was the only alternative at that time of the morning.  I needed almost everything for the scones since my stock of flour and sugar and whatnot was diminished over the holidays.

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I think the best compliment that I got was the fact that they didn’t last but about 20 minutes.  Granted, there were five of us and only eight scones, but still!  One of the ladies described them as lovely and buttery in the center.  I completely agree with her, but I chuckle at the fact that there isn’t a bit of butter in them!  This is one of those magical recipes that are able to bring out the richness of all of the ingredients to the point where you think you are tasting ingredients that aren’t there.

1901732_10102999126543210_1228756333_nAbove picture courtesy of Shaina Mangino

They were gone so quickly that I wasn’t able to take a picture.  Luckily, one of the ladies snapped a pic of them and some of the other goodies that we had, so I have a bit of a reference for what they looked like. Definitely keeping this one for the future!

I’ll have to make them the next time we have a Sherlock day.  If you don’t watch, you should!

Until Next Time,

Peace, Love, and Cupcakes

 

Valentine’s Day Double Whammie!

Last week was pretty busy at work, and I have some of the world’s best coworkers.  What could have been a very stressful week wasn’t bad, and I have them to thank.  So, I decided to make them some cookies.  And what better way than to be super seasonal about it and make Valentine’s Day-themed cookies?

I made two different kinds this week – Red Velvet and Strawberry.  This is my first attempt at making Red Velvet anything, but I think that the results speak for themselves!

The red velvet recipe is here: http://www.cookingclassy.com/2012/08/red-velvet-white-chocolate-chip-cookies/#comment-25805

And the strawberry is here: http://www.tasteandtellblog.com/cake-mix-cookies/

 Strawberry  Cake Cookies

What You Need

1 box strawberry cake mix

2 eggs

½ cup oil

½ cup coconut

And Here’s What You Do

  1. Preheat oven to 350 degrees.
  2. Combine eggs and oil until well mixed.  Stir in the cake mix and the coconut.
  3. Drop by teaspoon full onto a cookie sheet.
  4. Bake 8-10 minutes.

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Red Velvet Cookies

What You Need

2 ¼ cups flour

2 ½ tbsp. cocoa powder

1 ½ tsp cornstarch

¾ tsp baking soda

½ tsp salt

8 Tbsp butter, softened

6 Tbsp vegetable shortening

1 ½ cups sugar

1 egg

1 egg yolk

1 ½ tsp white vinegar

1 ½ tsp vanilla extract

1 Tbsp red food coloring

1 1/3 cups white chocolate chips

And Here’s What You Do

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, mix flour, cocoa powder, cornstarch, baking soda, and salt and set adie
  3. In a stand mixer, beat together butter, shortening, and sugar until pale in color and fluffy.  Add in egg and egg yolk, mixing until well combined.
  4. Add vinegar, vanilla, and food coloring and mix well.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.  Mix in ½ cup of the white chocolate chips.
  6. Scoop out dough by tablespoonful, roll into balls, and place on cookie sheet.
  7. Press approximately 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies too much.
  8. Bake for 8-9 minutes.  Allow to cool for several minutes on the sheet before moving them to a wire rack to cool completely

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I won’t bother to go into what I did, since I pretty much followed the recipes this week.  No changes or substitutions whatsoever.

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I love seeing my coworker’s reaction when they are eating something that I’ve made.  It makes my heart happy to see them enjoying it.  That’s really why I do it.  That and I think I might be addicted to baking.

I think I would have liked to see the red velvet turn out a little softer, but I think they were good considering it was my first try.

 

Oh!  I’m on Facebook now!  You can see the link on the right side of this page!  It’s small, but I might post pictures of recipes that I didn’t use here, and some glorious failures that I’ve had along the way!

Until Next Time,

Peace, Love, and Cupcakes!

Chocolate Peanut Butter Chip Cookies – From my own little brain!

I’m not normally a genius when it comes to developing my own recipe.  When cooking dinner (or any meal for that matter), I really need to have a recipe to follow.  I’m not blessed with the ability to look at what I have in the fridge and whip up a gourmet meal from a can of tomatoes and a piece of cheese. 

That’s what Scott does.  And it baffles me every time.

However, about once a year, I’m struck with an idea that I feel is completely brilliant, and it seems to work out exactly how I imagined it.  What follows is a recipe that got it’s start as about five other recipes, and a lot of intuitive thinking whilst I was in the kitchen.

Original recipe from my own brain.

 

What You Need

½ cup rolled oats (or old fashioned)

1 cup butter

¾ cup brown sugar

¾ cup sugar

1 ½ – 2 teaspoons vanilla

1 small box instant chocolate pudding (unprepared)

2 ¼ cups all-purpose flour

1 ½ tsp baking soda

2 eggs

1 tsp salt

1 ½ tsp powdered peanut butter (optional) – More on this later

1 ½ cups peanut butter chips

 

And Here’s What You Do

  1. Preheat oven to 350.  Pulse oats in a food processor until fine.  Set aside.
  2. In a stand mixer, combine butter and sugars until light and fluffy.  Add eggs one at a time, thoroughly mixing after each egg.
  3. In a medium bowl, combine oats, flour, baking soda, salt & pudding mix.  Add the dry ingredients to the wet ingredients and mix until just combined. Carefully stir in the peanut butter chips.
  4. Divide dough out onto a parchment-lined cookie sheet using a cookie scoop.
  5. Bake for 14-16 minutes or until the edges have just slightly turned brown.  Remove from the oven and let them sit on the hot sheet for a few minutes before moving to a wire rack to cool completely.

 What Have I Done???

I’ve been eyeing powdered peanut butter for a while.  I’ve read about it most often in the Hungry Girl emails as a good way to add the peanut butter flavor without all of the fat and calories.  Turns out, the powdered stuff has only 45 calories per each 2 tsp serving, and about a third of the fat that regular PB has!  And you can add water and make your own low-fat and incredibly yummy peanut butter!  I promise, it doesn’t taste powdery.

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I’m not sure that the powdered peanut butter adds that much flavor, but there is a subtle richness to the cookies that might not be there if it were removed.  I’ll have to test that theory.

It is a creation of Bell Plantation.  Visit them here: http://www.bellplantation.com/

I bought it at my local Walmart when I was brave enough to go in last Saturday.  It also comes in chocolate.  I may have to go and get some of that as well.

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Scott had a fresh one right off the cookie sheet…I just caught him eating another one…and it’s before dinner…anyway, he said that he really likes how they are not terribly sweet.  He also said they were “pretty good”, and considering that I saw him eat at least five yesterday, I would say that he likes them a lot.

 I think that I might have been picturing them turning out slightly darker.  As it is, they are the color of a lovely glass of chocolate milk.  While still lovely, not the shade I had thought.  But, considering how tasty they are, I don’t think that I will change that much.  Maybe I would get a different result with cocoa powder, but not the same consistency.

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 Until Next Time,

Peace, Love, and Cupcakes