August 8, 2010
These are based on the Land O’ Lakes brown-sugar / oatmeal cookies, but I made them better by using semisweet chocolate chips instead of M&M’s and adding in the cashews for better chewiness and a more interesting taste.
Time: 30-min prep, 10-min bake
Yield: 2-5 dozen
- 1 1/2c firmly packed brown sugar
- 3/4c butter, softened (or substitute with 1c canola oil RIGHT from the fridge)
- 1 egg
- 2c uncooked quick-cooking or old-fashioned oats
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1c semisweet chocolate chips (Ghirardelli are the best)
- 1/2c uncooked, unsalted cashews, minced very finely (Trader Joe’s and Costco have the least expensive ones I’ve found)
1. Heat oven to 375°F Combine brown sugar, butter, and egg in one large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining ingredients except final 2. Beat until well mixed. Stir in chocolate chips and minced cashews (batter WILL seem very dry and clumpy; this is fine!).
2. Drop dough by tablespoonsfull, 2″ apart, onto UNGREASED cookie sheets. Keep the cookies small since they’re the spreading, chewy kind and the edges and undersides will want to burn.
3. Bake for 10-14min or until they have a blush of light golden brown on edges. Let stand 1 min; remove from cookie sheets. Cool completely.
August 5, 2010
(from New Frontiers Natural Marketplace in SLO). These are really similar to my oatmeal, brown sugar, & chocolate chip cookies. The addition of the coconut gives them a tiny bit of macaroon-esque sponginess, but the walnut tanginess plus the salt made them barely a little bitter, so I’d recommend omitting the salt and probably cutting out a tablespoon or two of the butter.
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 1/2 tsp vanilla extract
- 2 eggs
- 3 Tablespoons cream
- 2 cups all-purpose flour, sifted
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups rolled oats
- 2 cups semi-sweet chocolate chips
- 1 cup fine coconut flakes (I chopped mine superfine because I don’t like strandy, dental-floss-like bits of coconut)
- 1 cup dried cranberries (I chopped these up a bit, too)
- 1 cup chopped walnuts (optional; I minced superfine. You can also replace with white chocolate chips)
- parchment paper
- electric mixer
- cooling rack
1. Preheat oven to 350 degrees F.
2. Sift flour and set aside.
3. Using medium speed on electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add vanilla, eggs, and cream; mix thoroughly. Add sifted flour, baking soda, baking powder, and salt; mix on low until completely incorporated.
4. Stir in oats and any or all of the remaining ingredients to personalize cookies.
5. Using hands or ice-cream scoop, form dough into 1.5oz. balls (about 1 1/2 tablespoon) and place on a parchment-lined baking sheet (or an ungreased one). Flatten balls down evenly with your fingers or with the back of a lightly floured wooden spoon.
6. In preheated oven, bake for 16 minutes or until an even, barely-golden brown; halfway through baking time, turn baking sheets. Remove from oven and cool cookies on a wire rack.