Time to Cook!

Inspiration for wholesome weeknight & weekend cooking.

Posts tagged ‘oats’

This is a tasty oatmeal chocolate chip cookie that’s simple to make.  It’s a nice combination of crunchy, chewy, sweet and salty.  If you prefer not to use the vegetable shortening, you can substitute with coconut oil.  Also, instead of bittersweet chocolate, you can use any chocolate you prefer (I use bittersweet or dark chocolate).  Enjoy!

Salted Oatmeal Cookies with Dark Chocolate

Recipe from Real Simple Magazine.

Salted Oatmeal Cookies with Dark Chocolate

Makes about 2 dozen cookies.

Ingredients:

cups old-fashioned rolled oats (not quick-cooking)

cup all-purpose flour, spooned and leveled

3/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

teaspoons flaky sea salt (such as Maldon)

1/2 cup (1 stick) unsalted butter, at room temperature

tablespoons vegetable shortening

1/2 cup granulated sugar

1/2 cup packed light brown sugar

large egg

teaspoon pure vanilla extract

ounces bittersweet chocolate, coarsely chopped

Directions:

  1. Heat oven to 375° F with the rack in the upper and lower thirds. Line 2 large baking sheets with parchment.
  2. Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl; set aside.
  3. Beat the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until lightly and fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not over mix). Stir in the chocolate.
  4. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt.
  5. Bake, rotating the pans halfway through, until lightly brown around the edges, about 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
  6. Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.

 

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I know I can’t complain about all of the rain we’ve been getting in California, but this weather is gloomy and it puts me in the mood to bake!  I stumbled upon this recipe for homemade granola and when I read that the amazing restaurant Eleven Madison Park (NYC) hands it out to their patrons as a thank you, I thought that was such a nice touch … and I knew it had to be good!  A quick trip to the bulk section at Whole Foods supplied me with all of my healthy ingredients.  This granola is delicious — healthy, salty, sweet, crunchy, nutty, and well, addictive.  So good on top of plain yogurt (and maybe vanilla ice cream) or on its own!  This would make a nice gift in a mason jar too.

Granola

Recipe from Eleven Madison Park, published in the NYT Magazine

 

Eleven Madison Park Granola

Makes: 6 cups

Cooking time: 40 minutes

Ingredients:

2 3⁄4 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkinseeds
1 tablespoon salt
1⁄2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3⁄4 cup dried sour cherries

 

Directions:

1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds and salt.

2. In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.

3. Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.

4. Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

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