This weekend is all about oatmeal. It might also be about Kings Cake (it is Mardi Gras, after all) or lemon bars, but only if I get out of my pjs and to the store to stock up on sugar. (I have NO IDEA how I managed to end up in a sugar emergency!) For now, we have lots of oatmeal goodness. Yesterday I made oatmeal blueberry streusel muffin tops. I tweaked a recipe from my go-to cookbook, One Girl Cookies. That means the recipe won’t be posted here, but for those who have the cookbook, the adaptations were simple. I opted for muffin tops instead of regular size muffins (with delicious streusel topping, tops allow for a greater topping to muffin ratio-yum!) I also substituted almond extract for vanilla extract. I LOVE, let me emphasize, LOVE vanilla, but there is something special about almond with oatmeal and blueberry. It adds a little something that makes people say, “mmmmm” without them knowing exactly why. And my last change was to substitute Greek yogurt for the sour cream. This is my standard substitution, having given up sour cream years ago. Greek yogurt tastes the same and has the added benefit of high protein without the fat or calories. They were delicious!
And because baking one batch of anything is never enough, when we returned home from dinner last night at 10:30pm, naturally I decided to bake up two batches of cookies. I started with one of my favorite oatmeal cookie recipes, Baking Bites oatmeal chocolate chip cookies. I stayed true to her recipe with one exception. I divided the batter in half, adding 1 cup of chocolate chips to one half and 1 cup of butterscotch chips to the other half. She notes that refrigerating the batter will result in a puffier cookie. We couldn’t wait that long for treats, so I baked these right away. However, I only made a dozen, so it will be interesting to see the differences in the next batch after they have been frozen. Here is the original recipe, adapted from: http://bakingbites.com/2006/08/cooking-school-oatmeal-chocolate-chip-cookies/
Oatmeal Chocolate Chip Cookies
(from The Frog Commissary Cookbook)
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or “quick,” but not “instant”)
2 cups chocolate chips (about 12-oz.)
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
Stir in the oats and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.
Makes 4 dozen.
- If you chill the dough for about 30 minutes before baking, you will have a slightly puffier cookie.
- You can substitute raisins for the chocolate chips.
- You can add up to 1 1/2 cups chopped nuts in addition to raisins or chocolate chips. You might want to make the cookies slightly larger if this is the case.
And the finished product, crispy around the edges, chewy and delicious in the center:
Because we are not gluttonous (ish), and because we are filled with foresight (of impending cookie emergencies), I portioned out the rest of the batter on parchment paper, froze it, and then individually wrapped batches of 3. My freezer now has 7 dozen cookies in it–next time we have a cookie craving, hot, homemade oatmeal goodness is only 12 minutes away!