Tag Archives: cookie

White Chocolate Pecan Oatmeal Cookies

You'll never believe how delicious these are made with the tiniest bit of butter!
White Chocolate Pecan Oatmeal Cookies

Someone asked my daughter what her favorite cookie of mine was. Without any hesitation at all, she claimed oatmeal as her all time favorite. You’re probably thinking that’s a little odd. Most kids love chocolate chip cookies the best. But, most kids’ moms probably make them really well!

It’s confession time. This is really awkward, I know, coming from a food blogger. I’m so embarrassed, but my chocolate chip cookies suck. They do. Probably because I try so hard to make them healthy. It’s not easy to do folks. Don’t worry though, I’m still working on them.

But, these…

These oatmeal cookies have also gone through lots and lots of trial and error. I’ve used varying amounts of oils, butter and eggs with different textures and moisture every time. None were perfect, but over time they’ve improved. I really wanted these perfect. I didn’t want them in the same category as my chocolate chippies. So, in the past two weeks I’ve made three batches, gained five pounds and finished off a huge box of oatmeal. But, guess what? These don’t suck.

 

You'll never believe how delicious these are made with the tiniest bit of butter!

 

White Chocolate Pecan Oatmeal Cookies

2 T. butter, softened
1/4 C. sugar
1/4 C. dark brown sugar
1 large egg
1/4 C. unsweetened applesauce
1 t. vanilla extract
1 C. all purpose flour
1 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
2 C. rolled oats
1/2 C. white chocolate chips
1/2 C. pecans, chopped (optional)

Preheat your oven to 350 degrees. Line a baking sheet with parchment.

In a medium mixing bowl, cream the butter with the sugars with a hand mixer on high for about 2 minutes. Add the egg, applesauce and vanilla extract. Beat for about 45 seconds on medium high speed. Set aside.

In a small bowl, whisk the flour, baking soda, salt and cinnamon to combine.

Pour the flour mixture into the wet ingredients and using a spoon or spatula, mix until the flour just begins to combine. Add the oats, chips and nuts and stir.

Using a tablespoon sized cookie scoop, drop the dough onto a baking sheet about two inches apart. They don’t spread much. Bake for 8 to 10 minutes. Remove and allow to cool on a rack.

Makes about 30 cookies

Notes:

  • Substitute chocolate chips and your favorite nut in place of the white chocolate and pecans.
  • I use old fashioned oats. I like the texture. If you want the cookies a bit more tender, use quick cooking oats.

 

You'll never believe how delicious these are made with the tiniest bit of butter!

 

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Cardamom and Fig Snowballs

Cardamom and Fig Snowballs

I feel fortunate to have been sent a little package from OXO. You know them. They are the ones who make some of the coolest kitchen gadgets ever! I was asked to bake some cookies using their cute little cookie spatula and their colorful measuring beakers. These tools are not just for baking awesome cookies. OXO will donate fifty percent of spatula sales to support Cookies for Kid’s Cancer through the sale of these items.You can order your own “Good Cookie” Spatula or your own Mini Measuring Beakers to help them reach their goal. You can learn more about Cookies for Kid’s Cancer and how to help by hosting a bake sale or purchasing cookies from them.

One of the most popular bake sale cookies is the snowball! There are as many different names for this cookie as there are slight variations. It seems like most every culture has their own, with just a little twist. This is my take on the snowball, incorporating flavors that I love. There’s cardamom, a citrusy, spicy-sweet flavor that pairs well with a little orange flavor. Then the fig filling, an alternative to the date filled variety, adds a tiny crunch against the smooth melt in your mouth cookie.

Cardamom and Fig Snowballs

1 slightly heaping C. walnuts
2 1/4 C. all purpose flour
1/4 t. salt
1/2 t. ground cardamom
1 C. unsalted butter
1/2 C. + 1 1/4 C. powdered sugar, divided
2 t. orange liqueur
1/2 t. vanilla extract
Fig Filling (recipe below)
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
Pulse walnuts in the food processor until finely ground.
In a small bowl, whisk together the flour, salt and cardamom. Set aside.
In a medium bowl, with a mixer, beat the butter and 1/2 cup of the sugar at medium speed for about 30 seconds. Add the orange liqueur and the vanilla extract and beat until combined.
Add the flour mixture and beat on low speed just until combined. Allow the dough to sit while you make the filling (see below).
Scoop the dough with a tablespoon size scoop and roll it into a ball in your hands. Push a knuckle into the ball to make an indent. Add 1/8 teaspoon of the fig filling and bring up the sides of the dough, closing the hole. Roll the cookie back into a ball and place on the cookie sheet.
Bake at 400 degrees for 10 to 11 minutes, just until they begin to get color, but not browned.
When baked, remove the sheet from the oven, and while still warm, roll the cookies in a small bowl with the 1 1/4 cup of powdered sugar until coated. Cool completely on a wire rack, then roll once more.

Fig Filling

About 8 Calimyrna figs
1 1/2 T. orange liqueur
In a food processor, pulse the figs and the orange liqueur until smooth and the mixture just begins to form a ball.

 Notes:

  • The OXO measuring beakers are really great for measuring liquids. They worked really well for the vanilla and the orange liqueur. I love that they have odd measurements that you wouldn’t find with regular measuring spoons…someone at OXO must know how bad I am with math!
  • Use any orange liqueur you’d like. You can use Grand Marnier, Cointreau, Trip Sec, etc. There are so many!
  • If you’ve got something against figs…gasp…or just want to make a quick and easy cookie, skip the filling altogether…the recipe still works perfectly!