Blog

Category

Currently showing posts tagged Oatmeal

  • Walnut & Raisin Oatmeal Cookies

    The coziest wishes to you all on this fine Sunday! I hope you spent your weekend relaxing and rejuvenating and re-whatever-ing you need to do to be prepared for the week ahead.

    For me, that consisted of sleeping in, hanging out with my sister, buying a plant (a prayer plant...cool right?), drinking lots of coffee, walking around Lake Merritt, buying some mighty fine spices from Oaktown Spice Shop (specifically, chile powder for some beans that will be made today, more specifically, the baked pintos from Deb's new book), and of course, baking cookies. And, side note, while gathering groceries for those beans, I noticed that there were many...almost too many...options for avocados at the grocery store. Small. Medium. Large. Mexico. California. Ripe. Not so ripe. Ahhh! The conservative WI-girl in me opted for the "locally" grown (California...) medium not-so-ripe variety. I hope I made the right choice....

    Anyways! I have been thoroughly enjoying Stella's book, Bravetart. A cinnamon roll situation last weekend, and cozy oatmeal cookies this weekend. I have been searching for the "perfect" oatmeal cookie recipe (they are my favorite), and this one is pretty darn legit. It reminded me of Alice Medrich's oatmeal cookies in her cookie book, echoing the use of oat flour. But, what really intrigued me was the use of a small amount of steel cut oats! But evidently, not intriguing enough, since I forgot them at the store, along with the oat flour. But don't worry, the cookies are still A+ without them. Further, I have found that blending rolled oats in a high-speed blender or a decent food processor does the trick to create the powdery, fine oat flour. But, use that oat flour if you have it!Chock full of California raisins, walnuts...brimming with spices (Cinnamon! Nutmeg! Ginger!)...these cookies are legit, just as the Bravetart book is. I am eyeing some new Fat Daddio's to start experimenting with the cake recipes (and to get my ass in gear to bake a small wedding cake for one of my besties in July!). Oh, and Stella's recipe for homemade SPRINKLES. That situation is high on my list, too....

    Cheers and smiles to you all...let's get at this week in a cozy, calm and cookie-y way!



    Oatmeal, Raisin & Walnut Cookies // makes about 30, 1oz cookies // lightly adapted via Bravetart //

    • 2/3 cup (3 oz) all purpose flour
    • 3/4 cup (2 1/2 oz) oat flour (store bought or made by blending rolled oats in a food processor or blender until very fine)
    • 1 2/3 cup (6 oz) old fashioned rolled oats
    • 1/4 cup (1 1/2 oz) steel cut oats (optional)
    • 1 1/4 cup (5 oz) walnuts, toasted
    • 1 cup (6 oz) moist raisins*
    • 2 sticks (8 oz) unsalted butter, at room temperature 
    • 2/3 cup (5 oz) light brown sugar
    • 1/2 cup (3 1/2 oz) white sugar (I used organic evaporated cane juice)
    • heaped 1/2 tsp fine sea salt
    • 1 1/4 tsp baking soda
    • 1 heaped tsp cinnamon
    • 1/2 tsp freshly grated nutmeg
    • 1/4 tsp dried ground ginger 
    • 1 large egg
    • Flakey sea salt, such as Maldon, for sprinkling on top (optional, but serisouly recommended)

    *if your raisins are not moist, you can soak them in hot water for a few minutes, and thoroughly drain them before adding to the recipe.

    1. Toast the walnuts: preheat oven to 350F, and spread walnuts on the optionally lined (silpat, parchment, or aluminum foil with dull-side up) cookie sheet you will bake the cookies on. Toast for 10 minutes, set aside to cool.

    2. In a large bowl, sift the flours and the baking soda. Measure into the same bowl the raisins, and crush the walnuts with your hands into the bowl (no need to chop, between hand-crushing and mixing, they will be perfectly sized in the cookie dough). Set aside

    3. In the bowl of a stand mixer or a bowl to accomodate a hand-mixer, beat the butter until soft and creamy (about 30-45 seconds, but this may take a little longer if your kitchen is a little cool). Into the butter, add the brown sugar, white sugar, salt, cinnamon, nutmeg, ginger, and beat until creamy and slightly fluffy (another 30 or so seconds). Add the egg, and beat until smooth and incorporated.

    4. Portion into 1oz balls (about 2 TB), and space about 2" apart on cookie sheets. Gently press each moudn into a 1/2" tall patty**, and sprinkle with flakey sea salt if desired. Bake for 12-16 minutes (my oven too 16 minutes for a brown, gently crispy bottom and edge), or until the cookies are brown around the outside and opaque in the middle. If you like crispier cookies, bake for a minute or two longer.

    5. Cool for a few minutes on the pan, then transfer to a cooling rack to firm up. Store in an airtight container at room temp or in the fridge/freezer for a few days...enjoy!

    **at this point, you can freeze the little pucks, and place into a bag or container once firm and frozen. To bake fresh cookies, proceed with the baking at 350F for 12-16 minutes, keeping in mind that a few extra minutes may be tagged on to baking straight from the freezer.



    The goods for the goods. Oat flour in the blender. Seriously, it works. Just be sure to blend to a fine texture, and sift with the other flour in the recipe. I found that I needed to blend about 2 cups of oats for the blending to be effective, so you'll have extra oat flour for your additional oat flour needs....like more of these cookies...Sift, stir, blend, whip...we got this!And cookie dough! Rejoice. Breakfast of Champions, really. Scoop 'em up...and smoosh them into 1/2" thick pucks of chunky glory.Yep. Glorious oat-y, warmly spiced, nutty goodness with pockets of sweet, caramel-y raisins. High fives!Now, excuse me, gonna drink coffee and eat cookies all day. Peace!

  • You Have the Power! Banana-Oat-Flax Energy Cookies with Homemade Coconut Butter

    So, in efforts to not let the cold weather get to me, I have been holding informal dance parties (usually after my at-home workouts). Typically to whatever songs show up in my Daft Punk or AC/DC Pandora stations, I sometimes really resonate with one that comes on. Recently, Tom Petty's Runnin' On A Dream really did it for me.

    The past few weeks have been pretty crazy, and if I were my (now I can feel ok saying this, I think?) "old self", I would be panic-ridden and still stuck, or well on the road to another rut. But after foraging on, I think I am going to be settling into a groove that is *just* comfortable enough to keep me happy, but also to keep me moving. Because I can feel the wind blowin' me in all directions in 2017, and I am ready. So, break out of the "box"? Check. I think I have, or at least have maybe stood up in the box, and can now see the horizon that is ahead of me. Still blury, but it is there. I know we all have dreams, aspirations, desires. And I think it is high-time that we start to take steps, even if they are small and even if we end up taking a few steps backward after a few forward, towards making our dreams, goals and aspirations a reality. 

    Who knows, maybe I am talking straight out of my ass here, but I am really starting to believe in the power of positivity, listening to my intuition and going with my gut. They are serious power-sources within you! The tricky part is calming down enough and giving yourself the time to listen, and act accordingly. But if there is one thing I have learned about myself in the past few weeks, it is that if I truly desire something...an outcome, a goal, a piece of chocolate...the more I internalize it, the more it seeps out into reality. Crazy stuff, right?To keep you energized and nourished on your powerful, intuition-driven adventures, I present to you some "healthier" cookies made up of bananas (over-ripe ones work perfectly here!), oats, ground flax, cinnamon and sea salt. To keep you extra energized and nourished, I present to you homemade coconut butter...because really, why not? Not only is it an indulgent, but healthy, addition to these cookies, but it is also really wonderful scooped into smoothies, eaten on toast, and also just by the spoonful. Something about the natural richness and butteriness of coconut....mmmm....These cookies, topped with a date half OR your favorite jam (I used some of Bushel & Pecks Cherry Lavender Jam, and was really happy with the flavors!), and then drizzled with warm coconut butter? Yeah....that is correct...healthy food CAN taste good, and be indulgent! 

    Notes: These are largely inspired by Angela's version over here, with my edits being topping mine with date halves and then smothering them in homemade coconut butter. I think she would approve! You can store extra cookies in the fridge in a bag or container for up to 1 week. Frozen, these will last for up to 1 month. You can pre-drizzle the jam filled or date-topped cookies, and store in the fridge or freezer in a container for a super quick or grab-n-go snack. Perfect with hot coffee, or for your drive down the interstate at a grueling 75 MPH (ps: WTF Scott Walker...WTF...).



    Banana, Oat & Flax Cookies //plant-based; vegan; gluten-free (use certified GF oats); oil-free; nut-free; soy-free; refined sugar-free (if using dates as toppers or jam made with un-refined sweeteners)// makes 10 cookies //

    • 2 cups rolled oats (not quick cooking)
    • 2 or 3 large ripe or over-ripe bananas, or about 1 cup (this isn't super exact and does not need to be for this recipe, so RELAX!)
    • 1/4 tsp sea salt
    • 1 tsp cinnamon
    • 3 TB ground flax seeds or flax seed meal*
    • optional: freshly grated nutmeg
    • for topping: your favorite jam, date halves, coconut butter (recipe follows)

    *I make my own flax seed meal by grinding flax seeds in my spice/coffee grinder. You can also purchase pre-ground flax sees. Chia seeds would probably work as well, but I have not tried it.

    1. Preheat oven to 350F. In a food processor, process the flax and oats until the oats until they are coarsely pulverized, leaving some whole oats for texture. Place processed oats in a bowl. In the food processor bowl, add the bananas, sea salt, cinnamon and nutmeg (if using), and puree until smooth. 

    2. Pour the banana mixture over the oats/flax mixture, and stir unti combined. Drop the batter into 10-12 mounds, using heaping table spoon measures. Using the back of the spoon or you thumb, poke an indent into the center of each mound, flatening the cookies slightly. 

    3. Bake for 10-15 minutes, until the are slightly dry on the outside and lightly brown on the bottoms. Out of the oven, place 1 tsp of your favorite jam or 1/2 of a date in each indent. Enjoy right away, drizzled with coconut butter or plain. Cookies can be stored in a container in the fridge for up 1 week, and in the freezer for up to 1 month. 


    Coconut Butter // plant-based; vegan; gluten-free; oil-free; soy-free; sugar-free // makes 1 cup of coconut butter //

    • 2 cups shredded unsweetened coconut 

    1. In a clean, completely dry food processor or blender, place the coconut. Blend until smooth. This may take some tiem in a conventional blender, or a lower-powered food processor. 

    2. Store the coconut butter in a container at room temperature or in the frdige. Coconut butter will harden, and to soften, place in a bowl of hot water or microwave for a few seconds. 



    The goods, pre-baking:Post baking + snacking ASAP:Excellent with coffee to start your day!