What I’m Reading
Aug
27
WIU #8: Done and Done
Filed Under Whip It Up Challenge
Dearest readers, I want you to know that I have very much enjoyed these Whip It Up posts; both making the recipes and documenting them for you. That said, I am glad that I will be free to create my culinary chef d’oeuvres without having to take pictures of them. Photographer, I am not. Which is why I did not take any of this latest recipe!
Despite the lack of pictures, let me assure you that my Oatzravaganza Cookies turned out delicious and fluffy the way oatmeal cookies should be. Unlike the last recipe I tried, where they turned out flat and crispy and I cried (shut up, I was hormonal).
Incidentally, I’m pretty sure it’s because of my KitchenAid mixer that the cookies turned out so wonderfully. It made it so easy to aerate the flour mixture beforehand and mixes everything so thoroughly. Props, KitchenAid.
I also added chopped dried bing cherries and dark chocolate chunks to make them the most super duper cookies I’ve ever had! For the ways and means, please see the rest of the recipe after the jump.
Here’s the recipe:
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tablespoon whole milk
1 teaspoon vanilla extract
1 cup old-fashioned oats
3/4 cup sweetened coconut flakes
1/2 cup toasted finely chopped pecans
Was the recipe easy to follow?
It was, and I recommend getting all the ingredients out first, something I normally can’t be bothered with.
Did the dish taste good?
They are cookies. Butter! Chocolate! Cherries! Coconut! Pecans! Yes, they were decidedly good.
Would you make it again?
Definitely. Cookies are a real crowd pleaser.
Two quick things I learned about oatmeal cookies:
First, that oats absorb lots of moisture from the other ingredients in the dough, so the longer you let the dough sit the less they will spread. Cool, yes? Now I know why my cookies are always flat!
Second, if you drop the dough onto the baking sheet in balls the cookies come out less flat as well. So really what I’m saying is: I am so damn awesome at making non-flat cookies!
Now I have 5 bazillion cookies to bring up to the beach today. Did I mention I’ll be there until Saturday? So you probably won’t hear from me? And that I will miss you all terribly while I’m away? It’s true! I’ll save you a couple of blueberry beers in case any of you want to drive up the coast of Maine to find me.
And when I get back: SCHOOL DAYS!
How to:
1. Heat oven to 325°F and arrange rack in middle. Line a baking sheet with parchment paper and set aside. Combine flour, cinnamon, baking soda, baking powder, and salt in a bowl and whisk to aerate and break up any lumps; set aside.
2. Combine butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 4 to 5 minutes. Scrape down the bowl sides, add egg, milk, and vanilla, and mix on medium until smooth, about 1 minute.
3. Reduce to low speed, add flour mixture, and mix until dough just comes together, scraping the bowl sides and bottom if necessary. Add oats, coconut, and pecans, and mix for a few seconds on low speed until they are incorporated.
4. Scoop the dough by rounded tablespoons onto the parchment paper–lined baking sheet. Bake cookies until they are light golden brown around the edges and still slightly soft in the centers, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.
Comments
12 Responses to “WIU #8: Done and Done”
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YUM. I’m making oatmeal cookies with cranberries and white chocolate tomorrow, and I will be sure to let my dough soak in the moisture. That is some educational cookie-making!
Hmm. I’m all for oatmeal cookies, especially ones with dark chocolate, so long as they don’t contain coconut or cherries. Unfortunately yours contain both. Boo.
I believe you that they look and taste delicious, even without any photos.
My chocolate chip cookies have been way flat lately (still delicious, just flat). Those don’t involve any oats; any ideas on that?
Oatmeal cookies do not get enough props for being awesome.
Have fun at the beach, and thanks for the tip on non-flat cookies!
Uh Yea. Taking pictures whilst cooking.
Tis hard.
It’s so hard that for the past 3 weeks I forgot.
And then last night while cooking I took pictures without the memory card in my camera.
WTF is wrong with me.
I laughed at Julie’s comment but only because I used to take pictures with the lens cap on my camera and couldn’t figure out why it wasn’t working. Many, many times. I finally have a camera that I have to open (that’s not completely accurate but it works) in order to take pictures.
These cookies sound amazing. I am jealous.
The MOST super duper? Now that I gotta try.
I think we’re cookie opposites. I like a nice flat, crispy, chewy oatmeal cookie, but mine always turn out round and fluffy, which I don’t care for. I’m not a great baker, though. I should probably try to make them round and fluffy, and then they’ll turn out flat and chewy.
Have fun at the beach!
I’m thinking maybe you should stop cooking, as it seems to make you cry.
It’s the same reason I think I should stop working.
Enjoy your beach vacation! I’m desperately jealous… but I guess that should be expected when one lives in the land-locked desert…
I’m going to try the recipe too!
[...] Nancy Pearl Wannabe had a very educational experience while making her tasty Oatzravaganza Cookies. [...]