I know. I'm a few days late with this recipe, but I have a good reason. I was trying to develop a cookie recipe that incorporated popular Valentine's flavors and hit a brick wall. There was nary a cinnamon heart candy to find in Manhattan! Just when I was about to give up, Jon suggested that we try a few more places. And guess what...it was Walgreens to the rescue, ah-ooh!
I didn't find cinnamon hearts, but I did find Red Hots candies. They're the same thing but round. Considering I had been planning on chopping up these little guys all long, what difference would the shape really make? Not much.
I'm really not a sugar cookie fan, but I have to admit that my oatmeal version is pretty darn good. I cut my cookies in the shape of hearts, thanks to a cookie cutter that my blog buddy Alicia sent me. For the full Valentine's effect, I dipped these cookie hearts in chocolate and then topped them with the chopped Red Hots candies.
Yum: heart shapes, chocolate, and spicy cinnamon. I think I nailed it, but I'm already planning some tasty variations for next Valentine's Day. (NB: No jewelry will be involved.)
Makes 2 dozen cookies. (To see this recipe in process, check out Picturing Spicy Valentine's Heart Cookies.)
1 stick butter
1 cup white sugar
2 teaspoons vanilla
1 1/4 cups finely ground oatmeal|
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
|6 ounces milk chocolate, melted|
1 1/2 cups Red Hots candies, roughly chopped
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients. Whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Place the dough in the refrigerator for 20-30 mintutes.
- Preheat oven to 350º.
- Roll the cookie dough into a sheet about 1/8" thick. Use a heart-shaped cookie cutter to cut out the individual cookies.
- Place the cookie cutouts about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.
- While the cookies are baking, roughly chop the Red Hots candies in a food processor and place the pieces in a shallow bowl or on a plate.
- Melt 6 ounces of milk chocolate in the microwave or over a double boiler. Dip the tops of the cooled cookies into the chocolate and then into the roughly chopped Red Hots.
- Return the cookies to the baking sheets and place in the refrigerator for 10-15 minutes so that the chocolate cools and solidifies.