How about a blast from the not-so-distant past?
For my next recipe, I knew I wanted to do a strawberry, coconut, and almond cookie, but I wasn't sure how to fill up those guys with strawberry flavor. Longtime readers will know that I've made a few berry cookies that use three forms of fruit--fresh, dried, and cooked--to deliver the yumminess. This time, though, I wanted to try something a little different because I couldn't find dried strawberries at my grocery store. But what to use? Even more fresh or cooked strawberries?
When you make berry- or fruit-flavored cookies, you always have to address the moisture factor. Fruit is wet, and cookie dough that is too wet often yields too-moist, cakey cookies, which is fine if that's what you like. But I prefer the perfect balance between chew and crunch. And so the search for an alternative ingredient for dried strawberries began.
And then it hit me: Strawberry Quik! Some pink stuff in the dry ingredients will do the trick.
A few weeks ago, at Wednesday night dinner with the boys, I had a pretty unique salad: spinach with coconut, strawberries, and almonds. I've had spinach salad before with fruit and nuts, but the coconut was a new one on me. It tasted really good, but even more important, I think it gave me my next cookie recipe!
I hate it when work interferes with my cookies, which is why an impromptu trip to California with my bestie Ken was just the break I needed.
Lounging by the pool, walking on the beach, cruising the Pacific Coast Highway, checking out Beverly Hills and Malibu, stuffing my face at In-N-Out Burger. I could get used to that!
Thanks to a week away, I was able to reclaim space for the Oatmeal Cookie Guy. Stay tuned...regularly scheduled blogging and baking have commenced.
Marie, my office mate and Friday lunch buddy, posted a question on my Facebook wall:
Friend, have you made vegan cookies? If not you should.
Hey, Marie! No...no vegan cookies yet. But a vegan recipe is on my to-do list. Believe it or not, this isn't the first time I've gotten a request for a vegan cookie recipe. Stay tuned...I promise to get to it soon(ish).
I want to let you know that we made your Coffee Cake Cookie recipe. I've made them several time since I discovered your recipe last year, and they are my husband's favore.
Hi, Chloee. Thanks so much! I have to admit this recipe is among my favorite, and I'm glad you and your husband like it too. They're so good!
Skye wrote in with a suggestion about my Royal Wedding Cookies:
This looks like the perfect cookie for the cookie exchanges this upcoming holiday season. Love the idea that it has figs and craisins and avoids the neon fruit mixes. Good call! =)
Hi, Skye. Thanks for writing in. What a great idea! I'm definitely going to add these guys to my roster of recipes for this year's Christmas cookie swap. After all, what's Christmas without a fruitcake (cookie)?
Here's the recipe for my Fourth of July Cookies in process.
Cook the blueberries, white sugar, lemon juice, and milk. Once you've got a silky purple mash, set aside the mixture to cool. This stuff is good enough to eat on its own...or on top of vanilla ice cream.
Cream the creamables: butter and light brown sugar.
Add the cooled blueberry mixture to the creamables. Mix. It looks messy, but don't worry.
Combine the dry ingredients. This recipe is loaded with flavorful stuff: dried cherries, fresh cherries, coconut, white chocolate chips, cooked blueberries, and fresh blueberries. Yup...red, white, and blue.
Add the dry ingredients to the combined creambles and cooked blueberries. Mix. Then chill to firm up.
Scoop, bake, and set off the fireworks. Happy Birthday, America!
(This recipe is a repost from The List.)
This recipe has been on The List for a long time. I meant to make it last Fourth of July, but I got distracted by the parade, fireworks, and--of course--all the hamburger eating I was doing. So, at long last, here's the Fourth of July Cookie. Happy Birthday, America!
The ingredients for this cookie are really obvious: I just needed to find red, white, and blue stuff. Cue the cherries, white chocolate, coconut (because Mumma loves it) and blueberries.
To maximize the blueberry flavor and color, I decided to use my signature no-egg process and replaced the traditional egg and vanilla wet ingredients with cooked blueberries amped up with white sugar, lemon juice, and milk. The result is a moist, flavorful, and colorful cookie. The splash of lemon juice really balances out the sweetness of the berries and brightens the flavor.
Makes 3 dozen cookies. (To see this recipe in process, check out Picturing Fourth of July Cookies.)
1 stick butter
1 cup light brown sugar
1 1/4 cups halved fresh blueberries
2 tablespoons lemon juice
1 tablespoon white sugar
1 tablespoon milk
|3 cups oatmeal
1 1/2 cups coconut
1 1/2 cups flour
1 cup white chocolate chips
1 cup dried cherries
1/2 cup halved fresh blueberries
1/2 cup roughly chopped fresh cherries
1/2 teaspoon baking soda1/4 teaspoon salt