Oatmeal CookieBlog

A Cornucopia of Thanksgiving Cookies

Here's a mini-list of cookies to consider for post-turkey sweet treats.

1) XXX Cranberry Cookies 2) Pumpkin Cheesecake Cookies 3) Pumpkin Chocolate Chip Cookies

4) Cranberry Crunch Cookies 5) Cranberry in the Coconut Cookies 6) Caramel Apple Bars

7) Rum Raisinet Cookies 8) Coconut Rum Raisinet Cookies 9) Stuffed Carrot Cake Cookies

10) Orange-Cinnamon Graham Cookies 11) Cranberry, Walnut, and Orange Cookies 12) Killer Chocolate Cookies

Reader Query: Freezer-Friendly Formulations?

Marya and her sister Em are readers and real-life recipe users. Marya wrote in recently with a question about freezing the dough for my XXX Cranberry Cookies:

Hi! Em's sister here. She made these cookies last week, and I decided after hearing again about how good they are, that I needed to make them for myself. However, I like to freeze cookies and make them week after week and not go through all the work every time. So my question is, can these freeze? (no matter what your answer, I intend to find out- same with the oatmeal choco chip. yes I'm going to make two batches of your cookies in one day. I'm on a mission).

Hi, Marya. (And hi, Em.) Wow! Good on you for tackling two recipes in one day. I'm very impressed! And you've made excellent choices. My XXX Cranberry Cookies and Chocolate Chip Oatmeal Cookies are among my most popular recipes and are guaranteed to please.

I've frozen cookie dough plenty of times. It holds up well, but I have noticed that cookies made with frozen dough bake up a little rounder than cookies made with fresh dough. The frozen guys don't spread out or flatten much--something to do with the leavening, I think. They're not as pretty as the ones made with fresh dough, but they taste just as good. But, of course, the danger of having frozen cookie dough on hand is that you've got frozen cookie dough on hand. Be prepared to snack on dough nubbins snapped from the mama log until you've got only enough dough left to bake off a few misshapen cookies.

Happy baking, Marya. And Happy Thanksgiving!

Mmm Mmm Marathon Cookies

My friend Gary requested a special cookie he could snack on in the lead-up to the NYC marathon, and so I developed my Marathon Cookies especially for him. Here's what he had to say:

Love love love these cookies. They were delicious.... I probably ate too many but carbo loading was all I've been doing pre Race day..... Thank you again for these wonderful cookies and I'm certain They will make me faster!

Yay, Gary! Congratulations on finishing the marathon...in really good time, I might add. I'm so glad these hit the mark.

And then Skye wrote in to say she baked up a batch of these guys for some friends:

Made a batch of Marathon Cookies for some friends who were going backpacking and they said these are "dlshhss". At least I think they said "delicious"; it was hard to tell because their mouths were stuffed with cookies. Thank you for creating these wonderful cookies!

Thanks for the blog-love, Skye! I'm so glad your backpacking friends liked this recipe. Try to save some for yourself next time!

List-Love

Denise wrote in recently with some some super-sweet love for The List:

I really do love your blog and you list! Thanks for just doing what you are doing!

Thanks, Denise! It makes my day to see messages like yours.

Marathon Cookies

My friend Gary made a special request for a cookie he could snack on in the run up to the New York City Marathon this Sunday. (Ha! Get it...run up?) He asked for something packed with nuts. And topped with chocolate and sea salt.

I don't know if chocolate and sea salt are on the official marathon training meal plan, but Gary asked for it, so I gave it a try. Unfortunately, though, I messed something up when I was melting my chocolate and got myself a lumpy, grainy mess. (Dang! I should have taken a picture for an Oops! post.) But no need to worry. Knowing what a chocolate fiend Gary is, I had already sneaked some in to the recipe before the topping debacle. Everything in moderation, right?

These are the most nut-filled cookies I've made. To maximize the nut flavor, I did a few things:

1) I browned some butter and used it in the creamables. Brown butter is earthy and nutty and makes for a great flavor foundation for the cookie. (Add some sage, and it makes a tasty sauce for pumpkin-filled ravioli. But I digress.)

2) I added peanut butter to the creamables. Originally, I wanted to use almond butter or walnut butter, but I couldn't find any at my grocery store. Good old PB to the rescue!

3) I ground down some walnuts into a fine powder and used it to replace some of the flour and oatmeal in the recipe. In essence, it's walnut flour. 

4) I added loads of chunky walnuts and hazelnuts. A nut cookie just isn't a nut cookie if you don't have that signature crunch.

To balance the nuttiness with touch of sweetness and spice, I added some mini chocolate chips and raisins and hint of nutmeg and cinnamon.

Tasty and packed with energy. (And sturdy enough to ship overnight to Manhattan.) Have a great run, Gary and all you marathoners!

Makes 4 dozen cookies. (To see this recipe in process, check out Picturing Marathon Cookies.)

Creambles	1 cup dark brown sugar 1/2 cup peanut butter 3/4 stick butter 1/2 stick butter, browned
Wet Ingredients	1 egg 2 teaspoons milk 1 tablespoon vanilla
Dry Ingredients	1 3/4 cups oatmeal 1 1/2 cups mini chocolate chips 1 cup roughly chopped walnuts 1 cup walnut flour 1 cup roughly chopped hazelnuts 1 cup raisins 3/4 flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon

1. In a small saucepan, melt 1/2 stick butter over medium heat until brown and foamy. Set aside to cool until Step 3.
2. Preheat oven to 350º.
3. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
4. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
5. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
6. Shape dough into balls--about 2 tablespoons each.
7. Place the  dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
8. Bake at 350º for 8-10, 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.
   

Picturing Marathon Cookies

Here's the recipe for my Marathon Cookies in process.

Brown the butter and set aside to cool.

Cream the creamables: butter (solid and browned) dark brown sugar, and peanut butter.

Combine the wet ingredients: an egg, vanilla, and milk.

Add the wet ingredients to the creamed creamables. Mix.

Combine the dry ingredients: walnuts, walnut flour, hazelnuts, raisins, mini chocolate chips, and a hint of nutmeg and cinnamon. (Remember to measure the nuts after you chop/grind.)

Add the dry ingredients  to the combined creamables and wet ingredients. Mix.

Scoop, bake, eat, and run. Happy training, marathoners!

Memorable Mulled Apple Cider Cookies

Anne Marie wrote in recently to say she found my blog and was in the process of trying my Mulled Apple Cider Cookies:

I stumbled upon this blog because I was searching for apple cider & oatmeal cookies. Normally what I do when I get a vision is find a recipe that's similar to what I want and tweek it, but this was exactly what I was looking for, I'm not changing a thing. I am giving this a try today for the first time, right now my cider is reducing and I can't believe how good it smells in the house. I hope this works out because I'm supposed to bring them to a party tonight.... Talk about waiting till the last minute!

And then she sent a follow-up message:

I know I am a few days late, but those cookies went over SO well! Everyone at the party just loved them and people have already asked for the recipe!

Hi, Anne Marie. Thanks so much for writing in! I'm so glad you found my site and that those Mulled Apple Cider Cookies were such a hit. They really do taste great and make the house smell amazing. Thanks again, and I hope you try out some more of my recipes.