Oatmeal Raisin Cookies

  While everyone in our family would give you a different answer if asked to name their favorite dessert, no one can pass up a good cookie. We have been on a cookie baking streak lately, and in addition to some old favorites I recently tried these oatmeal raisin ones from Thomas Keller's Bouchon Bakery cookbook. Previously, oatmeal raisin cookies were in the second choice, "does not contain chocolate" category, but this recipe has most definitely changed our minds.

 They are big and buttery, crispy on the edges and chewy in the center. The spices are subtle and warm, while the raisins are soft and sweet. It's true that there is no chocolate, but we love these cookies just as they are. I have already made them several times at the request of my chocolate loving family, and that's a sure sign that these are delicious and deserve their turn in the cookie spotlight. 

Oatmeal Raisin Cookies

 Thomas  Keller

144 grams   (1 cup 1 teaspoon ) all purpose flour

7.7 grams  (1 tablespoon)  ground cinnamon 

7.4 grams  (1 1/2 teaspoons ) baking soda

3.6 grams (1 1/4 teaspoons) kosher salt

140 grams (1/2 cup + 3 1/2 tablespoons) light brown sugar

69 grams (1/4 cup +1 1/2 tablespoon) granulated sugar

155 grams (5.5 ounces) unseated butter room temperature

62 grams eggs (1 large)

7.7 grams vanilla bean paste or 1 teaspoon vanilla

155 grams (2cups) old fashion oats

156 grams (1cup) mixed raisins* we used craisins

1. Place flour,salt,baking soda and cinnamon in a bowl and whisk to combine.

2. Place butter in the bowl of a stand mixer fitted with the paddle attachment . Beat the butter on medium low until it is the consistency of mayonnaise . Add the sugars and mix for 3-4 minutes, until fluffy. Scrape the side and bottom of the bowl.  Add the egg and vanilla and mix on low for 15-30 seconds.do not over whip.

3. Add the dry ingredients in two additions, mixing on low speed for 15-30 seconds after each addition. Scrape the sides and bottom of the bowl to make sure the flour is completely incorporated. Add the oats and mix for a minute or two. Quickly fold in the raisins. Refrigerate the dough for 30 minutes.

Baking: heat oven to 325 degrees F. Line baking sheet with parchment or use silpats . Using a large scoop place the cookies about 2 inches apart on prepared baking sheet . Bake for 15 minutes turning pans 1/2 through baking. Cool on the pan for 5-10 minutes than transfer to a rack to cool completely.

printable recipe

Link:Foodie Friday

Peanut Butter Cranberry Energy Bars

When Mini Me started college, she found her schedule packed with long days on the go with little time for a substantial breakfast or lunch. I wanted to make her a portable snack that would give her energy and brain power throughout the day, but without crazy ingredients or the protein powder after taste. Mini Me loves peanut butter which is a good source of protein and healthy fats, so that was a good starting point in searching for a recipe to try. During my search for a portable snack bar I came across this Sunset Magazine article on homemade energy bars and decided to give them a shot.

I have been making these bars for the last 4 years while she has been in school, and I know I will make them long after she graduates. They are moist and soft, and packed with good for you ingredients. These bars are quick to make and travel well. With approximately 210 calories, 24 grams of carbohydrates and 7 grams of protein in each bar, these make a perfect grab and go item on your way out the door at the beginning of a busy day. I wrap the bars individually in plastic wrap, put them in a gallon sized ziplock bag and send them to Mini Me every few weeks. She keeps them in the freezer and tosses one in her backpack as she heads to class and I'm happy knowing she has a tasty, healthy snack in her bag just in case she doesn't have time to stop and eat during the day. 

Peanut Butter Cranberry Energy Bars
adapted from Sunset Magazine

1 cup rolled oats
1/3 cup oat or wheat bran
3 Tbs ground flax seeds
1 cup whole wheat flour
1/2 tsp each baking powder and salt
1/2 cup each chopped peanuts, dried cranberries, and finely chopped dates
3/4 cup peanut butter
1/4 cup low fat milk
1 large egg
1/2 cup honey
Zest from one orange
1 Tbs fresh orange juice.

Line a 9x13 pan with plastic wrap. In a large bowl, stir together oats, bran, flax, flour, baking powder, salt, peanuts, cranberries and dates.

In the bowl of a stand mixer, beat together peanut butter, milk, egg, honey, orange zest and orange juice until well blended.

Add flour mixture and beat until completely blended. Scrape dough into prepared pan and with wet fingers or a rubber spatula, pat to fill pan completely and evenly. Chill dough until firm, about 30 minutes.

Heat oven to 300 F. Invert pan onto a work surface, lift off pan, and peel away plastic wrap. Using a bench scraper or knife cut straight in half length wise. Then cut each length into 8 bar about 1 1/2 inches wide. Place bars about 1 inch apart on a baking sheet lined with a slip at or parchment paper. Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven and let cool completely.
printable recipe

 

Foodie Friday

Baked Oatmeal

Fall comes to subtly to Southern California. Summer lingers as long as possible, however, come September, our days are warm but the mornings and evenings have a nice chill to the air. While we enjoyed quick bowls of cereal and ice cold smoothies for breakfast during the summer, it is time to shift to warm, hearty fall breakfasts.

This baked oatmeal is a perfect breakfast for the upcoming autumn mornings. Hearty oats, fruit, and nuts combine to make a tasty and pretty healthy start to your day. We like to sprinkle brown sugar on our oatmeal, so we topped ours with a brown sugar streusel before baking so you don't need to add anything but some milk or cream if you like. The leftovers do reheat well for an easy breakfast you can make once and eat all week although we definitely liked the leftovers much better with that drizzle of milk or cream.
   

Of course, once we hit on a good basic recipe, we start planning all the variations we would like to try. Apples and cinnamon came to mind for an "apple pie" oatmeal, perfect since it's almost apple season. We all like peanut butter on our oats and will definitely try swirling in some peanut butter before baking one morning. Although summer is just about over, a version full of fresh peaches and berries would be delicious, and Boy Mimi (one of the coconut lovers) suggested some toasted coconut, chopped fresh mango and a dollop of vanilla yogurt on top for a tropical version. The choices are endless, and this easy breakfast will be making many appearances on our table year round.

Baked Oatmeal

3/4 cup rolled oats

1/2 cup walnuts or pecans, chopped and lightly toasted

1/2 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup maple syrup, plus more for serving

1 cup milk

1 large egg

1 tablespoons unsalted butter, melted and cooled slightly

1 teaspoon vanilla extract

2 ripe bananas, sliced into 1/2-inch thick pieces

¾ to 1 cup fresh or frozen blueberries

**you can use any combination of fruits that you like, just put some on bottom and some on the top to distribute evenly**

Streusel Topping

1/2 cup brown sugar
4 tablespoons butter, cold, cut into small pieces
1/2 cup flour
generous ¾ teaspoon cinnamon
pinch salt

 

Mix all ingredients together in a bowl or food processor until it is the texture of coasre meal. Store in the refrigerator so the butter stays cold.

1. Preheat oven to 375 degrees. Make streusel and put in refrigerator.

2. Grease or spray a 1 and 1/2-quart casserole dish with either butter or cooking spray.

3. In a medium bowl, toss together the oats, half of the nuts, the baking powder, cinnamon, and salt.

4. In a separate small bowl, mix together the maple syrup, milk, egg, melted butter, and the vanilla.

5. Place the sliced banana pieces in a single layer in the bottom of the prepared casserole dish.

6. Sprinkle about two-thirds of the blueberries over the top of the bananas, then cover the blueberries with the oat mixture.

7. Drizzle the milk mixture over the oats, making sure to distribute the milk as evenly as possible.

8.  Sprinkle the remaining blueberries over the top of the oats followed by the streusel topping.

9.  Bake the oatmeal for 35-40  min, until the top is golden brown and the oats are almost set, but slightly soft in the center. They will continue to firm up as they cool, and still be creamy. 

Printable recipe

 
Links:
This Chick Cooks
Foodie Friday  at Designs by Gollum

TWD:Chocolate Oatmeal Almost-Candy Bars

TWD:Chocolate Oatmeal Almost-Candy Bars

 Lillian of  Confectiona's Realm picked Chocolate Oatmeal Almost-Candy Bars for our baking this week. These easy to make bars were bursting with flavor and texture. Brown sugar, oatmeal, chocolate chips, peanuts and raisins made every bite a sweet lovers dream come true. These were rich and chewy like a deliciously unerbaked cookie, while the crunch from the peanuts and struesel was balanced perfectly by the soft chocolaty layer and moist, plump raisins. I could eat handfuls of the individual ingredients by themselves, but together, they made a fantastic bar cookie that disappeared from the pan in record time.

Chocolate Oatmeal Almost-Candy Bars

 from Baking: From My Home to Yours

 For the oatmeal layer:

2½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon ground cinnamon

2 sticks (8 ounces) unsalted butter, at room temperature

2 cups (packed) brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups old-fashioned (rolled) oats

1 cup salted peanuts, coarsely chopped

For the chocolate layer:

 14-ounce can sweetened condensed milk

2 cups (12 ounces) semi-sweet chocolate chips

2 tablespoons unsalted butter

¼ teaspoon salt

1 teaspoon pure vanilla extract

1 cup moist, plump raisins (dark or golden)

¾ cup coarsely chopped peanuts, preferably salted

Getting ready:

Center a rack in the oven, and preheat oven to 350 degrees Fahrenheit. Butter a 9-by-13-inch baking pan, and place the pan on a baking sheet.

To make the oatmeal layer:

 Whisk together the flour, baking soda, salt and cinnamon.

 Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until it is soft and creamy. Add the brown sugar and beat for 2 minutes, then add the eggs, one at a time, beating for a minute after each egg goes in. Beat in the vanilla. The mixture should be light and fluffy. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear. Still on low speed, or working by hand with a rubber spatula, stir in the oats and chopped peanuts.

Set aside 1½ to 2 cups of the mixture, then turn the remaining dough into the buttered pan. Gently and evenly press the dough over the bottom of the pan. Set aside while you prepare the next layer.

To make the chocolate layer:

 Set a heat-proof bowl over a saucepan of simmering water. Put the condensed milk, chocolate chips, butter, and salt in the bowl and stir occasionally until the milk is warm and the chocolate and butter are melted. Remove the bowl from the pan of water and stir in the vanilla, raisins (if using), and peanuts.

 Pour the warm chocolate over the oatmeal crust, then scatter the remaining oatmeal mixture over the top. Don’t try to spread the oatmeal, and don’t worry about getting the topping even — this is fun, remember?

 Bake for 25 to 30 minutes, or until the topping is golden brown and the chocolate layer is dull and starting to come away from the sides of the pan. Transfer the baking pan to a rack and cool for about 2 hours.

Run a blunt knife between the edges of the cake and the pan, and carefully turn the cake out onto a rack. Turn right side up, then refrigerate for at least 1 hour before cutting.

 Cut into 32 rectangles, each roughly 2¼ by 1½ inches. Makes 32 bars.