Thursday, March 13, 2008

"Oh, Yeah" Cookies

It seems that I haven't posted a cookie on here in a while and I figured that I should give you one! Thus...these are "Oh, yeah" cookies. Another reason I dubbed them "Oh, yeah" cookies is that the recipe comes from a cookbook that I tend to forget I own. It's the Sara Foster cookbook. There is a chicken recipe in there that I really want to make, but I'm saving it for a time when I have company...which hopefully will be soon. I made these cookies many weeks ago, in fact, probably months ago. However, I still remember that they were very good. Though I tend to prefer softer cookies, an oatmeal cookie that is crispy on the outside is perfect! It lends a sense of being wholesome and not so ooey gooey sugary buttery unhealthy, etc! So, next time you want to feel a little better about your cookies, try out an oatmeal cookie. To make them better for you, add some fruit or nuts and leave out the chips or candy. Yum! OR, if you just want to indulge, throw in some delicious chocolate, candy, toffee....um, any other suggestions for a decadent oatmeal cookie? If so, try out this recipe, throw in your idea, and post about it! Could be fun! Oatmeal Cookies with Raspberry Chocolate Swirl Chips adapted from Fresh Everyday by Sara Foster
2 sticks margarine
1 cup light brown sugar, packed
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
3 cups old-fashioned oats
2 cups AP flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup-1 1/2 cups raspberry chocolate swirl chips (or whatever you want to add it!)
Preheat oven to 350 degrees F. In a mixing bowl, cream together the margarine and sugars until fluffy. This can take 3-5 minutes. Add the eggs one at a time. Scrape down the sides of the bowl. Stir in the vanilla.
Combine the dry ingredients in another bowl and mix together. Stir gently into the creamed mixture OR put the dry ingredients gently on top of the sugar mixture and "stir" with a spatula before slowly mixing with mixer. This is a cheat I use often if the dry ingredients go in the butter in one addition!
Scoop the dough onto a cooking sheet or stone in Tablespoonfuls (or for a larger cookie using a 1/4 cup measure; if doing this, flatten the cookie with you hand before baking). Bake for 8-12 minutes depending on desired doneness. If making the larger cookie, Sara suggests baking for 12-14 minutes for a soft, chewy cookie or for 15-17 minutes for a crunchy cookie. Allow the cookies to cool for a minute before removing to a cooling rack.

9 comments:

Erika W. said...

I like toasted coconut in my oatmeal cookies.

I don't think I've tried these ones yet...I'll have to get on that!

Deborah said...

I love a good oatmeal cookie!

Peabody said...

I love that cookbook...the cookies look great.

Elle said...

These look like 'Oh Yum!' cookies. Oatmeal is a favorite around here, especiall with some dried apricots or dried cranberries thrown in.

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Katy said...

yum!!!

Annie said...

Ooh. I've never seen raspberry chocolate swirl chips. They sound yummy!

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Claire said...

Erika - I forgot about coconut. It is a good one!

Deborah - Me too! Sometimes I just crave them.

Peabody - I can't wait to try more recipes. I've already seen several I want to try.

Elle - I've done cranberries but not apricots. I know that would be great and LOVE apricots, well dried...I've never had them fresh.

Smartphone - thanks

Katy - Thanks!

Annie - They were a special by nestle a year or so ago. I've bought them in Big Lots a few times but don't know if there are anymore around. I like them a lot.

Brines - I'll e-mail you sometime. That was when I was in fifth grade, so my perspective is a bit "young" but it was a wonderful experience.