Tag Archives: oatmeal cookies

Award-Winning! YES, Leandro’s Oatmeal Cookies Take First Prize!

29 Sep

We shouted! We hooted! We jumped up and down! (Mommy even got a little misty)

The winner!

The winner! Note blue ribbon in the background!

Leandro’s Oatmeal Cranberry Walnut Chocolate Chip Drop Cookies took first prize in the Junior culinary class at the Long Island Fair!

We were completely surprised, because we had made a solemn decision that we didn’t care whether our submissions won. We just wanted our admission tickets (one per submission) and we wanted to be a part of it. We like our own baked goods and we like baking together and winning or losing wouldn’t change that.And then he won!

The calm before the storm. The gorgeous Fair building

The calm before the storm. The gorgeous Fair building

We are, of course, very excited, and we are, of course, sharing the recipe. And of course, we had a marvellous day at the fair with Lori, Brendan, Kate, Abu, Padushi, Madrina, and Betsy. It is always a wonderful time and there is one more day left if you haven’t made it yet!

Makes big batches!

Makes big batches!

Leandro’s Prize-Winning Oatmeal, Chocolate Chip, Cranberry, Walnut Cookies

½ Cup plus 6 Tbs butter, softened

¾ firmly packed brown sugar (I like to mix dark and light brown, but use whatever is on hand)

½ cup granulated sugar

2 eggs

1 tsp vanilla

1 ½ Cups unbleached all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

¼ tsp salt

3 Cups quick or old-fashioned oats

½ Cup bittersweet chocolate morsels

½ Cup dried cranberries

¾ Cup coarsely chopped walnuts

Preheat oven to 350°. In a large bowl, beat butter and sugars until blended and kind of creamy (I don’t have an electric mixer – yet—so I just use a big fork). Add eggs and vanilla and beat well. In a separate bowl combine flour, baking soda, cinnamon and salt. Then add the oats and the fruit and nuts and mix well until all the oats are damp.

Drop rounded tablespoons of dough on ungreased cookie sheets and bake for 10-12 minutes or until light brown. After a minute cooling on the baking sheets, move the cookies to wire cooling racks and cool completely. Store in tightly covered containers.

The right way to celebrate at a fall county fair!

The right way to celebrate at a fall county fair!

You may also like: Oatmeal Chocolate Chip Cookies

 

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The Best of 2011 – closing the year with my Top Five

31 Dec

Thanks to all my visitors  – regular and occasional – for a great year of cooking!

Unlike the rest of the year, this week has been a slow one for culinary adventure (I’ll explain that one later), so rather than do nothing, I’ve collected this year’s top five recipes – the ones that get hit time and time again to let you know what other folks are trying out in their kitchens.

I hope you will give them a try…and I will certainly try to do more things using these ingredients that you loved!

Best wishes for a wonderful and delicious New Year!

Natalia

NUMBER FIVE

Oatmeal, Cranberry, Raisin, Walnut Cookies (click name of dish for recipe!)

NUMBER FOUR

Cheesy Broccoli and Chorizo Pasta (click name of dish for recipe!)

NUMBER THREE

No-Crust Broccoli and Feta Quiche (click dish name for recipe!)

NUMBER TWO

Pastelón de Yuca (Puerto Rican Shepherd’s Pie) (click name of dish for recipe!)

NUMBER ONE!!!!!

Yuca en Escabeche (Yuca Salad) (click name of dish for recipe!)

Oatmeal, Cranberry, Raisin, Walnut COOKIES

17 Feb

Feeling my oats

The phrase “do it right the first time” is especially relevant for dealing with food cravings.

If you want a cookie, don’t pretend, don’t justify, don’t explain, don’t wait. Eat the damn cookie. And don’t eat anything that just pretends to be a cookie or pretends that it is a virtuous cookie; you will have to eat twice as many to get any real satisfaction, then you’ll eat the cookie you wanted anyway.

Let’s face it; most cereal bars are cookies masquerading as health food. So many of them contain an incredible variety and amount of sugars (high fructose corn syrup, dextrose, sucrose, etc, etc, ad nauseum) and weird processed ingredients and preservatives packed into in incredibly small and — to me — unsatisfying, serving sizes — bars the size of a couple of my fingers —  and they still get to say things like: “heart-healthy” or “0% saturated fats” on their tidy foil wrappers. Really. 

So, rather than futile attempts to make homemade cereal bars that would somehow be more virtuous, me and Leandro just make sugar-laden cookies that don’t pretend to be anything else.

Don’t let the oatmeal, nuts and fruit fool you: this is a sweet treat with plenty of sugar and butter, with tartness, chewiness and crunch to keep it interesting. Eat too many and you will get a tummyache. Eat them frequently and you will get fat. But make them every so often, pass on a few to neighbors, colleagues or the other people who make your life liveable, save a few for yourself to dunk in milk or tea or coffee and everything will be alright.

The recipe is an adaptation of the classic “Quaker Oats Vanishing Oatmeal Raisin Cookies.” I dedicate it to Canadian comedienne Andrea Martin, (very) late of SCTV and recent of kid’s program, Dino Dan, where she looks weirdly young and smooth-skinned, with what appears to be a surgically modified schnozz, but who is as kooky and loveable as ever as the bizarrely attired art teacher who gets tends to get lost in her “creative zone.” Here is why she gets the dedication: My son — who loves Dino Dan and everyone in it — turned to me the other day and said, “When we bake you and me are in the same creative zone, right Mommy?” and everything felt right with the world.

Oatmeal, Raisin, Cranberry, Walnut Cookies

½ Cup plus 6 Tbs butter, softened

¾ firmly packed brown sugar (I like to mix dark and light brown, but use whatever is on hand)

½ cup granulated sugar

2 eggs

1 tsp vanilla

1 ½ Cups unbleached all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

¼ tsp salt

3 Cups quick or old-fashioned oats

½ Cup raisins

½ Cup dried cranberries

¾ Cup coarsely chopped walnuts

Preheat oven to 350°. In a large bowl, beat butter and sugars until blended and kind of creamy (I don’t have an electric mixer – yet—so I just use a big fork). Add eggs and vanilla and beat well. In a separate bowl combine flour, baking soda, cinnamon and salt. Then add the oats and the fruit and nuts and mix well until all the oats are damp.

Drop rounded tablespoons of dough on ungreased cookie sheets and bake for 10-12 minutes or until light brown. After a minute cooling on the baking sheets, move the cookies to wire cooling racks and cool completely. Store in tightly covered containers.

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