Pistachio Oatmeal Lace Cookies

I just cannot resist an oatmeal cookie – with one exception – no chocolate chips in an oatmeal cookie. That is just a very cruel joke – you know what I mean, right. Think it is a raisin and – groan – chocolate.

I know the oatmeal cookie is the red-headed step child of cookies, but it is one of my favorites. Besides, if you like them, you get lots of them when someone brings in cookies from the Publix. The chocolate chip goes right away and the M&M ones too. Leaving poor sad oatmeal cookies just for me (and my friend Dana). Then you can feel superior eating cookies for breakfast. Yes, indeed.

Cookies:
1 cup rolled oats
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup unsalted butter, melted and cooled
1 large egg
1 teaspoon pure vanilla extract
1/2 cup finely chopped pistachios

Icing:
1 1/2 cups powdered sugar, sifted
2 tablespoons milk
Pinch of salt

D&D_2588Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, sift together flour, baking soda and salt and then stir in oats.

In a large bowl, whisk together the sugars and melted butter until combined. Crack in the egg and pour in the vanilla. Whisk one more time until the egg is thoroughly incorporated. Add the flour mixture in 2 batches, stirring in between additions until combined. Lastly, fold in the pistachios.

Using a cookie scoop, scoop out balls of dough, spacing them about 2 1/2-inches from one another on a the baking sheets. These cookies read a lot, so be sure to leave enough room. Bake for 10 to 12 minutes, or until they spread and the edges are lightly golden brown. Allow to cool on the baking sheet for 5 minutes, then carefully move the cookies onto a cooling rack.

In a medium bowl, whisk together the powdered sugar, milk and salt. When the cookies are cool, drizzle the icing on top.

Source: A Cozy Kitchen.com

D&D_2567

They are also good without any icing at all. Like a cool breakfast cookie – that makes it sound healthy, right? Yum.

Oatmeal Raisin Pecan Cookies

Oatmeal cookies are some of my favorite cookies pretty much ever. In my opinion, they combine a lot of things I like – oatmeal, dried fruit, and nuts. Add a little sugar and bake and they are great “breakfast” cookies, right?  That is just how I justify eating lots of them for breakfast –  no guilt involved.dd_1588

This is a new recipe for me, but certainly not my only oatmeal cookie recipe. I feel like a bit of an expert in this area, but maybe that is just because I’m the odd one that likes oatmeal cookies when everyone else is picking up the chocolate chip cookies. Fine – more oatmeal cookies for me. But I do think raisins and nuts – walnuts or pecans – need to be involved.

This recipe was a request, but you really never have to ask me to make an oatmeal cookie twice. Huge fan — as long as no chocolate is involved. That is just the worst thing – um, pretty much ever. You see an    oatmeal cookie and have expectations of raisins, and then damn – ugh – it is chocolate chips – so. very. gross. It gives me the heebie-jeebies just thinking about it.

2 cups old-fashioned oats
1 cup chopped pecans (our local pecans – Renfroe’s)
1 cup all-purpose flour
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp freshly ground nutmeg
12 Tbs unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup sugar
1 large egg, room temperature
2 Tbs pure grade B maple syrup
2 tsp vanilla
1 cup raisins/sultanas

Preheat oven to 425 degrees. Spread oats on rimmed baking sheet and toast until lightly golden, about 6 minutes or so. Add pecans and toss, toast another 6 minutes until pecans are fragrant. Let cool. Turn off oven or lower to 350 degrees.

Sift over a piece of waxed paper flour, salt, baking soda, cinnamon and nutmeg. Stir in oats and pecans.

In a bowl of a stand mixer, beat butter and sugars until light and fluffy. Add egg, syrup, vanilla and beat until incorporated. Add dry ingredients and beat on low until just combined. Add raisins and stir, scraping down the bowl. Let sit at room temperature for one hour to hydrate the oatmeal.

Preheat oven to 350 degrees. Using a #20 or 2 ozs. disher, scoop dough onto parchment-lined baking sheet, spacing 3 inches apart – cookies will spread as they bake. Bake until cookie edges are golden brown and firm but centers are still soft, 15-17 minutes. Let sit on baking sheet for ten minutes (??) and then transfer to wire racks to cool completely.

Cookie dough can be made 3 days ahead and covered and refrigerated. Let dough come to room temperature before baking.

Source: Based on the original name of the recipe – I’m thinking Bon Appetit and their “Best of” series. Made a couple of changes, but the idea is still amazingly wonderful.

Raisin Walnut Oatmeal Cookies

Or should the title be Oatmeal, Raisin, Walnut Cookies? – not sure. This is an Ina Garten recipe – but I did modify it a bit. I do kind of love her, but I have never tried this recipe.  It has been one of those recipes that has been my cookie binder for donkey’s years and I figured, what the hell – I am a huge fan of oatmeal cookies (read: cookies you can eat for breakfast and not feel the least bit guilty about it). I really do not think I ever feel guilty about eating cookies for breakfast, but that’s just me. Yes, everyone should be so progressive or something. Whatever. These are really good.

1 1/2 cup all purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp kosher salt
16 Tbs unsalted butter, room temperature (2 sticks)
1 cup brown sugar, lightly packed (light or dark – whatever – theme perhaps?)
1 cup sugar
2 large eggs, room temperature
2 tsp vanilla
3 cups old-fashioned oats
1 1/2 raisins
1 1/2 walnuts, chopped (roughly or not – personal preference)

Preheat oven to 350 degrees.  Over a piece of waxed paper, sift together flour, baking powder, cinnamon, and salt.

In the bowl of a stand mixer, cream together the butter and both sugars until light and fluffy. Add the eggs one at a time, and then add the vanilla.

Slowly add the dry ingredients to the butter/egg mixture, and mix to combine. Add the oats, raisins, and walnuts until just combined.

Using my cookie scoop*, I parsed these out about 2 inches apart and baked about 14 – 15 minutes. Although I did kind of smash them a bit after the first batch. That might be an issue if you leave the dough in the fridge over night which I tend to do but I did let it sit out at room temperature for a while (a couple of hours). Make dough one night, cookies the next night -it is a thing for me. But baking 15 minutes seemed to work pretty well.

Notes: I was a little disappointed that the tops of these cookies didn’t get kinda sorta brown on top, but in the taste department it so made up for that. They were crunchy even if the top wasn’t more than beige. Again, though, I like style points. I think cookies should look good (but that does not keep me from eating them again for a midnight snack).

*How does one determine the size of a cookie scoop? Please someone enlighten me. This one works, but I just kind of guess with it.

Made 43 cookies with the cookie scoop that has no determined size. Honestly. Do  have to figure this out. D&D_1254