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

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

Almost Cowboy Cookies

Yet again another cookie that I never had a child (see: Snickerdoodles). I knew these were sold at the Publix when I was a kid, but we never bought any of them. I think, to me, they were a bit of a mash-up cookie – too many things involved. They are a little bit chocolate chip cookie, a little bit oatmeal pecan cookie and then you add coconut into the mix. Strikes me as strange – but I understand a lot of people really like them. I am so not digging the coconut, so we will try without it this time. I guess that means I need to call them something other than Cowboy Cookies, but I’m not sure what – well, Almost Cowboy Cookies seems to work.dd_1770

I guess the thing that sets me off is I really (no, REALLY!) do not like chocolate with oatmeal. There is nothing worse that thinking you have got a straight up old-fashioned oatmeal raisin cookie and find out – the hard way – Ugh – that it is oatmeal and chocolate chips. Every feeling revolts.

But I guess if going into this you know what you are dealing with it will decrease the amount of shock when you taste the cookie. And apparently, lots of people like this kind of cookie – if they did not the Publix would not sell them. That is a fact.

3/4 cup all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp cinnamon
1/4 tsp kosher salt
6 Tbs unsalted butter, softened
6 Tbs sugar
6 Tbs brown sugar
1 large egg
1 tsp vanilla
3/4 cup rolled oats
3/4 cup semisweet chocolate chips
3/4 cup chopped pecans (Renfroes)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Sift together flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In the bowl of a stand mixer, beat butter until smooth and then add sugars and beat until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and beat to just incorporate. Stir in oats, chocolate, and pecans. Form dough into 24 balls and bake 12 at a time for 16 – 18 minutes rotating the baking pan half way through. Cool on baking sheet for a minute and the cool on a wire rack. Let baking pan cool and do the whole thing over again.

Makes 24 cookies (that should really be obvious).

Source: modified from Saveur

16 Sept 12 – v.g.

7 January 17 –  indeed, v.g.

2015 Mushroom Pate

Butter / Egg Usage – October 2016

1 October 2016 – Red Onion White Wine OJ Butter Sauce Pasta with spinach tortellini  – 4 Tbs

14 October 2016 – Ghirardelli Chocolate Chip Cookies – 16 Tbs / 2 large eggs

15 October 2016 – Buttermilk Blueberry Muffins – 5 1/2 Tbs / 2 large eggs

19 October 2016 – Shortbread – 16 Tbs

19 October 2016 – Best Oatmeal-Raisin Cookies – 12 Tbs / 1 large egg

25 October 2016 – Cheddar, Corn, and Sausage Muffins – 4 Tbs / 2 large eggsdd_1591

27 October 2016  – Lemon Bars – 16 Tbs butter / 5 large eggs

28 October 2016 – Pecan Sandies – 16 Tbs butter

28 October 2016 – Lemon Crisps– 8 Tbs butter / 1 large egg

97.5 Tbs = 12.1875 sticks = 48.75 ozs = 3.04 pounds 

13 eggs 

I will have to add this all up just to see where it gets me for this year. This is not a bad month after all. Might even make up for my crappy summer. But probably will not. 

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.

Egg Usage – by month – (February 2016)

What shall I decide to represent the February Egg Usage, not sure what will work. But these are great sugar cookies that I have been making them for donkey’s years and now I have Mardi Gras Cookie Cutters. Cool.  Thank you King Arthur Flour. I really hope March is better, but that is just me. Damn Mardi Gras came too early. So strange. D&D_1180

February 4 – 2 – Chocolate Chip Walnut Blondies

February 5 – 2 – Sugar Cookies

February 20 – 2 – Oatmeal Pecan Toffee Cookies

February 24 – 3 – Carrot Cake

February 27 – 2 – White Chocolate Macadamia Nut Cookies

February 29 – 4 – Apple Carrot Cupcakes

Apparently I need to add this up and do some math – ugh.

15 eggs @ .33 each = $4.95. I can do better.