Posts Tagged ‘whole grain baking

06
Feb
11

Oatmeal Cookies with Chocolate Chunks and Cranberries

I often wonder if Giada De Laurentiis ever eats what she bakes. Because a week ago, when I saw her whipping up these cookies on the Food Network, I had to bake them. Now I can’t quit eating them.

Seriously. There are cookies, and then there are cookies. These are truly sinful. They’re chewy, chocolatey with bits of sweetness from dried cranberries (a nice break from raisins).

Oatmeal Cookies with Chocolate Chunks and Cranberries
adapted from Giada De Laurentiis

1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 stick unsalted butter, at room temperature
scant 1/2 cup light brown sugar
scant 1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
1 (3- to 4-ounce) bittersweet chocolate bar (recommended: 60% to 70% cacao), chopped into 1/4-inch chunks

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.

In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using your hands or a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 17 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.

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07
Jun
10

Whole Wheat Chocolate Chip Cookies

We had a yard sale with friends over the weekend. It was a long, slow five hours.  And sticky.

Riley and Bennett (my friends’ children) capitalized on the situation with cold lemonade. Gabriella helped sell. I made chocolate chip cookies with the agreement we would all split the profits. And because I knew many of the cookies could end up in Bennett’s and Riley’s stomachs (and they did) I made them with whole wheat flour.

The people at King Arthur Flour describe this cookie as chewy. They weren’t the bendy kind of chewy, but rather soft and puffy. Our customers seemed surprised to learn they were eating whole wheat. The cookies certainly didn’t scream “healthy,” but did have terrific whole wheat flavor. They were also made with brown sugar, vanilla, butter and surprisingly, cider vinegar. A bit of espresso powder was optional. The recipe calls for 18 ounces of chocolate chips. I used 12, because that’s what I had and didn’t feel like running out for more. Next time I’ll use the full 18 ounces. Really, you can’t have too much chocolate.

By early afternoon, all 30 of the cookies were gone. If only I’d had better luck selling my blue martini glasses.

Continue reading ‘Whole Wheat Chocolate Chip Cookies’




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