Saturday, August 1, 2009

My PR Rep: Oatmeal Chocolate Chip Crisps

So I'm still making things for Jacob's work, and it is going great! The things that happen because of what I've brought have been amazing.

I made these Oatmeal Chocolate Chip Crisps after I saw the recipe in Gale Gand's Short + Sweet. They looked like cookies that my friend Kristin used to make in high school, and I loved them then. So I thought I'd try them out.

They turned out amazing. Crisp, but a little chewy. And the flavor is great. And amazingly enough, it is gluten-free, all it uses is oats and chocolate and butter and sugar, and a few other necessities. (When I wrote this, I checked to make sure that oats were gluten-free, and what I found was that is was. I later got a comment that most oats are processed in the same place at wheat so they might have traces; however, you can get gluten-free oats, which would be perfect in this recipe for someone who's allergic.)

The cookies spread out in the oven, and make a kind of lacey edge. The first batch was only mildly lacey, but the next time I made them, they were more lacey. I think it might have to do with my butter. I used a different kind the second time. But lacey or not, they are delicious. And addicting. So naturally, I share the recipe.

Oatmeal Chocolate Chip Crisps
from Gale Gand's Short + Sweet

3 cups rolled oats
1 cup unsalted butter, slightly softened
1 1/2 cups light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 10 oz. bag miniature chocolate chips

1. Heat the oven to 300 degrees F. Line a sheet pan with parchmetn paper or a nonstick baking mat.

2. Put 2 cups of oatmeal in the food processor and process utnil finely ground and floury.

3. In a mixer fitted with the paddle attachment, cream this batter wuntil soft and smooth. Mix in the brown sugar. Add the eggs and vanilla and mix unti lwell blended. In another bowl, stir together both the ground and whole oatmeal, the baking soda, and the salt. With the mixer running at low speed, add the dry ingredient to the batter and mix until just blended. Add the choclate chips and mix just until blended.

4. Drop by teaspoonfuls onto the pan, leaving 2 to 3 inches between them, as they will spread. Bake for 13 to 15 minutes, until lightly brown. Let cool on pan.

I actually used a teaspoon measuring spoon to make these cookies, and it made a lot. I have no idea how many it supposed to make, but well over 10 dozen.

So made these and Jacob brought them, and people at work just fell in love with them. One guy asked me to make some for his barbecue for pay, so of course I said yes! And I got some other people asking me to make more birthday cakes for their kids. Speaking of which, my cake delivery is tomorrow! I'll post afterwords, promise.

So make, eat, and eat some more! And share them, you might get lucky like me!


Kurt N. said...

Mmmm, methinks you need to up your PR over here in Texas too. ;)

Anonymous said...

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