Showing posts with label oatmeal. Show all posts
Showing posts with label oatmeal. Show all posts
Tuesday, January 19, 2010
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!
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 Crispsfrom 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!
Friday, July 10, 2009
Twice a Week
I'm not exactly sure why I did, but I unofficially "signed" myself up for baking something for Jacob's office twice a week, for Wednesday and Thursday. I guess I thought it would give me some much needed purpose for those days, and I guess it has. I just hope our bank account doesn't give up the ghost. :)
So, for last week (remember, I'm behind), I made Allspice Crumb Muffins and Chunky Peanut Butter and Oatmeal Chocolate Chipsters. Both of these are from the Baking from My Home to Yours book, because at this time...no internet, and I really enjoy reading and picking out recipes from that book, although I probably should branch out a bit. But if you have the book, the recipes are found on 16 for the muffins and 73 for the cookies.
For the allspice muffins, I decided to make them mini muffins so that there would be more to go around in the office. I was certain that I had ground allspice, but much to my dismay, no, I only had whole allspice. So I took the length of a movie (I've been going through our collection) to grind enough for a double batch, which was pretty hard with a mortar and pestle. I guess it's good forearm exercise though? Whatever. So here are my mini muffins. I don't think I took that great of a picture though. I think I was tired, and then I got attacked by a spider in my kitchen. It was dangling from a thread right by my face. Me and bugs don't get along, and I'm not even good a killing them. So, after I had a good wig out and finally managed to kill the beast, I was not quite in the mood for photo shooting, so you get what you get.
And here are my peanut butter oatmeal chocolate chip cookies. Jacob really hated the name that came in the book. He thought it was pretty dorky, so I'm just going to call it what it is, minus any frills. These were like three cookies rolled into one, oatmeal cookies, peanut butter cookies, and chocolate chip cookies. I used smooth peanut butter in this recipe because that's what I had on hand, but if I were to do it again, I'd use chunky because the peanut butter flavor was a little lost and I think the chunks of peanut would have helped.
These were great with a glass of milk, but then what cookies aren't?
So, for last week (remember, I'm behind), I made Allspice Crumb Muffins and Chunky Peanut Butter and Oatmeal Chocolate Chipsters. Both of these are from the Baking from My Home to Yours book, because at this time...no internet, and I really enjoy reading and picking out recipes from that book, although I probably should branch out a bit. But if you have the book, the recipes are found on 16 for the muffins and 73 for the cookies.
For the allspice muffins, I decided to make them mini muffins so that there would be more to go around in the office. I was certain that I had ground allspice, but much to my dismay, no, I only had whole allspice. So I took the length of a movie (I've been going through our collection) to grind enough for a double batch, which was pretty hard with a mortar and pestle. I guess it's good forearm exercise though? Whatever. So here are my mini muffins. I don't think I took that great of a picture though. I think I was tired, and then I got attacked by a spider in my kitchen. It was dangling from a thread right by my face. Me and bugs don't get along, and I'm not even good a killing them. So, after I had a good wig out and finally managed to kill the beast, I was not quite in the mood for photo shooting, so you get what you get.
And here are my peanut butter oatmeal chocolate chip cookies. Jacob really hated the name that came in the book. He thought it was pretty dorky, so I'm just going to call it what it is, minus any frills. These were like three cookies rolled into one, oatmeal cookies, peanut butter cookies, and chocolate chip cookies. I used smooth peanut butter in this recipe because that's what I had on hand, but if I were to do it again, I'd use chunky because the peanut butter flavor was a little lost and I think the chunks of peanut would have helped.
These were great with a glass of milk, but then what cookies aren't?
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