Monday, August 29, 2011

"Hurricane Cookies"

OK, not really.  The proper name of these delicious morsels is "Chocolate Oatmeal Raisin Cookies," but when you are baking during Hurricane Irene, that's the name that sticks!  These are from Martha Stewart.

I love, love, love a good oatmeal cookie, especially soft ones with a nice chew to them.  But for those of you who like your oatmeal cookies crispy, this recipe provides an option for that, too.  It has just the right amount (IMHO) of raisins and chocolate, and is immensely satisfying.  I am thinking, however, of adding coconut to the next iteration (gilding the lily?).

Here's hoping that you were not seriously impacted by Irene's path.

  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed light-brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups rolled oats
  • 1 1/2 cups raisins
  • 1 package (12 ounces) semi-sweet chocolate chips


  1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy.
  2. Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture; beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
  3. Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

    If you prefer a crispier texture, bake the cookies at 350 degrees for 16-20 minutes.  Makes 32 cookies.

    Print recipe here.

Sunday, August 21, 2011

Recipe Flash: Blueberry Treat Bars

Packed with fresh blueberries and berry preserves, these little bars are a delicious treat! Toasted walnuts, oats, brown sugar, and magical cardamom,  make up the crust and topping. An absolute end-of-summer delight!  

This recipe is from Malika Ameen, who was on “Top Chef: Just Desserts." The original title was "Blueberry Oat Bars," but that sounded too healthy so I swapped in "treat" because that's exactly what these are!  Enjoy!

1 stick butter and 3 tablespoons
Walnuts 1 1/4 cup
All purpose flour 1 3/4 cup and 2 tablespoons
Old fashioned rolled oats 1 1/2 cups
Granulated sugar 1/2 cup
Packed Dark brown sugar 1/2 cup
Kosher salt 11/4 teaspoons
Baking soda 1/2 teaspoon
Ground cardamom 3/4 teaspoon
Berry preserves 1 heaping cup

Blueberries 1 1/2 cups
Cornstarch 3/4 teaspoon
Sugar 2 tablespoons
Lemon zest, chopped 1/2 teaspoon
Lemon juice 1/2 teaspoon
Kosher salt 1/4 teaspoon

1. Preheat oven to 350 degrees. Grease a 9 x 13 baking tray and line with parchment paper, 
leaving an overhang on two sides.

2. In a small saucepan, melt the butter and set aside to cool.
3. Spread the walnuts on another baking sheet and toast until lightly golden and fragrant, 
about 5-6 minutes. Remove from oven and cool. Roughly chop into medium sized chunks.

4. In a medium bowl combine blueberries, sugar, cornstarch, zest, and lemon juice.
5. In a large bowl combine nuts flour, oats sugars, salt, baking soda, and cardamom. Add in 
melted butter and mix with a wooden spoon until well combined.

6. Spread 3 cups of flour mixture in the pan and gently press down to form a packed layer. 
Spread preserves over the crumb mixture. Now add the blueberry mixture and spread evenly. 
Evenly sprinkle the remaining dough over the blueberries.

7. Bake for approximately 1 hour until top is golden brown. Cool and cut into squares.

Print Recipe