First things first–are ya’ll picking up on some of the amazing daily or weekly live Instagrams from some remarkable chefs? I’m sure there are a ton out there, but a couple of my favorites are Christina Tosi’s Baking Club and David Lebovitz’s L’Huere d’Apero (cocktail hour). Follow each of them on Instagram to play along at home.
On to this week’s post.
No TP and No AP? All I can think is that people are all over the country are doing some kind of bizarre papier mache project. I mean seriously.
As a practice, I don’t keep a huge supply of AP flour on hand. It isn’t super duper shelf-stable and it takes up a lot of space. I generally like to freeze my specialty flours to help keep them fresh, but AP I just buy as I go. And that’s why I only have 10 lbs on hand (sounds like a lot…it’s only two small bags) (also, I had this before we went on lock down so it isn’t like I’ve been able to find any either).
While I’m not hoarding AP, I am rationing it.
You know what I do have? A giant container of old fashioned oats. So I set about finding a cookie recipe that uses only oats. My strategy was two-fold. The first is obvious: save the AP (save the AP save the world?). The second is that I wanted to have a treat around that I wouldn’t eat. Oatmeal cookies aren’t my favorite, but TD likes them.
I like this recipe because it calls for making oat flour in addition to using whole oats (whole oats need a binder like peanut butter or flour or egg to help keep it all together…kind of like me). Since hauling out the food processor can be a chore, I made three times the amount and stored the leftovers in a freezer bag in the fridge for next time.
The oatmeal base is a great tableau for any add-ins you have on hand. The cookies themselves aren’t too sweet so you can get crazy with the goodies. I used chocolate chips and dried tart cherries (per TD request…and because I didn’t have any raisins), but I think they’d be great with coconut, pretzels, M&Ms, other kinds of chocolate chips–whatever sounds good.
No AP Oatmeal Cookies
Adapted slightly from Trevor and Jennifer at Show Me the Yummy
- 1 1/4 C ground old fashioned oats (2 C old fashioned oats ground in food processor)
- 1 tsp cinnamon
- 1/4 tsp nutmeg (if this is your thing…omit if not)
- 1/2 tsp baking soda
- 1/2 tsp kosher or coarse sea salt
- 1/2 C (4 ounces) unsalted butter at room temp
- 3/4 C dark or golden brown sugar
- 1/2 TBS vanilla extract
- 1 large egg, room temp
- 1 1/2 C old fashioned oats
- 1/2 C chocolate chips
- 1/2 C your choice dried fruits, nuts or other add-ins
- Preheat oven to 350 degrees and line baking sheets with parchment (I got 26 cookies out of this using a 2 TBS scooper that I divided between 4 sheets).
- In a medium bowl, whisk together ground oats, salt, cinnamon, nutmeg (if using) and baking soda. Set aside.
- Using a stand or hand mixer, cream butter and brown sugar until light and fluffy (2-3 minutes).
- Beat-in egg and vanilla, another 2 minutes.
- By hand, fold-in ground oat mixture.
- Gently fold-in whole oats, chocolate chips and other add-ins.
- Portion-out dough (I used a 2 TBS scoop). Cookies will spread so accommodate for size when placing on cookie sheets.
- Bake for 10-15 minutes depending on dough size, rotating sheets halfway through.
- Remove from oven and allow cookies to sit for at least 5-10 minutes. Allow to cool completely on wire rack.
Snicky snackys are my downfall. Pub mix. Cheez-Its. Chex mix. Trail mix (though the fact that nuts aren’t my favorite save me a little here). I love it all.
This is why I never have them in our house. It’s also why I know better than to go to Target on a busy Saturday afternoon when I’m hungry.
But, I did and I was and so a Handful of Everything trail mix ended up in my cart.
There I was, trying not to lose my mind in our local “newly redesigned” Target (which is code for they want to sell more stuff so they’ve narrowed each aisle just enough that the carts can’t pass one another achieving what is effectively a very subtle but no less psychologically hostile Thunderdome). While I had a list, I didn’t completely know my way around the new layout and so accidentally ended up in the snicky snaky aisle. Oops.
I spied the Handful of Everything trail mix and suddenly Meredith Brooks was belting out “I don’t envy you, I’m a little bit of everything, All rolled into one, I’m a bitch, I’m a lover, I’m a child, I’m a mother…”
This happens to me all the time, Allie McBeal style. I’m not kidding.
So, in order to not eat the entire container, I made cookies and the Basic B cookie was born. Because we all know, there is no such thing as a Basic B.
You get it right? I’m using it ironically, hipster style. Please don’t call anyone a Basic B.
Basic B Oatmeal Cookies
inspired by a basic recipe from All Recipes
- 3 C all-purpose flour
- 1 TBS baking powder
- 1 TBS baking soda
- 1 TBS ground cinnamon
- 1 tsp kosher salt
- 1 1/2 C, 3/4 pound/ 1 sticks unsalted butter, softened
- 1 1/2 C granulated sugar
- 1 1/2 C packed golden brown sugar
- 3 eggs, room temp
- 1 TBS vanilla
- 3 C old fashioned rolled oats (not quick cooking/ 1 minute)
- 7 C assorted goodies. I used all but about an ounce of the 27 ounce container of Archer Farms Handful of Everything trail mix. If you go for the trail mix, chop mango and break-up banana chip pieces. Could could also use any combination of chocolate chips, coconut, dried fruit, nuts, M&Ms etc.
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In bowl of a larger stand mixer or large bowl with a hand mixer, cream butter until smooth and creamy, about 3 minutes. Gradually beat-in both sugars. Cream another 3-4 minutes.
- Beat-in eggs one-at-a-time, beating in between. Beat in vanilla.
- Fold-in flour mixture until just combined.
- Fold in your goodies.
- Depending on the size of cookie you want, roll 1/4 scoops (bigger) into balls or, my preference, 2 TBS scoops (smaller). Roll all dough and allow to rest in the fridge for a couple of hours to over night. Once very cold, these will also freeze well to be baked-off at a later time.
- When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment.
- For large cookies, bake 15-17 minutes (10-11 for smaller) until the edges are lightly browned. Don’t forget to rotate pans halfway through.
- Allow to cool completely before picking up.
I’ll admit it, this is a Pinterest find.
It’s funny, for all the baking I do, I don’t spend very much time pursuing Pinterest for baking recipes. Nope. The vast majority of my Pinterest time is spent searching house blueprints. And shoes. And Vitamix recipes. Even though I make the exact same protein smoothie every day.
But these I could not resist. Oatmeal? Butterscotch? Yes please!
Now for a confession: I generally haven’t had much luck making oatmeal cookies. It’s like I’m missing the oatmeal cookie gene. Quick oats…regular oats…Irish oats…groats…doesn’t matter. Instead of thick chewy wholesome treats, mine always spread.
So, using the skills I learned in baking class last summer I refrigerated the portioned-out dough over night. My hope was that this would allow the oats to absorb some of the moisture while also chilling the butter to keep it from causing the dough to spread.
It worked pretty well. I think there is still room from improvement (maybe smaller, thicker pucks of dough), but this is a delightful recipe with which to practice.
Chewy Butterscotch Oatmeal Cookies
adapted from Baker by Nature
- 1 1/4 C all-purpose flour (measured properly/not packed)
- 1/2 C *quick cooking oats (not instant)
- 1/2 tsp cornstarch
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 C butter (4 ounces), at room temp
- 3/4 C packed light brown sugar
- 2 TBS granulated sugar
- 2 TBSs (not blackstrap)
- 3 large egg yolks at room temp
- 1 tsp vanilla extract
- 1 C butterscotch chips
- In a large mixing bowl whisk together flour, oats, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and cloves; set aside.
- In the bowl of an electric stand mixer fit with the paddle attachment, whip the butter, sugars, and molasses on medium-high speed until light and fluffy; about 2 minutes.
- Add in egg yolks, one at a time, beating well after each addition.
- Mix in vanilla.
- Slowly add the dry ingredients into the wet mixture, beat on low until just combined; about 25 seconds.
- Fold in butterscotch chips.
- Using spoons or a scoop, portion out the dough into individual balls or half domes. Arrange on a baking sheet lined with parchment paper, cover with plastic wrap and refrigerate over night.
- When ready to bake, preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper or silicon baking mats.
- Using the flat bottom of a cup or mug, gently flatten each ball to between 1/4 and 1/8 inch disks (you may need to dip the glass or mug in sugar to keep the dough from sticking.
- Bake in preheated oven for 9 minutes, or until set at the edges but still slightly jiggly in the center.
- Allow cookies to cool 5 minutes on the baking sheet before transferring to wire rack to cool completely.