Saturday, March 14, 2009

Crispy oaty goodness

These were crunchy and light, perfect for having one, or two or three.....
This recipe for Chocolate Oat Cookies comes from The Giant Book of Chocolate published by Barron's.
They were simple and baked up nicely - they were flat, crunchy cookies, so not for those who are looking for a chewy dessert - if you are try these instead.
I made these to send to a friend of mine, and I packed them up in a big ziploc bag when they were done - luckily they were just taking a car drive, not a trip in the mail, and they made it there mostly in one piece - or so it was reported.
In general mailing baked goods makes me nervous, sometimes even my quick subway ride to work can turn beautiful bar cookies into a mushy mess. Only some things will travel well - and chocolate chip cookies are one of them. If you wrap them in a layer of bubble wrap, they should make the trip just fine. But filled cookies, pies, cakes and other thing are best enjoyed right where they are. If you're decorating a cake for a party, the finishing touches are best placed once you arrive, so your masterpiece won't be ruined.

Tip of the Day: If your chocolate chips are on the large side, chop them up with a large knife or put them through a quick pulse in the food processor for finer shavings of chocolate.

Chocolate Oat Cookies:
2 1/4 cups rolled oats
1 cup dark brown sugar
1/2 cup white sugar
2 tbsp flour
1/4 tsp salt
1 1/3 cups melted butter
1 egg, lightly beaten
1 tsp vanilla
1/2 cup chocolate chips

Stir together oats, sugars, flour and salt.
Make a well in the center and stir in butter, egg and vanilla.
Stir in the chocolate chips until well mixed.
Drop teaspoons of dough 3 inches apart on a baking sheet.
Bake at 350 F for 8 to 10 minutes.
Cool on the sheet for 5 minutes then transfer to wire rack.

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