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Posts Tagged ‘Oatmeal’

White Chocolate Cranberry Oatmeal Cookies

Wednesday, December 5th, 2012


Oatmeal cookies.  What can I say about oatmeal cookies?  When I was younger, my mom, sister and I would make oatmeal cookies for my dad because he doesn’t eat chocolate.  My parents were coming here for Thanksgiving this year, so when I found this recipe, I decided these would be a nice holiday treat for my dad.

These were a big hit.  First of all, my husband was just excited that I was finally making him cookies.  Then, both my parents emailed me after they left, saying how much my dad was kicking himself for not sneaking a couple of cookies into a ziploc to take home with him.  I think the white chocolate chips and the cranberries added some new flavors to my dad’s oatmeal cookies!

White Chocolate Cranberry Oatmeal Cookies (adapted from Serious Eats)

2 cups old-fashioned oats

1/4 cup water

1 1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 sticks unsalted butter

1/2 granulated sugar

3/4 cup brown sugar

1 egg

1 cup dried cranberries

1 cup white chocolate chips

Combine the oats and water in a small bowl, and set the mixture aside.

Combine the flour, baking soda, and salt in another bowl.  Set the flour mixture aside.

Melt the butter in a small pan over medium heat.  Once the butter is melted, remove it from the heat and mix in the two sugars.  (The original recipe called for golden brown sugar, but I used dark brown sugar.  I prefer the taste of  dark brown sugar.)  Add in the egg and mix quickly to incorporate the egg into the sugar mixture.  Add the flour to the mixture and combine well.  Stir in the oats and the cranberries.  Cover the mixture and cool.

After the dough mixture has been in the fridge for about an hour, stir in the white chocolate chips.  Let the dough cool for another hour.

Preheat the oven to 350 degrees.  Place the dough in rounded tablespoons onto a cookie sheet.  Bake the cookies for 13 minutes.  Cool on the cookie sheet and transfer to a wire rack.


On the Docket– Week of June 18, 2012

Monday, June 18th, 2012

From now on, On the Docket will be posted first thing Monday mornings.  I generally cook for the week on Sundays, so I spend a lot of time menu planning over the weekend.  While it takes a lot of time, it’s something I love to do.  Saturday morning, while my husband went mountain biking with a friend, I watched the Food Network and perused all the recipes I’ve clipped, a few magazines, and a couple of cookbooks to pick out a few meals for the week.

A few things I already tried

Broccoli Parmesan Fritters: These were delicious!  Rather than mashing the broccoli with a potato masher, which oddly enough is one of the only kitchen gadgets I don’t own, I put the broccoli in a food processor and pulsed it a couple of times, for a few seconds for each pulse.  My broccoli was a little smaller but still recognizable, as the recipe calls for.  I’ll definitely be adding this recipe to my side dish repertoire.

Nutella Buttercream Frosting: I’ve been on a baking kick lately.  Each time I tell my mom about my baking adventures, she mentions Baked by Melissa, a cupcake shop in New York that specializes in miniature stuffed cupcakes.  Since we’ve been talking about these mini cupcakes so much, I decided to try my hand at making them.  More to come on what I tried.

A few recipes I’ve clipped

Baked Oatmeal:  I’m always looking for breakfasts that my husband and I can take with us to work.  I’ve seen a couple of baked oat meal recipes, and I think it’s about time to give it a try.

Lemon Basil Chicken Salad:  Chicken salad is one of my favorite summer lunches.  This one looks nice and light.  ‘Nuff said.

Grilled Salmon with Chilled Somen: My pantry is a disaster.  I have multiples of a couple items, some half full sauces, andthe remnants of a few ingredients that were purchased for one recipe.  One thing I’m trying to find a use for is a bottle of Ponzu sauce.  This recipe seems to fit the bill, so I’ll give it a shot.



Maple Oatmeal Scones

Saturday, April 17th, 2010

When I was in college, I used to make a special trip to the Otter Creek Bakery to sample their Honey Cornmeal Scone.  Thus my love affair with scones began.  Though I’ve never found a recipe to rival the Otter Creek Bakery’s scones, I am always willing to try a new scone recipe.  The following recipe is a new favorite!

Maple Oatmeal Scone (Adapted from the Way the Cookie Crumbles)


1 3/4 c. all purpose flour

1/2 c whole wheat flour

1/2 c quick cooking oats

1 tbsp baking powder

1 tbsp granulate sugar

1 tsp salt

2 sticks cold unsalted butter, cut into cubes

1/4 c cold buttermilk

2 eggs, lightly beaten


1/2 c confectioners sugar

1/4 c maple syrup

1/2 tsp vanilla extract

Preheat the oven to 400 degrees.  Combine the flours, oats, baking powder and salt in a bowl.  I combined these ingredients in a stand mixer with the the paddle attachment.

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Blend in the cold butter at the lowest speed and mix until the butter is pea-sized pieces.  Combine the buttermilk, the syrup, and the eggs.  Quickly add the buttermilk to the flour and butter mixture.  The dough will be a little sticky.

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Flour a counter or a cutting board.  Place the dough on the floured surface.  Coat a rolling pin and your hands in flour, and roll the dough out to about 3/4 of an inch.

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Cut the dough into 3 inch rounds with a cutter and place on a baking sheet lined with parchment paper.  Lightly knead the scraps together and cut more scones.

I don’t have a 3 inch round cutter, so I actually used a pint glass we had on hand.  I floured the edges of the glass before cutting the dough, and the glass worked great in a pinch.

Bake the scones for 20 to 25 minutes until the tops are crisp.  Instead of a baking sheet, I actually placed the scones on a pizza pan and placed the pan on top of our pizza stone.

While the scones are baking, make the glaze by combining the confectioners sugar, maple syrup and vanilla.  Once the scones are done, cool for 5 minutes and top each scone with 1 tablespoon of the glaze.

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I made these scones and put them in a tupperware container.  We ate the scones for about a week for breakfast.  They were delicious!