Oatmeal Cookies Are Practically Health Food

Since we are all doing our best to try to be a little less decadent in these first few weeks of the New Year, I thought I would share a recipe that is at least pretending to be a little bit healthy. Bonus points if you use some sort of wheat flour. Adding chocolate chips will trick kids into liking them, as well.

Those aren't raisins!

Recipe Adapted from Oatmeal Raisin Cookie Recipe at joyofbaking.com.
 
Oatmeal Chocolate Chip Cookies:

• 1 cup (226 grams) unsalted butter, room temperature
• 1 cup (210 grams) light or dark brown sugar
• 1/3 cup (65 grams) granulated white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (195 grams) all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 cups (260 grams) old-fashioned rolled oats
• 1 cup (140 grams) chocolate chips 

Preheat oven to 350 degrees F (177 degrees C) with oven rack in the center of the oven. Line two baking sheets with parchment paper. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until creamy and smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the rolled oats and chocolate chips.

For large cookies, use a generous 1/4 cup of batter (I like to use an ice cream scoop) and place six cookies on each baking sheet. Flatten the cookies slightly so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 14 - 18 minutes rotating the cookie sheets halfway through the baking time. The cookies are done when golden brown around the edges but still a little soft in the centers. (The longer the cookies bake the more crispy they will be.) Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to finish cooling. These cookies will keep several days at room temperature.

Makes about 18 large cookies.

Smashed cookies ready for baking

 Enjoy!


- Jenn

Good bye 2011, hello Candied Jalapeños!

Well another year has passed us by, I have had the last 8 days off and have failed to blog.  Please note, I have ONLY failed to blog, not failed to cook.  My pantry has been cleaned and rearranged, I have been obsesses with Indian cooking all week. Side note: anyone need a bag of leftover Curry leaves?  Not sure I can use the all up in addition to the 2 bags I already have in the freezer.

Anyway, I have also been obsessed with finding new jalapeño recipes and I have found it:

Candied Jalapeños- makes about 8-9 half pints

4 pounds fresh, firm, jalapeño peppers
3 cups apple cider vinegar
8 cups white granulated sugar
1 teaspoon turmeric
2 teaspoons celery seed
12 cloves of garlic minced very fine
2 teaspoons ground cayenne pepper or Hot paprika

Step 1: For the love of god, put on gloves

Step 2: Slice the jalapeños, I used a mandolin to get really thin slices

Step 3:  Make the syrup

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, minced garlic and cayenne pepper or paprika to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and once the mixture starts boiling again simmer for about 4 minutes.

Step 4: Remove the peppers with a slotted spoon and add to sterilized half pint jars

Step 5: Bring the syrup to a rolling boil and boil for 6 minutes.  After 6 minutes, fill the jars up within a 1/4" to the top.  Seal with lids and process in a water bath for 10 minutes.  After the 10 minute process, remove and let cool for 24 hours.

Now you may be asking yourself, " Wherre is the finished product?"  Well, Jenn and I like to refer to that as the money shot, and well, they aren't ready yet.  They need to sit for about 2 weeks before you crack open the first jar and taste the magic.  Here's hoping I can wait the 2 weeks.

-Jenny