Oatmeal, Apricot, Ginger, Chocolate Chip Cookies

Some days I think I’ve seen and imagined it all.  Who didn't revel when computer screens came out in color instead of just green? I for one shouted hip-hip-hooray when I got my very own working cellphone and no longer had to find a payphone after getting a page. My cassette playing Walkman went straight into the donation pile when CD’s hit my life.  But I just can't wrap my imagination around this newest trend I came across on the Internet today.  Before you start thinking I’ve gone and lost it (which is partly true) I didn’t start this trend I’m a mere passenger on this less than stable train. 

Earlier I was just minding my own beeswax ogling some cheesecake squares, a little dribble forming in the corner of my mouth, until I read the first sentence of the post and bam she just dropped it out there: her troubles with her menstrual cup.  It takes quite a bit for food to not occupy my every thought, you know like planning a picnic at a mortuary, speaking of mortuaries did I ever mention the time Hot Dog Dude worked in one.  

Maybe if we just switch topics and focus on cookies instead the world will be a better place.  As a matter of fact while you enjoy this cookie recipe I’m going to go toss all my cups in the dishwasher because they all feel tainted now.    

Oatmeal, Apricot, Ginger, Chocolate Chip Cookies

1 cup unsalted butter (2 sticks), softened

1 ½ cups light brown sugar, packed

¼ cup granulated sugar

1 ¾ cups all-purpose flour

¾ teaspoon baking soda

¾ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger 

2 large eggs

2 teaspoons pure vanilla extract

3 cups old-fashioned rolled oats

1 cup dried apricots, chopped into small pieces

1 cup semi-sweet chocolate chips

8 ounces white chocolate

Preheat oven to 350 degrees F.

Add the butter to a bowl of a mixer and mix on low speed until light and fluffy.

Add the brown sugar and white sugar to the bowl of the mixer and mix on low speed until combined.

To the bowl add the flour, baking soda, baking powder, salt, cinnamon, ginger, eggs, and vanilla and mix on low speed until combined.

Add the oats, apricots, and chocolate chips and mix on low speed until combined.

Line baking sheets with parchment paper or silicone mats and scoop large rounded tablespoon sized amounts of dough a few inches apart on the paper. Repeat. Should get about 4 dozen cookies depending on the size cookies you scoop.

Bake for 12-15 minutes until cookies are set and starting to brown a bit on the edges.

Let cool. When the cookies are completely cooled melt the white chocolate in a double boiler, place in a piping bag and drizzle over the tops.

Gina

Bruleed Steel-Cut Oatmeal with Apple Compote

I know it is a great morning when I have breakfast waiting for me in the fridge.  I didn't even have to jump out of bed this morning and get my daughter off to school.  Nope, all I had to do was heat my breakfast up, pour myself a cup of tea and crawl back into bed.

Yep, it's gonna be that kind of day, easy street all the way.  Not only did I make breakfast in advance but I am sharing it with all of you over at the lovely Mangiabella.

You are gonna want to hurry up and make yourself a batch of this Bruleed Steel-Cut Oatmeal with Apple Compote so you can get back in bed and spend the day under the covers ignoring the world.  I know I will be here as long as humanly possible or at least till I can't stand the lunch hunger pangs anymore.

Hope you all have a lovely carefree day today!

Gina 

Soft Banana, Chocolate, Oatmeal Cookies

I know it's hard to believe, but we were out of baked goods around here yesterday.  After dealing with the shame of being baked-good-less; I scoured the pantry looking for a little inspiration.  Staring back at me was a jar of coconut oil I bought before the holidays just languishing away.

I've been wanting to make something with it for months, but had other recipe priorities.  I did a little research so I could decide what would be the best use for it.  I found a cookie recipe on a blog I thought was perfect.  Whipped up a batch of them and would have thrown the whole batch out had it not been for Hot Dog Dude offering to take them off my hands.  People should probably quit giving me ammunition (I mean material) for my book.  

I might go so far as to call these cookies healthy.  The coconut oil replaces the traditionally called for shortening and leaves them with a nice soft texture.  I used all brown sugar for a little extra flavor.  There is a faint coconut flavor from the oil and the oatmeal adds a nice chewy texture. 

Soft Banana, Chocolate, Oatmeal Cookies

1/2 cup coconut oil

1 cup light brown sugar

1 egg

1 ripe banana, mashed

1 1/2 cups all-purpose flour

3/4 cup oats

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F.

Combine coconut oil and sugar in a bowl and mix until well combined.  My coconut oil was solidified with a very similar consistency to shortening.  If yours is runny you might want to place it in the fridge until it firms up. Add egg and banana and mix till combined.  Add the flour, oats, baking soda, salt, and cinnamon and mix until combined.  Add the chocolate chips and mix until combined.

Scoop dough into small balls and place balls a few inches apart onto cookie sheets lined with parchment.

Bake for 8-10 minutes.

Makes about 48 depending on size.   

Have any of you tried coconut oil and do you have a favorite way to use it?  I'm vowing to no longer ignore my jar of coconut oil or end up baked-good-less again.  

Enjoy,

Gina