11/10/09

I Heart Oatmeal



T
he experts agree. A bowl of cooked oatmeal is a healthy, fiber-rich and cholesterol-lowering way to start your day.
The experts have also concluded that dark chocolate (as opposed to that icky, solid white substance that tries to pass itself off as chocolate) is loaded with powerful antioxidants.
It is instrumental in decreasing bad LDL cholesterol. And flavonol-rich dark chocolate promotes healthy blood flow, similar in effect to a low dose aspirin.

Got a headache? Have a chocolate chip cookie.
Got high cholesterol? Have an oatmeal, chocolate chip cookie.

And now—by the power infested in me—by the commonwealth of (Hershey) Pennsylvania, I give you my family's favorite recipe for chewy, oatmeal chocolate chunk cookies.



These may never win a beauty contest, but neither has Keith Richards, and look how popular he is. Buh-dum-chhh!
Forgive me Keith. Call me.

Chewy Oatmeal Chocolate Chunk Cookies

2¼ cups AP flour
1 teaspoon ground cinnamon
½ teaspoon salt
1½ teaspoons baking soda
¾ cup (1½ sticks) unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar
1 large egg
½ teaspoon vanilla extract
1/3 cup molasses
2 cups old-fashioned rolled oats
1½ cups semisweet chocolate chunks
1 cup chopped walnuts, optional

Preheat oven to 350°F.
Line sheet pans with parchment paper. In a bowl, whisk together the flour, cinnamon, salt and baking soda.
Using a mixer, cream the butter and both sugars, until light and fluffy. Add in the egg, vanilla extract and the molasses. Beat until blended.
With mixer on low, add the flour mixture, and beat just until blended. Stir in the oats, chocolate chunks, and walnuts, if using, until evenly distributed.
Drop the dough by tablespoons onto prepared sheet pans, about 2" apart. Bake about 10 to 12 minutes. Yield: 5 dozen cookies.




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And because I got your back, here is another wonderful cookie recipe for you. This one comes from my friend Sharon, whose blog is like taking a trip to the beautiful Canary Islands, but cheaper than airline tickets and hotels.

Only changes I made to Sharon's recipe were to substitute butter for the margarine, because butter is what I always have on hand. And using chopped walnuts, instead of raisins, because my ball and chain dislikes them.



Willow's Glazed Apple Cookies

Cookies:

½ cup soft margarine
¾ cup brown sugar
1 egg
1 teaspoon cinnamon
½ teaspoon cloves
2 cups AP flour
½ teaspoon baking powder
1 teaspoon baking soda
½ cup chopped nuts (optional)
½ teaspoon salt
2 peeled and grated, medium size, Granny Smith apples
1 cup chopped raisins
¼ cup milk

Glaze:
1½ cups icing sugar
1 tablespoon soft butter
dash of vanilla
pinch of salt
dash of cinnamon
2 - 3 tablespoons of heavy cream

Stir well to make a very soft but not runny icing.

Preheat oven to 375°F. Cream margarine with sugar . Add egg and spices. Beat until well blended.
Add apples and milk.
Sift together the dry ingredients adding raisins and nuts, if using.
Add dry ingredients to creamed mixture and stir well until blended.
Drop by tablespoons onto greased cookie sheets, 2” apart.
Bake 13 - 14 minutes. Transfer cookies to wire rack and cool approximately 10 minutes. Glaze while cookies are still warm.




Enjoy my friends. And I'll see you in health.