Cookie Love’s Oatmeal Scotchies

You guys, these cookies are unbelievable. This weekend (when I wasn’t sitting by the pool), I was on a baking/cooking frenzy — and these cookies take the cake (though the fresh strawberry ice cream comes in close second).

Pulled from Cookie Love by Mindy Segal (review to come), I wanted to bake something a smidge more challenging than my traditional chocolate chip, but something that wasn’t too advanced. This recipe fit the bill.

I followed this recipe to the very last step and I got to say, it was worth totally worth it. It’s a salty and sweet cookie that meets both cravings, and I promise — you can’t eat just one.

• 1 cup (plus 2 tbs) old-fashioned oats
• 1 cup unsalted butter (at room temperature)
• 1/2 cup cane sugar
• 1/2 cup packed light brown sugar
• 1/2 cup dark brown sugar
• 1 extra large egg (at room temperature)
• 1 tsp pure vanilla extract
• 1/2 cup cake flour
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 tsp sea salt flakes (I used granules)
• 1 cup butterscotch chips

1.  Preheat the oven to 350 degrees F.
2. Spread oats across a baking sheet and toast in the oven for approximately 5 minutes. After oats have cooled, grind 2 tbs of oats to a fine powder.
3. In your stand mixer, beat butter at medium speed for about 5-10 seconds. Add all the sugars and beat for approximately 4 minutes until the mixture is pale.
4. Add egg and vanilla to a separate bowl and set aside.
5. Place oats, flour, baking soda and salt in a bowl and whisk to combine. Add the butterscotch and stir.
6. Add egg and vanilla to butter mixture and beat on medium speed for about 5 seconds. With a spatula, scrape bowl to bring batter together. Mix for an additional 20 seconds until fully mixed.
7. Add the dry ingredients all at once and mix on low until dough comes together (about 30 seconds). Be careful not to over mix!
8. Scope spoonfuls on a cookie sheet lined with parchment paper. These cookies will spread a lot so be sure to give each cookie plenty of room.
9. Bake for 8 minutes. Give the pan a study tap against the counter to deflate the cookies. (I had to rotate the pan and do this twice to deflate them all.)
10. Bake for an additional 4-6 minutes. Let cookies cool completely on the pan.

Baker’s Notes: I had two pans — one dark and one light, so I had to keep an eye on them as they baked. You don’t want them underbake, otherwise they won’t be crispy, but you don’t want them to burn either.

Want more of Cookie Love’s recipes? Buy her book here, and check back later this week for a full review.

Sweet Tooth Tuesday: Classic Chocolate Chip Cookies

We went to Louisville this past weekend to visit some friends. With green gear in tow for the St. Patty’s Day Parade, I wanted to bring something sweet for our hosts to enjoy. Since I didn’t have the time to experiment with these beauties, I went with my tried and true — chocolate chip cookies.

This recipe is a no-brainer. It’s easy; quick to make; and most of the ingredients are probably already in your cabinet.  I am going to venture to guess that chocolate is the fan favorite, which is why these cookies are always such a hit. You really can’t go wrong here! If you need a quick dessert to contribute, these cookies are where it’s at.

Chocolate Chip Cookies

• 2 1/4 cups of all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 1/5 stick butter, softened at room temperature
• 1/4 stick vegetable shortening
• 3/4 cup sugar
• 3/4 packed brown sugar
• 1 tsp vanilla
• 2 eggs
• 1 package of dark chocolate chips
• 1 cup nuts, if desired
• Sea salt to taste

1.  Preheat the oven to 375 degrees F.
2. Combine flour, baking soda, salt and cinnamon in a bowl. Set aside.
3. In your stand mixer, beat both sugars, butter, shortening and vanilla until creamy.
4. Add eggs to sugar mixture, one at a time.
5. Slowly add in flour mixture.
6. Stir in chocolate chips (and nuts).
7. Drop dough by the spoonful on cookie sheets. Sprinkle sea salt on top and bake for 8 minutes (or until golden brown).
8. Transfer to a cooling rake and grab yourself a glass of milk.

Baker’s Notes: Freeze the dough in case an unexpected sweet craving occurs.

 

 

Sweet Tooth Tuesday: Nashville Sweets

I love baking. It’s one of my favorite hobbies. But with a full-time job, two animals, a husband, friends, miscellaneous freelance assignments, and a DVR full of TV shows, it doesn’t always happen. Which is why I am beginning my very first “Sweet Tooth Tuesday” without a recipe in hand.

I guess I could say my waist line thanks me, but who I am kidding. When I am in a pinch and need something sweet, there are several shops in Nashville that does the trick. From ice cream to drinks to cookies, this list has you covered for any sweet fix you might need.

1. Jenni’s Ice Cream — If you live in Nashville and haven’t visited Jenni’s Ice Cream, you’re doing something wrong. Ice cream, sorbets, frozen yogurt and ice cream sandwiches, there’s practically something for everyone.  Might I suggest Sweet Cream Biscuits and Peach Jam or Brambleberry Crisp or Riesling Poached Pear Sorbet?
2. Bobbie’s Dairy Dip — I stay loyal to the root beer float at this Nashville landmark. An assortment of sweets, I am sure you can’t go wrong but if it ain’t broke, why fix it?
3. Dozen Bakery — This bakery has a mean chocolate chip cookie… and oatmeal raisin cookie… and chocolate silk pie. Located incredibly close to my office, they serve sweets, Crema coffee and lunch. It’s a beautiful thing.
4. Crumb de la Crumb — Sweets aren’t restricted to baked goods or ice cream. This place has a vanilla lemonade that I often dream about. Great breakfast food, bottomless coffee and a sweet lemonade is a great way to start your day. Oh, and they bake beautiful wedding cakes. Swoon!

The sweets don’t stop there. Nashville is a mecca for great food of all kinds. I’ve lived here for three and a half years and I haven’t even scratched the surface of places to eat.

Do you have a favorite Nashville spot for dessert?