Would you like some whole wheat flour and thick rolled oats cookies with goodies which are tart, sweet and crunchy in it ? Oatmeal raisin is an all american classic cookie, but not exactly a favorite here at home. I really wanted to use up the tin of thick,rolled oats that found its way home after a shopping trip in November. Well you cannot really use it all up, but this is a great start and DH can swim in oatmeal whereas A1, 2 and 3 run away at the sight of it. It’s all about the compromise folks..Life is peaceful and oat battleground is calm again. What is it like in your place? do you guys love it? hate it? necessary evil it?
Why mess around with the basics eh? But we do what we got to do. And we bake the classic cookies with a minor twist. And who would not like to be done in 30 min flat ( apart from getting the butter and egg to RT ) ?
And pick one while warm and flip it hand to hand so you can take a bite ? A 3 has just about perfected a neat technique he practices when the cookies are right out of the oven and cooling off on a tray. And we just absolutely would die if it cannot be picked up 🙂
Let’s get a rundown on this ..
Whole wheat flour : check
Rolled oats : check
Brown sugar : check
Goodies : check
Under 30 min : check !!
Chunky, Crunchy ,Crispy, Chewy : check
Prep time : 15 min
Baking time : 16 minutes
Yield : about 24 cookies
White whole wheat flour : 3/4 cup
Thick, rolled oats ( not instant) : 1 and 1/4 cups
Dark brown sugar : 1/2 cup ( packed)
Granulated sugar : 1/4 cup
Unsalted butter , room temperature: 7 Tbsp.
Large, cage free egg : 1
Cinnamon , ground : 1/4 tsp ( optional)
salt : 1/2 tsp.
Baking powder : 1/2 tsp.
Chopped, toasted walnuts : 1/4 cup
Dried Cranberries : 1/2 cup
Chopped Semi sweet or dark chocolate : 1/4 cup
Pure Vanilla extract : 1 Tbsp.
Pre that the oven to 350 F
Line two baking trays with parchment paper or silpat.
In a large mixing bowl add the flour, baking powder and salt. Whisk very well. Add the rolled oats and whisk again.
In the bowl of your stand mixer ( or if using a hand mixer) cream the butter initially for a couple of minutes and then add the sugars and cream for another 2 minutes. Smooth texture is all that we need
Add the egg and whisk till incorporated. Do not over beat.
Add the vanilla extract and cinnamon powder and whisk once again.
Add the flour and oats mix and fold it in.
Add the chocolate bits, cranberries and toasted walnuts and fold again. Note: Fold, not beat it in. Simple gently fold in so they are distributed. Do do not beat th check out of it. You will have tough cookie and not a tender one then.
Place spoonfuls ( about 1.5 inch balls/ globes / scoops) about a couple of inches apart on the lined baking tray. Tip : taller scoops will yield chunkier , puffier cookies.
Bake for about 14-17 minutes, till edges turn brown and tops are a pale brown.
Let it cool in the baking tray for about 5-8 minutes before transferring to a wired cookie sheet to finish off the cooling process.
Enjoy with a tall glass of cold/ warm milk. Or perfect with a robust tea.
New year and new beginnings? Nah , more like everyday is a clean slate to make something out of yourself. It’s what I keep telling myself . There is joy in small things. It’s the small things that build it up for the grand finale – life . Calvin and Hobbes sum it up the best in a beautiful snippet on watching the stars and losing yourself in it its infinity.. Sometimes it’s good to be lost.
So all the while, NC gets about a few inches of snow and ice and we get snowed in at home – School is far far away in another land. Tee hee.. The joy of skipping school – even my high schooler fell prey to its charm and exhibited an uncharacteristic elation.
So while mom and kids lazed around and spent quality time and lost themselves in snowmen and hot cocoa, DH was stranded trying to make his way back amongst the sea of travelers and some 8500 canceled flights. Over night layover and a really bizarre circumnavigation apart, a welcome face pops in after nearly couple of days of journey. Home sweet home !
Welcome home – with a hot cup of tea and wonderful tandoori bites…
When fresh veggies were not exactly ruling the roost in this part of the country, I usually have a stock of fresh frozen (if I can manage the non GMO kind, then definitely ) of vegetables in my freezer. Cauliflower florets – a favorite here. I used this to make the tandoori bites. It was a full head of fairly medium – big sized cauliflower that I had cut in florets and frozen. I would say about a pound of it.
Baked Cauliflower Tandoori Bites:
Prep time : 5-10 min Marination time : 5 hours to over night
Baking time : 15 -20 min
Cauliflower florets – A head of cauliflower cut into bite sized florets or frozen 16 oz. bag
For the Marinade:
Thick plain yogurt : 1/4 cup
Plain chili powder / Kashmiri powder : 1 tbsp. ( use your judgment for the heat)
Defrost the cauliflower florets or if using fresh ones, either nuke it in the microwave for a couple of minutes or quick blanch it. Let it come to room temperature.
Whisk all the ingredients listed under marinade. Taste test if desired so.
Pour the marinade on the cauliflower pieces and mix it to ensure all of it is coated thoroughly. Keep it covered in the refrigerator for minimum of 4-5 hours , but can be left overnight for best results as well.
Pre heat oven to 400 F.
Layer a baking sheet with aluminum foil. Spray oil if desired so on them so the pieces do not stick.
Spread the cauliflower florets so they are in single layer on the sheet.
Bake for 15-20 min or so. Keep an eye after about 12 minutes of baking. A lot depends on the tenderness of the cauliflower and your oven.
HUGE TIP : In the 8- 10 min interval, flip the cauliflower florets and rotate the pans to ensure even baking. If not you run the risk of burning the smaller sized ones.
You should get crisp but tender cauliflower florets bursting with flavor.