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by Heather Harris Brady

This cookie is not a cookie that has oatmeal, it is an oatmeal cookie where the oatmeal is primary, thick and chewy. It’s based on a recipe given by America’s Test Kitchen. Mine do not have raisins, because getting a raisin when you are expecting a chocolate chip is one of life’s Great Disappointments.

These are good keepers thanks to the applesauce, and they’re great with a cup of tea or cold glass of milk. Even better, they are super easy!

Oatmeal Cookies 2, Makes about 36 3″ cookies

  • 4 T. butter, melted, browned and cooled slightly*
  • 1/2 c. olive oil
  • 2/3 c. granulated sugar
  • 3/4 c. packed light brown sugar
  • 2 eggs
  • 1/3 c. natural applesauce
  • 1 t. vanilla
  • 1/2 t. cinnamon
  • 3 c. oatmeal
  • 2-1/2 c. unbleached all-purpose flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 2 c. dark chocolate chips
  • 1 c. butterscotch chips (optional)

*To brown butter melt it over medium. Stir frequently until it starts to take on a light brown color. Remove from heat.

Preheat the oven to 350. Combine the butter, olive oil, and sugars. Stir well.

Beat in the eggs, vanilla and applesauce.

Stir in the rest of the ingredients.

Because of the oil the dough doesn’t stick to the drops as well as other doughs might. I just squish it all together as best I can and put flattened tablespoons of dough on a lightly greased cookie sheet.

Bake 10-12 minutes, until lightly browned.

Cool completely and store in an airtight container. May be frozen for longer storage. (In the summer I often freeze half the batch and replenish the cookie jar when it gets low.)


Four years ago: Rhubarb Raspberry Crumble
Three years ago: Thousand Island Dressing
Two years ago: Roasted Beet Salad
One year ago: Rhuberry Pie


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by Heather Harris Brady

These are made with butter and chips after all, so I’m not going to pretend this is a health-food post. That said, if you’re looking for ways to work more whole grains into the diet and still feel like you’re living life to the fullest these are crispy and delicious – good enough to give any cookie out there a run for the money.

Calico Whole-Grain Cookies, Makes about 48 3″ cookies

  • 1/2 c. + 6 T. butter, at room temperature
  • 3/4 c. light brown sugar, firmly packed
  • 1/2 c. granulated sugar
  • 2 t. vanilla
  • 2 eggs
  • 1 t. salt
  • 1 t. baking soda
  • 1-1/2 c. white whole-wheat flour
  • 3 c. old-fashioned rolled oatmeal
  • 1 c. butterscotch chips
  • 1 c. mini chocolate chips

Preheat the oven to 350.

Cream the butter and sugars together well, then beat in the eggs one at a time until the mixture is light and fluffy.

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Beat in the vanilla, then add the dry ingredients except for the chips. Mix well.

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Then stir in the chips.

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Drop tablespoons of dough onto greased baking sheets. Press each mound down with a sugared glass or a fork.

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Bake for about 10 minutes.

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Let the cookies stand for a minute so you can admire their crispy prettiness, then move them to racks to finish cooling.

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Store in an airtight jar or bag. These keep well, but will continue to crisp up during storage. If you want to keep them soft add a slice of bread to the cookie jar or storage bag.


Two years ago: Breakfast Cookies
One year ago: Quick Caramel Apple Cake


 

saltedcaramelpots14_little-house-dunes

by Heather Harris Brady

Salted caramel is one of my favorite flavor combinations and sadly most of the time I’m disappointed because it’s hard to transfer to desserts while keeping the strength. So, 2015 is shaping up to be my quest for the ultimate salted caramel dessert recipe.

This pots de creme is a lovely gentle variation on the theme. I had hopes, because it originated from Curtis Stone, but to me the flavor turned out to be more butterscotch than caramel. It’s still really good though, and it would make a gorgeous make-ahead Valentine’s Day dessert (get out those heart-shaped ramekins!) – especially served with a thin ginger cookie or bit of chopped candied ginger on top.

Salted Butterscotch Pots de Creme, Makes four servings

  • 2 T. butter
  • 1/2 c. packed light brown sugar
  • 1/2 t. salt
  • 1 c. heavy cream
  • 3 egg yolks
  • 1/3 c. whole milk
  • 1 t. vanilla
  • Flake sea salt for garnish

Preheat the oven to 325. Find a baking dish large enough to fit four ramekins, add about 1/2″ of water and put it in the oven to heat the water.

Combine the butter, salt and brown sugar in a saucepan. Stir over medium for about seven minutes, until it darkens slightly and starts to smell like caramel.

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Stir in the heavy cream all at once. The sugar will seize (turn into lumps), so keep the heat on medium low and keep stirring. Eventually the lumps will melt back into the cream.

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Stir the egg yolks into the milk, then add about half of the caramel.

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Stir it well and whisk it back into the pan.

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Divide it among four ramekins. Pull your baking dish of hot water out of the oven and put the ramekins in. Add more water if you need to, but bring it about halfway up the sides of the dishes.

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Add a little foil tent over the pan, leaving one small opening to vent. Bake for about 50 minutes, until the centers are still a bit jiggly but the edges are set.

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Chill thoroughly. When they’re cool cover them with plastic wrap if you’re making them more than a few hours ahead. Store in the refrigerator until ready to serve.

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To serve add a little sprinkle of sea salt to the center of each dish.

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As the dishes cool the creme will set up into a velvety custard.

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Two years ago: Coconut Cream Pie
One year ago: Easy Almond Coffeecake

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  • Chef's Table (!)
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  • Master Chef (NPR)
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