This week I've had no luck playing around with fabric and the sewing machine. The result is that my knitting is no further and the sewing is in the trash can. So let's talk about cookies instead.
Both of today's cookies come from the "Martha Steward's Baking Handbook." I have warm and fuzzy feelings about this cook book because it gave me the perfect fudgy brownie recipe. It also has a kick ass cinnamon bread recipe and delightful blueberry muffins. The one thing I have noticed is that Martha's baking times are usually way too long. So if you read the cooking time and think hmm that sounds weird then trust your gut and check earlier.
As I mentioned on the 15th the Baking Handbook has my favorite oatmeal raisin cookie recipe. It seems wrong to not share that delightful yummy goodness so here you go...
1 1/2 cups All Purpose Flour
1 teaspoon Ground Cinnamon
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Sweetened, shredded coconut
2 sticks (1 cup) Unsalted butter, room temperature
1 cup packed Light brown sugar
1/3 cup Pure maple syrup
1 Large Egg
2 teaspoons Vanilla extract
3 cups Rolled oats
1 cup Raisins
Oven is preheated to 325 - Martha suggest lining the cookie sheets with parchment paper but this isn't necessary.
In one bowl whisk together flour, cinnamon, baking soda, salt. Then stir in coconut to this mixture. Set aside.
In the mixer bowl beat the butter and the brown sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the maple syrup and mix to combine. Add egg and vanilla and beat until well combined, about a minute.
With mixer on low speed, add the flour mixture in two batches; mix until jut combined. Add oats and raisins and mix until combined. Martha recommends making 1 1/2 balls of batter on the cookie sheet. Bake 15-20 min or until golden brown.
Last weekend I decided to try a new recipe from this book "Double-Chocolate Brownie cookies." My husband liked these more than world peace cookies from the 15th. They were as brownie as a cookie can get, being kind of chewy with a good chocolate taste. I left the walnuts pretty chunky which seemed to work well with the cookies texture. My husband who usually likes nuts in his cookies ground up didn't complain either. These go in the too yummy not to make again list.
9 ounces Semi-Sweet Chocolate chopped into 1 inch chunks
3 ounces Unsweetened Chocolate coarsely chopped
6 Tablespoons Unsalted butter, room temperature
1 cup Sugar
3 Large Eggs
1/2 teaspoons Vanilla extract
1 cup All Purpose Flour
1/4 teaspoon Salt
3/4 cup (about 3 ounces) chopped Walnuts
Oven is preheated to 375. To begin set 4 ounces of the chopped Semi Sweet chocolate aside.
Melt the remaining semi sweet, all the unsweetened chocolate and the butter together in a double boiler until smooth. Allow mixture to cool for 5 mins.
Once cooler pour chocolate/butter mixture into the mixer bowl and add the sugar. Beat with the paddle attachment for 3 mins. Add in eggs, mix until completely combined. Beat in Vanilla. Add flour and salt and beat until just incorporated. Stir in the 4 ounces of semi sweet that was set aside and the walnuts.
Make 1 1/2 balls of batter on the cookie sheet. Bake 9-11 min or until edges are set but middle is a bit soft. Then eat quickly before anyone else can get their greasy mitts on them.