Why did the cookie cry?

Because his mother was a wafer so long.

I went on an oat kick and decided that I needed oatmeal cookies.

So I made them. I figured, they’re quick and easy and get the craving for something sweet taken care of. I had plans this past weekend to jump onto a tall ship that I used to work on for a few days, and figured that cookies would be a great portable treat. And, being a former crew member, I know just how much tall ship crew sometimes need a bit of sweet. It’s those little homemade touches that we sometimes miss, living and crewing a boat.

Speaking of the boat, if anyone in the CT area is looking for an awesome way to spend an afternoon, or to take an unusual vacation, check out the Mystic Whaler. She does brunch, lunch, and dinner cruises, as well as 3 to 5 day sails. It’s awesome. No, I’m not paid to say that, it’s just that awesome. Good food, great experiences, new friends. You can’t go wrong. And look at her!

mysticwhaler-0213-c3

Anyway, back to the boat cookies. Today’s recipe comes from the Flour cookbook. They aren’t my regular go-to, but I wanted to try something different, and I’ve made some delicious sweets from the book before.

Of course, I changed the recipe slightly…because why not. I upped the cinnamon for one,  and added vanilla, and some other little things here and there.

Mix. Bake. Om nom nom.

Oatmeal Raisin Cookies

Ingredients

1 c unsalted butter, at room temperature
2/3 c  granulated sugar
1 c packed light brown sugar
2 large eggs, at room temperature
1 3/4 c flour
1 tsp baking soda
1 tsp sea salt
1/4 tsp freshly grated nutmeg
1 tsp ground cinnamon
1 3/4 c old –fashioned rolled oats (not instant or quick-cooking)
1 1/2 cups raisins

Method

  1. In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes.r5
  2. Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda. Stir in the oats and raisins.r4
  3. Add the eggs, one at a time, and beat until thoroughly combined. On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.r3
  4. Chill the batter a few hours or overnight, covered. (This step is optional, although recommended by the author. And it does change the overall shape of the cookie. Do it. I have a comparison at the end.)
  5. To bake the cookies, preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.r2
  6. Drop the dough in balls evenly spaced on the baking sheet and flatten the tops slightly with your hand.
  7. Midway during baking, rotate the baking sheet and tap the tops of the cookies down somewhat firmly with a spatula to flatten the domes.
  8. Bake the cookies for 15 to 20 minutes if you’re making normal sized cookies. If you are making the recommended large, 1/4 c scoop cookies, bake them for 20 to 22 minutes. In either case, bake until the cookies just start to turn brown across the top, but do not over bake.
  9. Allow to cool for 5 to 10 minutes on the baking sheet.
  10. Remove and allow to cool completely (or if you can’t wait, eat a few then)r1 The cookies on the left hadn’t been chilled before baking. How about THAT?

How does Salvador Dali start his mornings?

With a bowl of surreal.

Admit it, you chuckled.

This summer has been wonderful, but oh-so busy. I wouldn’t have it any other way, I’m just saying it cuts into my creative cooking time. I’m still cooking, it’s just on an “I’M SO HUNGRY, GET IN MY BELLY NOW” level. Which means, not too much time for pretty pictures. Just time to cook and eat.

So, I wanted to do something quick and easy and fun. First thought? Cereal treats. I mean…marshmallow and cereal? How can you go wrong.

The answer is you can’t. They are great every time.

Every. Time.

I went to the cupboard and found that I didn’t have enough ingredients to make a full batch, but I DID have enough to make a recipe for two–if you’re feeling inclined to share. Or a single serve recipe if you’re not in a generous mood…and when it comes to cereal treats, I understand.

The great part of this recipe is that you can pick which ever cereal you like best. Don’t have the tradition rice krispies? Use cheerios. Don’t have those? Use fruit loops. Whatever man, it all works, and it all tastes great.

I used coconut oil in mine. I like the flavor. You can use real butter if you prefer.

Cereal Treats for Two, or Maybe Just You.

Ingredients
½ a tablespoon of butter or coconut oil
4 large marshmallows, or 1/3 c mini marshmallows
1 cup of cereal (rice puffs, oat o’s, you get the idea) c1Method

  1. Start by melting ½ a tablespoon of butter or coconut oil in a microwave safe bowl.
  2. Then add four large marshmallows, or the mini marshmallows, and microwave again for about twenty more seconds.
  3. The marshmallows will start puffing up, so keep an eye on them so they don’t come over the edge of the bowl.
  4. Once you remove the bowl from the microwave, they will deflate again.c2
  5. Stir the melted butter or oil and marshmallows together until smooth.
  6. Mix in 1 cup of cereal and stir until well blended.c3
  7. You can let them set for 5 minutes, or eat right away. (I suggest right away!)c4

What is a coconut never guilty of?

Nuttiness.

I love summer parties. They are so much fun. Normally for parties, if I don’t make something savory, I make pie. It’s kind of my thing.

But, sometimes I just don’t have time for making pie. In those rare cases, I tend to lean toward an easier dessert. Usually, that easier dessert is cookies…since, who doesn’t LOVE cookies? They are usually simple to make. They are portable. They are fun to eat…really, you can’t go wrong.

And what could be better, what says summer more than chocolate and coconut?

Mounds, Almond Joy, Samoas; any and all the chocolate and coconut combinations.

Probably my favorite, growing up as a girl scout, is the Samoa cookie. It’s just so good…but, not exactly the easiest cookie to make.

Until now.

One of my best friends has, what she calls, a “Lazy Samoa” recipe.

It is glorious. Delicious. Chock full of chocolate and coconutty goodness.

Whenever I’ve had her lazy samoas, they’ve always been chilled, and they are perfect that way. It might be a hold over from my childhood because we always kept the classic Samoas in the freezer. But, whatever. Eat them at room temperature. Eat them from the fridge. Either way, you will be licking your fingers with delicious, delicious satisfaction.

I made a double batch of this recipe, and took them to three parties on the 4th. They were a hit at each one. And I probably should have brought more.

The only step I don’t have photographed are the chocolate dipping/drizzle step and the final product…I was running late and didn’t have time to set my shots. But, you’re all smarty pants. I think you can figure out how to dip the cookies in the chocolate.

So, big thanks to Kelly. She still makes the best version of these. I don’t know her secret…but damn, that girl can bake.

One final note, and this is very IMPORTANT: Make sure that you measure all the coconut oil in liquid form. Otherwise it doesn’t mix right.

Kelly’s Lazy Samoas

Ingredients

2 c grated unsweetened coconut
1/3 c unrefined coconut oil (melted)
¾ c firmly packed brown sugar
1/3 c non dairy milk (I used coconut milk, but almond or even regular milk is fine.)
1 Tbsp ground hemp seeds (or flax seeds)
1 ½ tsp pure vanilla extract
1 c all purpose flour
¼ tsp baking soda
½ tsp salt

For Decorating
1 cup chocolate chips
2 tablespoons unrefined coconut oil.

Method

  1. Preheat oven to 350 and line two baking sheets with parchment paper.
  2. Pour grated coconut into a skillet or large fry pan and toast over medium low heat.  2
  3. Stir occasionally and toast coconut to a light golden brown, 8- 10 minutes.3  Promptly remove the coconut from the heat and stir occasionally as it cools.  If the coconut continues to cook when off the heat, pour from the skillet into a large dish and spread it around to help hasten cooling and stop cooking.
  4. Combine coconut oil, brown sugar, milk, flax seeds and vanilla until well blended and smooth. 1
  5.  Sift in the all-purpose flour, baking soda, and salt and mix to form a thick batter.4
  6. Fold in the toasted coconut.5
  7. Scoop about 1 tablespoon of dough two inches apart onto the baking sheets.  Flatten each cookie with the back of a measuring cup and use your fingertip to work a small hole into each center. 6
  8.  Bake for 8 minutes, until the edges are golden.7
  9.  Cool cookies on baking sheet for five minutes, then transfer to wire racks to cool completely. Once cooled, transfer to plates or cutting boards lined with waxed paper.
  10.  While the cookies are cooling, melt chocolate chips in the microwave or double boiler and then stir in the coconut oil.  Allow the chocolate to thicken for five minutes.
  11.  Dip the cookie bottoms into the chocolate and return them to the wax paper.  Then drizzle the remaining chocolate over the top.
  12. Allow the cookies to chill for at least 30 minutes to firm them up. (If you can wait that long…)