Oatmeal-Cranberry Cookies

Oh my, November is here already.  The fall color is spectacular here and the weather is actually pretty nice up until a few days ago.  I think it is time to crave for comfort foods again.  I've been doing some cooking with my Instant Pot and the dishes I made were stew and casserole.  My family also has been craving hot apple cider and hot cocoa; I love having them while snuggling up with my comfy blanket.

One of the requests my family has been asking me to make is cookies.  I guess they are starting to miss my baking.  The last time I baked was when my son had a birthday about three weeks ago.  I cheated because I used boxed cake mix, but I made my own marshmallow frosting.  It was a delicious cake nonetheless and I think I like to make it again using a homemade cake.

So here it is, oatmeal-cranberry cookies that I made over the weekend.  The recipe is quite simple; originally it was a oatmeal-raisin cookies but we love cranberries more than raisins.  I like how the recipe uses nutmeg instead of cinnamon.  I think there's cinnamon overuse in baking that I'm glad I don't have to use it all the time.  These cookies are chewy with a little crunch on the edge.  My family is loving the treat in their lunch boxes this week!

Oatmeal-Cranberry Cookies

Makes about 40 medium-sized cookies


1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
16 tablespoons (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned oates
1 1/2 cups dried cranberries


Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.  Line 2 large baking sheets with parchment paper.  Whisk the flour, salt, baking powder, and nutmeg together in a medium bowl; set aside.

In a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until light and fluffy, about 2 minutes.  Add the eggs, one at a time, and mix until combined, about 30 seconds.

Decrease the speed to low and slowly add the dry ingredients until combined, about 30 seconds.  Mix in the oats and dried cranberries until just incorporated.

Divide the dough into about 40 portions, each a generous 1 tablespoon, and roll them between your hands into balls about 1 inch in diameter.  Place the dough balls on the prepared baking sheets, spacing them about 1 inch apart.

Bake, switching and rotating the sheets halfway through the baking time, until the cookies turn golden brown around the edges, 22 to 25 minutes.  Cool the cookies on the baking sheets for 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.


Source:  adapted from The Complete America's Test Kitchen TV Show Cookbook 2001-2017

Apple Pie with Oatmeal Crumb Topping

Tomorrow is the first day of fall season and I can already see there's a lot of fall fruit recipes on the Internet for at least a couple of weeks.  I guess we're ushering the fall with open arms and open mouth? :)   I don't want to fall behind in enjoying the in-season fruits so I made this apple pie with oatmeal crumb topping which is really a perfect ending in cooler weather trend.

Let's not forget that I love crusts.  Some people may gravitate more towards crumbles, crisps, cobblers, and the like; but I like to have flaky, tender padding at the bottom of the fruit and kind of the same closure on top as well.  What to do when you want to combine both?  The answer is of course to make the top crust a crumb topping.  This recipe originally uses Golden Delicious apples but all I had was Gala, some Granny Smith and SweeTango apples.  I decided to mix the apples and I found out the combination was pretty good.

When it's still warm, an apple pie is hard to resist.  As shown on the picture below, evidently I cut the slice when it's warm; hence the slight breakdown of apple slices and crust.  I just couldn't help it!

Apple Pie with Oatmeal Crumb Topping

Makes 8 to 10 servings



1 recipe for single crust pie crust (recipe below) or 1 crust of refrigerated store-bought pie crusts

Filling:

7 cups peeled, cored, and thinly sliced mixed apples

1/3 cup plus 1 tablespoon granulated sugar

Juice and grated zest of 1 lemon

1/4 teaspoon ground nutmeg

1 1/2 tablespoons cornstarch



Oatmeal Crumb Topping

1 cup all-purpose flour

1/2 cup rolled oats (old-fashioned or quick cooking)

2/3 cup firmly packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces



If you're using a homemade crust, let it chill until firm enough to roll for about an hour.

On a lightly floured waxed paper, roll the homemade crust into a 13-inch circle with a floured rolling pin.  Inver the pastry over a 9 1/2-inch deep-dish pie pan, center, and peel off the paper.  Gently tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge.  Place in the freezer for 15 minutes.  If using a store-bought crust, simply drape the crust over the pie pan and sculpt the edge into an upstanding ridge; place in the freezer for 15 minutes.

Combine the apples, 1/3 cup of the granulated sugar, and the lemon juice and zest in a large bowl.  Mix well, then set aside for 10 minutes.  Preheat the oven to 400 degree F.  Place a rack at the bottom of oven.

In a small bowl, mix the remaining 1 tablespoon sugar with the nutmeg and cornstarch.  Add the mixture to the apples and stir the fruit well.  Turn the filling into the chilled pie shell and smooth with your hands to even it out.  Bake the pie for 30 minutes.

Meanwhile, make the crumb topping.  Put the flour, oats, brown sugar, cinnamon, and salt in a food processor and pulse several times to mix.  Scatter the butter over the top.  Pulse repeatedly until the mixture resembles fine crumbs.  Empty the crumbs into a large bowl, and rub them between your fingers until you have large, buttery crumbs.  Refrigerate until ready to use.

Remove the pie from the oven and reduce the temperature to 375 degree F.  Carefully dump the crumbs in the center of the pie, spreading them over the surface with your hands.  Tamp them down lightly.  Return the pie to the oven, placing it so that the part that faced the back of the oven now faces forward.  Just in case, slide a large aluminum foil-lined baking sheet onto the rack to catch any spills.  Bake until the top is dark golden brown and the juices bubble thickly at the edge, 30 to 35 minutes.  If necessary, cover the pie with loosely tented aluminum foil during the last 15 minutes of baking to keep the top from browning too much.

Transfer the pie to a wire rack and let cool for at least 1 hour before serving.

Note:  the crumb topping recipe yields more than you need.  If you don't want to use it all, simply keep it in freezer bag and freeze it for another pie or muffin recipe.

Basic Flaky Pie Pastry

Makes 1 single crust



1 1/2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1/4 cup (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces

1/4 cup cold vegetable shortening, cut into pieces

1/4 cup cold water



Put the flour, sugar and salt in the food processor.  Pulse several times to mix.  Scatter the butter over the dry ingredients and pulse for 5 to 6 times to cut in.  Fluff the mixture with a fork, lifting it up from the bottom of the bowl.  Scatter the shortening over the flour and pulse 5 to 6 times.  Fluff the mixture again.  Drizzle half of the water over the flour mixture and pulse 5 to 6 times.  Fluff the mixture and sprinkle on the remaining water.  Pulse 5 to 6 times more, until the dough starts to form clumps.  Overall, it will look like coarse crumbs.  dump the contents of the bowl into a large bowl.  Test the pastry by squeezing some of it between your fingers.  If it seems a little dry and not quite packable, drizzle a teaspoon or so of cold water over the pastry and work it in with your fingertips.

Using your hands, pack the pastry into a ball.  Knead it once or twice, then flatten the ball into 3/4-inch thick disk on a floured work surface.  Wrap the disk in plastic and refrigerate for at least an hour or overnight before rolling.



Source:  Pie by Ken Haedrich

Peanut Butter Oatmeal Cookies

As I'm looking outside my window, I see that the sun has finally come out on this late afternoon.  It does lift my mood seriously since this morning started with gloom and grey; sigh, that's the beauty of living in Oregon.  In a few days there'll be a lot going on in my schedule, I'm picturing a cake (with candles!), a project that's due (not mine, but still I'm a helper), a dinner (perhaps), and a homecoming (not of the young but the young at heart).  I'm thinking of tackling the cake tomorrow and I hope it'll be finished before the start of next week.  I've not baking a layered-cake for a long time, I don't know if I still have the mojo.  Fingers crossed!

For now, I want to share this oatmeal cookie recipe that I've made several attempts before.  This is one of the best oatmeal cookie recipe that I've tried and several people have tried it and commented on how delicious this was.  The texture is the perfect, chewy and crispy--especially when just comes out of the oven--and the recipe works with any add-ins you want.  I've tried it with M&M chips for kids, butterscotch chocolate chips, as well as Heath chocolate pieces.  My personal favorite is butterscotch chocolate chips with slivered almonds.  The size of the cookies is pretty flexible as well, you can make it jumbo or regular size.  The jumbo-sized cookie is a little fragile, so it's best to wait until it cools down on baking sheet considerably before moving it to a cooling rack.  Usually I can't wait until it cools down and I'll start nibbling at it.

When I ate this the weather was still cold, hence the warm cocoa in the photo :)  But of course with any good cookie, this can be enjoyed anytime of the year!

Peanut Butter Oatmeal Cookies

Yields about 26 large or 60 small cookies



1 cup peanut butter

1/2 cup unsalted butter, softened

1 1/2 cups packed brown sugar

1/2 cup granulated sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

3 eggs

2 teaspoons vanilla extract

4 cups regular rolled oats

3/4 cups chopped peanuts, walnuts, pecans, or almonds

1 1/2 cups M&M chocolate chips, semisweet chocolate chips, bittersweet chocolate chips, butterscotch chocolate chips, or Heath chips



Preheat oven to 350°.  Beat the peanut butter and butter with an electric mixer on medium to high speed for 30 seconds.  Add the sugar, baking powder, and baking soda; beat until combined.  Beat in the eggs and vanilla until combined.  Stir in the rolled oats, the nuts, and chocolate pieces.

Use a 1/4-cup measure or scoop to drop dough 4 inches apart onto an ungreased cookie sheet.

Bake in preheated oven about 15 minutes or until edges are lightly browned.  (For smaller cookies, use a teaspoon to drop dough about 2 inches apart on an ungreased cookie sheet.  Bake in preheated oven about 10 minutes or until edges are lightly browned.)  Cool on the cookie sheet for 2 minutes.  Transfer cookies to wire racks; cool.

To store:  Place in layers separated by waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.



Source:  adapted from 100 Best Cookies by Better Homes and Gardens, 2006.

Pecan Oatmeal Waffles

It is the night before the Thanksgiving day, and I am sure everyone can't wait until tomorrow.  Tomorrow is the day to eat turkey, gravy, stuffing, Brussels sprouts, cranberry sauce, and pies, lots of pies.  I don't cook turkey for Thanksgiving feast since my husband refuse to eat the bird in no matter what shape it is prepared.  We don't miss it that much and I, invariably, cook non-traditional Thanksgiving dinner.  Some year it will be Chinese food, other year, Indonesian food.  This year, I'm cooking milk fish soup; it's called pindang bandeng.  The soup is simple yet delicious, eaten with steamed rice, padi crackers, and chili paste; it's a feast for us.

But, this post actually is not about the soup; rather it is about what you might want to make for breakfast the morning after Thanksgiving.  Originally the recipe didn't call for pecan, but pecan sounded wonderful in waffles, did it?  It added crunch and delightful aroma to otherwise already crisp and spice infused waffles.  The blackberry curd that accompanied the waffles was an added touch that I thought was perfect.  I had a surplus of blackberries from last summer and I made about 2 cups of curds that I stored in the freezer.   I think any different curd will work out as well.  I used my raspberry curd that was posted in my old food blog, click here for the recipe.  Instead of raspberry, I use blackberry with that recipe.

The way to serve these waffles is easy.  After the waffles are cooked, slather some blackberry curd in the middle.  Place them in a plate and drizzle maple syrup on top.  I'm sure this is a breakfast for the champion!  Happy Thanksgiving everyone!

Pecan Oatmeal Waffles

Makes 8 servings

3 1/3 cups all-purpose flour

1 1/2 cups rolled oats

1/2 cup granulated sugar

2 tablespoons plus 2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoons salt

2 teaspoons pumpkin pie spice

7 large eggs

4 cups buttermilk

1/3 cup butter, melted

1/3 cup toasted pecans, coarsely chopped

Combine the first seven ingredients in a large bowl.  Make a well in the middle of the mixture.

Combine eggs with the buttermilk and mix well; pour this into the dry mixture.  Stir until it's almost combined, pour in the melted butter and then mix just until the butter is worked in.  Refrigerate the mixture for 12 hours.

Preheat the waffle iron.  Stir in chopped pecans to the batter.  Pour about 3/4 cup of batter into the waffle iron and cook until they are golden, crisp, and cooked through.  Serve with blackberry curd and maple syrup.

Source: adapted from Breakfast & Brunches by The Culinary Institute of America

Oatmeal Butterscotch Pies

How do you choose what to make for desserts?  For me, my inspiration is in my freezer, fridge, and pantry.  I have a tendency to stockpile any things related to baking--yeah, it's a bad habit.  And consequently from time to time I lost track of what I save in the freezer, fridge, and pantry.  Then I really do have to jolt down what I save in the freezer because sometimes I have to throw away things that's been there too long.  But, fortunately this time was not the case for my pie crusts.  I have saved three small-sized crusts from making pies back in October.  For a while I've reminded myself to use those crusts quickly before they'd spoil.  I finally had the time make these individual pies at the end of February.  Yes, these are from last month because I've only the time to post about it now.

The other factor that made up these pies were what I had on my pantry.  I saw butterscotch baking chips, lots of them, and I had the urge to use them; and there's oatmeal--the staple of breakfast item.  I tried to find out what would be best paired with those chips and oatmeal. So  I opened my fridge and saw half a bag of shredded coconut.    Quickly, I browsed my baking book collection and yes, I found a recipe that used all those items.  The final result was these oatmeal butterscotch pies.  If you like oatmeal butterscotch cookies, you've got to make these pies.  These were like giant chewy cookies but with the added crunch of the pie crusts.  That's just even better version.

I made mine on tart pans because of the size of the crusts, and the filling seeped through because of that--but don't worry about that--you could make it on the regular 9-inch pie pan and the recipe belows would be for that size pan.  But if you want to make it into a small pie using 4-inch tart pans like mine, divide the pastry crust into 6 equal pieces.  When it's firm enough to be roll, roll each piece into a circle slightly larger than the diameter of the tart pans.  Tuck the pastry into pan without stretching and press on the crust gently against the sides of pan.  Put them in the freezer for 15 minutes and then proceed with the rest of the recipes, just divide the filling for 6 pie shells.  Just before baking, place a baking sheet under the tart pans to catch drippings.  Bake about 25 minutes, lower the oven temperature to 350 degree F, then bake again about 20-25 minutes or until the center of pie doesn't jiggle much and the crust is dark brown.

Try pairing this with not so sweet whipped cream because the pie itself is already sweet enough.  I like mine with lots of cream, before I know it I eat one whole small pie :)

Oatmeal Butterscotch Pies

Makes one 9-inch pie



1 recipe pie pastry, single crust, your own recipe or use mine here

Filling:

2 large eggs

2/3 cup sugar

3/4 cup dark corn syrup--use light corn syrup is fine if you only have that available

1/4 cup (1/2 stick) unsalted butter, melted

3/4 cup rolled oats--old fashioned or quick cooking, not instant

1/3 cup sweetened flaked coconut

2 tablespoons all-purpose flour

1/2 cup butterscotch chips

1/2 cup chopped pecans

1/2 teaspoon vanilla extract

Prepare the pastry and refrigerate until firm enough to roll, about 1 hour.

On a floured surface, roll the pastry into a 12-inch circle with a floured rolling pin.  Invert the pastry over a 9-inch standard pie pan, tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge.  Place it in the freezer for 15 minutes.  Preheat the oven to 375 degree F.

Combine the eggs, sugar, corn syrup, and butter in a large bowl.  Using an electric mixer, beat on medium speed until well blended, about 30 seconds.  Stir in the oats, coconut, flour, butterscotch chips, nuts, and vanilla.  Pour the filling into the chilled pie shell.

Place the pie on the center oven rack and bake for 30 minutes.  Reduce the oven temperature to 350 degree F and rotate the pie 180 degrees.  Bake until the center is set, 25 to 30 minutes.  When done, the top of the pie will be dark golden brown and crusty.  Give the pie a sharp little nudge.  The filling shouldn't move in waves.

Transfer the pie to a wire rack and let cool.  Serve just barely warm or at room temperature.



Source:  adapted from Pie by Ken Haedrich