Baking continues with oatmeal, macadamia nuts and more
Since I didn’t get quite as much baking done for the first
weekend of my holiday baking, I made sure I had all the ingredients
I needed so I could get down to business last Friday after work. I
had already planned to make another batch of butterscotch chip
cookies, chocolate chip cookies and double-decker pumpkin
bread.
Baking continues with oatmeal, macadamia nuts and more
Since I didn’t get quite as much baking done for the first weekend of my holiday baking, I made sure I had all the ingredients I needed so I could get down to business last Friday after work. I had already planned to make another batch of butterscotch chip cookies, chocolate chip cookies and double-decker pumpkin bread.
But I made the mistake of asking a couple of people who will be recipients of some of the baked goods what their favorite cookie recipes are and I got two answers that weren’t already on the roster.
The first request was for white chocolate chip macadamia cookies, so I found a recipe for Ghirardelli bars to give a little different twist to the cookies. The second request was for oatmeal raisin cookies, a long-time favorite of my dad and, though I don’t make them, I do enjoy oatmeal cookies since I’ve convinced myself that the oats in them make the cookies somehow healthy.
At the end of the weekend, we got through a few of the recipes and the rest will have to wait for next week as the freezer starts to fill up with all the baked goods.
White Chocolate Chip Macadamia Bars
Recipe courtesy of Ghirardelli Chocolate
2 c. classic white chips
1 c. butter, at room temperature
1 1/2 c. brown sugar, packed
2 large eggs, at room temperature
2 tsp. pure vanilla extract
2 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
3/4 c. macadamia pieces, coarsely chopped
Preheat oven to 350°F. In medium-size bowl, beat butter with brown sugar at medium speed until creamy and lightened in color, about 4 minutes. Add eggs, one at a time, beating at low speed until combined. Add vanilla. Add flour, baking powder, and salt to creamed mixture, and fold until combined. Fold in chips and macadamia pieces. Spread batter in a 13″ x 9″ pan in an even layer. Bake at 350°F for 27 to 30 minutes. Let cool at least 40 minutes before cutting into squares. Store in airtight container at room temperature.
Optional: Espresso White Chip Macadamia Bars: Add 1/4 cup brewed espresso or 1 teaspoon instant espresso powder to the batter after combining eggs. Or substitute 1/4 cup water and 4 teaspoons instant coffee, if espresso is not available. Bake as directed above.
Oatmeal scotchies
Recipe courtesy of Nestle Tollhouse
1 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. (2 sticks) butter or margarine, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 large eggs
1 tsp. vanilla extract or grated peel of 1 orange
3 c. quick or old-fashioned oats
1 2/3 c., (11-oz. pkg.) Nestle Toll House butterscotch flavored morsels
Preheat oven to 375° F.
Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Pan cookie variation:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack.
Makes 4 dozen bars.
Oatmeal raisin cookies
Recipe courtesy of QuakerOats
4 tbsp. (1/2 stick) margarine, softened
2 tbsp. heat-stable sugar substitute equal to 3 tablespoons sugar
1/4 c. egg substitute or 2 egg whites, lightly beaten
3/4 c. unsweetened applesauce
1/4 c. frozen unsweetened apple juice concentrate (thawed)
1 tsp. vanilla
1 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt (optional)
1-1/2 c. Quaker® Oats (quick or old fashioned, uncooked)
1/3 c. raisins, chopped
Heat oven to 350°F. Lightly spray cookie sheet with cooking spray.
In large bowl, beat margarine and sweetener or sugar until creamy. Add egg substitute; beat well. Add applesauce, apple juice concentrate and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded teaspoonfuls onto cookie sheets.
Bake 15 to 17 minutes or until firm to the touch and light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Makes about three dozen cookies.
