This morning I baked some cookies that I’ve had my eye on for a few weeks. I often glance at a recipe and think “meh”, then pass over it without ever taking a second look because there are SO many sources of recipes out there, I am on overload most of the time. I am so glad I read the recipe all the way through before I wrote this off as just another chocolate chip cookie. It’s the method that makes this recipe special. No creaming butter and sugar first, so no worries that you forgot to take the butter out of the refrigerator to soften. No stirring together flour, baking soda and salt in a separate bowl creating more dirty dishes. Everything happens in a medium saucepan people, except for the baking part. I loved these cookies, and I am excited to use this recipe as a springboard for other flavor combinations that are dancing through my head.
The recipes. They dance through my head and never stop.
I have a few notes:
-The amount of salt is not listed in the ingredients list, but it’s in the directions. This recipe comes from the same contest I was in for my coconut pie, and my coconut pie recipe has the same weird typo too. (It’s not my typo, promise.) The salt amount is not listed, but it is in the directions. No biggie, I just thought I’d mention it.
-It takes a few minutes to incorporate the sugar into the melted butter. I used a spoon, not a whisk or a hand mixer. Keep stirring and it will come together.
-I almost used light brown sugar in place of the dark brown because to me, dark brown sugar can be a little over powering in flavor. This turned out perfectly, however, and I was glad I used the dark. It gave them a nice chewy texture and unique flavor.
-I used quick cooking oats, not rolled.
-I actually made the dough last night. I scooped out little balls and placed them on a baking sheet, then put that in the freezer. This morning I baked them straight out of the freezer in their frozen state. I put 9 to a pan, but because they were frozen, they didn’t spread much, so 12 would have been fine. I baked them for about 17 minutes on the first batch, then the other batches about 15 minutes because they had thawed slightly. I let them cool for two minutes on the pan before removing to a wire rack to cool completely. I did not use nonstick spray.
-I loved the addition of cinnamon. I just love cinnamon period.
-Now that I am looking at the recipe more carefully, I had assumed 350 was the baking temperature. I was wrong, but they still turned out perfectly.
I am doing something really stupid tonight. I am going camping with my husband. In the woods. In Mississippi. In August. In a tent. With mosquitoes all around. What am I thinking?
At least I’ll have these cookies with me.
Here is the recipe:
*And I want to give a big shout-out to Yummly for featuring my Reuben sandwich on their blog recently. Also, a big thank you to Be@Home for featuring Mississippi Kitchen in their Best of the Web edition.