Tuesday, January 10, 2012

Toble-ly Delicious Oatmeal Cookies

Sometimes I feel like I might be a heartless beast of a girl.
Let me give you an example.  I have an intense love affair with the combination of oats and chocolate.  Oatmeal chocolate chip cookies are like love in its most pure and patty form.  But they need to be a certain way, you know?  Adding nuts is a good thing, but when you venture outside the tree nut or peanut butter category, you've gone too far, my friend.
It's a week before Christmas, and we're at my parents' house celebrating the holidays with my mom's side of the family.  Everything is all aglow with Christmas cheer and my relatives are all looking their finest.  Mom has this huge spread of appetizers out that include several cookie jars filled with goodies she's so sweetly and thoughtfully made for everyone to share.

Wait!  Mom!  How could you not tell me you made my favorite cookie!  Cousin Ashley and I were so excited about our discovery of oatmeal chocolate chip cookies on the table we couldn't wait to get our grubby little hands on them.
Chomp!  Chomp...  Chomp......
"Is there cinnamon in here?"
"Yes, do you like it?" Mom asks with a sweet and loving smile on her face.
I wrinkle my nose at the thought of cinnamon being introduced to what otherwise is the perfect combination. Mom stares at me as I (without an instant of hesitation) chunk the cookie from quite a distance and with a good degree of force into the nearby trashcan and reluctantly chew the soggy gob in my mouth.  Ashley and Mom stare at me in shock that I would act like such an evil spoiled brat on Christmas, and right in front of the person who made the cookie, no less.  What can I say, I am picky about my oatmeal chocolate chip cookies.

Thankfully, despite my ogre-like qualities, Santa did not bring me coal at Christmas.  I got some great stuff, and some legit chocolate.  We're talking Toblerone.  That heavenly bar filled with nuances of honey, almonds and nougat.  Milk chocolate at its finest, in my opinion.  Unfortunately, perhaps my troll-ish behavior was just a warning sign that all those calories I packed on over the holidays were quiet literally making me troll-shaped.  Time to dispense with the Toblerones in the best way possible.  Time to make some cookies.  Without cinnamon.

Ignore the coffee ring and dot of hot sauce under the cutting board.  I wanted cookies RIGHT AFTER breakfast, okay?  It's oatmeal.  That's healthy, right?  Check out that Global Cook's Knife Jeremy got me for Christmas.  Yeah, baby.

Toblerone Chip Oatmeal Cookies
Inspired by Joy the Baker's Oatmeal Walnut Cocoa Nib Cookies
Makes about 2 dozen large cookies

2 sticks salted butter, softened
1 cup granulated sugar
1 scant cup Sugar in the Raw
1/8 c blackstrap molasses
2 large eggs
2 tsp vanilla extract
2 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon kosher or sea salt
2 1/2 c old fashioned oats
1 c. coarsely chopped toasted almonds
1/2 c semi sweet mini-morsels
1 cup chopped Toblerone bars (2 full size candy bars)

Preheat oven to 350 and line two baking sheets with parchment paper, or grease the baking sheets if you don't wish to use parchment.  Use a mixer to whip butter, sugar and molasses together until fluffy.  Add the eggs one at a time, blending well after each addition.  Add vanilla.  While that's working itself into a fluffy frenzy, find a medium bowl.  Combine the flour, baking powder, baking soda and salt.  Add this flour mixture all at once to the butter mixture and keep mixing until it's just combined.  Stir in the oats, chocolate chips, toblerone that you haven't stuffed in your face yet, and almonds.  Keep mixing until your arm falls off everything is well combined.  If you have a melon baller (The toughest tool in the drawer that gets the most dough) or a small ice cream scoop, you can use this to measure out identical little cookie blobs to go on your cookie sheets.  Make sure your blobs don't touch and try to get them the same size.  I used a tablespoon to make rounded balls about the same size.  Bake for 15 to 20 minutes, or until cookies are light brown on top.      Let cool 5 minutes before transferring to cool on wire racks or just on the counter on parchment if you aren't lucky enough to have some spiffy wire racks.  That's how mellon baller and I roll.

Want to make new friends?!  Make ice cream sandwiches out of these cookies with chocolate, vanilla, and butter almond ice cream.  Scoop the ice cream after it has softened a bit and pop the assembled sandwiches in the freezer to firm up before transporting.  These cookies are just the right amount of sweet, salty, crunchy and chewy.  The Sugar in the Raw gives them and interesting little crunch, but if you prefer to swap the raw sugar and molasses for 1 cup packed brown sugar, that will totally work too.

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JenMarie said...

Neat! I never would have thought to not use cinnamon in oatmeal cookies. I like cinnamon, but sometimes, I'm kinda over it.

This sounds good!

JenMarie said...

I know you've taken a bit of a break in your blog, but I do love it and awarded you with the Versatile Blogger award on my site jenmarie80.blogspot.com
Check it out!

Ashley Godwin said...

I just saw this, Mel. Your behavior was in fact ogre-like! I couldn't believe you chucked my sweet, precious Aunt Becky's cookie she worked so hard on in the trash can! You forgot to mention you also said, "these are made from a box, aren't they?" Haha, I think you deserve a spanking.

Autism United said...

Great looking cookies! With a nice glass of milk, I'll take two or three please. Alright I guess I will have to bake my own, thanks for the recipe, can't wait.