Oatmeal Apple Date Cookies

Not your ordinary oatmeal cookie. The addition of moist grated apple and sweet chopped dates adds interest to the American standard.

Oatmeal Cookies with Apple
What you don’t realize (or maybe you do) is that a fair chunk of my recipes never make it to posting. Some, like this week’s Moroccan Chicken Wings, don’t make the cut. They aren’t worth salvaging, even with significant tweaking. I write a recipe, I shop, I cook, I photograph, and then nothing. The story ends.

When these cookies first came out of the oven, I thought they were going to be one of those lost soul recipes. They tasted great, but strayed too far from what I had first envisioned. I imagined something reminiscent of a quintessential Quaker Oatmeal cookies – but flavored like Apples and Cinnamon Instant Oatmeal. These cookies were something quite different – chewy, yet somewhat flat and lacy in texture, a bit difficult to remove from the cookie sheet and, well, not very photogenic. I popped one, and then another, and then a third in my mouth as I tried to determine what went wrong (I snuck in a few more before bedtime).

I took the rest of the batch into the office and, by lunchtime, realized they may not look pretty, they may not be the quintessential cookie of my childhood, but, as coworkers sought me out for their rave reviews, these cookies were damn good. It dawned on me, I can’t judge the final product based on my expectations – sometimes it’s okay to stray.


Oatmeal Apple Date Cookies

Not your standard oatmeal cookie. The addition of moist apple and sweet dates adds interest to an American standard.


Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • ¾ teaspoon cinnamon
  • ¾ cup butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 ⅔ cups rolled oats, such a Quaker
  • 1 cup chopped dates
  • 1 apple, peeled and grated
  • ½ powdered sugar

Directions

  1. Sift together flour, salt, baking powder, and cinnamon. Set aside. In a large bowl, beat together butter, sugars, egg and vanilla.
  2. Add flour mixture to creamed butter and sugar and stir until combined. Stir in oats, dates and apple. Cover and refrigerate 1 hour.
  3. Preheat oven to 350 degrees F. Drop by rounded teaspoons on a parchment-lined baking sheet. Bake for about 12 minutes until edges are slightly browned. Cool and remove from sheet.
  4. Add enough water to powdered sugar to make a glaze. Drizzle over cookies. Let set and store in an airtight container.

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Best Compost Cookies

Everything Cookies

Last week, a male reader questioned a slang word in one of my posts – “mansplaining.” He hadn’t heard the term.  Merriam-Webster describes mansplaining as, “what occurs when a man talks condescendingly to someone (especially a woman) about something he has incomplete knowledge of, with the mistaken assumption that he knows more about it than the person he’s talking to does.”

Some men consider the term to be a sexist Feminist word describing a non-existent phenomenon.  I am here to assure my male readers that mansplaining exists.  I’m not asserting that women don’t do something similar to men or that men and women don’t do it to each other – but mansplaining is a specific type of behavior perpetrated by men that, at one time or another, most women have experienced.

The larger category of behavior would be categorized (for men and women) as “talking out of your ass.” Example:  A childless woman, who has changed exactly 3 diapers in her life, telling a parent of 5 children the best way to change a diaper = talking out of her ass.  Within the larger “talking out of your ass” category is the subset “Mansplaining.”  It’s real, it happens…trust me on this.  My ultimate mansplaining story:

A male friend tried to “educate” me on what it’s like to have a menstrual cycle. Yep – I. Swear. To. God.  Kudos to him for reading one article about the female body.  High five for learning words like “follicular phase” and “luteal phase,”  however,  knowing the words doesn’t mean he will ever understand what it’s actually like to have a cycle until he’s experienced – oh, I dunno, 12 a year for 30+ years.

I’d never be so bold as to tell him what it’s like to have an erection – no matter how many articles I’ve read or how close I’ve…ehem… been to the experience.

Not all men mansplain.  How do you know if you’re a mansplainer? If a woman responds to your explanation with, “You DO realized I have a degree in (fill in subject here)” [and you don’t] or “Were you aware (fill in subject here) has been my CAREER for the past 10 years” [and it’s not your career] or even a “I’m familiar with (fill in subject here) since I’ve been doing it since I was 12.” [and you’ve only read about doing it], then…you are a mansplainer.  But there’s hope – the first step is admitting it.

This recipe is an ode to non- or recovering mansplainers in my life.  You deserve a cookie – a rock-star of a cookie like these compost cookies, inspired by Momofuku’s Compost Cookies.

Best Compost Cookies

  • Servings: 18 – 20 Cookies
  • Print

All my favorite cookie flavors – plus some surprises – packed into this version of Momofuku’s famous cookie.

Ingredients

  • 1 ⅓ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 sticks unsalted butter, room temperature
  • 1 cup granulated sugar
  • ⅔ cup packed light brown sugar
  • 1 Tablespoon light corn syrup
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ cup mini chocolate chips
  • ½ cup toffee bits
  • ½ cup sliced almonds
  • ½ cup shredded coconut
  • ½ cup Graham Crust (see below)
  • ⅓ cup old-fashioned rolled oats
  • 2 ½ teaspoons ground coffee (not instant)
  • 2 cups kettle potato chips
  • 1 cup pretzel thins, roughly broken or mini pretzels

Directions

  1. In a small bowl, combine the flour, salt, baking powder and baking soda. Set aside.
  2. Combine the butter, sugars and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
  3. the speed to low and add the flour mixture. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
  4. Add the chocolate chips, toffee bits, sliced almonds, shredded coconut, graham crust, oats and coffee, and mix just until incorporated, about 30 seconds. Fold in the potato chips and pretzels. Don’t overmix – try to keep the potato chips in large chunks.
  5. Using a ¼ cup measuring cup, portion out the dough onto a parchment-lined sheet pan. Slightly flatten the tops of the cookie dough domes. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 8 hours, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.
  6. Heat the oven to 375°. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage.


Graham Crust

A fancy version of a graham cracker crust. You can use your own version for the recipe above if you prefer.


Ingredients

  • 1 ½ cups graham cracker crumbs
  • ¼ cup powdered milk
  • 2 Tablespoons sugar
  • ¾ teaspoon kosher salt
  • 4 Tablespoons unsalted butter, melted
  • ¼ cup heavy cream

Directions

  1. Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
  2. Whisk the melted butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 month in the fridge or freezer.


Compost Cookies

Biscochitos

Bizcochitos Cookies
The “café” was nothing more than a cheap addition to a ‘70’s ranch house on a dirt cul-de-sac. I was in search of much needed caffeine and it was the best I was going to get in little Chimayo, a town without gas station, bank or grocery store.

“Excuse me,” I asked, “can you tell me what those are?” pointing to a plate of thin, simple, cinnamon sugar dusted cookies in the otherwise barren pastry case.

“Biscochitos,” he said with a look of incredulity at my ignorance, “they’re our state cookie.”

I purchased two of the unfamiliar cookies to go with my cappuccino.

New Mexico and I had already become fast friends during my first trip to Santa Fe to experience the Christmas Eve luminarias. My fondness grew this trip during my drive from Albuquerque to Taos to Chimayo – surrounded by stretches of Georgia O’Keeffe painted deserts under infinite azure, cloud-crowded skies.

As I sipped my cappuccino and munched on the crunchy, anise-cinnamon-flavored biscuits, I found another excuse to fall in love. Any state, I mused, that had an official state cookie (the first) deserved my adoration.


Biscochitos (Bizcochitos)

  • Servings: 88 cookies about 1 ½” in size
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Lard isn’t something most of us keep in our kitchen. For the best flavor, it’s worth purchasing lard, but feel free to substitute shortening in a pinch.

Ingredients

  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon table salt (not Kosher)
  • 1 Tablespoon anise seed, crushed
  • Zest of one orange
  • 1 cup lard (you can substitute vegetable shortening in a pinch)
  • ¼ cup unsalted butter, softened
  • ¾ cup sugar
  • 1 large egg
  • 1 Tablespoon brandy
  • Topping
  • ¾ cup sugar
  • 1 ½ teaspoon ground cinnamon

Directions

  1. In a medium bowl, sift together flour, baking powder, and salt. Whisk in the anise and orange zest.
  2. In a separate bowl, beat together sugar, lard and butter until light and fluffy, about 3 minutes. Add the egg and brandy and beat until combined. Gradually beat in the flour, a little at a time, just until combined. Dough should be similar in consistency to pie crust dough. Form into a brick, cover and refrigerate dough for 30 minutes.
  3. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a small bowl, combine the sugar and cinnamon for topping.
  4. In between 2 sheets of waxed paper, roll out dough to ¼ inch thickness. Cut out cookies (I used a small 1½” circle cutter). Place cookies on baking sheet and bake until just barely golden and set, about 10 to 12 minutes. Let cookies cool for 1 minute, and then carefully toss them into the cinnamon sugar. Place on cooling rack until completely cooled. These cookies make great coffee dunkers – but are also tasty nibbled plain.

 

Raspberry-Rose Viennese Whirls

As pretty as they are delicious – Raspberry-Rose Viennese Whirls.

Viennese Whirls
If baking is Love made edible, then these Viennese whirls are my billet-doux to St. Valentine, himself – layers of homemade raspberry-rose jam and vanilla buttercream sandwiched between delicate melt-in-your-mouth Viennese cookies. Will you be mine, Valentine?


Raspberry Rose Viennese Whirls

Love made edible – slightly adapted from Mary Berry’s recipe.

Ingredients

    Jam
  • 7 oz. frozen raspberries
  • 7 oz. sugar
  • 4 teaspoons rose water
  • Cookies
  • 9 oz. unsalted butter, very soft
  • 1 ¾ oz. confectioner’s sugar, sifted
  • ⅛ teaspoon table salt (not kosher salt)
  • 8 oz. all-purpose flour
  • 1 oz. cornstarch
  • Buttercream
  • 3 ½ oz. unsalted butter, softened
  • 7 oz. confectioner’s sugar, sifted plus more for dusting
  • ½ teaspoon vanilla extract

Directions

  1. Make the jam: Combine the frozen raspberries and sugar in a small deep-sided saucepan and bring to boil over a medium heat. When the sugar is melted, increase the heat and boil for another 4 minutes. Remove from the heat and add rose water. Transfer to a small container (pass it through a sieve if you’d rather not have seeds in your jam). Leave to cool and set.
  2. Make the cookies: Preheat the oven to 375F. Line 3 baking sheets with baking parchment. Using a 2” round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.
  3. Beat the butter, confectioner’s sugar and salt in a bowl until pale and fluffy. Sift in the flour and cornstarch and beat until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets. Refrigerate cookies for 15 minutes before baking (this will help cookies retain their shape).
  4. Bake in the center of the oven for 13—15 minutes, until pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely.
  5. Make Buttercream: Beat the butter, confectioner’s sugar and vanilla until fluffy and smooth. Spoon into a piping bag fitted with a medium star nozzle.
  6. Assemble: Spoon a layer of jam onto the flat side of 12 of the cookies and place jam-side up on a cooling rack. Pipe an equal thickness of buttercream over the jam and sandwich with the remaining cookies. Dust with confectioner’s sugar. Share the love.

Apricot Pocket Cookies

Apricot Cookies
SCENE ONE: 2:16 a.m. after their eighth date, a couple are entwined on the couch, an empty bottle of wine and two wine glasses are located on a table in front of them. A small bowl of homemade truffles sits between the glasses.

[kissing, kissing, kissing]

Him: “It’s late. I should probably go home soon.”

[more kissing, kissing, kissing]

Me: “Do you want to go home…or do you want to sleep here?”

[continued kissing, kissing, kissing]

Him: {silence}

Me: “It’s not a trick question.”

[more kissing, kissing, kissing]

Him: {silence}

Me: “Okay…I’ll answer for you. You want to go home.”

Him: {silence}

[kissing, kissing, kissing]

Him: “I guess I owe you some sort of apology or explanation.”

Oh god, please don’t apologize. That will make me feel like more of a lusty sexual deviant than I already do. And, as far as an explanation, what could you possibly tell me that would make me feel better about getting shot down for sex? I either don’t want to know or – if you have a valid excuse – this situation just became way too complicated for me.

I don’t let him give me an excuse, but I manage to think up a few of my own.

10 reasons he won’t sleep with me:
1) He finds me unattractive
2) He’s transgendered or gay and hasn’t worked up the courage to tell me
3) He has a secret girlfriend and he doesn’t want to “cheat” on her
4) He thinks sex will make me too “attached” [It won’t]
5) He’s bad in bed
6) He thinks I’ll be bad in bed
7) He has an STD
8) He thinks I’ll make him stop sleeping with other people [which is true]
9) I stink [armpit, cooch and breath check!]
10) He has ED or some other medical issue that precludes the horizontal mambo

SCENE TWO: It’s 6:00 p.m. the next evening. The same woman, alone, is curled up on the couch wearing her pj’s. Two cats sleep soundly beside her. On her lap is a platter of these cookies that she is devouring – one by one and without regret. Sometimes – most times, actually – the easiest company is our own.


Apricot Pocket Cookies

  • Servings: 27 cookies
  • Print

Ingredients

  • 6 Tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • ¼ cup sugar
  • ¼ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ⅓ cup apricot jam
  • ¼ cup finely chopped walnuts, toasted
  • 1 egg, beaten
  • 2 Tablespoons turbinado sugar (like Sugar in the Raw)
  • ¼ cup chocolate chips
  • 2 Tablespoons powdered sugar

Directions

  1. With an electric mixer, beat the butter, cream cheese and sugar until fluffy. Mix in the vanilla extract. Gradually add the flour, mixing until just incorporated (don’t overmix).
  2. Remove the dough from the bowl and form it into a 1” thick scare. Wrap in plastic wrap and chill 1 hour.
  3. On a lightly floured work surface, roll the dough into a rectangle 9” x 12”. Cut the dough lengthwise into 3 strips 9” x 4”. Spread each strip with apricot jam and sprinkle with walnuts. Starting from the long side, roll each strip into a log. Wrap in plastic wrap and chill 30 minutes.
  4. Preheat oven to 350 degrees. Slice each log into 1” pieces and place on a parchment or silicon lined baking sheet. Brush with beaten egg and sprinkle with turbinado sugar. Bake until golden brown, 22-25 minutes.
  5. To decorate, melt chocolate chips in microwave, stirring every 30 minutes until smooth, about a minute. Drizzle cookies with chocolate and dust with powdered sugar.