Wednesday, September 9, 2009
i have been wondering if i should be posting recipes here. see, pretty much everything i bake is not my own original recipe. i always makes tweaks here and there, but at what point does the recipe become mine? and is it less of a problem if i publish a recipe from someone else so long as i give credit? that seems okay to me, but i am not yet wise in the ways of food blogging.
all that said, i feel the need to share with you the recipe for my most favorite cookies of all time. these are my go-to cookies, the cookies i make when i need to feel comforted and cozy. they combine all of my favorite things: oatmeal, cherries, and chocolate. and maple, don't forget the maple.
these cookies are also from my favorite cookbook of all time, the pastry queen. every single thing that i make from here is beyond delicious. let me repeat that: every. single. thing. i have no other cookbooks about which i can say that. please go buy this cookbook now and bake from it often.
cherry chocolate chip maple oatmeal cookies
adapted from rebecca rather's maple-glazed oatmeal cookies
you will notice that i omit the maple glaze altogether, and i use a combo of chocolate chips and cherries instead of the solo dried cranberries that rebecca calls for. i tried the glaze once, and it was good, but i liked the cookies better without. also, i hate dried cranberries. hate. but feel free to use whatever chunky thing you want in your oatmeal cookies. it honestly doesn't matter.
yield: 3-4 dozen cookies
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup pure maple syrup
1/2 cup granulated sugar
3/4 cup firmly packed golden brown sugar
2 large eggs
1 1/2 cups all purpose flour
1/4 teaspoon salt
2 teaspoons baking soda
3 cups old-fashioned rolled oats
1 cup chocolate chips
1 cup dried sour cherries
1. preheat the oven to 350 ºF. line baking sheets with parchment paper or silicone mats.
2. using a mixer fitted with a paddle attachment, cream the butter, maple syrup, and both sugars on medium-high speed. add the eggs and beat on medium-high until thoroughly combined. add the flour, salt, baking soda, oats, cherries, and chocolate chips and mix on medium-low speed until combined.
3. using a small scoop, drop golf ball-sized mounds of dough onto the prepared baking sheets, spacing them about 1 inch apart. lightly press the dough down to flatten each cookie slightly.
4. bake for 7 to 10 minutes, until the cookies are golden brown. cool on baking sheets for 10 minutes, then transfer to racks to cool completely.
(here's an example of what not to do. do not, in your excitement, let half your sheet of cookies plunge into the bottom of the oven as you are rotating the sheets. i do not recommend this at all.)
enjoy the cookies that do make it out alive, as i do, with a cup of tea. tim hortons mug not required, but highly encouraged.