Tuesday, August 12, 2008

Nearly ruined skirt cookies



These cookies came from Martha (she's so great...we're like kindred sisters she and I); she has this recipe for some Oatmeal Walnut Maple Cookies that Douglas chose for his cookies for the week. They're alittle bit challenging and nearly made my loose a white skirt (see other blog) BUT the stain came out and so did the cookies...all is well. And they're good if you're willing to put in some effort...

Oatmeal Walnut Maple Raisin Cookies
1 1/2 c old-fashioned oatmeal
3/4 c unsweetened shredded desiccated coconut (found in most health food stores according to Mar)
1 1/3 c all purpose flour (probably could sub whole wheat)
1/2 tsp salt
1 c packed light-brown sigar
1/4 lb (1 stick) + 1 Tbsp unsalted butter (I totally disregarded the unsalted part..no harm done)
3 Tbsp pure maple syrup
2 Tbsp golden syrup (I sub molasses, you could also use honey I'm thinking)
1 tsp baking soda
2 Tbsp boiling water
1 tsp pure maple extract (found mine at Kroger--careful with this stuff it nearly ruined me!)
2 1/4 oz (1 c) walnuts, coarsely chopped...or else they don't blend well
I also added raisins...think craisins and chocolate chips would be a nice touch to these!

1. Preheat oven to 300 degrees F. Line 2 cookie sheets with aluminum foil or parchment paper
2. In large bowl whisk together oatmeal, coconut, flour, salt, sugar
3. In small saucepan over med heat melt butter with maple syrup, and golden syrup until butter is melted, remove from heat, set aside
4. in small bowl mix baking soda with boiling water then IMMEDIATELY add it to the butter and stir until it's all mixed up (kind of fun little chemical reactions going on)
5. Carefully add maple extract to the hot mixture , stir and slowly add the hot mixture to the oatmeal mixture...stirring lots. (just need s good wood spoon); now add in walnuts and mix it all up again
6. form dough into 1-2 in balls and flatten slightly, place on cookie sheet a little apart from each other (they won't spread too much)
7. Bake until golden brown and set, about 15 min; rotate halfway through baking time

They're good for up to a week. The recipe says it only makes 12 but that's for HUGE cookies, I made mine smaller and got about 2.5 doz...

Grab a glass of milk and va-voom! DONE! Turn off the oven too.

1 comment:

warhammer gold said...
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