Giant Oatmeal Cookie

I’ve said it before and I’ll say it again: I ‚̧ Sally’s Baking Addiction

1 Giant Oatmeal Creme Pie.

I’ve used a ton of her recipes, from green beans to cinnamon rolls to hummus, Sally really is the queen of the kitchen! My favorite thing about Sally is how simple and healthy most of her recipes are. I’m no Betty Crocker, but I sure can fake it well with her help.

The family I nanny for has been in Jamaica for the last week, so I’ve had a bit more time in the kitchen to cook up a storm. I celebrated with this giant oatmeal creme pie.

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It’s still February but I don’t even care, cause I’m Irish all year ūüėČ Bobby and I are both part Irish and really love this holiday. We didn’t get to celebrate last year with him doing some field training, so I figured we better start early this year to make up for lost time!

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I also made the very traditional Irish dinner Shepard’s Pie, but I want to find a better recipe before sharing with you all!

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This is one of the few recipes I come back to often, so I can promise it’s just as delicious without being green!

Here’s the recipe again ūüôā

Enjoy!

Breakfast Cookies

I’m guilty of being a slug in the morning – make a nutritious breakfast? Ha! More like eat a cookie with my coffee. I just can’t remember what “nutritious” means that early in the morning ūüėČ

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I am the queen of trying new things – routine makes me feel extremely claustrophobic. Plus there’s the voice in my head always saying “what if!”. What if I miss out on a¬†fantastic recipe because I’m too busy making the same one I’ve made a hundred times? I’m like a Pokemon player in the kitchen – gotta try them all!

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I only have a few recipes on hand that I make often, like my jambalaya, burrito bowls, and pork tenderloin with sweet potato hash. These insanely simple recipes will be shared soon! Another classic in my kitchen is my Ultimate Oatmeal Cookie. Versatile, simple and easy-peasy, I make this one quite often.

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Trying to keep these as healthy as possible, I scoured the pantry for some dried fruits and came away with Craisins – yum! I knew they’d be tasty as I’ve made these cookies with Craisins a few times. Well, genius that I am, I had the dough base¬†finished and¬†was about to stir in the dried cranberries¬†before I realized they were actually¬†blueberry Craisins. Oops. I was a little worried that these blueberries would taste funny in the cookies, what with the recipe calling for maple syrup and cinnamon. That was a flavor combo I couldn’t even imagine. I scooped some dough onto a spoon, topped it with a couple dried blueberries and then came the moment of truth.

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It was¬†delicious! Tart blueberries and a unique hint of sweet maple syrup combined with cinnamon-y spice was an explosion of new¬†flavors. I immediately dumped¬†half the bag of dried blueberries into the bowl and stirred away, already counting the minutes till I could try one warm and fresh from the oven.¬†Thick, fluffy, and chewy, they tasted¬†even better baked! How ironic that I was planning on making a classic recipe and then accidentally turned it into a new creation. Improvisation and creativity in the kitchen are¬†so important! Make a mistake like I did? Who cares.. just roll with it. ūüôā

If you want to invent your own breakfast cookie, or just love oatmeal cookies in general, here is the recipe for my Ultimate Oatmeal Cookie. Follow the directions for the cookie dough base, and then mix in anything your heart desires! If you come across an awesome flavor combination, please let me know so I can try it too!

Snow Day Cookies!

Since we’ve moved to New York, it has snowed more days than not. By no means am I complaining, though – I absolutely¬†love snow. My poor husband thinks I’m a nut because he grew up in Chicago, so he’s more than used to snow. His snow smarts come in handy though, with teaching me how to shovel the snow (harder than it sounds!) and how to drive in the slick slush. It’s good to know, but I’d much rather stay home and make snow sprinkled cookies to share with you guys!

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This is another recipe from my favorite food blog,¬†Sally’s Baking Addiction! She’s turned me into a cookie fiend. These are her fluffy, buttery¬†Cake Batter Sugar Cookies¬†with a snow-like sprinkle twist.

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With our moving and driving cross-country during the Holidays, Bobby and I¬†finally¬†had our Christmas on Saturday. He spoiled me: I was¬†soooo excited to open a bag and see a Silpat baking mat! It’s a non-stick baking mat that’s safe up to 500* (higher heat tolerance than parchment paper),¬†and it delivers even heat transfer – ensuring perfect cookies and pastries. I have wanted one of these for the longest time!

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Snow Day + Silpat = the perfect excuse for a baking frenzy!

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Ingredients:

  • 4 Tablespoons (60g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon butter extract
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (80g) sprinkles
  • 1/4 cup (40g) sprinkles, for rolling

Instructions:

Preheat your oven to 350*. Line a cookie sheet with parchment paper or a silicone baking mat like Silpat. Pour 1/4 cup sprinkles onto a plate to use for rolling and set aside.

Cream the butter and sugar together on medium speed using a handheld or stand mixer with a paddle attachment. I don’t have either of these (hopefully my next kitchen toy!), so I use a whisk to whip it all together. I don’t mind – it makes for pretty impressive forearm muscles ūüėȬ†Beat in the egg yolk, butter extract, baking powder, and salt. Because I’ve basically had to “start over” in my kitchen with spices and things of that nature, I substituted vanilla for the butter extract. Still absolutely delicious! Add the flour, and mix until a soft, thick dough forms. Gently stir¬†in sprinkles and be careful not to over-mix.

Roll dough into teaspoon size balls. Ensuring that the balls are tall, rather than wide will give you a fluffier, thicker cookie. Send the dough balls through the reserved sprinkles, then set them about an inch apart on your prepared cookie sheet. Bake for 9-10 minutes, watching closely at the 9 minute mark to assure they do not brown.

Allow cookies to cool for 2 minutes on the cookie sheets before transferring to a cookie rack to cool completely. Cookies remain fresh up to 1 week covered at room temperature.

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Melt-in-your mouth cakey goodness while watching the snow fall? Hello, Monday.

I’ll be trying out some New York “signature” recipes soon – think NY-style pizza, cheesecake, etc., so stay tuned!