Marma-Failed Oatmeal Cookies

This was the second time that I made these cookies but this time didn’t go as smoothly as the first.  So what this tells me…I should have documented the first batch for this blog!  Oh well, I didn’t.  I’m not perfect.  I still served the cookies at a party and people still ate them.  So what this tells me…don’t judge a cookie by its crumbled mess appearance.

I had a bunch of oatmeal that I wasn’t eating, so I decided to look for an oatmeal cookie recipe.  I originally wanted a recipe that would hold up like a thumbprint cookie so that I could put the Orange marmalade jam in the middle.  It didn’t quite work this way but they tasted good, so I consider it sort of successful?  But it was a bit of a Marma-failed oatmeal cookie batch.

I ended up adapting a Pinterest recipe for Apple Oatmeal Cookies but I didn’t add apples.  I’m sure it would be great if I followed exactly.

Ingredients

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/4 teaspoon salt

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1/2 cup unsalted butter, softened

1/2 cup light brown sugar

1/4 cup granulated sugar

1 large egg

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1 teaspoon vanilla extract

1 and 3/4 cup old-fashioned rolled oats

1 medium apple (peeled, cored, and chopped into small pieces). I didn’t use this.  Instead I used orange marmalade to top the cookies like a glaze.

Instructions from the livewell bake often recipe:

In a large bowl, mix together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until smooth. Add in the egg and vanilla, making sure to mix well after each ingredient.
Slowly add the dry ingredients to the wet ingredients and mix until just combined. Mix in the oats, then the chopped apple until fully combined. (I left the apple out)

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Cover and refrigerate the dough for at least 30 minutes.  I had the dough in the fridge for a couple of hours but for my warm house, I learned that it was better to freeze the dough.  My second batch was baked with frozen dough and they came off the cookie sheet without difficulty.

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Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silipat mat.
Remove the dough from the refrigerator and scoop two tablespoon sized pieces of dough onto the prepared baking sheets.

I cut slices and cut the dough in half to place on cookie sheets.  I added marmalade like a glaze on top.  This made a yummy topping.

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Those cookies really melted onto the sheet so next I tried balls, then made an indent for the marmalade to have a well.  That still all melted too much into the cookie sheet.

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Baked at 350 for 12-14 minutes.

Remove from the oven and allow to cool on the baking sheet for about 5 minutes, then transfer the cookies to a wire rack to finish.  Easier said than done.  In any case, these cookies tasted great and I still put them out for everyone to munch on.  There wasn’t any left, so nobody minded that the weren’t perfect.  So even if they failed to look pretty, they weren’t a complete failure cause they were very edible!  Just make sure your dough is very cold, if not frozen when you go to bake.

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Cookie Monsters like Salt

Chocolate.  I like it but I’ve determined that I’m allergic.  That doesn’t stop me from making chocolate chip cookies for the gang!  I found a recipe on Pinterest again.  This time it was a recipe from the New York Times.  It seemed like a very standard recipe but it had one strange addition of mandatory sea salt.

So on a lovely hot night in Palm Springs, I decided to bake cookies!  Luckily my friends have had a few drinks, so there was a good chance that I could succeed no matter what came out of the oven.

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon coarse salt
  • 2 1/2 sticks of unsalted butter (1 1/4 cups)
  • 1 1/4 cups light brown sugar (10 ounces)
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 tablespoons natural vanilla extract
  • 1 1/4 pounds bittersweet chocolate (at least 60% cacao)
  • Sea Salt

I followed the directions as they were written.  You basically mix the dry ingredients and set aside.   Then mix  the butter and sugars together and add an egg one at a time.  Once all of your wet ingredients are together, you slowly incorporate your dry ingredients.  When the cookie dough is combined, gently add your chocolate chip cookies.  I then put chocolate chip cookie dough in plastic wrap and formed a couple of cookie loaves to put in the refrigerator.  You should let this dough set for at least a day.  It honestly does make a difference in the flavor of the dough.

It made it easier that I had premade cookie dough for Palm Springs.  I just had to cut cookies, place them on a cookie sheet AND sprinkle with sea salt.  I wasn’t sure about this but the recipe insists not to skip this step so I just trusted and sprinkled away!

Out of the oven, I delivered them to the pool.  Comments of “Mmmmmm” and “is there salt on this?”  accompanied lip smacking and Cookie Monster munching and crunching.

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I purposefully did not tell anyone that the cookies were sprinkled with sea salt.  They definitely noticed it and welcomed the additional flavor.  I almost forgot to take a pic of the cookies because they went so fast!  Make these and do not forget the sea salt!