Comfort in a Cookie
The May/June 2006 issue of Midwest Living includes an article entitled, “Diva of Desserts,” featuring several recipes from acclaimed pastry chef, Gale Gand. Gand is the co-owner and executive pastry chef for TRU in downtown Chicago. The first recipe featured in this article is one for Oatmeal Chocolate Chip Crisps.
I consider cookies to be an ultimate comfort food. Admittedly, I was reluctant about finding any comfort in a cookie defined as a crisp, so I baked a small batch to determine what amount of sweet solace could be found in this recipe. Although these cookies are thinner in comparison to the big, chunky oatmeal cookies I normally reach for, I was pleased to discover a deliciously satisfying taste. Each flavorful crisp remains chewy, just as the thicker oatmeal cookie, but because these are thinner, the chocolate is much more intense. I definitely found comfort in these cookies!
OATMEAL CHOCOLATE CHIP CRISPS
(recipe courtesy: Midwest Living Magazine)
Preparation Time: 40 minutes
Bake: 13 minutes/batch
Ingredients:
3 cups regular rolled oats (not quick-cooking)
1 cup butter, softened
1 1/2 cups packed brown sugar
2 eggs
2 teaspoons pure vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
1 12-ounce package miniature semisweet chocolate pieces
Preheat oven to 300°. Line cookie sheets with parchment paper or a silicone nonstick baking liner (Silpat).
Place 2 cups of the oats in a food processor or blender. Cover and process until finely ground and floury; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds or until softened. Add brown sugar and beat until combined. Add eggs and vanilla and beat until combined; set aside.
In a medium bowl, combine the remaining 1 cup oats, the finely ground oats, baking soda, and salt. Add the oat mixture to the beaten butter mixture and beat just until combined. Stir in the chocolate pieces.
Drop the cookie dough by slightly rounded teaspoonfuls 3 inches apart onto prepared cookie sheets (cookies will spread during baking).
Bake for 13 to 15 minutes or until lightly browned. Cool completely on the cookie sheet before removing. Makes about 60 cookies.
Note: The cookie dough can be made and refrigerated up to 3 days before baking. Or, make mounds of dough, freeze them on a tray, then place them in a freezer container for up to 3 months. Bake as above, adding 1 to 3 minutes to the baking time.
Nutrition facts per cookie: 94 cal, 5 g fat, 15 mg chol, 47 mg sodium, 12 g carbo, 1 g fiber, 1 g pro.
Midwest Living May/June 2006
