Loaded Oatmeal Cookies

On a lazy Saturday afternoon, still recovering from a recent surgery and unable to leave the house, what does one do... why make cookies of course.  This recipe makes about 60 cookies so we will be sharing some plus a homemade chicken pot pie with dear friends that are also home-bound due to a recent illness.  I modified a recipe from Ina Garten...love her!

 

Loaded Oatmeal Cookies
Inspired by Ina Garten’s Raisin Pecan Oatmeal Cookies

Total Time: 49 min
Prep: 10 min
Cook: 39 min

Yield: 56 to 60 cookies

Ingredients

2 cups pecans
2 sticks unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 cup chocolate chips

1 cup peanut butter chips

Directions

Preheat the oven to 350 degrees F.

Place the pecans on a sheet pan and bake for 5 minutes. Set aside and when cool coarsely chop.

In a bowl beat the butter, brown sugar, and granulated sugar together on medium-high speed with an electric mixer until combined. With the mixer on low, add the eggs and vanilla and beat until combined.

Sift the flour, baking powder and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, chocolate chips, peanut butter chips and pecans and mix just until combined.

Using a small cookie scoop, drop dough onto sheet pans lined with parchment paper or a silicone baking mat (12 per half sheet pan). Flatten slightly with a damp hand. Bake for 12 to 14 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Enjoy,

CGJ

Maple Pecan Oat Waffles

 

Early on Saturday mornings… typically I will leisurely catch up on my recorded cooking programs while drinking the coffee required for all of that carpe diem stuff.  Today was a little different in that I only watched part of one show.  I love Alton Brown’s “Good Eats” and this particular episode was all about “Oats”.  One of the featured recipes was for “Waffles” using…you guessed it, “Oats”.  I don’t make waffles near enough to please my husband and I love oats, so I had to copy his recipe and tinker a bit. The result is what you see below and I think makes excellent oooaaahfffles.     

Maple Pecan Oat Waffles

Ingredients

2 ¼ c buttermilk (room temperature)

6 oz. old fashioned oats, by weight (toasted)
3 oz. chopped pecans, by weight (toasted)
5 oz. all-purpose flour, by weight
2 t baking powder
1 t baking soda
¾ t salt
¼ c maple syrup
2 oz. melted unsalted butter (cooled)

Method

·         Reserve 2 T toasted oats and 2 T toasted pecans and add remaining to a food processor.

·         Process together until it resembles the texture of flour.  Add all-purpose flour baking powder, baking soda and salt to oat pecan mixture and process until combined. 

·         In a large bowl add eggs and slightly beat, add buttermilk, maple syrup and melted butter stirring until mixed. 

·         Add dry ingredient mixture in thirds stirring after each and until well combined.  Add reserved pecans and oats to batter and stir until combined.

·         Let batter rest while preheating waffle iron.  Follow manufacturer’s instructions about the operation of your waffle iron.  

·         When preheated, ladle amount to cover surface of waffle iron without overflowing. 

·         Cook until golden brown.  Continue until all batter is used… keeping waffles warm in oven until all cooked and ready to serve. 

Tip: oats and pecans can be toasted on the stovetop separately in a dry pan continuously stirring for 3 minutes or in an oven.

Serving suggestion:  heat syrup and additional pecans together and pour over waffles…enjoy!

 ~CGJ