Steel-Cut Oats With Some Netflix

It’s Tuesday, want a cookie?

My grandma was always right on the cookie train, and I recall very few times growing up when we would be in her kitchen and the cookie tin wasn’t full of oatmeal walnut (sometimes chocolate chips too!) cookies.  Yes please ma’am.  Pass me that jar and a small water tower of coffee and the day is gone.

Before I loose you to sugar fixation here are some fun things/links/tunes I’ve enjoyed as of late and perhaps you will too!

After the new season of Arrested Development aired I succumbed to actually paying the $7 a month for a netflix account instead of continuing to bum off friends accounts.  This was entirely guilt-driven and not out of goodwill and financial honesty.  Now I enjoy endless supply of dinosaur documentaries, so the $7 is worth it.  The other day I watched this film: Sleepwalk With Me  by this comedian, Mike Birbiglia.  I liked the film because it was a tad bid dark and realistic-seeming while still carrying his comedy routine.  None of the characters are all that likable, but you can really sympathize with most of them.

Stuck–Canopy Climbers

State/Meant–Megafaun

Today I’m sharing a cousin of the oatmeal cookies. (frankly nowhere near as great as my grandma’s cookies but still a pretty darn good one!)
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Steel-Cut Oatmeal Chocolate Chip Cookies

1/2 cup stone cut oats

1/2 cup rolled oats

1/2 cup all-purpose flour

3/4 cup whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/8 teaspoon ground cloves (optional)

1/2 cup finely chopped almonds

1/2 cup olive oil

2 eggs

1 cup packed brown sugar

1 teaspoon almond extract

1 teaspoon vanilla extract

1/2-3/4 cup chocolate chips (but if you’re baking with me it’s 1 cup)

*this dough was a little too wet towards the end so I added about 3 tablespoons more white flour, so if your dough seems a bit loose have extra flour on hand.  ***update 7/1/13* A talented baking co-worker informed me that adding plain old flour to a wet dough isn’t going to help because it’s just extra gluten that’s going to turn your cookie into a brick.  Solution: grind up some oatmeal in a coffee grinder (or if you already have oat flour on hand) add a few tablespoons of that because it will balance out the dough without making it a brick because oats are a gluten free grain.

Combine flours, oats, steel cut oats, baking powder, soda, cinnamon, cloves, almonds and salt in a bowl and set aside.  In another medium-large sized bowl beat (on high speed or till your arms are numb) together the olive oil, sugar and eggs for 2 minutes, then add the vanilla and almond extracts.  Add the dry ingredients to the wet, folding in just till combined then fold in the chocolate chips.  Refrigerate dough for an hour.  (I hate it when recipes require refrigeration, so I’m telling you this is optional, you don’t HAVE to do it.  BUT if you feel like you have the endurance to wait a bit longer for a chewier, more solid cookie then you should chill it for at least 30 minutes.  In fact, chill it for however long it takes you to go on a quick run because I’m telling you, your best running times will be the ones when you know you’re running home to cookies.)

Preheat the oven to 350 degrees.  Drop cookies onto a lined baking sheet and bake for 10 minutes.

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