I stumbled across a cookbook called Big Fat Cookies, by Elinor Klivans. It lives up to the title too. Scrumptous chewy cookies and decadent crisp cookies. One of my new faves are:
Oatmeal Trailblazers
2c. unbleached flour
1tsp. baking soda
3/4tsp. baking powder
1/2tsp. salt
1 1/2tsp. ground cinnamon
1c. unsalted butter
1c. granulated sugar
1c. packed brown sugar
2 large eggs
2tsp. vanilla
2 1/2c. oatmeal (not quick-cooking)
2 1/2c. fruit and nut trail mix, pieces cut smaller than 1/2 inch, place in a bowl to the side
Position rack to the middle of the oven. Preheat oven to 325F. Line two baking sheets with parchment paper (or use silpat pads).
Use electric mixer on medium speed to beat butter and sugars together until smooth. Add eggs and vanilla and beat until blended. Add dry ingredients (minus trail mix) and mix just until incorporated.
Use an 1/4c. ice cream scoop or measuring cup and scoop out portions of dough. Roll each ball of dough in your hands then coat thickly with the trail mix. Place on sheet and flatten slightly.
Bake cookies for about 20 minutes.
I used a melange of dried peaches, apples, cranberries and coconut with walnuts, pecans, almonds and pumpkin seeds. Delish!
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