oatmeal

Cowboy Cookies

Cowboy Cookies

 

This is my favorite recipe for Cowboy Cookies that I got from my Moosewood Restaurant Book of Desserts, one of my favorite dessert cookbooks.

Ingredients:

1 cup butter, at room temperature

1/2 cup sugar

1/2 cup packed brown sugar

2 large eggs

1 tsp. pure vanilla extract

2 cups unbleached white pastry flour (I substitute 2 cups minus 2 T. all-purpose flour)

1/2 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

2 cups rolled oats

12 ounces semi-sweet chocolate chips

Preheat the oven at 350 degrees.

In a large bowl, thoroughly cream the butter, sugar, and brown sugar with an electric mixer.  Add the eggs and vanilla and beat well.  In a separate bowl, combine the flour, salt, baking soda, and baking powder.   Add the dry ingredients to the butter and sugar mixture and blend well.  Mix in the oats.  Using a large spoon or your hands, fold in the chocolate chips.  The dough will be fairly stiff.

On unoiled baking sheets, drop generous rounded teaspoonfuls of dough about 4 inches apart.  Bake for about 12 minutes, until golden.  Cool completely before storing in a sealed container.

Variation:  Add 1 cup of raisins and/or 1/2 cup of coarsely chopped toasted walnuts.

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Irish Oatmeal Cake

This recipe comes from one of my favorite dessert cookbooks, Moosewood Restaurant Book of Desserts.  While this is a perfect St. Patrick’s Day potluck dessert, it’s really good at anytime for any occasion.

Cake Ingredients:

2 cups unbleached white flour

1/4 tsp. salt

1 tsp. baking powder

1 1/4 tsp. baking soda

1 cup rolled oats

3/4 cup butter, softened

1 cup packed brown sugar

2 large eggs

2 tsp. pure vanilla extract

1 1/2 cups buttermilk

Frosting Ingredients:

6 T. unsalted butter

1 cup packed brown sugar

1 cup confectioner’s sugar

1 tsp. pure vanilla extract

2 T. milk

Preheat the oven to 350 degrees.  Butter and flour two 9 inch cake pans.

Sift together the flour, salt, baking powder, and baking soda.  In a blender, whirl the oats to the consistency of cornmeal.  Stir them into the flour mixture and set aside.

With an electric mixer, cream the butter and brown sugar until light.  Add the eggs one at a time, beating well after each addition.  Combine the vanilla and buttermilk and add alternately with the flour mixture.  Mix until well blended.

Pour the batter into the prepared pans and bake for about 30 minutes, until a knife tests clean and the cake begins to pull away from the sides of the pan.  Cool in the pans for about 5 minutes and then turn onto racks to cool completely.

For the frosting, melt the butter in the saucepan.  Add the brown sugar and simmer on very low heat for at least 10 minutes, stirring occasionally.  (Cooking the brown sugar creates a smoother frosting, so don’t cheat on time.)

Transfer the butter-brown sugar mixture to a bowl.  With an electric mixer, beat in the confectioner’s sugar and vanilla.  Add the milk a little at a time until the frosting is smooth and creamy.  While the frosting is still warm, fill and frost the cake.