Lily Morello

View Original

Recipe: Holiday Fuel Cookies

Lily Morello

Because Double-Chocolate Cranberry Oatmeal Sea Salt Cookies Seemed like too much of a mouthful.

JUMP TO RECIPE >>

When I was in college, I had a notebook where I’d hand-copied recipes from my mom’s old cookbooks to bring with me and make away from home. We most definitely already had the internet and laptops back then, so I am not sure why I did this. But I still have the notebook and one of the recipes in it is a oatmeal raisin cookie recipe. I don’t think I’ve ever actually made it with raisins—because there’s nothing more disappointing in life than biting into what you think is an oatmeal chocolate chip cookie only to learn those chocolate chips are actually horrible raisins—and over the years the recipe has completely evolved according to my tastes. Over time, I’ve reduced the sugar, tried different mix-ins, and even experimented with different types of oatmeal—and I have always just maintained these recipe adjustments in my memory instead of writing them down.

Until now! I was so touched to be invited by @cosetteskitchen to participate in a Virtual Cookie Party on Instagram this Sunday. To be considered an active part of such a rich community of home cooks and food bloggers means so much to me as my own Instagram account (@lilybubbletea) has really become such an important place for me to show who I am as a food stylist and photographer, but also who I am in general. I thought Cosette’s idea of having a cookie potluck party no matter where we are really reminds how great Instagram can be as a community builder; check out the hashtag #virtualcookieparty2019 to see what others are bringing to the party.

I’m sharing my tried and true oatmeal cookie recipe but with a few mix-ins to turn these cookies into an indulgent snack that is easy and tempting to grab while feeling extra frantic during the holidays. Big gooey chocolate shards are the highlight for me, but there’s also cacao nibs for crunch, dried cranberries for a little tartness, sea salt for a tiny touch of savory balance, and oatmeal…for health?

See this content in the original post

Ingredients for the Oatmeal Cookie Base

1/2 cup (1 stick) butter, softened but not melted
1/4 cup sugar
1/4 cup dark brown sugar
1 egg
1/2–1 tsp vanilla extract
1/2 tsp (or more!) ground cinnamon
1/4 tsp salt
1 cup all purpose flour
3/4 cup rolled oats
3/4 cup quick oats
1/4 tsp baking powder
1/2 tsp baking soda

Holiday Fuel Mix-ins

3/4 cup bittersweet chocolate
1/4 cup cacao nibs
1/2 cup dried cranberries
1-2 pinches flakey salt, for finishing

Procedure

Making chocolate shards: This is a totally optional step that requires some foresight but I think it gives baked goods a rustic, really gooey look. Melt the chocolate in a double-boiler and pour it all onto a parchment- or silicone-lined baking tray. Spread the chocolate into a thin layer and allow to fully set in the fridge or freezer, then cut or break into small shards. Alternatively, you could just use chocolate chips.

Preheat your oven to 375°F.

Cream together butter, sugars, egg, vanilla, and cinnamon in a large mixing bowl. In a separate bowl, whisk together all the dry ingredients.

Gradually incorporate the dry ingredients into the wet but try not to over mix. Then gently fold in the chocolate shards (or chocolate chips), cacao nibs, and dried cranberries.

Scoop dough into golf ball sized mounds, 2 inches apart, on ungreased cookie sheets. Top each with a little sprinkle of flakey salt. (Makes about 20 cookies)

Bake for 8-10 minutes, or until the bottom edges start to look golden brown. Allow the cookies to set for 2 minutes before removing and cooling on a rack.

Here’s what other bloggers brought to our virtual cookie party: