Who doesn't love an oatmeal cookie? It's a classic in every grandma's kitchen. But is your grandma's recipe chewy? Does it have great texture? This one does!
We've slightly adapted a recipe by Rebecca Firth for National Oatmeal Cookie Day, April 30. She has tons of great and reliable recipes in her book The Cookie Book and on her baking blog, displacedhousewife.
These oatmeal cookies - made with bread flour for a better chew - are the ultimate in comfort food. We made our cookies with golden raisins and toasted, chopped pecans. Feel free to substitute the raisins for your favorite dried fruit (or leave them out all together). You can also add nuts and/or chocolate. Consider this a wonderful, oat-y base for whatever flavors strike your fancy - or whatever is in your pantry right now.
The recipe makes about 24, 3-inch cookies. They should keep around 3-4 days at room temperature in a sealed container. You can also freeze for up to 3 months.
We highly recommend chilling the dough before baking and using a cookie scoop to form the dough after it is chilled. It's super-sticky and is easier to handle when it's cold.
We in the SideSwipe kitchen have a (small) obsession for super-crunchy peanuts we buy from Costco. And we looove salty-sweet snacks. So when we saw this recipe in Valerie Gordon's book Sweet, we had to give it a try (with a few tweaks, as per usual).
The unusual ingredients create a symphony of textures and flavors that makes these little blondies really sing. Salty and sweet! Soft and crunchy! In some of the photos, you'll see we added a drizzle of melted chocolate. Double chocolate and a final sprinkle of salt really dresses up these bars for a party.
We like this as a small (half) batch bake, and we include baking directions below in our notes section. Enjoy!
Ingredients & Equipment
Optional Chocolate Drizzle
These cookies are the perfect not-so-messy project to bake with your kids or grandkids for the Easter holiday (or if you just want to make cute little bunnies). These tender cuties come together in a flash in your stand mixer with only six ingredients you probably already have in your pantry. It's up to you and your co-bakers to decide which colors to use, which flavor you like best and if you want to make them into cats instead!
Allow two hours total to mix, form, refrigerate and bake these cookies. Recipe makes about 36 bunny cookies.
ingredients & special tools
We've tested a few chocolate madeleine recipes, and most were not very chocolately and tended to be dry. Until we found this recipe, and all we could say is ooh la la! It was partially because we baked these in our new, deeper shell molds. But these mads were tender and bursting with chocolate flavor. Our dark chocolate dip with flaky sea salt put them over the top. These decadent French-inspired treats are a chocolate lovers dream.
Some people think madeleines are tricky to make. They are time consuming, but if you follow good recipes and don't cut corners, anyone can make them.
This recipe is slightly adapted from one from Emma Duckworth and makes 12 of the deeper shell mads or 18-ish of the standard size madeleines. As with other madeleines, these don't have much of a shelf life. They're best the first day, pretty good the second day and "if there's nothing else I'll eat them" on the third. If you bake them in the shallow, traditional pans, we recommend you eat them the first day.
If you want to extend the life of your madeleines, dip them in a glaze. We offer recipes and a how-to video here.
NOTES AND TIPS
Recipes and mixing tips
Simple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste.