As some of you might know, we announced that we’d be taking part in The Great Food Blogger Cookie Swap this year. We shipped our cookies out last week, and are hoping that they made it to their destinations safely and are being happily devoured.
I made a variation of Smitten Kitchen’s Crisp Salted Oatmeal White Chocolate Cookies, and my sister made some very cute Peach Cookies following Italian Food Forever’s recipe. What with two recipes in one post, and plenty of delicious looking pictures, we hope you enjoy this special (and somewhat lengthy) post from your favorite gluttonous sisters!
Salted Oatmeal Cookies
These cookies really were just phenomenal. Light and crispy, the inside is slightly hollow which gives it a chewy and crunchy texture all at once. With the addition of sea salt to balance out the sweetness, it had us reaching for another cookie before we knew it.
Quick and easy to make, these are cookies that are delicious for any occasion.
The following recipe has had minor changes made to it. I found the original recipe’s cookies to be a tad too sweet, especially with white chocolate, and so the following recipe calls for less sugar.
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 3/4 sticks unsalted butter
- 1/2 cup sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups old-fashioned rolled oats
- 4 ounces good-quality white or dark chocolate
- sea salt (for sprinkling on top)
Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper. Whisk flour, baking powder, baking soda, and table salt in a medium bowl. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats.
Taking small scoops of the cookies, roll the dough between your palms until they’re small circles. The original recipe suggests using 2 tbsps of dough, however, the cookies came out quite large and collapsed slightly in the middle due to its being hollow. 1 tbsp worked perfectly and created a nice sized cookie with just enough air inside to keep it crunchy yet chewy.
Place the circles on your baking sheet, and press down slightly on each ball. Sprinkle with a pinch of sea salt over each ball.
Bake until the cookies are golden brown, about 15 minutes.
Good luck, and enjoy~!
~ AJ ~
Photographs taken and provided by AnnMarie Hwang
Hey guys! I was looking for a cookie to make for the swap that would be something different and these peach cookies from italianfoodforever.com looked really pretty and yummy, plus they seemed super simple to make. At first I thought the cookies were actual peaches o-O They turned out not as round and peach like as I wanted, but were still really cute and fun to make! Beware of stained hands! A shower right after baking fixes this problem though. The cookies themselves have a soft fluffy cake-like texture and are filled with peach jam and dipped in colored peach liquer. The cookies are not too sweet and perfectly complement tea, perfect for an afternoon tea with friends. Now on to the recipe!
3 Large Eggs
2 Cups Sugar
1 Cup Vegetable Oil
1 Teaspoon Vanilla Extract
4 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Whole Milk
6 Cups All-purpose Flour
Peach Liqueur (I used Peach Schnapps)
Yellow & Red Food Coloring (I used the gel formula)
Super Fine Sugar
Mint Leaves (optional, I didn’t really use them)
First, don’t forget to preheat the oven to 350 degrees Fahrenheit! Get out a baking tray to use for later and line it with parchment paper. Then, beat the eggs and sugar together with an electric whisk on the lowest setting until the color turns a pretty light yellow and everything is mixed.
Add the oil and beat until well mixed and the light yellow mixture looks creamy.
Mix in the milk and vanilla and the liquid portion of the batter is done!
In a separate bowl whisk together all the powders (flour, baking powder, salt) and add the dry mixture a little at a time to the liquids until it is all incorporated and you get a thick sticky batter.
Now the original recipe said to roll the batter into a ball with your hands, but I found that to be impossible with my batter as it got all over my hands and made a huge sticky mess. Thus, I resorted to using spoons, which worked perfectly well. I put 12 round scoops on each tray and baked them for 13-14 minutes.
After letting them cool slightly once they are done, use a spoon to scoop out little holes on the bottom of each cookie. Don’t throw away the cookie bits though! Put them all in another bowl and crumble them up. Mix in peach jam until you get a sticky mixture and fill in the cookies with it. Finally, sandwich the cookies together and you’re done!
If you want to decorate the cookies so they look peach-like, get 3 small bowls and fill the first two with some of the peach liquor. Add red and yellow to the 2 separate bowls, enough so the color shows strongly. Then fill the third bowl with sugar and make sure you have a paper towel on hand and a big plate next to it! Now you have a really efficient decorating station.
Take a cookie and dunk around 3/4ths of it into the red. Then dunk the rest in the yellow. Quickly, dunk the yellow part back in the red. This gives it a more natural faded look. Pat the baby dry and roll it in the sugar. Done! After you decorate all the cookies, lay them out to dry. If you don’t have a handy wire rack to put your baked goodies on, remember to turn them over after one side has tried (around 1 hour). Then pull out your cute little teacups and enjoy!