A while back, I posted about some oatmeal cookies I made for this crew. They were met with a decidedly lukewarm reception. There was something about the texture (a bit too dry) and the taste (cinnamon with chocolate) that left my kids and husband a little confused and lackluster.
Now, make no mistake, the cookies were all eaten. We don't let sweets go to waste around here. But...on the heels of Thomas Keller's Chocolate Chip Cookies, the oatmeal wasn't holding its own.
After that first batch, I scooped and froze the rest of the dough. I figured it might come in handy when a large gaggle of boys stopped in from an impromptu backyard baseball game (see the fantasy life I live in my head?). So, I put them in a Ziploc bag and froze them, forgetting they were even in there. A few weeks ago, my son asked to eat the cookie dough balls raw.
I said no.
I put my foot down and turned on the oven and said he could eat them, just not frozen and raw.
I figured the cookies would be even worse this time around, as pre-frozen cookies are sometimes less-than-stellar.
Readers, the frozen oatmeal cookies - the ones that were meh a few months before - were a huge hit in this house. They were scarfed up and grabbed by the handful and commented on again and again: mom...these cookies are so good.
Something about freezing them and then baking them adjusted the texture to near perfection. They were no longer dry and biscuit-like but instead a little cakey inside but nice and crisp on the outside.
This past weekend, I made them again. I adjusted the recipe to the extent that it's quite different from the original, so I'll post it here. The recipe is adapted from the one shown on the back of a box of McCann's Quick Cooking Rolled Oats.
Irish Oatmeal Cookies
1-1/4 cups softened butter
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg slightly beaten
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
3 cups McCann's Quick Cooking Irish Oatmeal
1 bag semi-sweet chocolate chips (I used Ghirardelli)
1. Preheat oven to 350 degrees F.
2. Cream butter and sugars until fluffy; add egg and vanilla.
3. Combine flour, baking soda and salt. Add to the butter mixture and mix well, careful not to over-mix.
4. Add in oats and chocolate chips.
5. Scoop onto baking sheet using cookie dough scooper. I scoop 9 to 12 per sheet; they don't spread much. I didn't use a Silpat or parchment paper. I just freestyled the whole thing.
6. Bake for approximately 14 minutes. Cool for 1-2 minutes before transferring to wire rack.
7. Scoop and freeze the rest of the dough and toss into freezer for day gaggle of boys come into the kitchen from that wholesome backyard baseball game, requesting homemade cookies and milk.
One final note: I do really prefer McCann's to any other oatmeal, even though it's pricier. I notice it doesn't tear up my stomach like US brands. McCann's is non-GMO, which seems to make a difference for me. Also, the oats are smaller, due to the instant nature, which I like in my cookies.
The box also has an Irish blessing on the side, so it feels like I'm in a little cottage just outside Dublin. An Irish grandmother (lace shawl around her shoulders) is saying to me (as she hands me tea and cookies):
May you have warm words on a cold evening,
A full moon on a dark night,
And the road downhill all the way to your door.
I ate one last night, after a big cheese tray blowout on the back porch, which seemed like a really healthy, great idea for an easy Easter meal and ended up being a gut bomb.
Why do I think brie and apples are going to do me any favors? Or refilling my wine glass about six times, even if it's only a few ounces at a time.
Needless to say, salads and yogurt are on the menu this week.
Hope everyone woke up to a gorgeous Monday. I'm off to get my hair colored and catch up on town gossip!