3 c. quick-cooking oats
1 c. packed brown sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 c. milk
1/2 c. butter, melted
In a large bowl, combine the oats, brown sugar, baking powder, salt, and cinnamon. In another bowl, whisk the eggs, milk, and butter. Stir into oat mixture until blended.
Spoon into a greased 9-in. square baking pan. Bake at 350F for 40-45 minutes or until set. Serve warm with milk.
I didn’t eat it with milk and I may have cooked it a little long to make sure it was done (it ended up a bit crumbly, and I’m not sure it should have), but I thought it ended up quite tasty. :)
I used nutmeg instead of cinnamon because I’m a huge fan of nutmeg and it seemed like it would work. Also, since I don’t have a 9x9 pan (just 8x8 and I didn’t want to wait an hour for it to be done), I made it in a 9x11 pan, which worked fine.
Double Chip Browned-Butter Oat Scotchies
p. 96-97 of Wilson, Dede. A Baker’s Field Guide to Chocolate Chip Cookies. Boston, Mass: Harvard Common Press, 2004.
Recipe as written:
Yield: 48 cookies
2 1/2c. oats (use old-fashioned, not quick or instant)
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, softened
2/3 c. granulated sugar
2/3 c. firmly packed dark brown sugar
1 tsp. vanilla extract
2 large eggs
1/2 c. butterscotch morsels
1/2 c. semisweet chocolate morsels
1/2 c. walnuts, toasted and chopped
1. Preheat oven to 325F. Line 2 cookie sheets with parchment paper
2. Whisk oats, flour, baking soda, and salt together in a large bowl
3. Melt butter over medium heat in a large saucepan, then simmer over medium-low heat until browned, 3 to 5 minutes. The milk solids will turn golden brown; do not let them burn.
4. Remove from heat and whisk in both sugars until combines. Whisk in vanilla and eggs, one at a time, until smooth.
5. While mixture is still warm, quickly stir in oat mixture and butterscotch morsels. Gently stir until the warmth of the butter melts the chips and they blend with the rest of the ingredients. Allow mixture to cool (about 5 minutes), then stir in chocolate morsels and nuts. Drop by generously rounded tablespoon 2 inches apart on prepared cookie sheets.
6. Bake until light golden brown but still moist and chewy in center, about 12 minutes. Tops will be softer than edges.
7. Place sheets on racks to cool for 5 minutes, then remove cookies from sheets and place directly on racks to cool completely.
What I do:
Ingredients: I’ve never used walnuts. Instead, I increase the butterscotch chips to 1/2c plus 1/4c (separate, to be added in with chocolate chips) and the chocolate chips to 3/4c.
1. I haven’t yet used parchment paper, and I’ve made these 3 or 4 times. My cookie sheets are sufficiently non-stick that it works just fine without the paper.
3. You could probably skip browning the butter, but I’ve gone ahead and done it -the idea of browning butter is quite novel to me, so I like watching it separate into its parts and start to brown. :)
5. I add the butterscotch chips in, stir until they’re melted, and *then* add the oat mixture. It’s easier to stir the butterscotch until it’s melted that way.
The whole “allow mixture to cool (about 5 minutes)” thing in step 5 still eludes me. I’ve let that stuff sit for 15 minutes and the chocolate *still* ends up melting by the time I scoop out all the cookies, which makes them look a little strange and affects the consistency a bit.
During my first trial, I did only let it sit for 5 minutes, which resulted in pretty much all of the chocolate chips melting when I stirred them in. This in turn affects how the cookies bake; they kinda puff up and end up hollow in spots, while they look rather strange -sort of marbled- even though the picture in the book looks like your typical oatmeal chocolate chip cookie. However, my test audience loved the fact that there are hollow spots, and have requested that I make them like that instead of trying to make them look like what’s in the book. :-p
Anyway, the outer parts (with the not-supposed-to-be-melted chocolate) end up a bit crispy, while the inside with the oats is kinda chewy. They do crumble some when you eat them because of the hollow spots.
All in all, despite not turning out how the book says, these cookies are a church potluck favorite. :)
Brown Sugar Oatmeal Pancakes from allrecipes.com
serves 5 (?-see comments)
Recipe as written:
10 tablespoons quick cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 cup buttermilk
In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
What I did:
I don’t have buttermilk, so I looked up some substitutions and ended up doing the trick where you put some lemon juice into milk and let it sit for a few minutes before using it. That seemed to work, though I wouldn’t know what it’s supposed to taste like with real buttermilk. ;)
Also, I only have white flour, so I used 1 cup of that.
I end up with 8-9 pancakes (even without doing a full 1/3 cup of batter per pancake), so I’m not sure how this is supposed to serve 5 people.