More baking!! I am loving it and I hope you are getting in some too! A few weeks ago Quirk Books sent me a few cookbooks to look through and I feel in love with Cookiepedia. Do you have trouble deciding what to make every year and you get stuck making the SAME cookies every year? I felt that way this year even though I did express that I hardly baked last year. It still counts
I perused through the cookbook and stood in the kitchen for a while trying to decide what to make first. Ha! The cookbook focuses on reinventing the classic cookie so I decided to make a classic and a fancy cookie.
One of my husband’s favorite cookies happen to be Oatmeal Raisin so I went with that recipe. The recipe gives you the option for add-ins, like chocolate chips, nuts, etc, but I decided to keep them as is. A note was placed on the recipe stating that refrigerating the dough before baking would make for a taller and chewier cookie, so I went with that recommendation.
Since we moved to our new place it is always hard to get used to your new appliances. While they might not be NEW, they are new to your life. Such is the case with our oven. I believe my oven bakes a little hotter than usual so I have to keep an eye or cook things a little less time that specified. I know I can get this fixed.
I first cooked them a little longer thinking they did not look cooked enough, only to find out that they got a little crunchy. 🙁 Luckily I had a second batch of cookies and I baked them at the lowest time recommended and they came out PERFECTLY! Chewy and delicious. Even Ryan liked them.
What about these beauties? They look perfect for Christmas since they are dusted with powdered sugar. The description read: “A cross between a shortbread and snickerdoodle cookie.” Yes please! Since I had dulce de leche left from my Boozy Cake, I decided I definitely needed to make this recipe.
The dough requires refrigeration twice but in essence this recipe is SUPER quick. Even though there is an option to use store-bought dulce de leche, you can make your own crock-pot dulce de leche. These cookies are quite popular in South America even though they originated in Spain. These would be perfect to make with your kids too!
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup sugar
- 1 cup all purpose flour
- 3/4 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- store -bought dulce de leche for filling or homemade (see note)
- powdered sugar for dusting
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 1/2 cups old-fashioned rolled oats or quickcooking oats
- 2/3 cup raisins
Want a chance to win ONE of these fabulous cookbooks? Quirk Books was generous enough to offer TWO of my readers a chance to win one of these books.
Use the entry form below. The contest is open to US and Canadian readers.