Weekend Baking: Crispy Salted White Chocolate Oatmeal Cookies

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This is baking weather, peoples. What better on a chilly day than to fill the apartment/house/shack with the smell of something baking in the oven? Nothing better, I say, nothing.

Last weekend I had you make a chocolate cake and many of you came through; but this time I bet even more of you will join in. Why? Because those cookies you see above are maddeningly awesome; they come from the brilliant Smitten Kitchen website (seriously, is there a prettier website alive?) and the cookies are, to quote Michael Jackson, devilishly good. Let me put it in pretentious foodie terms: the salinity of the salt plays off the sweetness of the white chocolate, and the oats create a texture that is substantive without being heavy. And I took ’em out a bit early so they were actually pretty chewy (which I like) not so much crispy. So I guess you could call ’em “Deb’s Chewy Crispy Salted White Chocolate Oatmeal Cookies” but that’d be a mouthful.

Your assignment: make the cookies. Here’s the recipe: the recipe. Take a picture of yourself or your loved ones with the finished cookies and upload the pictures to the Amateur Gourmet Photo Group on Flickr and prepare to see yourself on the blog on Monday. Millions of people will ogle you and talk about how sexy you are and how much they love your cookies. What could be better?

Have a salty, chewy, white chocolate-filled weekend.

The Best Cookies Of Your Life

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Diana and I are in love. No, not with each other, but with these chocolate chip cookies, our first apartment baking project that won raves from everyone who tried them. “These are seriously the best chocolate chip cookies I’ve ever made,” said Diana. “These cookies are so good,” said Craig. “Meow,” said Lolita.

Of course, these cookies come to us from Our Lady of All Things Perfection, Miss Martha Stewart and her latest (and seriously awesome, in the Biblical sense) baking book: “Martha Stewart’s Baking Handbook.” As she says in the recipe’s introduction, this recipe has a higher butter to sugar ratio which makes the cookies thin and crisper. When I was younger and more naive that description would’ve turned me off from a recipe: I like my cookies chewy. But the thing is, if you make them well, they come out chewy in the middle and crisp on the outside. These cookies resemble professional cookies more than any other I’ve made. And maybe, if you don’t tell anyone, I’ll post the recipe after the jump. JUST DON’T TELL ANYONE!

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Where Did He Get The Recipe? (Oatmeal Butterscotch Cookies)

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There are two things I like to do when I get back from a trip:

(1) Eat a burrito;

(2) Bake something.

When Craig and I got back from D.C. last week, I led him along to the same destination I headed to when I returned from Paris last winter: Chipolte. Nothing hits the spot after a long day of traveling like a big, fat, oozing burrito—even it is from a company owned by McDonald’s. (Boy, Ray Croc must be smiling on this website lately.) Yes, we each got a burrito—mine with chicken, black beans, sour cream and salsa; Craig’s with cheese—took them home and watched TV.

Then when TV grew boring I got a hankering to bake.

“Aren’t you tired?” asked Craig.

“Nope,” I said zipping off to the kitchen.

And in that kitchen I threw together the cookies you see above—Butterscotch Oatmeal Cookies, my first time making them. The smell was heavenly—buttery, sweet, comforting—and the taste was smooth and soft, like a newborn baby. In fact a newborn baby was one of the ingredients.

Because I made so many cookies and I didn’t want to get fat (ha! too late for that!), I gave Craig a bag to take home for his roommate. Craig later reported that the roommate loved these cookies. “She wanted to know where you got the recipe.”

And that my friends is what I’m here to divulge. Are you ready? Write this down. The recipe comes from the side of the butterscotch chip bag. Buy butterscotch chips and you’ll have the recipe. But in case you don’t live anywhere that sells bags of butterscotch chips, I’ll type it out for you. Please enjoy the next time you return from a trip:

Oatmeal Scotchies

[from the side of the Nestle Butterscotch Morsels Bag]

[this makes 4 dozen cookies; you can halve it, like I did, and make it 2 dozen]

Ingredients:

1 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

1 tsp vanilla extract or grated peel of 1 orange

3 cups quick or old-fashioned oats

1 2/3 cups (11 oz. package) NESTLE TOLL HOUSE Butterscotch Flavored Morsels

Preheat oven to 375.

Combine flour, baking soda, cinnamon, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7 to 8 minutes for chewy cookies; 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.