I love baking cookies and pies and things like that, but sometimes I get tired of making the same old recipes. That's why I was excited to have the chance to review this Cookie Love cookbook.
A few weeks ago, Jordan and I went to a church fellowship with our Sunday school class, and I decided to bring make some cookies using a new recipe from the book.
I chose a recipe for Oatmeal Scotchies, which went over pretty well at the party. One of our friends actually filled up a plate to take home for later. If you like oatmeal cookies and butterscotch chips, I think you will love these! (Scroll to the end of the post for the recipe.)
There are a lot of creative, unique recipes in this book. The Table of Contents is organized by Drop Cookies/Shortbread/Sandwich Cookies/Egg White Cookies/Thumbprints/Twice-Baked Cookies/Kolachkes/Bars. I made the oatmeal scotchies, but I also really want to try the recipe for snickerdoodles to see how it compares to the one I use.
My only issue with this cookbook is that some of the recipes call for really weird ingredients that you wouldn't have in a normal kitchen. I like cookies because I usually have all the ingredients on hand, but some of these recipes call for random things like wheat germ, plum preserves, vanilla halvah... you get the idea. Even so, I was able to find a few recipes that weren't too crazy, so I still think it's pretty fun. There's a recipe for "Brownie Krinkles" that I think Jordan would like, so I want to try that one too! I'll have to let you know if it's any good.
1 cup + 2 T old-fashioned oats
1 cup unsalted butter
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1 extra-large egg
1 t. vanilla extract
1/2 cup cake flour
1/2 cup all-purpose flour
1 1/2 t. baking soda
1 t. kosher salt
1 t. sea salt flakes (I just used more kosher salt)
1 cup butterscotch chips
Heat oven to 350 and line a baking sheet with parchment paper.
Spread the oats across the baking sheet and toast lightly, approximately 5 minutes.
Let cool, then grind 2 tablespoons of the oats into fine powder.
Mix butter briefly.
Add sugars and beat until the butter mixture is pale in color, approximately 4 minutes.
Crack the egg into a small bowl and mix with vanilla.
Place the powdered and whole oats, flours, baking soda, and salts in a bowl and combine.
Add the butterscotch chips and stir until coated.
Add the egg and vanilla to the butter mixture. Mix to combine.
Add the dry ingredients all at once and mix until the batter comes together.
Portion the dough into mounds and place on parchment paper.
Note: the cookies spread a lot in the oven, so leave enough space.
Bake for 8 minutes at 350.
Remove from oven and give the pan a sturdy tap against the counter to deflate the cookies.
Rotate the pan and continue to bake for another 4-6 minutes.
The edges should be a deep golden brown and the centers have fallen.
Do not under bake.
Let the cookies cool completely on the pan.
Repeat with remaining dough and store in an airtight container at room temperature up to 3 days.
I received this book from Blogging for Books, but all opinions are my own.
P.S. I have lots of great recipes pinned to my "cookie" board on Pinterest!