Baileys, Cacao Nib & Oatmeal Cookies

March 8, 2013

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Oh Baileys! Why do you have to be so delicious! You just seem to go great in everything! And these little cookies are no exception. Baileys, chocolate chips, cacao nibs and oatmeal, what a fantastic line-up. These cookies are really some thing special. They are a bit crispy yet also chewy and bursting with the decadent flavours of Bailey’s and chocolate.

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I was lucky enough to have baked these up the night before our most recent snow storm. So I was able to spend my “snow day” nibbling on these little gems and washing them down with big steaming mugs of Scáiltín. Lucky me!

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Now you might be wondering what a “cacao nib” is. I know I sure was when I first ran across this recipe. Cacao Nibs are tiny chips of the roasted cocoa beans, essentially raw chocolate. They are not sweet, but taste rather nutty and perhaps a bit like chocolate, but more like a roasted coffee bean.

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They add great texture and interesting depth of flavour to baked goods. I’ve seen them listed as ingredients in various recipes out in internet land, but had no idea where to find them. I think I finally found them in a kitchen specialty store, though I have since been told that Whole Foods carries them. And of course, there is always Amazon. Worse case scenario, make these cookies up for St. Patrick’s Day without the nibs. I’m sure they’ll still be an excellent and tasty source of energy to keep you going strong through all of your celebrations. When you are able to find Cacao Nibs, make up another batch.

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Baileys, Cacao Nib & Oatmeal Cookies

recipe from: Violets and Cardamom

yield: 30 cookies

Ingredients:

  • 1/2 cup butter, softened (equal to 1 stick)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 1/2 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup Old Fashioned oats, ground or whole
  • 1/4 cup Cocoa Nibs
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup Irish creme liqueur

Directions:

Preheat oven to 350° F. Cream the butter and sugar until the mixture is fluffy (about 3 minutes).

Add the egg and beat for another minute.

Add the vanilla and Irish Cream and beat until well mixed.

In a separate bowl, mix the flour, baking powder, baking soda and salt. Then add the dry ingredients into the wet ingredients and mix until just incorporated.

Fold in the remaining ingredients making sure everything is mixed well. The dough should be pretty firm.

Scoop out the dough and place on either a parchment covered cookie sheet or on a greased cookie sheet. Make sure to space them out well as they do spread.

Bake for 12-15 minutes, until golden on the outside. Let cool on cookie sheet for five minutes before removing to wire rack to cool completely.

Enjoy!


Pretzel M&M Oatmeal Cookies

December 20, 2011

I’m in full Christmas baking mode right now, and that for the most part, that means cookies. I am planning on doing some bread baking, including a Chocolate Rum Raisin Babka ala Peter Reinhart, some mini apple and pear pies and a couple of candy treats, but really I’m going to be doing quite a few cookies, which I happen to love just slightly less than cupcakes. Luckily I have some folks in mind who will be recieving them as prezzies, otherwise Jay and I might not be able to fit through the door at the end of the Holiday Season. I guess that is part of what happened to good old Santa. Just think of all the fantastic cookies he gets to sample on his jaunt around the world on Christmas Eve. And you know people put their best cookies out for him, lest a yucky cookie cost them some fabulous presents. After all their hard work, slaving away in the kitchen, it would be rude if he didn’t eat them. Sounds like a really awesome gig until you think about the size of that big red coat he is sporting. Hmmm…Well, I certainly don’t want to dwell on calories at this time of the year. It’s a celebration, so eat up! We will worry about it come January 2012.

First up on my cookie baking front are these Pretzel M&M Oatmeal Cookies. These are awesome for so many reasons! To start with, you’ve got a lovely, moist and chewy oatmeal cookie. But then, you add some Pretzel M&M’s to the mix, which provide chocolatey, crunchy, salty goodness to it. I’ve mentioned before, I am a total sucker for that salty sweet combination and this cookie has it going on! I used Holiday M&Ms to give them that Christmas vibe. I’m sure Santa will not be disappointed!

Pretzel M&M Oatmeal Cookies

recipe from Baker’s Royale

yield: 3 1/2 dozen-ish

Ingredients:

  • ¾ cup unsalted butter
  • ¼ cup cream cheese, softened
  • 1 egg
  • ½ cup sugar
  • ½ cup dark brown sugar
  • 11/2 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cup flour
  • 1 ½ cup quick cooking oats
  • 1 9.90oz Bag of Pretzel M&Ms

Directions:

Preheat oven to 350° F. Line a cookie sheet with parchment paper or a Silpat.

Melt and heat butter until it is brown and nutty. Set aside to cool slightly.

Place softened cream cheese, egg, sugar, dark brown sugar, baking soda and salt in a mixing bowl fitted with a paddle attachment and mix on medium until mixture is fully combined and shiny, about 1-2 minutes. Add browned butter and mix to combine. Turn off mixer.

Place flour and quick cooking oats in a bowl and whisk to combine. Use a sturdy spatula or wooden spoon to fold flour mixture into wet mixture and mix to combine.

Place Pretzel M&M’s in plastic ziplock bag. Using a meat tenderizer or rolling-pin, roughly crush them. Add to cookie dough and fold to combine.

Scoop one heaping tablespoon of cookie dough onto parchment lined baked sheet. Bake at 350 degrees F for 10-12 minutes or until bottoms of cookies are golden brown.

Enjoy!


Banana Oatmeal Power Cookies

April 6, 2011
I noticed a few mornings ago that we had a banana that had seen better days. It was definitely ripe. Too ripe for me to consider eating it on its own, or even cut up over cereal. What to do? What to do? Ah hah! Banana Oatmeal Power Cookies! These little cookies are full of great stuff like fruit, nuts, and grains. They are very moist, slightly chewy and sweet, but not so sweet you can’t go on. I think it’s quite likely that super heroes and maybe even international spies eat these power cookies for energy when they are out on assignment. I actually have some photographic evidence of these cookies amazing restorative powers. We recently went hiking at Great Falls Park. The path was great, but had long portions where we were scrabbling over rocks on a somewhat steepish ascent. We were quickly worn out!

Poor Gimlet! (Pre-restorative cookie)

Luckily we had a few Power Cookies in our backpack. We took a wee break to gobble them down and Voilà!

Reinvigorated Husband and Puppy on top of the world!

So when you have to accomplish some super human tasks, look to these cookies. They’ll be the perfect treat to get you through your hectic day.

Impenetrable Wall of Cookies

Banana Oatmeal Power Cookies
recipe slightly adapted from Williams-Sonoma recipes
Ingredients:
  • 1 cup all-purpose flour
  • 1/2 cup flaked coconut
  • 1/2 cup rolled oats
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 3/4 cup firmly packed light brown sugar
  • 6 Tbs. (3/4 stick) unsalted butter, at room
    temperature
  • 1 very ripe banana, mashed
  • 1 egg, at room temperature
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped pecans
Directions:
Preheat an oven to 325°F. Lightly grease 1 or 2 baking sheets or line each with a Silpat nonstick liner or parchment paper.In a bowl, stir together the flour, coconut, oats, baking soda, salt and cinnamon. In a large bowl, cream the brown sugar and butter with a wooden spoon until fluffy. Add the banana and egg and beat with a fork until blended. Stir in the flour mixture, about 1/2 cup at a time, then stir in the apricots and pecans.

Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes, switching pan positions halfway through baking if 2 pans were used.

Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.

Makes about 18 cookies; serves 6.
Adapted from Williams-Sonoma Outdoors Series, Cabin Cooking, by Tori Ritchie (Time-Life Books, 1998).

Tower of Power!


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