In my family, oatmeal cookies are kind of a big deal.
Scratch that. Oatmeal cookie dough is kind of a big deal, because it rarely ever makes it all the way to the baking stage. Now, I’m not here to argue the safety of eating something with raw eggs — I’m willing to take the risk for what I consider to be my favorite cookie ... err, dough.
I guess the tradition of eating raw cookie dough started when my mother was growing up. My grandmother would bake one batch of dough into cookies and keep another batch of dough in log form in the freezer to bake later.
That log would never make it to the oven, though, as my mother and her brothers would sneak slices of the frozen stuff here and there until it was gone. At some point along the way, that second log of dough was made without the intention of ever being baked.
My mother and grandmother aren’t big on baking, but I think at almost any given point, they will always have the ingredients on hand to whip up some oatmeal cookie dough, and I’ve followed in the same tradition.
Which is why it only took a quick trip to grab some rosemary and Parmesan cheese to make a recipe I stumbled upon for savory oatmeal cookies.
The “cookies" are a breeze to whip up because there’s no butter and sugar to cream and yet they were a big hit at the Oscar’s party I took them to last month.
Of course, as I’m wont to do, I used a 50/50 mixture of whole wheat flour and white all-purpose flour, though you can certainly do as the original recipe suggests and just use the white stuff.
Just remember to add a touch more liquid or fat (oil, in this case) and cook for less time to keep the whole-wheat cookies moist if you go that route.
The recipe, which I found on food blog www.thekitchn.com, suggests serving the small cookies with soft spreadable cheese like a veiny blue or Saint Andre. I’m not a fan of blue cheese and couldn’t find Saint Andre at the supermarket so I went with a milky brie, which was delicious.
Rosemary Parmesan oatmeal cookies
1 cup old-fashioned oats
1/4 cup warm water
1/3 cup extra virgin olive oil (add another teaspoon or so if you use whole wheat flour)
1/4 cup lightly packed light brown sugar
1 large egg, beaten
1 cup sifted all purpose flour (or use 1/2 cup AP flour and 1/2 cup whole wheat flour)
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons chopped rosemary
1/4 teaspoon freshly cracked black pepper
1 cup freshly grated Parmesan cheese
flaky sea salt to finish
Preheat your oven to 350 degrees.
Gently stir together the oats and warm water in a large bowl.
In a smaller bowl, mixx the oil, brown sugar and egg, then combine with the wet oats and set aside.
In another bowl whisk together the flour, sea salt, baking soda, rosemary and pepper then add the Parmesan.
Gradually mix the dry ingredients in with the oats mixture.
Form the dough into tablespoon-size scoops and place evenly on a parchment-lined cookie sheet. Flatten each mound of dough into even disks about 1/4 inch thick. Sprinkle a pinch of the finishing sea salt on each cookie.
Bake for 15 minutes or until the edges are slightly browned. Move to a cooling rack.
— Recipe adapted from www.thekitchn.com
In my family, oatmeal cookies are kind of a big deal.
- Women Who Move the City (and beyond)
- Rock n' roll fitness
Enough of this winter -- it's time for spring
Midway through separating the bits of dog food from the shredded paper towel pieces on the saturated bed sheet that had been strewn across the dining-room table, I finally realized I’d had enough.
Dear readers, it's me, Kenny
I have bad knees. I have been told to blame my grandmother. I have also been told to blame her for my love of animals. Today, we celebrate the 100th Critter Companions column.
'Mummies of the World' exhibit arrives in Buffalo
As visitors arrived for the recent NCAA basketball tournament games in Buffalo, a much older group of visitors arrived via motorcade at the Buffalo Museum of Science — but these newcomers to the Queen City wouldn’t be seeking out a place to have a beer between games or where to find the region’s best chicken wings.
Years later, still spending sunny days on Sesame Street
I always knew we’d hit “the Elmo years.”
Going into parenthood, it seemed like a given. Both my husband and I were “Sesame Street” fans from childhood ourselves, and we were happy enough to pass it on to a new generation. And we knew, having friends with children of the applicable age, that in this day and age “Sesame Street” equalled Elmo, the squeaky-voiced “furry red menace” (thus dubbed by Oscar the Grouch) of parents everywhere.
Back for another bite
As spring finally starts to unfold in Western New York, residents are likely eager to get out of their houses — and organizers of Local Restaurant Week hope they’ll consider eating out as they do that.
Wineries invite visitors to take a Taste of the Trail
If one weekend of food and wine pairings is a good thing, two weekends of food and wine pairings must be even better.
For the first time, the Taste of the Trail event, which takes place Friday through April 6 and April 11 to 13 on the Niagara Wine Trail, will be split into two weekends, with half the trail’s wineries taking part the first weekend and half the second, said Elizabeth Maute, wine trail coordinator.
- CRITTER COMPANIONS: Rewards for playing nice
Region's favorite signs of spring gear up for season
Ah, the signs of spring: The birdsong, the flowers, the green grass, the flowing waters of the Erie Canal or Niagara River ... and the words “Opening soon” on the marquee of your favorite seasonal business.
- More Features Headlines