Oatmeal Cookies get their Day

We love a good holiday, especially those involving food. And so when we found out it was Oatmeal Cookie Day (April 30th), we knew we’d better give them their proper celebration (even though we’d just partied with them last Tuesday, and the Friday before that – hey, don’t judge – they’re just that amazing) Plus, with Mother’s Day so close at hand, we decided to bring out the Queen of Oatmeal Cookies – the crisp, lacy elegance that is the Buttery Oatmeal Crisp.

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The first time I had one was from a Cookie Exchange Platter at Christmas time. It wasn’t like any oatmeal cookie I had ever seen (picture the pale, globby raisin filled variety from the elementary lunch line). It was thin, crispy, perfectly round and a shiny golden brown – like a mini spun caramel saucer. While elegant to look at, they are equally as nice to bite into.

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With A base of butter and golden sugars holding together those wafers of oatmeal you get just the right brittle crunch with plenty of texture and loads of flavor. Easily make them extra special with a simple drizzle of chocolate, sandwiched with Nutella, or by themselves as an accessory to a simple scoop of ice cream – and because they come out of the oven pliable, and cool crisp- you can even drape them over a small prep bowl or muffin tin to make a sweet and edible dessert bowl. The rim can then be dipped in white or dark chocolate and again into sprinkles or shimmer sugar.

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The key to the whole process is using the right tools – as seen in the video. A cookie scoop for uniformity and a Siplat for clean-ability will make all the difference in the world when it comes time to remove the cookies from the pan.

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Also having a nice large cooling rack allows the cookies to cool to a complete crisp on both sides. Use a small scoop for individual crisps, or jump up a size for a bowl.

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Anyway you serve them, Oatmeal Butter Crisps make a lovely end to any special occasion – so whether you plan to celebrate with Oatmeal Cookies everywhere – or just put this recipe in your pocket for Mother’s day – remember this delicious grown up version of a classic favorite! Either way, you should probably go ahead and start practicing now – Mom will be so proud!

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Buttery Oatmeal Crisps

Ingredients:

1 3/4 cup quick cooking rolled oats

3/4 cup sugar

3/4 cup flour

1/2 tsp baking powder

3/4 cup butter, melted

1/4 cup light corn syrup

1/4 cup whipping cream

1/2 cup chocolate (for topping)

ice cream to serve

Makes approximately 50 cookies

preparation:

Preheat oven to 350 degrees. Line cookie sheet with a Silpat baking mat – this makes removing the cookies simple and clean up is almost effortless. In a large bowl combine oats, sugar, flour and baking powder – set aside. In another bowl, combine melted butter, corn syrup and cream. Add butter mixture to oat mixture and stir until combined.

Drop dough by rounded teaspoons, 3 inches apart onto prepared cookie sheet. Bake 10 -12 minutes on cookie sheet and then remove to cooling rack. Drizzle with melted chocolate and serve upright with a lovely scoop of ice cream or gelato.

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Silpat before cookies…

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during…

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ready for the oven…

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and after – just the shine of the buttery goodness remains = cinchie clean up!

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