We musn’t dwell. No – not today. Not on REX MANNING D – wait. Nope. wrong day.
Today is actually the day on which all the bloggers who participated in the 2012 Great Food Blogger Cookie Swap posts the recipe for her or her fabulous cookies that he or she made and sent to three other bloggers. In a few days the organizers of the cookie swap will post links to all the cookies on one page for all the world to see. Talk about an excellent cookie reference. (I will post a link to that page once it is up and running.)
This was my first foray into the food blogger community and it was a lot of fun. It was quite a thrill getting three surprise packages in the mail filled with cookie goodness and it was also so much fun packaging up my cookies to send to others.
I figure I should give a shout out to the people who sent me delicious cookies so here we go. Thank you to:
Sommer from A Spicy Perspective. She made THREE varieties of cookies and they were all divine. Check out her awesome blog at http://aspicyperspective.com. Sommer also does a great job of linking to posts and recipes on her facebook page, so check that out if you are interested in a steady stream of deliciousness on your facebook feed.
Selena from Nom Nom Crunch. Selena sent me tasty and healthy almond kiss cookies that were low in sugar and made with whole wheat flour. These were a great representation of Selena since her blog is all about a journey to healthy food and living. Go be inspired at nomnomcrunch.com.
Adrienne from Food, Family & Vino. Adrienne sent me caramel peppermint biscotti, which had the perfect texture and were super delicious. For those of you who have made biscotti, you know how difficult it is to get the texture right, so rock on Adrienne! One neat thing about Food, Family & Vino is that Adrienne’s husband picks a wine pairing for each of her recipes. I thought that was a really unique touch. Go find some good food and wine at http://site.foodfamilyandvino.com.
And if you are curious, I sent my cookies to:
Vicki at My Purple Kitchen (apurplekitchen.blogspot.com),
The lovely couple at Life with the Lushers (http://lifewiththelushers.com) and
Janet at A Cook at Heart (http://acookatheart.com/).
I hope they liked the cookies!
3 1/2 C rolled oats (not instant)
1 C flour
1 pinch baking soda
1 1/2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/4 tsp salt, heaping
1 tsp vanilla
1 C butter, melted
1/2 C peanut butter
1/2 C salted caramel sauce
1/2 C sugar
1 1/4 C brown sugar
2 eggs, large
1 1/2 C chocolate chips
fleur de sel, for sprinkling
In one bowl, combine the white sugar, brown sugar, peanut butter and caramel sauce. Add the cooled, melted butter and eggs and whisk together. Add the vanilla and give one final stir.
In a second bowl, whisk together the flour, baking soda, baking powder, spices, salt.
Stir the dry mix into the wet, then stir in the oats and chocolate chips. Cover the bowl and stick in the fridge to chill for several hours; preferably overnight to 24 hours.
Once the dough has chilled, preheat the oven to 350º F and line baking sheets with parchment paper. Use a scoop to put about 6 cookies on each sheet. Cook the cookies for 12 – 15 minutes, switching the cookie sheets on the racks halfway through.
When you pull the cookies out of the oven, you will probably want to let them set up for a few minutes before transferring to a cooling rack.
While those babies are setting up, sprinkle the tops of them with the fleur de sel.
- 3½ C rolled oats (not instant)
- 1 C flour
- 1 pinch baking soda
- 1½ tsp baking powder
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp ginger
- ¼ tsp salt, heaping
- 1 tsp vanilla
- 1 C butter, melted
- ½ C peanut butter
- ½ C salted caramel sauce
- ½ C sugar
- 1¼ C brown sugar
- 2 eggs, large
- 1½ C chocolate chips
- fleur de sel, for sprinkling
- In one bowl, combine the white sugar, brown sugar, peanut butter and caramel sauce. Add the cooled, melted butter and eggs and whisk together. Add the vanilla and give one final stir.
- In a second bowl, whisk together the flour, baking soda, baking powder, spices, salt.
- Stir the dry mix into the wet, then stir in the oats and chocolate chips. Cover the bowl and stick in the fridge to chill for several hours; preferably overnight to 24 hours.
- Once the dough has chilled, preheat the oven to 350º F and line baking sheets with parchment paper. Use a scoop to put about 6 cookies on each sheet.
- Cook the cookies for 12 - 15 minutes, switching the cookie sheets on the racks halfway through.
- When the cookies have browned and are looking more solid than not, pull them out and dust with fleur de sel.
- Let them set up for a few moments before transferring to a cooling rack.