Thursday, January 27, 2011

Ralston* Oatmeal Cookies Recipe

yes, that is the melted white chocolate oozing out 
The other day. I watched the new film 127 Hours with the goat. It was a  film that I really wished I had read the book first. Would I have the courage to last almost a week in the same situation? I don't know, and let's hope if I do, I have a bag of these cookies along for the ride. These little feller's are packed with ewe, dewy goodness. Roasted hazelnuts, organic oatmeal,,butter, white chocolate organic sultans, golden raisins, cinnamon and butter!  One bite and I am sure you would agree these are for keepers.

To toast the nuts: Chop up one cup of your favorite nuts, hazelnuts, pecans, walnuts work best here. Preheat oven to 350 degrees F (177 degrees C) and toast nuts for 8-10 minutes until lightly browned and fragrant.Let cool.

Line two baking sheets with baking paper or silicon sheets
for Aron..

1 cup of nuts roasted, and chopped
3/4 cup butter room temperature( I used salted and omitted the salt in recipe)
1 cup light brown sugar
1 teaspoon vanilla extract
1 egg
3/4 cup of  all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt ( if your using unsalted butter)
1 teaspoon of good quality cinnamon
3 cups of organic old- fashioned rolled oats
1 cup of good quality white chocolate  ( I use Chocovic Spanish chocolate) from
1 cup of organic sultanas
1/2 cup golden raisins

In a large mixing bowl use either a hand mixer or a stand mixer, and add the butter and sugar. Mix  until creamy.About 2-3 minutes.Add the egg and the vanilla and mix again until incorporated.In a separate bowl whisk together the flour, salt, cinnamon, baking soda. Add to the wet mixture and beat until combined. Stir in nuts,oatmeal, white chocolate, sultans,golden raisins and mix well.Add a splash of water if it  seems a little dry, but just a splash.

I like a larger cookie so I usually shape them like if i was making a burger. About the palm of your hand and flatten slightly on your prepared baking sheet.Space about 2-3 cm apart and bake for 10-13 minutes. The edges should be nice and golden with chocolate starting to ooze out. Let cool on baking sheet for a few minutes then transfer to cooling rack. Makes 12-15 large cookies. To prevent cookies sticking to your hands wet your hands with water and this should help to flatten and mold them into shape.

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