The first thing I ever baked from scratch was a batch of chocolate chip cookies. It was for a very special occasion... the birthday of one of my Beanie Babies (yes I was one of those kids). I remember it like it was... well...15 years ago, so i don't actually remember the celebration that well, but with the help of an old photograph, I can actually remember the feeling of excitement I had to be baking! I have been making chocolate chippers ever since and my recipe for chocolate chips cookies is the only one I keep secret. But lucky for
you I have made some fantastic, brag worthy oatmeal cookies that rank right up there with chocolate chip! I had actually never made oatmeal cookies before my first day of pastry school, so I went home after class and invented my own variation on the classic. I am very happy to share this recipe with you and whether you keep it a secret or share it with many, I hope you love these as much as I do.
I actually made these and other cookies (see picture at the right) for a bake sale to raise money for triple negative breast cancer research! Family, friends, and neighbors all made it a very successful event, raising almost $600!
Oatmeal, white chocolate, and candied hibiscus flowers
One of the most important things I have learned in pastry school thus far is the importance of measuring ingredients by weight. It is important for consistency and accurate proportions of ingredients! So I will give you both weights and measurements for this recipe
1 stick (4 oz.) unsalted butter, softened, but not so soft it looses its shape when you un wrap it
½ cup (4 oz.) packed brown sugar
¼ cup + 1 Tablespoon (2 oz) sugar
1 large egg
1 cup (5 oz) all purpose flour
¼ teaspoon baking soda
¼ teaspoon bakingpodwer
¼ teaspoon salt
¾ cup (3 ¼ oz) old-fashioned rolled oats
½ cup – ¾ cup white chocolate chips
¾ cup (3 oz) candied hibiscus flowers, finely chopped (I bought these from Trader Joes)
Cream the butter and sugars in a stand mixer on medium speed until light in color and well incorporated, about 2 minutes (you can use cold butter straight from the refigerator, but you will have to beat the butter and sugar for a longer time). Add the egg and vanilla and mix again until it is well blended.
In another bowl, mix together the flour, baking powder, baking soda, and salt. Add this all at once to the wet ingredients. Mix on a low speed until almost all the flour is incorporated.
Add the oats, white chocolate chips, and chopped candied hibiscus flowers. Stir with a wooden spoon until everything is well mixed and there is not unincorporated flour left.
I use a small ice cream scoop to measure out tablespoon sized portions of dough. This ensures they will all bake evenly in the same amount of time. I measure out a dozen on a parchment lined baking sheet and pop it in the fridge for 15 minutes, then straight into a 350 degree oven for about 12 minutes.
They are done when then are golden around the edges and the tops are starting to get some color.
This dough will last months in the freezer so you can make these in a pinch or whenever your cravings strike