Patty's Famous Mrs. Field's Cookies

It just is not truly Christmas without these cookies. For as long as I can remember, my mother has baked what she calls "Mrs. Field's cookies" for the holidays. (Her original recipe makes a batch of 90 cookies! Nearly impossible to stir at the end there. I don't recommend it.)

These cookies are out of control. As you can tell from the title, they are jam packed with nearly everything you could want in a cookie. Oatmeal. Chocolate chips. Nuts. In fact, there ends up being trace amounts of dough holding all of those goodies together. Just enough it turns out, and somehow they magically come together in the oven--quickly, too! The baking time is a short 6-8 minutes.

This recipe is straight forward, but it does have a couple twists. The first and most obvious is a grated chocolate bar stirred into the dough... in addition to the massive amount of chocolate chips. Genius, plain and simple. These are chocolate-lovers' cookies, and I happen to love chocolate--so there you go. The second riff is the additional step of blending (or food-processing) some of the oatmeal. The added flavor component and binding capacity are paramount, with very little effort.

The dough gets very, very thick. It tested the strength and determination of my "professional" Kitchen Aid stand mixer. A hand-held mixer would likely prove too weak to compete with this heavy duty dough. Lacking a stand mixer, mix this by hand. (Just make sure you build up your arm strength for a few weeks before hand...)

There is still time to add these cookies to your holiday tradition! They make great gifts, and they are a grand slam for a cookie exchange party.

Patty's Mrs. Field's Cookies

~Print Recipe~

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 cups oatmeal, separated
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 ounce good quality (Ghiradelli or Scharffen Berger) semi-sweet chocolate bar, finely-grated
• 12 ounces chocolate chips
• 1 1/2 cups chopped, roasted pecans and/or walnuts

1. Pre-heat oven to 375 degrees. 
2. Cream butter and both sugars in a large bowl.
3. Add eggs and vanilla until combined.
4. Blend 1/2 cup oatmeal in a blender or food processor until it is a power. Sift blended oatmeal together with flour, salt, baking powder and baking soda in a medium bowl.
5. Mix flour mixture into butter mixture until combined.
6. Stir in chocolate chips, grated chocolate, whole oats, and roasted nuts.
7. Space golf ball-sized balls of dough on parchment lined cookie sheets. Flatten slightly, then bake for 6-8 minutes only. They will not look completely done, but I warn you--do not over cook or cookies will be too crunchy! Let cookies cool slightly on the pan on a cooling rack, then transfer to the rack.

Makes 45 cookies

Still the Best Oatmeal

Teaching fifth grade is exhausting. And time consuming. I don't have much time left over to cook, let alone post blogs. Besides all that, my best friend and (RFL's co-creator) got married (!), so as you can imagine, we've been a little preoccupied.

I still make oatmeal every day, though, and I still think this is the best way to do it. SO, now that the weather is getting cooler, I wanted to re-post and update this recipe with the hope that you will give it a try sooner or later. I swear by it.

Thanks for your patience. I hope to be back in the kitchen soon!
___

I don't know about you, but I love oatmeal. I eat it nearly every day. It's so warm and comforting and delicious. It's the perfect winter-morning breakfast.

Before this, I'd always made my oatmeal the same way. The standard way. Old fashioned rolled oats, stirred into boiling water, cook, add toppings. It's good that way, and why mess with a good thing?

Well, one day last fall I came across a food blog that suggested something that sounded insane--adding a raw EGG to the cooked oatmeal. WHAT?! It sounds crazy. I imagined scrambled egg mixed into my oatmeal and got a little freaked out.

But, wait a minute! She assured her readers that this was not so. When you quickly stir the egg into your oatmeal, it disappears. It's not eggy. In fact, the egg makes your oatmeal into the creamiest, richest oatmeal ever. It becomes divinely custardy and, with the added protein, even more sustaining for a day of playing in the snow...or going to work.

I know you are probably skeptical. It took me three or four months from the time I read about this oatmeal to the day I finally decided to try it. Hopefully it won't take you that long.

But, even if it takes you until next fall---try this one day. I bet you'll never go back.

Creamiest Oatmeal Ever

~Print Recipe~

• 1/2 cup water
• 1/2 cup unsweetened vanilla almond milk
• 1/2 cup old fashioned rolled oats
• 1 egg
• Vanilla extract
• Cinnamon
• Toppings: brown sugar, nuts, blueberries, banana, etc

1. Bring water/milk (add sugar/spices to taste--optional) to a gentle boil. Stir in oats. Return to a boil, then reduce heat medium-low. Cook for about 5 minutes, or until most of the liquid is absorbed, stirring occasionally. Add a splash of vanilla extract and a dash of cinnamon; stir.
2. Remove oatmeal from heat. In a small bowl, scramble an egg. Stir a spoonful of oatmeal into the egg (to temper it).  Add egg mixture to oatmeal and rapidly stir for about a minute. The egg will mix in completely and turn your oatmeal fluffier and creamier. Return oatmeal to heat for a minute or so.
3. Stir again and pour into a bowl. Top with brown sugar, sliced banana, blueberries, etc. Enjoy immediately.

Serves 1

VARIATION: BANANA NUT OATMEAL:

Add vanilla and cinnamon, then add one mashed banana--the kind that have turned extra ripe/brown that you keep in the freezer for banana bread. (Defrost it first in the microwave.) After everything is mixed in and hot again, take the oatmeal off the heat and add the egg. Serve with brown sugar and pecans. Mark said it was the best oatmeal he's ever had!

Simple Granola

I could have sworn Alexis posted a recipe for granola, but I cannot find it. This here recipe is a very simple granola, perfect for beginners like me, just taking the first leap into the wonderful land of granola. (I snicker to myself just typing the word 'granola' as I think of how many people must think I'm a total hippy.) I personally never buy granola, as it seems to be very expensive, and not too tasty. I never developed a taste for it until now, after my first time making it.

Being a backpacker and pseudo-hippy, it's surprising I never caught onto the granola bandwagon. Recently every single non-western medicine doctor/nutritionist/acupuncturist I've seen has told me to stop eating cereal every day, except hot oatmeal. I tried doing hot oatmeal, but I just don't have time or energy to make it every morning. As a compromise I made my first batch of granola, from a recipe cut out of a food magazine (most likely Bon Appetit).

This homemade granola is like eating a supercharged breakfast that has magically found a way to have a healthy breakfast taste more like dessert. The toasty oats and nuts mixed with your favorite dried fruit is the perfect way to start your day, or have a snack before or after lunch. It's best on top of yogurt, but you could also eat plain or with (almond) milk. If you're feeling decadent, sprinkle some on top of your waffle or ice cream.

It's easy to make, it's economical, it made me a believer, and you only need to eat a little to keep you going a long time. To cut costs even more, visit the bulk food section of your local natural food store (like Monterey Market in Berkeley) for your ingredients.

Simple Granola

~Print Recipe~

What's in it

3 C old fashioned oats

1 C coarsely chopped nuts (walnuts, pecans, almonds...)

1/2 C unsweetened shredded coconut (if you like that sort of thing)

3 Tbls packed brown sugar

3/4 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp salt

1/3 C honey

2 Tbls oil

1 C coarsely chopped dried fruit (cranberries, golden raisins, cherries...)

How it's made

Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

Mix first 7 ingredients in a large bowl. Heat honey and oil together in a small saucepan on medium-low heat, until smooth and combined. Pour honey mixture over oat mixture. Toss until combined.

Spread evenly on the baking sheet. Bake until golden, stirring every 10 minutes, about 40 minutes total. Cool completely, then mix in dried fruit.

Store in an airtight container.

This recipe makes approximately 5 cups. It is a good base to start, and then alter the ingredients as you feel inspired to do so.

Banana, Pecan, Oatmeal Chocolate Chip Cookies

These cookies are the soft and cake-y fantasticness you would get if you combined all of the good things about banana bread with all of the good things about chocolate chip cookies. That may not immediately sound like a good idea, but it truly is.

The first time I had these, I was shocked at what a good combination these ingredients made. They are not too sweet and not too dense. The original recipe comes from--where else--Martha Stewart's Cookies. Martha has done it again!

I have slightly adapted the recipe over the last few years. This is now my go-to cookie recipe. It is easy and just unusual enough to be exciting. I've received nothing but stellar feedback on these cookies, so I was very surprised to realize that I have not yet posted the recipe for you! I am sorry for holding out this long. You'll just have to make a double batch of these right away to make up for lost time.

Banana, Pecan, Oatmeal Chocolate Chip Cookies

~Print Recipe~

• 1 cup white flour
• 1/2 cup whole wheat flour
• 1 teaspoon Kosher salt
• 1/2 teaspoon baking soda
• 3/4 cup (or 1 1/2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 1/2 teaspoon vanilla extract
• 1 large plus one small over-ripe banana*
• 1/4 teaspoon cinnamon
• 1 cup rolled oats
• 8 ounces semi-sweet chocolate chips (or a mixture of semi- and bittersweet chips!)
• 1/2 cup coarsely chopped toasted pecans

1. Preheat oven to 375 degrees. In a medium bowl, whisk both flours with salt and baking soda.
2. Chop pecans and toast in the  oven for a few minutes until they are fragrant and golden brown, about 5 minutes. (Check frequently to avoid burning.)
3. Meanwhile, put butter and both sugars in a large bowl. Mix with an electric or stand mixer on medium until pale and fluffy, about 2-4 minutes.  Reduce speed to low. Add egg and vanilla and mix until combined. 
4. Add 1/4 teaspoon cinnamon to banana and mash, until no large pieces remain. Add banana mixture to batter, beat on low speed to combine.
5. Add flour mixture. Mix until just combined. Stir in oats, chocolate chunks and toasted pecans.
6. Drop dough onto parchment paper-lined cookie sheets, spacing 2 inches apart. Back cookies, rotating half-way through for 12-13 minutes. Cookies should be golden brown and just set. Let cookies cool on sheets on wire rack for 5 minutes then transfer to the racks to cool completely.

Makes 2 and a half to 3 dozen cookies.

*Once bananas are past their prime, I store them in a bag in my freezer until I am ready to make banana bread, muffins, or these cookies. Just thaw in the microwave before using.

Best Oatmeal

I don't know about you, but I love oatmeal. I eat it nearly every day. It's so warm and comforting and delicious. It's the perfect winter-morning breakfast.

I'd always made my oatmeal the same way, the standard way. Old fashioned rolled oats, stirred into boiling water, cook, add toppings. It's good that way, and why mess with a good thing?

Well, one day last fall I came across a food blog that suggested something that sounded insane--adding a raw EGG to the cooked oatmeal. WHAT?! It sounds crazy. I imagined scrambled egg mixed into my oatmeal and got a little freaked out.

But, wait a minute! She assured her readers that this was not so. When you quickly stir the egg into your oatmeal, it disappears. It's not eggy. In fact, the egg makes your oatmeal into the creamiest, richest oatmeal ever. It becomes divinely custardy and, with the added protein, even more sustaining for a day of playing in the snow...or going to work.

I know you are probably skeptical. It took me three or four months from the time I read about this oatmeal to the day I finally decided to try it. Hopefully it won't take you that long. By then it will be summer and maybe too late for oatmeal.

But, even if it takes you until next fall---try this one day. I bet you'll never go back.

Creamiest Oatmeal Ever

~Print Recipe~

• 1 cup water (I substitute a little vanilla soy milk for about a 1/4 cup of the water)
• 1/2 cup old fashioned rolled oats
• 1 egg (or just egg white for a lower calorie option)
• Vanilla extract
• Toppings: brown sugar, nuts, blueberries, banana, etc

1. Bring water/milk (and sugar, spices--optional) to a gentle boil. Stir in oats. Return to a boil, then reduce heat medium-low. Cook for about 5 minutes, or until most of the liquid is absorbed, stirring occasionally. Add a splash of vanilla extract; stir.
2. In a small bowl (I use one of the measuring cups I already have out), stir an egg with a fork to break the yolk. Remove oatmeal from heat, add egg to oatmeal and rapidly stir for about a minute. The egg will mix in completely, cook, and turn your oatmeal fluffier and creamier.
3. Pour into a bowl and top with brown sugar, etc. Enjoy immediately.

Serves 1

***VARIATION--BANANA NUT OATMEAL:

For a double batch I added cinnamon (I did a couple of shakes--maybe 1 tsp), the vanilla, then after the oatmeal had mostly set I added one mashed banana--the kind that have turned extra ripe/brown and I keep frozen in my freezer. (I defrosted it first in the microwave.) After everything was mixed in and hot again, I took it off the heat and added the egg. Served it with brown sugar and pecans!

Mark said it was the best oatmeal he's ever had!

Blended Oatmeal Chocolate Chip Cookies

This is a recipe from Lauren. The most memorable moment was when she called me from the grocery store asking what blended oats were. These cookies are a very tasty version of oatmeal. Blending the oatmeal in the blender takes away the oatie-chunkiness regular oatmeal cookies have. Plus, they have two types of chocolate, and zero raisins.

Unfortunately tonight I made them and forgot the flour, for the millionth time this year (I left it out while transcribing the recipe), so my batch was ruined. Tomorrow will be take-two, with the ever helpful flour...

Preheat oven to 375 degrees.

Cream together

1 C butter softened

1 C sugar

1 C brown sugar

Add

1 tsp vanilla

2 eggs

Add

2 C flour

2 1/2 C blended-oatmeal (blend in a blender)

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

Stir in

1 chocolate bar, grated (it might be fun to use a flavored chocolate bar, like mint chocolate or chocolate orange)

2 C chocolate chips (1 package)

Roll into balls and bake for 10 minutes. They tend to overcook, so ten minutes is usually just right. Cool on racks.

Carrot Cake Cookie Sandwiches with Cream Cheese Frosting

I came late to carrot cake. As a child, I was of the mind that anything with carrots in it had to be healthy, and therefore not as good as chocolate. I don't remember a specific moment when I realized how wrong I was (about both things), rather it must have been a slow awakening. I'm pretty sure it was the cream cheese frosting that really won me over.

My favorite carrot cake used to be the little personal cakes from The Upper Crust Bakery in Chico, California. After moving to Portland, my favorite happened to be the vegan carrot cake from Sweet Pea bakery that they sell at New Seasons market. (Go on Friday to make sure they still have some.)
Now, I'd rather just bake my own, whether from my vegan cupcakes to these scrumptious Martha Stewart sandwich cookies. The vegan carrot cake definitely works, but the cream cheese frosting in these cookies happens to be waaay better--the real deal. I present you with my evidence:

The Cookies

• 1 cup unsalted butter, room temp.
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs, room temp.
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (plus a little more for flattening cookies)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 2 cups rolled oats
• 1 1/2 cups finely grated carrots
• 1 cup raisins
• Cream cheese frosting! (recipe below)

1. Beat butter and both sugars in a medium bowl with an electric mixer on medium speed until light and fluffy--3 to 4 minutes. Add eggs and vanilla and beat until well combined.
2. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger together. Stir to combine. Add the flour mixture a little at a time to the butter mixture. Mix on low until just blended. Stir in oats, carrots and raisins. Chill until firm, minimum 1 hour.
3. Pre-heat the oven to 350 degrees. Line two baking sheets with parchment. Scoop out dough into balls using a tablespoon. Place two inches apart on the baking sheets (these spread a lot as they bake). Using the lightly floured bottom of a glass, flatten cookies into circles. Try to keep them uniform so your sandwiches will match up.
4. Bake until browned and crisp-- around 12-15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely. Spread cream cheese frosting onto the flat sides of half of the cookies, then make sandwiches with the remaining halves.
   

The Frosting

• 8 ounces cream cheese, room temp.
• 1/2 cup unsalted butter, room temp.
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

1. Place cream cheese in a mixing bow. Beat until smooth. Gradually add the butter and beat until well blended. Sift in the powdered sugar and beat until smooth. Stir in vanilla.

* The first batch of frosting I made with my electric mixer, the second with my spoonula. Both worked fine.
* I think these cookies are best the first day when the cookies are a bit crunchy. If you store them, the cookies absorb some of the moisture from the frosting and become softer, more like actual carrot cake.They are delicious both ways.
* I used much more frosting than was called for, since that's the best part.