You might consider this my Christmas gift to you. I was so successful with esses that it seems logical to stick with the letter thing for a minute or two more. Plus, I've had a bit of rum-spiked eggnog while I was making the chocolate trifle and packaging cookies to bring to my sister's tomorrow, so anything could happen.
Today's letter is C.
Cookies. Chunky and chewy. Chelicious! Served on my Chintzware for Christmas, photographed with my new kickass camera.
The second-most-delicious cookie (after mine, of course, heh) at the cookie exchange the other night was something with a long comma-heavy appellation: Oatmeal, Browned Butter, Butter Praline Cookies.
Anyhoo, long, over-commafied, name notwithstanding, these, are keepers. If you haven't already had your fill of sweets and pastries, make these for the day after Christmas or New Year's. Or Valentine's Day or Saturday. Or Monday. Or whenever the hell you want to. Capisce?
Before I print the recipe, here's my second gift to you, which is supposedly where this recipe emanated from, although I have searched for it on the blog and cannot find it there: Cookie Madness. Caveat: This one you might not want to click on, what with New Year's Resolutions coming right up and all. You wanna fit into those cheans after Christmas, don't chew?
Because I cannot find the recipe on the blog, I will reprint it here. Through Google, I found that it was printed in a few newspapers around the country. This is copied and pasted the way it appeared in the newspapers. (No alcohol involved. Well, not so's you'd notice, anyway. This is a serious post about a seriously delicious cookie.)
OATMEAL, BROWNED BUTTER, PECAN PRALINE COOKIES
This recipe is from Anna Ginsberg, who runs a cookie blog called Cookie Madness (www.cookiemadness.net). She also won $1 million in the Pillsbury Bake-Off two years ago, so she really knows her stuff!
If you’re making these ahead, do not glaze them before you freeze them. Making the glaze and drizzling it takes very little time - thaw them completely and glaze them the day before you package them.
For the cookies
2 sticks butter
1 and one-half cups all-purpose flour
1 teaspoon baking soda
One-half teaspoon salt
1 teaspoon cinnamon
Two-thirds cup brown sugar
Two-thirds cup granulated sugar
1 teaspoon vanilla extract
2 and one-half cups old-fashioned rolled oats
1 cup chopped, toasted pecans
For the praline glaze
6 tablespoons butter
6 tablespoons brown sugar
One-fourth cup milk
1 cup confectioner’s sugar
One-half teaspoon vanilla extract
Make the cookies: Preheat oven to 350 degrees.
Place two sticks butter in a heavy saucepan and melt over medium heat. Keep over heat until butter starts to bubble and turn brown. Turn off heat and swirl browned butter. Set aside to cool for 10 minutes.
Meanwhile, in medium-size bowl, stir together flour, baking soda, salt and cinnamon.
In a large bowl, stir together brown sugar and granulated sugar. Add browned butter and stir until thoroughly mixed. Stir in eggs and vanilla, followed by flour mixture, oats and toasted pecans. At this point you may chill the dough if desired, but it’s not really necessary.
Spoon dough by rounded tablespoons onto nonstick or parchment-lined cookie sheets. Bake 10-12 minutes. Let cool on cookie sheets for one minute and remove. Lay cookies on large sheet of nonstick aluminum foil or parchment.
Make the glaze: In a saucepan (you can use same saucepan used to brown butter), melt 6 tablespoons butter over medium heat. Stir in brown sugar and milk; bring to a boil for 30 seconds, stirring constantly. Turn off heat and stir in confectioner’s sugar and vanilla. Spoon over oatmeal cookies. Glaze will set as it cools — you just have to leave it alone for a while.
If the glaze in the pan sets too much while you’re drizzling it, stir over heat until it thins again.
Makes about three dozen cookies
What? You don't like cookies? Then perhaps let me dance for you. (click)
Adopt Yiddish pronunciation to say: [C]happy Christmas!