New Orleans Oatmeal Cookies

New Orleans Oatmeal Cookies

Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 180.

One of our favorite recipes in this household is Oatmeal Raisin Cookies. The Quaker Oaks "Vanishing Oatmeal Raisin Cookies" is my go-to recipe and remains the favorite. 

This Maida Heatter recipe it a bit different and has the addition of spices which gives them a more holiday-ish taste. The addition of apricot preserves is also unusual.

I baked the cookies in three separate batches. The trickiest part is the baking time. 20 minutes is insane and I wonder if that was a typo. I tried 10 minutes for the first batch and they burned slightly. After looking at the recipe again, I had overlooked the instruction that they should be baked on the top rack position. The last two batches were much better. I baked them for 10-11 minutes. The cookies are very soft if not overbaked. I would advise you to experiment with the first batch before proceeding to the next. 

2 1/4 cups sifted all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 TBS. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
6 oz. (1 1/2 sticks) butter (softened)
1/2 cup apricot preserves
2 tsp. instant coffee
1 1/2 cups firmly packed brown sugar
2 eggs
3/4 cup milk
2 1/4 cups old-fashioned or quick-cooking oatmeal
8 oz. (1 1/2 cups) raisins
2 cups salted peanuts

Preheat oven to 375. Line cookie sheets with parchment paper. Use top rack position.

Sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves and set aside.

Beat the the butter and apricot preserves to combine. Add the instant coffee and the brown sugar.

On low speed, add the flour mixture in three additions and the milk in two additions. 

Beat in the oatmeal. Stir in the raisins and the nuts. 

Drop the cookies (tablespoon size) two inches apart on the cookie sheets. Bake for 10-12 minutes or until lightly browned and semi-firm to the touch. Rotate pans half-way through baking to insure even baking. Allow them to cool for a few minutes after removing the pans from the oven and transfer the cookies with a spatula to a cooling rack.

Pennsylvania Dutch Chocolate Cookies

Pennsylvania Dutch Chocolate Cookies 

Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 215.

Traditionally served after dark on Christmas Eve, according to her introduction to this fantastic cookie, but if you make these early I bet you won't make it until dark. These are wonderful and I loved them. They are very dark, crisp but chewy and have an intense chocolate flavor. Fantastic with milk or coffee. The cookies feel hard and would make a good gift to mail to someone. If you have it, use Dutch -process cocoa. It truly makes a difference. I am currently using Rodelle Gourmet Baking Cocoa.

1 cup sifted whole wheat flour
1 1/2 cups sifted unbleached flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup unsweetened cocoa powder (preferably Dutch-process)
8 oz. (2 sticks) unsalted butter
1 tsp. vanilla extract
2 cups granulated sugar
1 large egg
1 TBS. water
Additional sugar (to sprinkle on the cookies)

Preheat the oven to 400. Line cookie sheets with foil or baking liners.

Sift together both flours, baking soda, cinnamon, salt and cocoa.

Beat the butter and add the vanilla extract and the sugar. Beat in the egg and the water.

Lower the speed of the mixer and gradually add the floured mixture. Scrap the bowl as necessary and mix thoroughly.

Turn out the mixture onto a board or work space and knead until smooth. Divide the dough into two separate portions. Roll out the dough until it is about 1/4 inch thick. 

Use a cookie cutter to cut the cookies. You can make them large (5") or smaller and any shape you want. Roll up the excess dough to make more cookies. 

Use a spatula to transfer the cut cookies to the baking sheet. 

Sprinkle with sugar. 

Repeat the procedure with the second batch of dough.

Bake for 8-10 minutes, turning the baking sheets midway through baking. Do not overbake. The cookies may not look done but they will be after cooling. Let them sit a minute or two before transferring them to a cooling rack.  Store them in an airtight container.


Yum