Big Sur Chocolate Chip Cookies

Big Sur Chocolate Chip Cookies
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 221 (page 230 of 2011 edition).

You've seen those huge cookies that you can get in specialty stores or at fairs and festivals. Well, why not make your own? These cookies are about 6 inches in diameter. You could eat half and save the rest for later or share with a friend. However, these are so good that it might be hard to eat just half.

1 1/2 cups sifted all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
6 oz. (1 1/2 sticks) unsalted butter (softened)
1 1/2 tsp. vanilla extract
1 tsp. lemon juice
2/3 cup light brown sugar, firmly packed
1/3 cup sugar
2 eggs
1/4 cup quick-cooking (not instant) rolled oats
6 oz. (1 1/2 cups) walnuts, cut or broken into medium-sized pieces
6 oz. (1 cup) semisweet chocolate morsels

Makes 12-15 large cookies

Preheat oven to 350. Line cookie sheets with parchment or foil.

Sift together the flour, salt, baking soda and cinnamon. Set aside.

Cream the butter.

Add the vanilla.

Add the lemon juice.

Add the brown sugar.

Add the white sugar. Mix well.

Beat in the eggs, one at a time.

Add the sifted dry ingredients.

Add the oats. Beat only until mixed.

Remove the bowl from the mixer and add the nuts.

Add the chocolate chips. Stir.

Use a 1/4 measuring cup to scoop out dough for each cookie.

Place the mounds on the lined cookie sheets with several inches between them.

Wet your hands and smooth each mound into a ball.

Now flatten the balls into 1/2 inch thickness.

Bake for 12-18 minutes, until the cookies are well colored (they must not be too pale). Watch them carefully and remove from the oven before they are too dark. Let them stand for a minute until they are firm and can be transferred to a cooling rack.

Cooling racks need to be raised at least 1/2 inch from the work suface to allow air to circulate underneath. When cool, wrap them, two together (bottoms together) in plastic wrap or wax paper. They can be frozen.

     

Yogurt Cake

Yogurt Cake
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 117.

A simple and delicately flavored pound cake that would be great with ice cream or fruit. I served it with Mandarin oranges. The Grand Marnier adds a wonderful touch but an orange glaze would also work well.

If you are using a stand mixer and have two bowls, it will save you some time. The egg whites can be mixed in the second bowl (store it in the freezer to chill the bowl and the whisk while you mix the cake ingredients). If you have only one mixer bowl, you will have to clean it and transfer the cake batter before mixing the egg whites. (The cake can also be made with a hand-held mixer). 

3 cups sifted all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 lb. (2 sticks) butter, softened
2 cups sugar
5 eggs, separated
1 cup unflavored yogurt
Finely grated rind of 2 large, deep-colored oranges

Preheat oven to 375. Butter (or spray) a 9 x 3 1/2 inch tube pan. Line the bottom with paper cut to fit. Butter or spray the paper and dust with bread crumbs.  

Sift together the flour, baking powder and salt. Set aside.

Beat the butter slightly.

Reserve 1/4 cup of the sugar and set aside. Gradually add the remaining 1 3/4 cups to the bowl. Beat at medium speed for about 8-10 minutes until the mixture is almost liquid.

Add the egg yolks one at a time, beating well.

Add the yogurt.

Beat well, scraping the bowl to make sure all is mixed well.

On the lowest speed, gradually add the flour mixture.

Remove the bowl from the mixer and stir in the orange rind.

In a clean bowl, beat the egg whites until they hold a soft shape. (A chilled bowl and whisk make the job easier. I always use a whisk attachment when beating egg whites. Start the speed on low for the first 10-20 seconds before increasing the speed to high).

Add the reserved 1/4 cup sugar and continue to beat the egg whites until they are stiff but not dry.

Fold the egg whites into the batter in two separate additions.

Transfer the batter into the prepared pan.

Rotate the pan briskly to level the top of the batter.

Bake for 55 -70 minutes until a cake tester comes out clean. (Check the cake to make sure it is not browing too much on top - if it is, loosely cover it with foil for the last 15 minutes of baking time.) Cool in the pan on a rack for about 15 minutes, then carefully invert the pan to remove the cake. Let the cake cool completely. (If using Grand Marnier, sprinkle the cake with a few tablespoons as soon as the cake comes out of the oven).

Chocolate Oatmeal Brownies

Chocolate Oatmeal Brownies
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 154.

My last post was Chocolate Oatmeal Cookies and now we have the brownies. Yum! Yum! Unlike the cookies which were too crisp for me, these are soft (Maida compares them to macaroons). They are great heated in the microwave for about 8 seconds and then topped with ice cream. I found myself eating about 6 in a row after I had made them. Until spring comes and I can get outside, I may have to seek out a diet plan.

They are very easy, all done in a saucepan.

3 oz. (3 squares) unsweetened chocolate
1/4 lb. (1 stick) sweet butter
1/2 tsp. salt
3/4 cup dark or light brown sugar, firmly packed
1/3 cup honey
1 tsp. vanilla extract
1 egg, lightly beaten
2 2/3 cups quick-cooking (not "instant") rolled oats
4 oz. (generous 1 cup) walnut halves or large pieces

Adjust rack to center of oven and preheat to 425 degrees. Butter or spray the bottom and sides of a 9-inch square pan (I actually used an 8-inch pan) with aluminum foil.     

Melt the chocolate and butter in a heavy 2-3 qt. saucepan over low heat. Stir occasionally until melted.

Now mix in all of the other ingredients in the order listed in the recipe: salt, sugar, honey, vanilla, egg, oats and nuts.

The mixture will be very thick.

Pack the mixture firmly into the prepared pan.

Bake for 15 minutes. Cool in the pan on a rack for 15-20 minutes. Cover with another rack and invert and carefully remove the foil. (Note: The mixture tried to crumble apart on me so be very careful. If it does try to come apart, it can easily be pushed back into place with your fingers). Cool completely or chill in the freezer or refrigerator before slicing into bars.

 

 

Chocolate Oatmeal Cookies

Chocolate Oatmeal Cookies
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 144.

These were not what I expected but they are delicious. The chocolate oatmeal cookies I remember were the ones my mother made and the ones in our school cafeteria. They were very moist and chewy. These are very crisp. They should be stored in an airtight container or they can be frozen (thaw before unwrapping) to keep them crisp.

2/3 cup sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup plus 1 TBS. unsweetened coca powder (preferably Dutch process0
2 2/3 oz. (5 1/3 TBS.) sweet butter
1 1/2 tsp. vanilla extract
1 1/4 cups granulated sugar
1 large egg
1/3 cup milk
2 1/2 cups quick-cooking (not instant) oatmeal

Preheat oven to 350 degrees. Line cookie sheets with aluminum foil.

Sift together the flour, baking powder, salt and cocoa and set aside.

Cream the butter in large mixer bowl.

Add the vanilla.

Add the sugar. Mix well.

Add the egg and beat until mixed.

On low speed, add half of the dry ingredients.

Add the milk.

Add the remaining dry ingredients (you will need to scrape the bowl with a plastic spatula to thoroughly mix.

Mix in the oatmeal.

Use a tablespoon (or slightly larger) scoop to make mounds of dough for each cookie. Place them about 2 inches apart. The cookies will rise and flatten as they bake.

Bake for about 18-22 minutes (start checking after 15 minutes). Reverse and swap the cookie sheets halfway through baking. The tops of the cookies will feel semi-firm to the touch when ready. Do not underbake. Cool for a few minutes before removing them from the foil with a spatula. Cool completely and store in an airtight container or they can be frozen.