I hope you had a good weekend with lots of game day eats - I personally reached my cheese intake maximum for the month and I'm not mad about it. Other notable eats this weekend included my new favorite brownie from Sarah's cookbook and my first ever green smoothie, which has been Andrew's go-to breakfast of 2017 and it now may be my new go-to as well - they're way better than I anticipated.
Anyhow, it's February! A really fun month and it's a short one so it's all jam packed making it a go-go-go time of life. The past couple of months I've been able to just rely on my noggin for remembering important dates and trips, but I've already had to whip out the calendar to scribble down all sorts of things. And not just errands, but enjoyable dates like a ladies brunch this weekend and a special 21st birthday bash for the littlest sister (holy poop how is she going to be 21?!) I'm excited and happy that I'll get to just live life here at home.
I haven't been baking all too much yet because I still claim to have vacation brain, but with lots of small celebrations coming up, I figured it's a good time to start brainstorming and coming up with some small goods to make those days a little sweeter. Even though the blog started off as a "food blog," I'm discovering that I'm no longer intent on baking just for the sake of baking, but I still love to bust out the apron if it's for something meaningful, no matter how big or small the festivity. So here we are with a new little cookie just in time for Galentine's Day lady brunch this upcoming weekend (a v important celebration, if you ask me) inspired by my excessive amount of oats currently in the pantry and my favorite spice in the whole land, cardamom. I love their little fat, round shape and they taste mostly like good old fashioned oatmeal raisin cookies, minus the cinnamon flavor and replaced with something a little more mysterious and floral. They make great gifties and work well as something small to nibble on as an after-brunch snack, which I believe will be their purpose this upcoming Saturday.
White chocolate drizzled cardamom oatmeal cookies, adapted from Ovenly, discovered on King Arthur Flour, makes 20-22 small cookies
- 1 1/4 cup all purpose flour
- 1 1/4 cup old fashioned oats
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 cup plus 2 tablespoons unsalted butter, softened
- 2/3 cup dark brown sugar
- 2 tablespoons maple syrup
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup raisins, optional
- 1/2 cup good quality white chocolate chips
- In a medium bowl, whisk the flour, oats, baking soda, salt, ground cardamom, and ground ginger, then set aside.
- Using a stand mixer or a hand mixer, beat the butter, brown sugar, and maple syrup on medium-high until light and fluffy. Scrape the sides of the bowl down, then add the egg and vanilla extract and beat on medium speed until combined. Scrape down the edges of the bowl again and add the flour mixture to the bowl. Mix on low speed until just combined, then add the raisins (optional) and mix until the raisins are distributed, about 30 extra seconds on low. If you're not adding raisins, go ahead and mix on low until no flour streaks remain.
- Scoop the dough onto 2 lined cookie sheets (I use a 2 tablespoon scoop), about 10-12 cookies per sheet. Place the cookie sheets either in the freezer for 20 minutes or in the fridge for 1 hour.
- Preheat oven to 350 F. Once the oven is preheated, remove the cookie sheets from the freezer/fridge and place them in the oven. Bake for 20 minutes, until the edges are golden brown. Remove from the oven and let cool for 2-3 minutes. Remove cookies from the sheets and let them cool completely on a cooling rack before drizzling with the white chocolate.
- For the white chocolate drizzle, I like to melt my white chocolate chips in a microwave safe bowl, in 30 second increments, stirring in between each increment until smooth and creamy. Place the chocolate in a piping bag and drizzle, or you can just use a fork and get creative with it. Enjoy!
Have a great week, everyone!