Tasty Recipe Review: Betty's Oatmeal Cookies

I have had this book forever. It's worn, torn and burnt as you can see.

I have used it countless times and for numerous ocassions. I always thought this was a Betty Crocker cookbook, not sure why, maybe the red and white or maybe cause my mom always called it that. But it isn't is it. Is it? There seems to be a new cookbook out Better Homes and Gardens 12th Edition. I wonder just how improved it is.

I have been craving oatmeal cookies lately but I really wanted them to have some sort of twist. I wanted something different. I searched the web for recipes and founds tons of stuff, cookies, bars, etc. but nothing really jumped out at me. So I decided to go look in my old trusted Betty Crocker cookbook. I'm sorry, I will keep calling it that forever I think. she had oatmeal cookies with variations, chocolate chip, fruit topping. Hmm, sounded interesting. Wanting to get rid of unused apples that were sure to spoil in the future so I chose to try the oatmeal cookies with fruit topping. I also left some without the topping so I could taste only the cookie.

The regular oatmeal cookies were very good. Crispy on the outside and chewy on the inside. Very tasty.  I don't know if you can really do wrong by an oatmeal cookie recipe, but I liked these, very good.

The oatmeal cookie with apple topping, wow! Very very nice combination, chewy cookie with crisp sides and outside, sweet apple cinnamon topping. I was very surprised. I didn't think they would be this good actually. I thought they would just be ok. It's like a cookie with a kick you know, that little something extra really made a difference.

I must say, they are pretty filling, I usually have like 3 or 4 cookies (right...), but with these ones 2 was enough for me. Don't get me wrong, they are very very good and tasty, but they are somewhat filling. But that's a good thing!

I found the recipe very simple and quick to make. Granted, it does take a little time for the topping to cook, but it's fairly quick, you can make these in 30 - 45 minutes. I like that, quick and easy recipes, they're the best!


 To make these delicious cookies you will need:

3/4 cup butter or margarine
1 3/4 cups flour
1/2 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1/4 teaspon ground cloves (optional)
2 cups rolled oats

In a mixing bowl beat butter or margarine for 30 seconds. Add about half of the flour, brown sugar, sugar, egg, baking powder, vanilla and baking soda. If you choose to add cinnamon and cloves (I did) add those as well. Beat till thoroughly combined. Beat in remaining flour. Stir in oats.

Drop by rounded teaspoons (oops I think mine were a bit bigger!) 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree F oven for 10 to 12 minutes or till edges are golden. Cool cookies on a wire rack.

Fruit topping:

To make the fruit topping, in a medium saucepan combine 11/2 cups finely chopped (finely??? hmmm) peeled apples, 1/2 cup sugar, 1/3 cup raisins, 1/3 cup chopped pecans (ok so I didn't have raisins and pecans, so I just did apples, some cinnamon and sugar, could that be bad? I also added about 2 tablespoons brown sugar,just cause it was left over from the dough and I thought, this can't hurt!) and 2 tablespoons of water.

Bring to boiling, stirring constantly. Reduce heat. Simmer till fruit is tender and most of the liquid has evaporated, stirring occasionally. After dropping the dough onto the cookie sheet, press centers with your thumb. Fill each indentation with a level teaspoon of topping. (I made like little wells on mine, I was affraid the topping would spill down the sides. I also have to admit that I didn't measure the level teaspoon, I just eyeballed it, Yeah, I'm a rebel!)

I would like to apologize for the lack of pictures, but besides the fact that my camera sucks (yes it's the camera!) my lighting is apparently worse, so I really don't have any decent pictures of these cookies or the process except the one up top.


Till next time, I hope you enjoyed this review and remember, if you have a Tasty Recipe that you would like to share, or if there's a recipe that you have been wanting to try and just haven't been able to, let me know about it. I'll give you a Tasty Review!

Martha's Cookies... with a little Tasty twist

These are by far my favorite cookies I think. I got this recipe from Martha Stewart, (not from her directly of course, I wish!) which of course is great, but I decided to change it a little bit and what came out was a truly different and delicious cookie.

So, here's Martha's recipe with my changes...

You can buy chocolate that has already been chunked, or you can just cut up your favorite chocolate.
Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
2 cups old-fashioned rolled oats or powdered oatmeal (I use this)

1 cup shredded coconut
12 ounces semisweet chocolate, chopped into 1/2 inch chunks (I just use chocolate chips)
1 1/3 cups coarsely chopped (5 ounces) pecans
Directions
In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside.
In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs; mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Place dough in the refrigerator until firm, at least 2 hours or overnight.
Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart, and press down
Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days.