Oatmeal Chocolate Chip Cookies

I'm a cookie snob. There I admitted it. Cookies come in all shapes, sizes and textures, but only some are really worth those calories. My preference is ones that are crispy on the edges and chewy in the middle. The best ones are filled with chocolate chip (no raisins please!). But I especially love a chocolate chip cookie with a little something extra and the oatmeal adds to the great texture. Use a stand mixer for the easiest way to make this dough. The key for the perfect bake is refrigerating the dough, so don't skip that step. Ready, set, bake!

1 Large Egg

1/2 Cup Unsalted Butter

1/2 Cup Brown Sugar

1/4 Cup Sugar

1 T Vanilla 

3/4 Cup Flour

1/2 t Baking Soda

1/4 t Salt
1 1/2 Cup Oats

1 Cup Semi-Sweet Chocolate Chips

1. Using a stand mixer with paddle, combine egg, butter, sugar and vanilla. Mix well on medium until ingredients are combined and forms a paste. 

2. After scraping down the bowl, add flour, baking soda, and salt. Mix 1 min.

3. Add oats and mix just to combine. Then add chocolate chips and mix again just until ingredients are evenly dispersed.

4. Separate the dough into 12 balls for larger cookies or 24 for smaller cookies. Once rolled, place on cookie sheet and slightly flatten the top. Refrigerate for MINIMUM of 2 hours. Dough will last up to 3 days in the fridge or freeze and thaw in fridge for quick access to delicious cookies!

5. Preheat oven to 350. Add cookie dough to a greased cookie sheet with minimum 2 inch spacing between each. 

6. Bake large cookies for approximately 13-15 minutes and small cookies for 9-11 minutes. Let cool for 5 minutes before serving. 

ENJOY!

Irish Dinner Bread

The Irish cuisine isn't really known for impressing foodies. I am still waiting to be overcome by a mouthwatering corned beef and cabbage dish. But being Irish, and a self proclaimed foodie, I find it essential to have at least one irish recipe in my repertoire to pass down. And for me that's Irish Bread. Call it nostalgia as my mom used to make this all the time when I was growing up... But there's little that's more comforting than a warm, filling piece of Irish bread. My mom's recipe is a twist on the classic soda bread that we call Irish "Dinner" Bread. 

2 C white flour, sifted

1 C wheat flour, sifted

1/2 C sugar

1 T baking powder

1/4 t salt

2 T butter, softened

1 egg, beaten

1 1/4 C milk

1/4 water

1. Grease and flour a 9" round pan. I use one with a removable bottom so I can easily remove the pan to let the bread cool.

2. Sift 2 C white flour and 1 C wheat flour. Add all the dry ingredients to this - sugar, baking powder and salt. 

3. In a separate bowl, stir together milk, water, egg (beaten) and butter. Pour this mixture into dry ingredients and mix with a spoon until evenly incorporated. Mixture should be incredibly dense and sticky. 

4. Lightly press dough into 9" round pan. Use just enough pressure to spread dough to the sides of the pan without losing much of the air you stirred into it. 

5. Bake in 375 degree oven for 40 mins or until lightly browned on top. If the dough begins to split, remove from the oven. Let cool 5 minutes and serve warm.

For those of you who prefer the classics, here's how to make this recipe into traditional Irish Soda Bread based on my family's recipes:

- use 3 C white flour (no wheat flour)

- remove the 1/4 C water

- Add 1 C raisins

Enjoy!

Carrot Cookies with Orange Glaze

Certain foods are an instant reminder of the holidays. For me, this cookies are the epitome of Christmas. My mom always made these when I was a kid and the recipe was passed down from her side of the family. Every time I make them, I'm always surprised how good they are! I usually make a bit of extra glaze because I love to cover these pretty generously.

Cookie Batter:

1 C shortening

3/4 C sugar

1 C cooked, mashed carrots

2 eggs

1 t vanilla

2 T milk

2 C flour

2 t baking powder

1/2 t salt

3/4 C coconut

Orange Frosting:

4 1/2 C powdered sugar

1/2 C softened butter

4 T fresh squeezed orange juice

Grated orange rind from one orange

1. Boil 8 oz of carrots. (Baby carrots work great.) Drain and mash with a potato masher. Set aside to cool.

2. In a large bowl, beat one cup of shortening on low. Slowly add in 3/4 cups of sugar and beat on medium high until blended. One at a time, add the carrots, egg and vanilla. Blend each ingredient with the beaters until evenly mixed. 

3. Mix together flour, baking powder and salt, then sift into bowl stirring into batter. Add in coconut, folding into batter.

4. When completely mixed together, drop teaspoon sized balls onto a greased cookie sheet. 

5. Bake at 350 degrees for 12 - 15 minutes or until cookies are rounded and bottoms are browned. Cool on a wire rack.

6. Beat together ingredients for the orange glaze on medium speed. Consistency should be creamy but loose. Spread glaze over each cookie and let harden. Store in an air tight container for up to two weeks.

Enjoy!

Banana Bread from Grandma Rose's Kitchen

This recipe has been passed down from my Grandma Rose. It's a special recipe to me because have vivid memories of her making this with me when I was a kid. My mom also made it a lot and I've never had a better banana bread. I think the secret ingredient is the soured milk which I haven't seen in any other recipe. Hope you enjoy!

1 T lemon juice

1/4 C milk

2 C flour

1 1/2 C sugar

1/4 t baking powder

1/2 t salt

3/4 t baking soda

1 t vanilla

2 eggs

1 stick of butter or margarine, melted and cooled

2 large or 3 medium bananas (old brown ones are best!)

3/4 C nuts (optional)

1 T shortening

1 T flour

Extra long loaf pan

1. Preheat oven to 350 degrees. Grease loaf pan with 1 T shortening, then use 1 T flour to coat entire pan. I use an extra long loaf pan that used to belong to my Grandma Rose, but a regular loaf pan will work too.

2.  Melt 1 stick of butter and set aside to cool. 

3. Add 1 T lemon juice to 1/4 C milk and stir -- set aside.

4. Peel bananas and mash with a banana masher or fork until chunks are pea sized.

5. Blend together 2 C flour, 1 1/2 C sugar, 1/4 t baking powder, 1/2 t salt and 3/4 t baking soda.

6. Add 1 t vanilla, 2 eggs and butter to dry mixture and blend ingredients together. Then add in banana mixture and mix well. Pour batter into pan.

7. Bake at 350 degrees for 50 - 60 minutes. Bread is cooked when lightly browned on top and a toothpick stuck in the center comes out clean.

Don't forget to have a slice while it's still warm from the oven -- that's one of our traditions too!