Thursday, April 21, 2011

Oatmeal chocolate chip cookies

Oatmeal chocolate chip cookies by kel h
Oatmeal chocolate chip cookies, a photo by kel h on Flickr.

These cookies are fantastic. They are crispy and chewy at the same time. I added the cinnamon, nutmeg and orange zest. You may want to up the salt a smidge if you use the zest. Also, I love the texture that oatmeal adds

Oatmeal Chocolate Chip Cookies
(from The Frog Commissary Cookbook)
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp fresh ground nutmeg
zest from 1 small orange
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or "quick," but not "instant")
2 cups chocolate chips (about 12-oz.)

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and orange zest. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
Stir in the oats and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely

Stuffed zucchini

Stuffed zucchini by kel h
Stuffed zucchini, a photo by kel h on Flickr.

Cut zucchini in half lengthwise
score the zucchini down the center and sides and scoop out the flesh
cut up a potato into small cubes and sautee with one chopped onion until fork tender
add one chopped up and seeded tomato, zucchini flesh, a tsp italian seasoning and salt and pepper to taste
add either a cup of peas or garbanzo beans
scoop filling into hollowed out zucchini
sprinkle cheese and breadcrumbs on top
bake at 375 for 20-30 min until top is brown and crispy and zucchini shell is soft