Thursday, February 21, 2013

Oatmeal Cookie Insanity!

At any given moment the thoughts going on in my head are far from normal and definitely not relevant to what I'm physically doing..muti-tasking at its finest. So yesterday I was thinking about all the random ingredients I have lying around from countless baking projects and entertaining guests, then obviously my mind went off on a tangent.  Oatmeal, Pretzels, M&Ms, Sprinkles,  Chips, Coconut.. I mean there is an endless list of foods in my kitchen that I won't ever eat, so I might as well put it to good use.  Admittedly, I don't even eat half the things I make due to my picky palate and healthy eating obsession.  But there are some things I just can't deny *cough* rice krispie treats *cough*. In fact it may be hard to believe that I could be a pretty good baker without having a knack for all things sweet, but it's my mind's crazy concotions and mid-sleep epiphanies that are the foundation for my passion.
I think we have a strong enough relationship now that I can share one of my biggest flaws with you and trust you won't judge me.  Some of you may be confused and maybe even dislike me for a little bit after this, but promise you won't totally write me off.  Peanut butter and Chocolate are two separate worlds for me, never to be combined.  Yes that's right, I hate Reese's in all forms.  Ever since I was younger peanut butter didn't even go with jelly, it was one or the other.  It's a lone entity, strictly in the chunky form, undeniably only paired best with an empty spoon or a nice crisp apple {seeing as the normal choice of bread hasn't really been in my food group for a quite some years now}. 
But wait, that doesn't mean I don't bake with them together! I know how much the rest of the normal population appreciates the combination and after all, my goal is to make other people happy through my creations.
So my base cookie was an easy choice I hadn't made in a while. Soft Chewy Oatmeal. You can't go wrong.

But then the thoughts that started running through my head couldn't be stopped.
1) Why doesn't anyone EVER make chocolate oatmeal cookies--I'll patent that!
2) Why only ever put raisins or chocolate chips or nuts inside? Boring.
3) Why not throw in all sorts of candy and chocolate and really get this cookie going? Okay!
Yup that's actually how last night started out. Chopped up Reese's, Twix and Pretzels with White Chocolate. Those were the inspiration for this batch of oatmeal cookies.
Theses perfectly thick, chewy and overloaded oatmeal cookies were an adaptation of a recipe from the fabulous Bake at 350, which can be found here!

Soft, Thick, Chewy Oatmeal Cookies
{adapted from Bake at 350}

1/2 cup butter
2 Tbs vegetable oil
1 cup light brown sugar
1 egg
6 Tbs light sour cream
2 tsp vanilla
2 cups rolled oats
1/2 tsp baking soda
1/2 tsp cinnamon
1 & 1/2 cup flour

Add-Ins:
1 Tbs cocoa powder
1 cup chopped Twix
1 cup chopped Reese's
1/2 cup cupped pretzels
1/2 cup white chocolate chips

Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

In a bowl, mix together flour, baking soda, and cinnamon. Set aside.

In a large bowl of a mixer, cream together butter, oil and sugar on medium until smooth. Add the egg and beat until fluffy. Beat in the sour cream and vanilla. Stir in the oats.

Add the flour mixture and beat until well combined.Separate evenly into 2 bowls.
In one bowl, mix in 1 Tbs of cocoa powder.
YUM! Now mix in your Reese's to this batch!

Now divide the plain bowl of cookie dough into two bowls.  Stir in the Twix to one bowl and the white chocolate-pretzel combination to the other.

Let dough sit about 15-30 minutes.  Drop by tablespoon onto lined baking trays. 
Bake 10-12 minutes until edges turn light brown, and move to a cooling rack to cool completely {or eat them warm, I definitely won't judge!}.
Hope you enjoy what my crazy mind has done this time! :)

No comments:

Post a Comment