08.20.06
New Addition to the Family
Yesterday Jamie and I received a new addition to the family: a Kitchenaid stand mixer in cornflower blue (kasmicb, for short)!! After picking it up and cuddling with it for a while, I decided to put it to good use.
Here is what I made:
| Banana-Oatmeal Power Cookies These cookies have it all—nuts, grains and fruit. Their portable size makes them perfect for taking on hikes, bike rides and all sorts of expeditions. |
1 cup all-purpose flour
1/2 cup flaked coconut
1/2 cup rolled oats
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
3/4 cup firmly packed light brown sugar
6 Tbs. (3/4 stick) unsalted butter, at room
temperature
1 very ripe banana, mashed
1 egg, at room temperature
1/2 cup chopped dried apricots or golden raisins
1/2 cup chopped walnuts
Preheat an oven to 325°F. Lightly grease 1 or 2 baking sheets or line each with a Silpat nonstick liner.
In a bowl, stir together the flour, coconut, oats, baking soda, salt and cinnamon. In a large bowl, cream the brown sugar and butter with a wooden spoon until fluffy. Add the banana and egg and beat with a fork until blended. Stir in the flour mixture, about 1/2 cup at a time, then stir in the apricots and walnuts.
Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes, switching pan positions halfway through baking if 2 pans were used.
Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days. Makes about 18 cookies; serves 6.
Adapted from Williams-Sonoma Outdoors Series,Cabin Cooking,by Tori Ritchie (Time-Life Books, 1998).
Well, almost. First I doubled the batch (18 cookies? Are you kidding?!), then I didn’t have raisins or apricots, so I left that out. And I didn’t have walnuts, so I used macadamia nuts. And I mixed up my teaspoons, so I accidentally used 1/2 tablespoon to measure the baking soda and salt. Oops.
I sure like my new toy! Thanks, bridesmaids!!
Mamafish said,
August 21, 2006 at 10:51 am
What did these “power” cookies end up tasting like?
Jeni said,
August 21, 2006 at 2:18 pm
Ah, the sweet comfort and culinary adventure the kitchenaid brings. I am eagerly anticipating Kasmier’s arrival, he should be here soon!
Speaking of which, I like kasmicb’s name. It sounds familiar, somehow…
Jamie said,
August 21, 2006 at 4:27 pm
Well… they tasted like coconut. And banana too, I guess. They’re quite soft, rather wide-and-spread-out, and have a low internal density.
Overall diagnosis: 8/10 quite yummy
Mom B said,
August 22, 2006 at 9:31 pm
Who but Jamie could describe a cookie as having a low internal density?