Skip to main content

heart cookies

















got this recipe from martha for valentine's day.  it is a mix between an oatmeal cookie and a shortbread cookie and oh so yummy.  i'll be taking these to a preschool party and around to some of my friends tomorrow.  they are reminiscent of graham crackers and chocolate frosting, which my husband and kids love, so i'm hoping they enjoy these.  the dough turned out be a bit different than the recipe claims, but i made it work.  i've changed the recipe only slightly-i dipped the hearts in melted chocolate chips rather than sandwiching nutella between two cookies.  

one great tip on melting chocolate is do it in the microwave!  it's so easy and you don't have to worry about a double-boiler and all that clean up.  ina garten, the barefoot contessa and one of my cooking idols, gives a great explanation on how to do it here.  i'm sure the nutella way would be good, too.  it's just not something i regularly have in my pantry, for good reason.  another plus is that this recipe has no eggs, so feel free to eat the dough guilt-free!  enjoy!

  • 1/2 cup old-fashioned rolled oats
  • 1 cup flour
  • 1/3 cup whole-wheat flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 sticks butter, room temperature
  • 1/2 cup light-brown sugar
  • 1/2 tsp vanilla
  • 1 1/2 cup milk chocolate chips 
preheat oven to 350 degrees.  spread oats on a baking sheet; bake until golden, about 15 minutes. transfer to a medium bowl; stir in flours and salt.  in a large bowl, using an electric mixer, beat butter and brown sugar on medium until fluffy.  add vanilla; beat to combine.   scrape down bowl.  add oat mixture; beat until blended.  form dough into a disk, wrap in plastic, and refrigerate 30 minutes.  (the recipe says 2 hours, but the dough was so firm, i couldn't roll it out.)

preheat oven to 325 degrees.  on a lightly floured surface, roll dough 1/8 inch thick, dusting lightly with flour as needed.  (i had a little hard time rolling mine out because it was so firm.  pressing your dough out on a floured surface also works.)  cut out cookies with a 2-inch heart-shaped cookie cutter; place 1/2 inch apart on two parchment-lined baking sheets.  bake until cookies are golden around edges, 12 to 15 minutes.   let cool 5 minutes, then transfer cookies to a wire rack to cool completely. 

dip the cookies in melted chocolate chips, drizzle the chocolate on or sandwich it between two cookies.

Comments

  1. i love how you improvised and made them your own. they look taaaasty.

    ReplyDelete
  2. Do you think it would work with quick oats (not instant)?

    ReplyDelete
  3. definitely! i actually used regular old fashioned oats for this recipe, but in other recipes i've used the old fashioned and quick oats interchangeably. i'm sure the quick oats would work just the same.

    ReplyDelete
  4. Why don't you go ahead and bring some of those to spin tomorrow?? :)

    ReplyDelete
  5. these were reallyreally good. thank you!

    ReplyDelete
  6. @celeste-so glad you liked them.

    ReplyDelete
  7. They look awfully tasty. I'm adding this recipe to my 'to-try' pile. :)

    ReplyDelete
  8. Soooooo yummy!! Dad even loved them....

    ReplyDelete

Post a Comment

Popular posts from this blog

pear salad with lemon-garlic vinaigrette

i have a friend who served me this salad.  it was love at first taste.  i think i could spend the rest of my life with that dressing.  i found myself wanting to eat it so often, i had to find something else to pair it with (just plain drinking it was not an option, although, it did cross my mind.)  it actually happened by accident.  i added pears to my salad one day and loved it so much, the next day i decided to leave out the lettuce/spinach altogether.  the result:  a fantastic and easy salad that just may make your lips pucker up and make your heart skip a beat. 2 fresh pears, peel on and diced grated parmesan, or any other sharp cheese almonds, chopped or slivered (the original recipe calls for crumbled bacon, which would be fantastic even in this salad!) lemon-garlic vinaigrette juice of one lemon small clove of garlic, minced 2/3 cup canola oil salt and pepper to taste combine in a jar and shake to emulsify (or you can whisk in the canola oil to emulsify. 

cancer fighting superhero sandwich

one of our very favorite people in the whole world is going through something very devastating right now.  colon cancer.  so this post is dedicated to her.  it probably seems trivial and kinda weird to post a sandwich and dedicate it to a person, but hey, this is a cooking blog after all!  and this sandwich has superhero qualities.  each of the ingredients has antioxidants and cancer fighting powers.  as i looked around the world wide web for foods to fight colon cancer, i realized that i make this sandwich all the time and didn't know the powers that it has.  so it really is healthy and delicious.  and i'll tell you why. oops, i couldn't help but take a bite.  can you tell? first start with really healthy grain and seed bread.  i've been using dave's killer bread from coscto.   (the bread contains flaxseeds which some believe to be the most powerful plant food on the planet!   There’s some evidence it can help reduce your risk of heart disease, cancer, strok