"Feels Right" Oatmeal Cookies

Baking is something that I'm good at usually because I'm very precise about following directions. However, I've baked so many cookies now that I wondered what would happen if I made cookies based on what "felt right." My husband loves oatmeal raisin cookies, so I decided to try those. I've only ever made oatmeal cookies once, and they were "Oatmeal Scotchies," which have these delicious butterscotch chips. So, I only had a vague idea of how much of each thing to put in, but I just did what felt right. I'm happy to report that Alex thinks they're some of the best he's ever had.

"Feels Right" Oatmeal Cookies
Ingredients:
2 1/2 sticks very soft unsalted butter
2 1/2 cups light brown sugar, packed
2 1/2 tsp. vanilla extract
2 large eggs
2 cups oatmeal (quick or old fashioned -- I used old fashioned)
2 cups flour
1 heaping tsp baking powder
1 heaping tsp cinnamon
1/2 level tsp nutmeg
1/2 tsp salt
1 1/4 cup chopped walnuts (optional)
3/4 cup raisins (optional)
3/4 cup dried apricots, chopped into small bits (optional - for if you or friends don't like raisins)

Put racks in upper third of oven (I was able to cook with both racks for once). In a large bowl, beat butter, brown sugar, and vanilla with electric mixer until fluffy. Add eggs one at a time and beat until fully blended in. Add baking powder, cinnamon, nutmeg, salt, oats, and flour and mix. Add nuts if you like and beat gently, then, if you want, divide the dough in 1/2, and add raisins to the one half and apricots to the other half. Mix until blended.

Drop rounded tbsps dough on cookie sheets covered by parchment paper. Ensure at least 1 1/2 inch space between cookies to avoid cookie joinage. Bake about 12-14 min, until golden-brown. Cookies will look soft but will firm as they cool. Leave on baking sheet about 2 min, then put on cooling racks.

Makes about 30something awesome cookies.

Nouveau Comfort Food for Depressing Times

I am depressed. I just found out that an old friend died last week. I'm seriously depressed. And I also noticed it's been a month and a half since I last blogged! Wow. So, here's a new blog for your mid-winter blues. Eat your heart out on some nouveau comfort food.

Beef Tenderloin Steaks with Mashed Potatoes and Swiss Chard (The steaks and chard recipes are adapted from Jan. '09 Better Homes and Gardens).
4 6oz beef tenderloin steaks
1 tbsp butter
1 tsp olive oil
4 shallots, halved
3/4 cup beef broth
1 tbsp butter, softened
Snipped flat leaf Italian parsley
Peppercorns (optional)

Sprinkle steaks with salt and pepper. In a large cast iron skillet, heat 1 tbsp butter and the oil over high heat. Brown steak bottoms (1-2). Turn and cook 6 min or more until desired doneness. Remove steaks and keep warm.
Add shallots to skillet. Cook about 5 min, then add beef broth. Scrape skillet to remove browned yummy bits. Whip in that last tbsp of softened butter. Then put the steaks in and dollop the liquid over the top. Throw some snipped Italian parsley on there, and a few peppercorns, if you like. Voila! Bon appetit.

Momma's Mashed Potatoes
While the steaks are cooking, throw about 3 pounds of peeled Yukon gold potatoes (yes, it makes a difference in the taste!), cut into 1" cubes, in a big pot of boiling water. When the potatoes are almost soft, take a stick of butter and 3/4 cup whole milk, and saute over low heat, taking care not to scorch. When the potatoes are fork tender (10-15 mins), drain them in a colander and then put them in a mixing bowl. Use electric beater to smoosh them up, and add generous dashes of salt and pepper. Also dash in some heavy whipping cream until your potatoes are the desired consistency. Delish-eee-ous, I gawrawntee.

While all this is going on, boil up another big ol' pot of water. Take some nice Swiss chard (don't be afraid!) and chop the red stems off. Throw them in the water as soon as it's boiling and let them boil about 4-5 min. Then throw in the leaves and let it all boil about 2 more mins. When chard is tender, strain it in a colander, and drizzle a bit of good olive oil over it, dash with salt and pepper, and also drizzle some yummy vinegar on top. So good that you won't believe you never (or rarely) eat chard!

And what about dessert? What comfort dinner is without dessert? Well, let me introduce you to some cookies I'm really proud of. These are all my own invention.

Heather's Chocolate Caramel Monsters (aka amazingly good everything-but-the kitchen sink cookies)
2 1/4 cups all-purpose flour
2/3 cup baking cocoa
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
2/3 cup packed dark brown sugar
1 tsp vanilla extract
2 large eggs
1-12 oz package white chocolate chips
1-12 oz package small round caramel bits
1 1/2 (ish) cups chopped pecans

Preheat oven to 350. Combine flour, cocoa, baking soda, and salt in a bowl. Beat butter, sugar, brown sugar, and vanilla extract in very large bowl, until creamy. Add eggs one at a time, beating well after each egg. Gradually beat in flour mixture. Stir in chips, bits, and nuts. Drop by large rounded tsp on cookie sheets covered in parchment paper.
Bake for about 10 minutes, until set. Cool on sheets for 2-4 min, then move to wire racks. Enjoy, and don't forget to brush your teeth after these. (Your dentist would not be pleased with me if I didn't say that.)

Cook, eat, feel better, repeat as desired.