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Foodie Friday

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I think my foodie side won out today, over my locavore side. Although there were hints of local ingredients, and definitely locally supported businesses supplying the ingredients.

I think I found my favorite cookie, even surpassing those Berger things, and the Girl Scout cookies.


These oatmeal cookies arrived from Cooks Illustrated, via Smitten Kitchen.


They were modified originally to add white chocolate. I took that chocolate to new heights, using a Divine bar, bought at Roots.

Much of today’s cookie came from Roots.

Here is the recipe from Smitten Kitchen.

1 cup all-purpose flour (King Arthur unbleached AP)
3/4 teaspoon baking powder (Rumford’s aluminum free)
1/2 teaspoon baking soda
1/4 teaspoon table salt (I used Redmond Real Salt)
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened (the butter was bought at the Manheim market)
1 cup sugar (Florida cane sugar)
1/4 cup packed light brown sugar (Wholesome Organic)
1 large egg (South Mountain Creamery)
1 teaspoon vanilla extract (bought at Roots, pure Madagascar)
2 1/2 cups old-fashioned rolled oats (Root’s bulk)

6 ounces good-quality white chocolate bar, chopped (I used Divine White Chocolate with Strawberry, bought at Roots)


Fleur de Sel, or flaked sea salt.

The white chocolate bar was a splurge. It made the cookies decadent. The sort of cookie you would pay $1 each to buy at Starbucks.

Whisk together the first four dry ingredients. Cream the butter and sugars in a stand mixer. Add the egg and the vanilla to the mixer. Then, slowly pour in the flour mix. Finally, the oats and the chocolate.

Trust me. You want a good heavy mixer to do this. The chocolate made my Kitchen Aid move on the counter top.

I got 28 drop cookies on two parchment paper covered sheets. Each drop cookie, about two tablespoons of dough, rolled into a ball, then dropped. Pressed slightly. With about 5-6 flakes Fleur de Sel on top.


Bake at 350 Degrees for about 16 minutes. Mine took a bit longer since I had the oven open a wee bit too long when rotating the cookie sheets.

They need to be golden brown.


These cookies are addictive. Shattering. With air pockets. Not cakey or chewy.

Perfect with a cup of tea, or coffee. Or, all by themselves.

I was in a serious cooking mode today. Tomorrow, I will cover dinner, and thanks to HowChow, the find at Secolari today. Handmade lasagna noodles.

Stick around and see what I make this weekend with those.


About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

One response »

  1. Ummm, they look great. Good way to vamp up the boring old oatmeal cookies (sorry, oatmeal!)


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