So what does this have to do with me? Well, as I'm sure you've seen on this blog every December I too have fallen into the habit of repetition. Not duplicate postings, per se, but several variations on a theme - the theme of cookies. I know it's probably getting tiresome to read entry after entry of Christmas treats, and I promise, I am almost done - provided that I can keep my butt out of the sweet kitchen the rest of the year! Luckily for my family (and for you, if you are getting sick of the whole cookie thing here!), I will be more or less out of commission for the rest of 2009. Tomorrow is Wisdom Tooth day for me, involving a fairly intensive triple-impaction removal(!) so in between doses of T3' s I'll be nursing soups (inspired by recipes found across the blog-o-sphere) that I'm teaching my Mom how to make tomorrow. With luck, the fact I won't be cooking all that much means I can catch up on half a month's worth of backlog! Or I'll be asleep. Whatever!
So these three cookie recipes I'm sharing today are some of my favourites from this "December of a thousand doughs". All of them in one way, shape or form have an element that is pretty well overdone in the culinary field, but nonetheless they are all worth a nibble and a space on Santa's goodie plate Christmas Eve!
Smoky Oatmeal Toffee Cookies
Makes 3 dozen
2 tbsp ground flaxseed
¼ cup hot water
1/3 cup milk
½ tsp baking soda
1 tsp smoked salt
3 cups old-fashioned rolled oats
2/3 cup toffee baking bits
1/3 cup butterscotch chips
1 cup coarsely chopped walnuts
- Preheat oven to 325°F, lightly grease baking sheets with nonstick spray or line with parchment.
- In a small bowl, whisk together flaxseed and hot water, set aside.
- Cream shortening and sugars until fluffy.
- Add flaxseed mixture, milk, vanilla and liquid smoke, blending well.
- In another bowl, whisk flour(s), baking soda and smoked salt.
- Beat into the creamed mixture until smooth.
- By hand, fold in oats, toffee pieces and nuts.
- Bake 12 minutes.
- Cool 2 minutes on baking sheet, then move to a wire rack to cool.
Total Carbs: 17.3 g
Protein: 2.2 g
½ cup raisins
½ cup diced dates
3 tbsp ground flaxseed
1 tsp pumpkin pie spice
½ cup butter (I used salted), softened