Granola Cookies

 

There are oatmeal cookies and then there are granola cookies. Oatmeal cookies use cooked oats whereas with granola cookies a baked mixture of oats with other ingredients are used. They are similar in taste, buttery and nutty, however the texture is a bit different. Oatmeal cookies have a chewy texture and granola cookies have more of a crunchy one. A crisp golden two bite cookie that is easy to make and bake.   

Granola Cookies

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1/2 cup butter 

1/3 cup granulated sugar

1/3 cup packed dark brown sugar

1/2 teaspoon vanilla extract

1 large egg

2 cups granola, any flavour, slightly crushed

1 cup all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350ºF (180ºC). Line a baking tray with parchment paper and set aside.

In a large bowl, add the butter, granulated sugar, dark brown sugar, vanilla extract and egg. Using an electric handheld mixer, on medium speed, blend until mixed and well combined. You may also do this by hand using a wooden spoon. 

Place the granola in a zip lock bag, seal it, and using a rolling pin, roll over the bag to slightly crush the granola.  

In a medium bowl combine together the flour, baking soda, baking powder and salt.  

Add the granola and flour mixture to the butter mixture and stir until well combined. 

Drop the cookie dough by rounded spoonfuls about 2 inches apart onto the prepared lined baking tray.

Bake for 9 to 11 minutes or until the cookies are lightly golden brown and centres are set but not hard. Rest on the baking tray for 1 minute before removing to a wire rack to cool. 

  

Oatmeal Berry Cookies

 

Not a crunchy oatmeal cookie but rather firm on the outside and soft and chewy on the inside. I consider these more like an oatcake in texture and taste, dense but light, and that could be because this recipe does not use eggs. Like a fruited granola bar in a cookie form, these oatie morsels can be effortlessly snacked on at any given time. 

 Oatmeal Berry Cookies

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makes approximately 24 cookies 

1 1/4 cups unbleached all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cups rolled oats

1/2 cup dried mixed berries, chopped

1/2 cup butter, softened

1/2 cup lightly packed dark brown sugar

1/4 cup water

Preheat oven to 375ºF (190ºC). Lightly grease or line a baking sheet with parchment paper.

In a medium bowl sift together the flour, salt and baking soda. Add the oats and mixed berries and whisk together.

In a large bowl, cream together the butter and brown sugar. Then blend in the water. Stir in the dry ingredients. If you feel the dough is a bit dry add a bit more water, 1 tablespoon at a time until the dough just comes together and is soft but not sticky. 

Shape into small balls and place on the prepared baking sheet about 3 - inches apart. Press each ball 1/4 inch thick with a fork dipped in sugar. Bake in the preheated oven for 8 to 10 minutes. Remove cookies from baking sheet and cool on wire racks. 

Quick Bread

A loaved soda type bread that offers a change from the usual yeast bread; it is economical, wholesome and eggless, and with little effort you'll have a bread that is dense and sweet in texture and relatively healthy, which may be served as an everyday loaf. Calling it quick bread is ideal as with a few basic kitchen pantry staples you can conjure up these loaves with minimal effort and time. 

  

Quick Bread

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2 cups unbleached all purpose flour

2 teaspoons baking powder

2 level teaspoons baking soda

1 1/2 teaspoons salt

1 cup whole wheat flour

1 cup oatmeal

1 cup bran

3 cups buttermilk

1/2 cup honey

Preheat the oven to 350ºF (180ºC or Gas mark 4). Generously grease and lightly flour two baking loaf tins. Line the bottoms with baking parchment paper.

In a large bowl sift the flour and add the baking powder, baking soda and salt. Whisk together, then add the whole wheat flour, oatmeal and bran and whisk together again.

Create a well in the centre of the dry ingredients and add the buttermilk and honey. Using a wooden spoon stir until throughly combined. 

Spoon the dough equally into the two well greased prepared baking tins, fill about two-thirds full. Cover and allow dough to stand in pans in a warm place for 20 to 30 minutes before baking.

Bake for approximately 50 to 60 minutes. Carefully remove from baking tins and allow to completely cool on wire racks. 

Notes: Do not store until quite cold. Bread should be 24 hours old before cutting. Bread stored while warm will mould readily during the warm weather. 

Oatmeal Cranberry Cashew Squares

It's far more appealing to whip everything up in a bowl or thereabouts, place it in a pan and let it do its magic for 25 minutes. This recipe gives you the flexibility of squares or cookies; so if pressed for time, squares are the way to go and if you have the time, then cookies will be the relaxation and effort one may need. I prefer this recipe in its former, squares as I find they are delightfully substantial and chewy, becoming my rainy day indulgence. 

Oatmeal Cranberry Cashew Squares

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2/3 cup granulated white sugar 

2/3 cup packed dark brown sugar

1 cup butter, softened

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

3 cups old fashion or quick cooking oats

1 cup unbleached all purpose flour

1/2 cup chopped dried cranberries

1/2 cup diced dried apricots

1/2 cup chopped cashews

Heat oven to 375ºF. Line the bottom of an 8x8x2 inch square baking tin with baking parchment paper.

In a large bowl add the white sugar, brown sugar, softened butter, baking soda, ground cinnamon, vanilla, baking powder, salt and eggs. Beat ingredients with an electric mixer on medium speed until nicely blended.  

In another bowl combine the oats, flour, cranberries, apricots and cashews together. Add to the butter sugar mixture and stir to combine. 

Spoon dough into the prepared baking tin and press down evenly, using moisten hands if need be. Bake for 25 minutes or until light brown. Cool in pan on a wire rack. Once cooled cut into 4 rows by 4 rows, 16 squares.

If making cookies... drop by rounded tablespoonfuls about 2 inch apart on a lined cookie sheet. Bake for 9 to 11 minutes or until lightly brown. Remove immediately from baking sheet to a wire rack to cool. 

Notes: I found the edge of the squares to bake more quickly than the centre, to which I found a bit soft and giggly, you could add more baking time however you have to keep checking as you do not want to overcook them. If the centre is semi-soft or semi-set that is okay as they will firm up and set upon cooling and are meant to be chewy not crunchy.     

Chocolate Oatmeal Cranberry Cookies

Do not let these rustic cookies fool you. With some staple pantry ingredients you can create a rich chewy chocolate cookie worthy of devouring again... and again.  

Chocolate Oatmeal Cranberry Cookies ( One Smart Cookie by Julie Van Rosendaal)

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makes approximately 20 cookies

1/4 cup butter or non-hydrogenated margarine, softened

1 cup packed brown sugar

1 large egg or 2 large egg whites

2 tablespoons corn syrup

2 teaspoons vanilla

3/4 cup all-purpose flour

1/4 cup cocoa powder

1 1/2 cups oats

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dried cranberries, cherries or chopped dried apricots

Preheat oven to 350ºF.

In a large bowl, beat the butter and brown sugar until well blended. It will have the consistency of wet sand. Add the egg, corn syrup, and vanilla and beat until smooth. 

In a medium bowl, stir together the flour, cocoa, oats, baking soda and salt. Add to the sugar mixture and stir by hand until almost combined; add the cranberries and stir just until blended.

Drop fairly large spoonfuls of dough 2 inches apart on a cookie sheet that has been sprayed with non-stick cooking spray. Bake for 10 to 12 minutes, until set around the edges but still soft in the middle. They will seem a little undercooked but will firm up as they cool. Transfer to a wire rack to cool. 

Notes: I used large flaked oats as that is all I had. I lined the baking tray with baking parchment instead of spraying with a non-stick cooking spray. I found 10 minutes was the right amount of baking time however ovens do vary.  

Hope everyone had a good weekend considering what's happening around the world; and adhering to all social measures being implemented wherever you may be. Stay safe! - JD 

Peanut Butter Oatmeal Chocolate Chip Cookies

These are absolutely delicious and vegan! They were so easy to make that I whipped up another batch. This is a great basic recipe, which ingredients may be substituted for others depending on your tastes or food requirements. It is hard to believe these are vegan! 

Peanut Butter Oatmeal Chocolate Chip Cookies

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1/2 cup white sugar

1/2 coconut sugar

1/3 cup soy milk

1/3 cup peanut butter

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 cup oat flour

1 cup rolled oats

1 tablespoon flax seed

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup vegan semi sweet chocolate chips

Pre-heat oven to 400ºF. Line a large baking sheet with baking parchment paper. Set aside. It is a must to line the baking tray to prevent the cookies from sticking to the tray.

In a large bowl whisk together the sugars, soy milk, peanut butter, oil, and vanilla extract until completely smooth.

In another bowl, mix together the oat flour, oats, flax seeds, baking soda, salt, cinnamon, and the chocolate chips in a separate bowl; add to the peanut butter mixture and stir to combine. 

Drop the cookie dough by large spoonfuls onto the prepared baking sheet.

Bake cookies in the preheated oven until the edges are browned, about 8 to 10 minutes. Cool cookies on a the baking sheet for about 10 minutes before removing them to cool completely on a wire rack.

Notes: I made a second batch however I used 1 cup unbleached all purpose flour, instead of the oat flour, and added 1/2 cup of chopped walnuts. All other ingredients remained the same. This batch did not spread like the first batch did and were more compact. Regardless, both batches were great. I slight flatten... tapped the centre of each cookie with my fingers before baking the second batch (with all purpose flour and chopped walnuts.) 

The first batch was more crispy and chewy with a more pronounced  peanut butter taste and the second batch was dense and crunchy with a slight peanut butter taste that was then over taken by a walnut flavour due to the added chopped walnuts. Below is a photo of the second batch I made... 

Plenty of sunshine this weekend and for the coming week. Hope you had a lovely weekend too. - JD 

Oatmeal Cranberry Chocolate Chip Cookies

These cookies are the ultimate of oatmeal cookies. Crunchy, slightly chewy with a hint of sweetness something that will please everyone. 

Oatmeal Cranberry Chocolate Chip Cookies

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Makes about 2 dozen

1/4 cup butter, softened

1 1/4 cups dark brown sugar, packed

2 large eggs

2 teaspoons vanilla

1 1/2 cups flour

1 cup oats, quick or rolled your choice
1 tablespoon ground flax seed

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup roughly chopped dried cranberries

1 cup dark chocolate chips

Pre heat oven to 325ºF. Line a baking tray with baking parchment paper. 

In a large bowl combine and beat the butter, brown sugar, eggs and vanilla until smooth.

In another bowl combine and stir together the flour, oats, baking soda, cinnamon, salt and  chopped cranberries. Add this dry mixture to sugar mixture and stir by hand until everything is nicely brought together. Add the chocolate chips and stir until just blended. 

Drop dough by spoonfuls on prepared baking tray and bake for 10 to 12 minutes or until lightly golden around the edges however still soft in the middle. Transfer to a wire rack to cool.  

Notes: you may also spray the baking tray with a non-stick spray rather than using baking parchment. Making them with dried cherries would be equally as good. 


Hope everyone had a wonderful weekend and is settling in to the week as well. - JD 

Drop Bannock

Scottish poet Robert Burns proclaimed "Oatcakes are a delicate relish, When eaten warm with ale." They are also quite lovely when eaten with whisky too. However if you have neither; then bannock are quite satisfying with a bit of butter and a spot of jam. This recipe, predominately made with oatmeal, therefore I did have some trepidation, due to making bannock with flour previously, turned out wonderfully. Simplistic and more pancake like however undeniable delectable and moreish.

Drop Bannock

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1 egg 

1 pint of milk

1/2 teaspoon baking soda

1/4 teaspoon salt

oatmeal as required

Beat the egg. Stir in milk. Stir in soda, salt, and enough oatmeal to make a droppable batter. Pour into a jug. Rub a frying pan with some butter. Warm the pan over medium high heat. Pour the batter into small rounds; You may also drop the batter from a serving spoon, if you wish. Heat until bubbles form on top or the bottom is nicely brown, then turn and brown the other side; as you would with pancakes. 

Notes: I added 1/2 teaspoon of British mixed spice, for a bit of flavour. 

  

Peanut Butter Chocolate Chip Pumpkin Cookies

I know, what an interesting combination. Who would have thought that peanut butter, chocolate chips and pumpkin would work so well together to create a delicious cookie. The texture is velvety and melts in your mouth. 

Peanut Butter Chocolate Chip Pumpkin Cookies

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1/2 cup peanut butter

1/2 cup unsalted butter

1/2 cup caster sugar

1 cup dark demerara sugar, not packed

2 eggs

2 teaspoons vanilla extract

1 1/2 cups canned pumpkin purée  

1 cup unbleached flour

1 cup whole wheat flour
2 tablespoons ground flax seeds

1 teaspoon baking soda

1/2 teaspoon salt

2 1/2 cups Old Fashion Rolled Oats

1 cup good quality chocolate chips

Preheat oven to 375ºF.

In a large bowl mix together the unbleached flour, whole wheat flour, ground flax seeds, baking soda, salt and oats. Set aside.

In another large cream together the peanut butter, butter, caster sugar and brown sugar. Add the eggs and vanilla to the creamed mixture. Add the pumpkin purée and stir until combine. Gradually add in the flour mixture and stirring until well combine. 

Add in the chocolate chips, stirring until evenly distributed.

Drop the cookie dough by spoonfuls onto a non-stick baking tray. Gently press the top with a floured fork. Bake in a preheated oven for 10 to 12 minutes or until matte and golden.

Feeling a bit better today. Hope everyone had a good weekend! - JD 

Food Photo of the Day ~ Sunday Brunch Pancakes

Pancakes are a simple way to refuel and feed the masses for Sunday brunch especially when paired with blueberries, oatmeal and ground flax seeds. I took this a step further and sprinkled a mixture of unsweetened shredded coconut, dried apricots, sunflower seeds, crushed almonds, and whole flax seeds, I know flax seed overload, after I placed the batter in the pan. I call these everything pancakes because they are loaded with goodness and substance. Not heavy just healthy. 

A bit of an dreary overcast Sunday, which is alright. Enjoy your day.  - JD 

Pumpkin Oatmeal Chocolate Chip Cookies

Fall is in the air and that means everything is turning up pumpkin and these delicious cookies are another way to enjoy pumpkin. I did toss in some ground flax seeds for an added bonus; I am on a ground flax seed kick right now therefore I add it to everything. These are my kidlets favourite cookie so far. The cookies made with mashed avocado were less so.      

Pumpkin Oatmeal Chocolate Chip Cookies

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1 1/2 cups butter, soften

2 cups packed brown sugar

1 cup white sugar

1 (15 ounce) can of pumpkin purée

1 egg

1 teaspoon vanilla

4 cups all purpose flour

2 cups quick-cooking oats

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups mini chocolate chips

Preheat oven to 375ºF (190ºC)

Beat butter and both sugars together in a large bowl until creamy. Add the pumpkin purée, egg and vanilla extract; beat until smooth.

Mix flour, oats, cinnamon, baking soda, baking powder and salt in a separate bowl; stir into the creamed butter mixture until combined. Fold the chocolate chips into batter. Drop 1 to 2 tablespoons of dough for each cookie onto a baking sheet.

Bake in the pre-heated oven until the edges of each cookie are lightly browned, approximately 10 to 12 minutes.  

Notes: I added 2 to 3 tablespoons of grounded flax seeds with the dry ingredients.  When trying a recipe for the first time I usually follow it to a T, however I felt with this recipe the butter and sugar could be reduce. The next time I make this recipe I will do so. You could also add chopped walnuts, if you like. I did not have mini chocolate chips so I used a good quality standard size chocolate chips. The pumpkin purée I use was organic. I did not have quick-cooking oats so I used what I had on hand and that was large flaked oats.

Hope everyone had a good weekend! It's back to school for most... including my two. 
- JD 

Oatmeal Chocolate Date Cranberry Squares

It is the weekend and I decided to make these sweet but rather filling dessert squares. The texture is dense and the sweetness is rich dark chocolate. This recipes has loads of ingredients however nothing to which you may not already have on hand in your pantry. Some ingredients may be easily substituted for others. Also these can be made into cookies if you prefer.  

Oatmeal Chocolate Date Cranberry Squares

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2/3 cup granulated (castor) sugar

2/3 cup packed dark brown sugar

1/2 cup butter or margarine

1/2 cup apple sauce

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon vanilla

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1 cup 50% cocoa dark chocolate chips or dark semi sweet chocolate chips 

1 cup dried dates, chopped

1/2 cup dried cranberries, chopped

3 cups quick-cooking or old-fashioned oats

1 cup all purpose flour

Notes: You may also add 1 cup of nuts if you prefer. If using self-rising flour omit the baking powder, baking soda, and salt. 

Heat the oven to 375ºF.

Blend all the ingredients except the oats, flour, chocolate chips, dates, and cranberries in a large bowl with an electric mixer on medium speed. Or you may just blend with a wooden spoon. Once blended stir in the chocolate chips, dates, and cranberries with a wooden spoon. Then stir and blend in the oats and flour. 

Either press dough into an ungreased square baking pan lined with parchment paper on the bottom and bake for about 25 minutes or until lightly golden brown. Cool on a wire rack then cut into squares OR drop by tablespoonfuls about 2 inches apart on an ungreased cookie baking tray. Bake for 9 to 11 minutes or until lightly browned. Remove immediately from baking tray and let the cookies cool on wire racks.  

Hope everyone is enjoying the weekend. - JD 

Oatmeal Apple Yoghurt Pancakes

Pancakes are a breakfast classic and this recipe gives the most worthy spin around the breakfast table. They satisfy in both flavour and taste and are also very filling. The do not stick to your ribs or sit like a stone in your stomach however you do know you have ate something substantial. I used applesauce to cut down on the amount of fat. Oatmeal to boost fibre and yoghurt for more protein. The ingredients are simple and may be found in your refrigerator or pantry. These are so delicious and disappear fast that you will want to make them often.  

Oatmeal Apple Yoghurt Pancakes

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2 eggs

1 2/3 cups milk

8 ounces of plain yoghurt

1/4 cup apple sauce

1 cup oats (quick cooking or rolled)

1 1/2 cups of unbleached all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

2 apples, peeled, cored and grated 

Notes: If you do not have plain yoghurt on hand then used whatever you have. Banana, strawberry, or blueberry will work, it just adds a bit of flavour. You may pre-grate the apples or grate them when it is required.

Method: 

1. First combine all the dry ingredients (oats, flour, baking powder, baking soda, salt, and cinnamon) together in a medium bowl. Set that aside.

2. Then in a large bowl combine all the wet ingredients (eggs, milk, yoghurt, and applesauce). Whisk until well blended. 

3. Add the dry ingredients to the wet ingredients (milk mixture) and blend with a wooden spoon or spatula until smooth. 

4. Fold in the grated apple. 

5. Cook! 

Serve warm with maple syrup or table syrup, fresh apple compote, thick apple jelly or butter and cinnamon sugar. 

Perfect for a weekend breakfast or brunch. 

Irish Oatmeal Cookies

Every week I try... or more to the point I make a sweet treat for the kidlets. Whether it be cookies, brownies, banana bread or cupcakes. I try to create and covet the holy grail of all baked goods. Offering them homemade indulgence. Ultimately, I hope that all my baking and cooking efforts inspire them to create for themselves inside the kitchen. Sharing their culinary delights with pure enjoyment. Nothing is more rewarding when it is done by yourself. Kitchen flattery will get one to sample works in progress, witness the failures, and of course to be the prime taste tester. Whether it be hot out of the oven or fresh from the pan. The taste tester is where it is at. And I had four of them last night while I made these oatmeal cookies.

I bought a box of McCann's Irish oats and on the back of the box was a recipe for Irish Oatmeal cookies. The recipe looked good however I thought that the butter content was a bit much. How could I reduce that. I felt a substitution was in order. One part butter and one part applesauce. I omitted the nuts and raisins because I did not have any on hand. And instead I added coconut.     

With the few substitutions they turned out fine. They offered a more cake like texture then a biscuit one. Still the taste testers approved.  

Irish Oatmeal Cookies

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1 1/4 cup softened butter or margarine

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1 egg, slightly beaten

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

3 cups McCann's Quick Cooking Irish Oatmeal

3/4 cup raisins

1/2 cup chopped walnuts

1. Preheat oven to 350º

2. In a large bowl, cream the butter and sugars. Add the egg and vanilla extract. 

3. Combine flour, baking soda, salt and cinnamon. Add to butter mixture. Mix well. 

4. Stir in McCann's Quick Cooking Irish Oatmeal, raisins and walnuts.

5. Drop rounded teaspoons of batter on a ungreased cookie sheet.

6. Bake for 12 - 15 minutes at 350º. Cool for 1 minute before removing to wire cooling rack. 

Makes approx. 36 cookies

Notes: I added 1/2 cup butter and 3/4 cup organic applesauce instead of adding the 1 1/4 cup of butter the recipe called for. Also I omitted the raisins and nuts and added about a 1/4 cup of shredded coconut. Baking times may vary... I baked my version of this recipe for only 12 minutes. 

    

200 Fast & Easy Artisan Breads ~ No-Knead, One Bowl

Still on my quest for making bread I was given this cookbook. No Kneading and one Bowl sounds excellent to me! At 317 pages there was bound to be a bread I could make with much ease. I set my sights on the Oatmeal Honey Bread. Despite the tedious step by step instructions it was easy. The only thing about this recipe and others in this book was that after you made the dough the recipe seemed to stop. Now I am used to full instructions dished out and continuing on. However the Oatmeal Honey Dough recipe was on page 65 and the how to prepare and bake was on page 85. There was no reference to having to turning to page 85 once you had finished preparing the dough. One has to flip through 10 to 20 pages to find the baking instructions. Why? 

The only conclusion I can come up with, in this informative book, is that it is due to the book being done in three parts. Part 1: Let's Get Started, Part 2: Now You're Baking and Part 3: Master Baking. It is a pretty loose conclusion. Not all the recipes are drawn up like this. Some have flow and continuity. The recipes are not just bread, there are: Bagels,  Baguettes, Brioche, Boule, Cinnamon Rolls, Fougasse, gluten-Free Breads and Rolls, Naan, and Tea Rings. All sounding very delicious. And the bold colour photography sections in each part make your eyes and stomach appear larger.   

That is the Oatmeal Honey Bread I made. The method used... loaf tins. In the book the majority of the breads are to be made using a baking stone with a pan of water underneath. The loaf tins make it easier to slice and toast. I had a piece or two this morning with my dippy eggs and it was quite lovely. 

Oatmeal Honey Dough

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4 1/2 cups unbleached flour

2 cups large-flake (old fashion) rolled oats

2 tablespoons instant or bread machine yeast

1 1/2 tablespoon fine table salt

1/3 cup wildflower, clover or other pale amber liquid honey

3 cups lukewarm water (about 100ºF/38ºC) 


1. MEASURE. One at a time, spoon the flour and oats into a measuring cup, level with a knife or your finger, then dump into the mixing bowl. Combine well. 

2. MIX. Add the yeast and salt to the flour mixture. Stir together with a wooden spoon or Danish dough whisk. Stir honey into the water. Pour into the flour mixture and stir together until just moistened. Beat 40 strokes, scraping the bottom and sides of the bowl, until the dough forms a lumpy, sticky mass.

3. RISE. Cover the bowl with plastic wrap and let rise at room temperature (72ºF/22ºC) in a draft-free place for 2 hours or until the dough has risen nearly to the top of the bowl and has a sponge-like appearance .

4. USE RIGHT AWAY OR REFRIGERATE. Use that day or place the dough, covered with plastic wrap, in the refrigerator for up to 3 days before baking. 

...Turning to page 85 to continue the recipe...


1. FORM. Place the dough on a floured surface and dust very lightly with flour. Divide it in half with a serrated knife and dough scrapper. Flour your hands. Working the dough as little as possible and adding flour as necessary, form each portion into an 8 inch (20cm) cylinder.Smooth the dough with your hands to form a soft, non-sticky skin. Pinch any seams together. Lightly flour any sticky places on the dough. The dough should feel soft and smooth all over, like a baby's skin, but not all sticky.

2. REST. Place each cylinder in a prepared loaf pan. Cover with tea towels and let rest at room temperature for 40 minutes. 

3. PREPARE OVEN FOR ARTISAN BAKING. About 30 minutes before baking place a broiler pan on the lower shelf and the baking stone on the middle shelf of the oven. Preheat to 400ºF (200ºC).

4. PLACE LOAF PANS ON BAKING STONE AND ADD WATER TO BROILER PAN. Using an oven mitt , carefully pull the middle rack of the oven out several inches. Place the loaf pans at least 3 inches (7.5cm) apart on the hot stone. Push the middle rack back in place. Pull the lower rack out, pour the hot water, about 2 cups or 500ml of hot water, into the broiler pan and push the lower rack back into place. Close the oven door immediately so the steam will envelop the oven.

5. BAKE. Bake for 27 - 30 minutes or until the crust is a medium dark brown and an instant thermometer inserted in the centre of the loafs registers at least 190ºF (90ºC). Transfer to a wire rack to cool in pans for 10 minutes. Remove from pans and let cool on rack. 

* Note I did not have a baking stone however I placed the loaf tins in the oven on the middle rack and omitted the water in the broiler pan bit. The bread as you can see from the picture above turned out fine and was done in 30 minutes. - JW 

Oatmeal Chocolate Chip Cookies

I bought a package of oatmeal for a reason and could not remember what recipe I needed it for. That rarely happens with me. As I was trying to remember I noticed a cookie recipe on the back of the package and thought why don't I make these that instead. Last night I was feverishly working away making these sweet but tasty morsels to share. I hope my photo will not tease but tempt you into making these delicious cookies because I am sharing the recipe with you. 

Oatmeal Chocolate Chip Cookies

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3/4 cup (175 ml) butter, softened

3/4 cup (175 ml) brown sugar, packed 

1/2 cup (125 ml) granulated sugar 

1 egg

2 tablespoons (30 ml) water

2 teaspoons (10 ml) vanilla extract 

3/4 cup (175 ml) All purpose flour 

1 teaspoon (5 ml) cinnamon  

3/4 teaspoon (4 ml) baking soda 

3 cups (750 ml) oats 

1 1/2 cups (375 ml) semi-sweet chocolate chips 

*You can replace the chocolate chips with raisins or dried cranberries. 

My Notes: For the brown sugar I used a dark brown sugar, the granulated sugar was organic, the vanilla extract I used was pure vanilla extract, the all purpose flour was unbleached, I do tend to add a bit more cinnamon than suggested and as it just stated 'Oats' and the package I bought was 'quick oats' that is what I used. Being able to try a cookie while hot and fresh from the oven I found them very sweet. Almost too sweet. Next time I would cut down the amount of brown sugar by adding a 1/2 cup instead of the 3/4 cup that was suggested. What I really like about this recipe is that there is loads of oatmeal. Usually recipes have a cup to a cup and a half of oatmeal and that is just not enough for me. 

Preheat oven to 350ºF (180ºC)

Grease or line baking trays with parchment paper. I used parchment paper.

Cream butter, sugars, egg, water and vanilla together on medium speed of electric mixer until light and fluffy. I decided to do it the old fashion way, by hand. 

Combine flour, cinnamon and baking soda. Add to creamed mixture. Beating on low speed until blended, stir in oats and chocolate chip. Again I did this by hand.

Drop dough by heaping tablespoonfuls (15 ml) onto prepared baking sheets.  

Bake in preheated oven 12-15 minutes, or until edges are golden brown. 

Do not over bake.

Happy baking! -JW