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Friday, February 8, 2019

ChezCindy: Oatmeal Sheet Tray Cookies

Oatmeal Cookies with Walnuts & Cardamom Spice 

I normally make this recipe when I want to serve ice cream sandwiches for a summer dinner party.  Grown-ups turn into giddy little kids when eating these, enjoying the simple pleasure of ice cream sandwiched by soft chewy cookies.  This time I just wanted the cookies.  Once they are baked and cooled, I always cut off the crusty edges first as they are the coveted crispy treats.  I try to snag at least one edge before my husband gobbles up all of them.  

The recipe is very simple.  Spreading the cookie dough onto a sheet tray is one-and-done.  I generally make these with toasted walnuts.  You could also create a more decadent cookie by adding white chocolate chips and dried cranberries.

Oatmeal Sheet Tray Cookies
1 cup + 2 tablespoons all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cardamom or cinnamon
1 1/2 sticks unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla
1 cup + 2 tablespoons rolled oats
3/4 cup toasted walnuts, chopped
3/4 cup dried cranberries~optional
3/4 white chocolate chips~optional


Preheat the oven to 350 degrees.  Line a sheet pan, 11" x 17", with foil paper, leaving 2-inches extended over the short sides of the pan.
In a small bowl, combine the flour, baking soda, salt and cardamom (or cinnamon), whisking to combine.
Working with a stand mixer with the paddle attachment, add the softened butter to the bowl; mix until creamy.  Add in the sugars, mixing until fluffy.  Mix in the egg and vanilla until blended.  With the mixer on low speed, mix in the flour mixture until combined.  Add in the oats, walnuts and other dried fruit and chocolate chips if using, mixing until combined.
Scrape the cookie dough onto the prepared sheet pan, spreading it into an even layer.  The dough will be a bit sticky.  Bake in the preheated oven for 15 minutes.  Remove from the oven to cool.  When cool, cut into squares.  Store in an air-tight container.

If you are making ice cream sandwiches, cut the large cookie bar into two even pieces.  Spread softened ice cream over one piece, top with the other to make one giant sandwich.  Wrap in plastic and place in the freezer for 4-hours minimum or overnight.  Remove from the freezer when ready to serve, cut into smaller sandwich blocks.  





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