I love old fashioned oatmeal raisin cookies. Lately I have been on a milk chocolate/almond kick....

B

barbara-in-va

Well-known member
So I made one of my favorite oatmeal raisin cookie recipes and subbed in milk chocolate chips and chopped almonds. IMHO they are fabulous!

Source: Sara Foster, Foster's Market

2 sticks butter, softened

1 1/4 C firmly packed light brown sugar

1/4 C sugar

2 large eggs

1 t vanilla

2 C flour (of which I use white whole wheat for 1C)

4 C rolled oats (old fashioned)

1 t baking soda

1 t cinnamon

1/2 t nutmeg

1/2 t salt

1 generous cup milk chocolate chips

1 generous cup chopped almonds

Preheat oven to 350°F.

Line baking sheets with silpat or parchment.

Cream together butter and sugars in a large bowl until light and fluffy.

Add the eggs to the butter mixture, one at a time, beating well after each addition. Add the vanilla and beat until well blended.

Combine the flour, oats, baking soda, cinnamon, nutmeg and salt in a separate bowl. Stir to mix.

Add the flour mixture to the egg mixture and stir just until the dry ingredients are moist and blended. Do not overmix. Add the chips and nuts.

Scoop the dough with a 1/4 C scoop and drop onto the prepared baking sheets, 3" apart. Press the cookies flat to a thickness of about 1/4-1/2".

Bake 12-14 minutes for soft chewy cookies; 15-18 minutes for crunch cookies. Cool 5-10 minutes on baking sheet before removing to a baking rack.

Next time I want to add some orange zest.

 
No oats in this Barb, but it's a really good scone recipe: Milk Chocolate Almond Scones

(...and with that said, I don't see why you can't swap out 1/2 cup of flour for oats?. These really do end up as picture perfect scones.)

MILK CHOCOLATE ALMOND SCONES

2 cups plus 2 1/2 tablespoons unsifted bleached all-purpose flour (plus extra for working dough)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons solid shortening (I use Crisco)
1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2 large eggs
1/2 cup milk
10 ounces (1 bag) miniature milk chocolate kisses for baking (I used a solid block of milk chocolate and chopped it up)
1/2 cup slivered almonds, lightly toasted and cooled

Preheat the oven to 400 degrees. Line a heavy
baking sheet with cooking parchment paper.
Whisk (or thoroughly stir) together the
flour, baking powder and salt.
Using a hand-held electric mixer (or free-
standing mixer), cream the butter and
shortening for 1 minute on moderate speed.
Beat in the confectioners' sugar and vanilla
and almond extracts. Blend in the eggs. On
low speed, alternately add the flour mixture
in three additions with the milk in two
additions, beginning with the flour mixture.
And do not overbeat! Just a few turns till
the flour is incorporated. The dough will be
slightly sticky.

Work in the chocolate kisses and almonds by
hand with a sturdy spatula. Knead the dough
lightly in the bowl for about 4 to 6 turns.
Turn out the dough onto a floured work
surface and pat into a thick round disk about
7 to 8 inches in diameter. If the dough is
extremely sticky, lightly knead in extra
sprinklings of flour. The dough, however,
should remain slightly sticky.

Cut the dough into 8 pie-shape wedges and
place them 3 inches apart on the prepared
baking sheet. Bake the scones in the
preheated oven for 16 to 20 minutes, or until
set. Let the scones stand on the baking sheet
for 1 minute, then remove them to a cooling
rack, using a wide metal spatula.

Per scone: 468 calories, 10 gm protein, 52 gm
carbohydrates, 25 gm fat
NOTE: calorie/fat count is major high because
of the chocolate and almond additions...the
basic recipe isn't that bad....

This recipe adapts very easily using dried
cranberries, other nuts, and flavorings...
just keep the basic scone recipe/method in
tact...

enjoy!

http://web.archive.org/web/20040622182916/food4.epicurious.com/HyperNews/get/archive_swap17101-17200/17179.html

 
Thank you Marilyn, these have my name written all over them!

I will probably sub some of the flour with white whole wheat flour OR some oats that have been processed to a flour like consistency.

I am trying hard to get those grains in everywhere I can!

 
Semi-sweet chocolate chip and cherry scone

MINIATURE SEMISWEET CHOCOLATE CHIP AND DRIED
CHERRY SCONES

by Lisa Yockelson, Washington Post, Apr 27,
1997
(Makes 8 scones)

Ground walnuts added to the dough replace a
small quantity of flour and play nicely
against the cherries and the chocolate bits.
This recipe uses the creaming method.

2 cups unsifted, bleached all-purpose flour,
plus extra for working dough
1/4 cup ground walnuts
2 3/4 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons cold butter, cut into chunks
1 tablespoon solid shortening
1/4 cup sugar, plus about 2 tablespoons extra
for topping scones
1 1/2 teaspoons pure vanilla extract
2 large eggs
1/2 cup milk
1 cup miniature semisweet chocolate chips
2/3 cup dried (but moist) tart cherries

Preheat the oven to 400 degrees. Line a heavy
baking sheet with cooking parchment paper.

Whisk (or thoroughly stir) together the
flour, walnuts, baking powder and salt.

Using a hand-held electric mixer (or free-
standing mixer), cream the butter and
shortening for 1 minute on moderate speed.
Beat in the 1/4 cup sugar and vanilla
extract. Blend in the eggs. On low speed,
alternately add the flour mixture in three
additions with the milk in two additions,
beginning with the flour mixture. The dough
will be slightly sticky.

Work in the chocolate chips and cherries with
a sturdy spatula. Knead the dough lightly in
the bowl for about 4 to 6 turns.

Turn out the dough onto a floured work
surface and pat into a thick round disk about
7 to 8 inches in diameter. If the dough is
very sticky, lightly knead in extra
sprinklings of flour. The dough, however,
should remain slightly sticky.

Cut the dough into 8 pie-shape wedges and
place them 3 inches apart on the prepared
baking sheet. Sprinkle the tops with the 2
tablespoons granulated sugar. Bake the scones
in the preheated oven for 16 to 20 minutes,
or until set. Let the scones stand on the
baking sheet for 1 minute, then remove them
to a cooling rack, using a wide metal
spatula.

Per scone: 392 calories, 7 gm protein, 55 gm
carbohydrates, 17 gm fat, 75 mg cholesterol,
6 gm saturated fat, 100 mg sodium

 
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