It has been a long time since my last post on EmmaEats.
It’s certainly not been because Emma hasn’t been eating (well, we had a small spell of that when everyone here was sick for a few days!), however, things got a little busy here. G was travelling up a storm for work, we then had a delightful holiday to Paris, on our return, got sick, were catching Emma up on all of her missed classes/lessons, preparing for the arrival of baby 2.0 and wishing really hard for some sunny weather to help provide some natural light for all the photos of food awaiting publishing.
Nonetheless, the sunny weather finally arrived (for a few days anyway!) and thankfully long enough to get us out into the garden and to get some pictures taken!
Back to cookies, Emma was feeling down the first time I made these cookies. I thought she might be cheered up by the site of a giant cookie made especially for her so I set to work while she was napping. Having already made the Whole Wheat Chocolate Chip Cookies on Orangette, I knew I had a great starting point. By the time she woke up, she could smell something delicious in the kitchen (her words), and when she set her eyes upon the huge cookie, all was forgotten.
Additionally, Emma is eager to offer suggestions of treats she’d like to share with her friends when they come by and recently, she asked for oatmeal chocolate chip cookies. They were front of mind for her because we chatted about how the great-grandmother of a friend of hers passed the recipe along to her mother who in turn passed it along to me. I made those cookies and they are scrumptious (especially good as ice cream sandwiches and nearly 48 of them were eaten in less than 48 hours in our house) but they reminded me of this simple and delectable recipe, sitting and waiting to be shared.
Tips and Suggestions:
- Although you can make these with white all-purpose flour, I really do recommend making them with whole wheat flour. It makes them taste like digestives, which, if you haven’t tried before, you really ought to too!
- You can make these as individual cookies, rather than into bar cookies. Just drop 1″ balls on to a parchment lined baking sheet (about 8 per sheet) and bake in the oven for 10-13 minutes until the edges are golden brown.
- Refrigerating the dough between baking batches of cookies results in a slightly thicker cookie that spreads less.
- “Aging” the cookie dough even an hour before baking and cooling the cookies completely really does help bring out the nutty, wheaty flavour of the whole wheat flour. This is regardless of whether you make this into bars or into individual cookies.
- Cut the bars a little larger (or bake the cookies without refrigerating first) and these are really fabulous as ice cream sandwiches!