Yay, Yay, Yay!!! Although I am here in Denver, my cheering can probably be heard for miles around. The Food Network posted a lovely article on the “cookie comeback” in which it listed fourteen cookies across the country that any good cookie monster needs to grab a hold of. As you can imagine from my loud whooping, VLC’s own Strawberry Margarita is included!!! I am delighted that my tiny, really tiny, little business is sitting side by side with the likes of Christina Tosi and Thomas Keller. YAY again!! Here is the link so that you all can check it out – you might find a bakery near you – or of course I will be happy to bake some Strawberry Margarita and ship them right to your doorstep!
I am excited to share another recipe with the world. This time it is Grandma Rosie’s Pecan Oat and will be appearing in a syndicated newspaper column written by Giselle Massi. (If you’ve missed the other recipe that has been published lately please check out 5280 Magazine’s Cookbook for Lemon Lucy. You can purchase it at local markets – Whole Foods, Sprouts, Tattered Cover Bookstore.) Giselle’s column is about wisdom and aging and she’s captured my story of learning to bake with my Grandmother Rosie when I was not quite big enough to reach the kitchen counter. I am so very delighted and honored to be the first of her subjects. When the column appears, I will let you all know but for now, here is the recipe:
Grandma Rosie’s Pecan Oat
Butter, unsalted 1 cup
Brown sugar 1 ¼ cups
Sugar ½ cup
Salt ¾ tsp
Cinnamon ¼ tsp
Ginger ¼ tsp
Clove 1/8 tsp
Vanilla ½ tsp
King Arthur flour 2 cups
Baking soda 1 tsp
Oats 2½ cups
Sundried cherries ½ cup
Dried apricots 1/3 cup
Pecans, toasted, chopped super fine ¾ cup
Coconut, dried shredded ¾ cup
Mixing: I like to flavor my butter intensely rather than adding spices to the flour so please cream together the butter, both sugars, salt, and spices. This process should take at least a couple of minutes at high speed in a standing mixer (assuming that the butter is room temperature; if not it could take longer).
Combine the eggs and vanilla and add to the butter / sugar mixture. Completely combine these two – this should take three minutes or so more. Finally, add the dry ingredients (flour, oats, baking soda) – mix just until combined, maybe a minute. Now finish with all of the dried fruit and coconut, mix well.
Scrape the entire mixture into a large stainless bowl or a plastic storage container and leave OVERNIGHT in the refrigerator. (Do not bake the cookies sooner than overnight; the dough needs to absorb the extra liquid of the eggs and vanilla before baking.)
You can bake these cookies in batches, over the next few days, as desired.
Scoop into large tablespoons and bake at 375 for approx. 12 min. They should not be overly brown.
Final step, enjoy with someone you love.