Baking Cookies

During the Christmas season, it’s the best time to bake some cookies with the kids. I always wanted to bake cookies and be able to freeze the dough for other days. This year am trying there the following freezer cookies. You can also watch on my YouTube channel.

Oatmeal Cookies

INGREDIENTS (makes 36 cookies):

3 1/2 cup rolled oats;
1 cup all purpose flour;
1 teaspoon baking powder;
1 1/2 teaspoon ground cinnamon;
1/2 teaspoon fine salt;
1 cup (2 sticks) unsalted butter;
3/4 cup packed light or dark brown sugar;
3/4 granulated sugar;
2 large eggs;
2 teaspoons vanilla extract;
1 1/2 cups raisins (I used chocolate chips instead)

Heat the oven to 350 Fahrenheit and toast the oats for 15 to 20 min;
Transfer 1/2 cup oats to a food processor and process until finely ground;
Combine the dry ingredients together – all purpose flour, 3 cups whole oats, ground oats, baking powder, cinnamon and salt;
Cream the butter and sugars together. Beat on medium speed;
Add eggs and vanilla extract. Beat the eggs one at a time and beat thoroughly after each addition. Beat in vanilla;
Mix in dry ingredients. Slowly add flour mixture and beat. Fold in raisins or chocolate chips;
Scoop on a baking sheet;
Bake 8 to 9 minutes for soft & chewy or 11 to 12 minutes for a crispy cookies.

Cookie dough can be scooped onto baking sheet and frozen solid (I just shaped it into a log and froze)

Biscotti

INGREDIENTS (makes 2 dozen):

1/4 cup mild olive oil;
3/4 cup sugar;
2 teaspoon vanilla extract;
1/2 teaspoon almond extract;
2 eggs;
1 3/4 cups flour;
1/4 teaspoon salt;
1 teaspoon baking powder;
1 1/2 cups nuts whole unpeeled almonds;
1/2 cup dried fruit currants (I used walnuts instead but you can use any other type of nuts such as pistachios).

Preheat the oven to 300 Fahrenheit;
I toasted the almonds and the walnuts (as they were raw);
Mix the wet ingredients together – mix olive oil and sugar on medium speed. Switch to low and add vanilla extract, almond extract and eggs;
Mix dry ingredients together – whisk flour, salt and baking powder;
On low slowly add the flour mixture to the wet mixture;
Add nuts and fruit. Pulse until the nuts are distributed evenly;
Scoop out 1/2 dough and place it in a rough log shape;
Bake for 25 minutes until the dough is just cooked and very light brown. Remove and turn down the heat;
Pick log and place on a cutting board. Using a sharp knife, cut 1/2 inch slices;
Return slices to baking sheet and bake for another 8 to 10 minutes.

The other half of the dough, I rolled into a log and froze it as well.