My sweet tooth takes no prisoners. Earlier today I made a meatloaf, complete with a bacon topping – yum! Sadly, it went into the freezer as part of my meal prep for the coming weeks. Still, it got me thinking about making a dessert that would go well with it.
Chocolate chip cooks are as American as apple pie. And you know what else is? Cast iron skillets, that’s what. I’ve made a couple of skillet cookies before, but this one is the hands-down favorite with the kids and really easy to put together.
If you don’t have a cast iron skillet (what?!) you can also use a baking pan. But you’ll be better off waiting two days for this beauty to arrive.
Oatmeal cookies are my favorite. Totally dunkable, they are made even better with raisins – I’m a traditionalist that way. But the other day when I got a hankering to make some, I realized I didn’t have any raisins. But…I had dried cranberries, which I’d intended for scones. They’ll have to wait.
On a lark, I decided to make a glaze for the cookies, seeing that I was already pot-committed to doing these up a little different. Nothing fancy, but I thought it was visually appealing in addition to adding a little to the taste and texture.
These cookies are thin and chewy, which I prefer. Be careful to watch them, as your oven temperature may vary just enough to cause them to burn.
Preheat oven to 350 degrees and prepare your cookie sheets with parchment paper.
In a large bowl, sift together the flour, salt, cinnamon, and baking powder. Set aside.
In another bowl, cream the butter and sugars well. Add the eggs, and vanilla.
Combine the cream mixture into the large bowl of flour mixture, mixing well.
Add the cranberries and oatmeal.
Drop by rounded 2 tablespoons, about 2 inches apart. Bake for 10-12 minutes, monitoring closely to your oven's temperament. Let cool before moving to cooling rack for glazing.
Combine confectioner's sugar and butter. Slowly add apple juice until it is at a point where it drizzles easily.
When cookies are cool, use a fork to drizzle glaze. Let dry before packing, using wax paper or parchment paper between layers.
I’ve said this before: I really wish I liked bananas. Despite my efforts over the years, I’ve just not been able to become a fan. But, strangely enough, I love to bake with them. So today, I took some well riped fruit and made some loaves. After the house quieted down, I decided to end the evening by making some muffins.
These muffins are large, moist, and visually beautiful. Hope you enjoy them!
Preheat Oven to 375 degrees. Grease 10 muffin tins or line with muffin cups.
In a large bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
In another bowl, mix together the bananas, egg, white sugar, and butter.
Add the banana puree to the dry ingredients, mixing well.
Using a 1/3 measuring cup, pour the batter into the 10 muffin tins.
For the crumble toping, in a small bowl, combine the brown sugar, flour, cinnamon, and butter. Using a fork, whish until a crumbled mixture. Spoon by the tablespoon full on top of the muffins, liberally.