Oatmeal-Chocolate Chip "Cakies" with Walnuts and Pecans

Wednesday, September 22, 2010

Oatmeal Chocolate Chip Cakies with Walnuts and Pecans

Here in England, Fall is definitely on its way. The leaves are changing and falling from tree branches with excited abandon, pumpkins and other squashes are appearing in abundance in the produce sections of grocery stores and on a number of occasions, I have been dressed in boots and a scarf. :)

Nothing signifies Fall to me in terms of food like the warmth of cinnamon, nutmeg and oatmeal. That is what inspired these would-be cookies.

Yesterday, in my kitchen in socked feet, I combined brown sugar, sifted all-purpose flour, baking powder, a pinch of salt, two beaten eggs, milk and butter with oatmeal, chocolate chips and crumbles of pecans and walnuts and traces of nutmeg and cinnamon to make these monstrously delicious "cakies" as they've been dubbed in my house. These cookies are sightly doughy and moist, the way any baked goodies should be. The butter gives them a rich flavor and the nutmeg and cinnamon combine to warm the back of the throat, conjuring memories of home and safety. Ultimately, these are the perfect comfort cookies. They are thick and hearty and absolutely beg to be paired with cold milk or warmed coffee or cocoa. Every inch of these cookies screams Fall and everything that goes along with it: chilly nights wrapped in blankets, reading by a fire, a Saturday morning football game, falling leaves, Thanksgiving ... it's all just around the corner and these are the cookies you want to introduce you to all that homeyness.


You need:
4 oz brown sugar
5 oz sifted flour
2 lightly beaten eggs
3 tsp vanilla extract
pinch of salt
1/2 tsp baking powder
6 tbsp butter
4 oz oatmeal, uncooked
chocolate chips or chunks to taste
chopped walnuts and pecans to taste
4 tbsp milk

Cream together brown sugar & butter. Add eggs, milk and vanilla. Blend. Add flour, baking powder, salt, cinnamon and nutmeg and stir in. Fold in oatmeal, chocolate chips and pecans and walnuts. Refrigerate for about an hour.
Bake on an ungreased cookie sheet on 180C/350F for 9 minutes if you want a more cake-like texture. If you prefer your cookies crunchy, cook for longer. Allow to cool on a wire rack.

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