Oreo's with Sophistication

Hiding away from slushy banks of snow...and I couldn't be happier. Normally, I develop cabin fever. I feel like there's something I should do outside, that I need to experience fresh air. But this Friday, I holed myself up with three good friends and made a day of reading, napping and of course, baking cookies.

Who knew the weather would have such a big impact on my baking? I added ingredients in a wave of chocolate craving inspiration. One by one they snowballed into the mixer (and yes, I finally have one of them too, but more about that in another post) forming a mound of cookie dough magic.

Cookies baked, I realize the flavor needed a little tartness to round it out. What about greek yogurt? FROZEN GREEK YOGURT. Voila. The Oreo matured into a much more engaging (gluten free) dessert.

Sophisticated Oreos

1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
1/2 cup light brown sugar
2 eggs
1 tsp vanilla
1/2 cup dark cocoa powder
1 cup gluten free flour
1 tsp baking soda
1 tsp xanthum gum
1 tsp kosher salt (or more, see instructions)
1/2 cup chocolate chips
1/2 cup white chocolate chips
3/4 cup coconut flakes

1 container Plain or Vanilla Greek Yogurt (Fage brand I find is best) 

1. Preheat the oven to 350 F.
2. In the bowl of an electric mixer, add softened butter, shortening and sugars and mix on medium setting until creamed.
3. On low speed, add eggs one at a time followed by the teaspoon of vanilla.
4. In a separate bowl, whisk the dry ingredients together. (I added extra salt to balance out the sweetness, about 4 teaspoons).
5. Slowly pour dry ingredients into the slowly churning butter. And beat until well combined.
6. Add chocolate, white chocolate and coconut.
7. Drop tablespoon servings onto an ungreased cookies sheet or parchment paper and bake for 10-13 minutes.
8. Let cool and devour!
9. When cookies are fully cooled (I prepared them two hours later), spread a hefty dollop of plain or vanilla greek yogurt on the bottom face of a cookie.
10. Close the sandwich with a second cookie and freeze for 20 minutes.

Unbaked: The Journey of Cookie Dough

My friend, Gordon, sent me his father's recipe for oatmeal craisin chocolate chip cookies. Naturally I made them, but this time I took a photo of each step. Having made cookies so many times, I realize that some textures come instinctively to me. I know when butter and sugar are "creamed" and when you beat an egg into the batter until "fluffy." But how do you sense all of this from a description without someone showing you what that looks like? Stir until just combined. Well, okay...but what does that even look like?

Cookies baked, I ended up with 8 photos of the process. And while that's helpful, 8 is a lot. I opened them all in photoshop and got an idea: what about a grid?

Voila. Here you have it: a step by step of making this delicious recipe for oatmeal chocolate chip cookies. Read left to right, top to bottom.

Oatmeal Chocolate Craisin Cookies 

3/4 cup brown sugar
3/4 cup granulated sugar
1/2 cup butter
1/2 cup shortening
2 eggs
1 1/2 tsp vanilla extract
1 tbsp maple syrup
1 1/2 cup flour
1 tsp baking soda
1 tsp kosher salt 
2 cups oatmeal
2 cups chocolate chips
1 cup craisins

1. Preheat oven to 375 F.
2. In a large mixing bowl, cream sugars, butter and shortening.
3. Add eggs one at a time, mixing well after each addition until fluffy.
4. Stir in vanilla then maple syrup until well incorporated.
5. In a separate bowl, whisk together flour, baking soda and salt. Pour dry mix into butter mixture and stir until just combined.
6. Add oatmeal, chocolate chips and craisins. Mix until well dispersed and dollop cookies by the tablespoon onto an ungreased cookie sheet or parchment paper.
7. Bake for 9-11 minutes or until the edges begin to crisp.
8. Devour.