Christmas Cookie Countdown – Oatmeal Fruit Cookies

cookie, contest, newfoundland

This week’s cookie is one that I personally like.  While it can technically be made any time of the year (as are most cookies), I personally like cinnamon flavour around this time.  It makes you feel warm and brings forth visions of sitting by the fire while sharing these cookies with your loved ones. Oatmeal cookies have always been a favourite of mine.  I like the more chewy ones over the crisp cookie.  So this cookie is perfect for that reason.

This is another drop cookie.  It’s one of the easiest cookies to make.  You can try other drop cookies, like my molasses drop cookies, or the Newfoundland classic, scrunchies.

I’m just going to dive right in with this one.  You’ll need to mix your brown and white sugars with the oil in a bowl with the mixer on medium.  Add the egg and vanilla.  Mix well.  Then add the banana, coconut, and raisins.  In a separate bowl mix together the flour, salt, baking soda, and cinnamon.  With your mixer on low, slowly add the dry ingredients until clear.  Then add the oatmeal.  I’ve used quick cooking oats for my cookie, but you could use regular oats for an even more chewy cookie.  Mix until well combined.

I let my batter sit in the fridge to firm up a little.  You want the batter to be a bit cooler for scooping.  Just throw it in the fridge for 30-45 minutes.  While that is happening, you can preheat your oven to 350F.  The cooler batter will mean that the cookies won’t spread as much as a batter that is at room temperature.  Because these cookies are only about a couple of inches across after baking, I though it was a good idea to chill the dough.

Scoop onto a parchment or Silpat lined cookie sheet and bake for 12-14 minutes.  The cookies will be a nice brown colour when done, with slightly darker edges.  Again these cookies freezer very well, so if you make them today, you can store them away until the holidays.

cookie, newfoundland, oatmeal, banana, cinnamon, raisin, chewy

Oatmeal Fruit Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Servings 4 dozen

Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup mashed banana approximately one whole banana
  • 1/2 cup shredded coconut
  • 1/2 cup raisins
  • 1 cup All purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 cups quick cooking oats

Instructions

  1. In a large bowl with the mixer on medium, combine the brown sugar, granulated sugar, and oil.
  2. Add the egg and vanilla. Mix well.
  3. Add the mashed banana, shredded coconut, and raisins. Combine.
  4. In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Mix with a whisk until all the ingredients are evenly distributed. Turn mixer to low and slowly add the dry ingredients to the wet. Mix until clear.
  5. Add the oatmeal and mix until combined. Transfer batter to fridge to cool for 30-45 minutes.
  6. Preheat oven to 350F. Scoop batter onto parchment of Silpat lined baking sheets with a couple of inches between scoops.
  7. Bake for 12-14 minutes until the cookies are lightly browned and the edges are a little darker. Let cool on sheet for 5 minutes and then transfer to rack to cool completely.

Partridgeberry Chewies

cookie, newfoundland, partridgeberry, oatmeal, raisin, spices, dessertWhata yat?  It’s been a little while since I’ve posted, so I wanted to get you all up to speed.  I had a tooth removed so I wasn’t feeling the best for a couple of days.  The dentist told me that I had to eat soft foods.  You know, like oatmeal, soup, yogurt, and the like.  At least I know what it will feel like when I’m put in the home later.  Nothing could be too hot or cold, as it would cause me discomfort.

So I found this chewy oatmeal cookie.  The dentist said I could eat soft foods and this cookie is nice, soft, and chewy.  The partridgeberry jam gives it a bit of a tang, and the spices round out the flavour.

If you’re wondering what the heck are partridgeberries, they are a berry that’s common to the Atlantic provinces. They grow on bushes low to the ground and are very hearty.  The flavour is similar to a cranberry, but can be a little bitter on the finish.  You won’t notice the bitterness with this cookie though.

First preheat your oven to 350F.  Cream the shortening and the sugars with the paddle attachment on your stand mixer.  You want to get this mixture well blended and then add the egg and vanilla.  Whip for about two minutes so it’s nice and fluffy.  These cookies bake flat so you’ll want to get them nice and aerated.

While that is mixing combine the flour, baking soda and powder, salt, and spices.  Mix the dry ingredients together to distribute evenly.  Turn your mixer to low and slowly add the dry mix to the creamed batter.  Then add your oatmeal, jam, and raisins.  Spoon tablespoons onto a Silpat or parchment lined baking sheet and bake for 10-12 minutes.  They will spread a bit so leave a couple inches between each.cookie, newfoundland, partridgeberry, oatmeal, raisin, spices, dessert

The cookies will look a little moist when they come out of the oven, but they will continue to bake slightly when they are cooling.  Let them cool in the pan for a few minutes, then transfer them to a rack to cool completely.

Partridgeberry Chewies

Chewy oatmeal cookies with the slightly tart taste of partridgeberry jam
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 dozen

Ingredients

  • 1/3 cup vegetable shortening
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup All purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 cup quick cooking oats
  • 1/2 cup raisins
  • 1/4 cup partridgeberry jam

Instructions

  1. Preheat oven to 350F
  2. In stand mixer with the paddle attachment, cream the shortening and both sugars. Cream well until blended. Add the egg and vanilla. Beat until fluffy, about two minutes.
  3. In a separate bowl mix your dry ingredients together: flour, baking soda, baking powder, cinnamon, ginger, and nutmeg. Blend so all is distributed evenly.
  4. Slowly add the dry to the creamed mixture with your mixer on low. Then add the oatmeal, raisins, and jam. Mix until blended. Do not overmix.
  5. Scoop about a tablespoon full (#30 scoop) on parchment or Silpat lined cookie sheet. Bake for 10-12 minutes. Cookies will be slightly moist in center. Let cool for a couple of minutes on the pan and transfer to a rack.

Apple Caramel Oatmeal Bars

apple caramel barsJust last week was Guy Fawkes day.  It is an annual commemoration observed on November 5, primarily in Great Britain. Its history begins with the events of November 5, 1605, when Guy Fawkes, a member of the Gunpowder Plot, was arrested while guarding explosives the plotters had placed beneath the House of Lords. Celebrating the fact that King James I had survived the attempt on his life, people lit bonfires around London, and months later the introduction of the Observance of 5th November Act enforced an annual public day of thanksgiving for the plot’s failure.

Settlers who came over to Newfoundland brought this tradition of lighting bonfires and it has continued ever since.  The town of Grand Falls-Windsor hosts a bonfire night and it has become quite the celebration.  People donate their wood and paper and a large bonfire is created, safely away from people’s houses.  Bonfire night is another ‘old world’ tradition that Newfoundland keeps alive.

Some rural communities also have bonfires with no connection to Guy Fawkes.  There may be a connection to ancient pagan customs instead. In Great Britain fires would be lit for Samhain (pronounced Saw-win) to appease the Celtic gods and bring light back to the dying sun.  Samhain becomes our modern Halloween, so it’s easy for the bonfire tradition to blend together, being only five days apart.

Because I’ve been playing around with molasses and apples and made the apple pandowdy, I found another great recipe you can carry with you.  These apple caramel bars are perfect as a snack sitting by the bonfire or later in the year when your bonfire is indoors. (Note: I mean your fireplace.  Please, for the love of God, don’t make a bonfire in your house.  Are ya stunned?)  These bars are moist and chewy from the oatmeal and the molasses gives it that unique Newfoundland taste.

Preheat your oven to 350F.  Combine flour, oatmeal, brown sugar, and baking soda in a bowl.  Add melted butter and molasses.  Mix until combined.  Press about half of the mixture into a parchment lined 9X13 pan.  Make sure to have the parchment come up the sides.  It will be easier to remove later.  Press down to make even layer, extending completely to all sides.  Bake for eight minutes.  Remove from oven to let cool slightly.

Peel, core, and slice apples.  I used Granny Smiths because I like the tartness against the sweetness of the molasses and caramel.  If you want to change it up, just make sure it’s a good baking apple.  Place apples on top of baked oatmeal layer.

Remove lid from caramel sauce and microwave for 30 seconds to one minute.  This will make it easier to pour over apples.  Use a glove to remove sauce from microwave.  This is warmed sugar.  It can get very warm.  Pour evenly over the apples.  If needed spread the sauce so it covers most of the apple layer.  I used President’s Choice Dulce de Leche sauce, but any caramel sauce will do.  Sobey’s has a Whiskey Caramel sauce which would be lovely.

Add remaining 1/2 cup flour to the leftover half of oatmeal mixture and combine.  Sprinkle topping on the caramel, remembering to cover all the dessert.  Bake for 25-30 minutes.

Let cool on rack completely before removing from pan.  If you like you can cool in the fridge and then cut.  If so, let it warm to room temperature before serving.  Enjoy as a bar, or cut larger pieces and serve with whipped cream.

Apple Caramel Oatmeal Bars

These bars are a great treat after a cold day. Sit by the fire and have a bite.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 32 bars

Ingredients

  • 2 cups All purpose flour
  • 2 cups quick cooking oats
  • 1 cup light brown sugar
  • 1 tsp baking soda
  • 1 cup butter melted
  • 1/2 cup fancy molasses
  • 3 cups apples sliced thinly
  • 1 jar caramel sauce
  • 1/2 cup All purpose flour

Instructions

  1. Combine flour, oatmeal, brown sugar, and baking soda in large bowl or mixer.
  2. Melt butter in a microwave safe bowl. Add molasses to butter to combine. Add oatmeal/flour mixture and mix until no flour is showing.
  3. Press about half of the mixture into a prepare 9x13 pan lined with parchment. Make sure there's an even layer going all the way to the sides of the pan. Bake for eight minutes in a 350F oven. Remove and let cool slightly.
  4. Peel, core, and slice 3 cups of apples. Place sliced apples on cooled, baked oatmeal layer. Spread evenly.
  5. Microwave jarred caramel sauce until it's soft enough to pour: about 30 seconds to one minute. You want the sauce to still be thick, so soft enough to pour and spread. Pour evenly over apples.
  6. Add 1/2 cup flour to remained oatmeal mixture. Mix until flour is incorporated. Crumble mixture on top of caramel/apples layer. Make sure to coat evenly and cover the top completely. Bake for 25-30 minutes.
  7. Remove from oven and let cool completely before cutting into bars. Makes 32.