well, hello again, blog!  i’m happy to report that things are back to “normal” at the shoebox.  it was hacked a month or so ago, and we’ve been working on moving content around and finding a suitable server.  (hello, godaddy!)  the shoebox is back with one more nashville recipe.  then, we get to move onto the wa ones!

i made these cookies for my dad on his last visit to nashville.  they’re all of his favorite cookies, rolled into one!  after a ten hour drive to nashville from michigan, the least i could do was have a batch of cookies ready for him to eat.  if cookies could make it through the mail, i’d probably send a batch of these to him tonight to celebrate the big buck that he got today and that his spartans have clinched the big 10 legends championship!  (mostly for the buck, though…. go blue!)

the cookies are soft and chewy and are a bunch of wonderful cookie types, all rolled into one tasty gem.  i’m thinking next time, i’ll throw some pretzels in there, too!  i love the sweet/salty combination.

source: browneyedbaker

• 1 c flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 stick unsalted butter, at room temp
• 1/2 c creamy pb
• 1/2 c granulated sugar
• 1/3 c brown sugar
• 1/2 tsp vanilla extract
• 1 egg
• 1/2 c old-fashioned oats
• 1 c chocolate chips

i’m a true foodie.  i watched “cooking for real” with sunny anderson on foodnetwork that featured this recipe wayyyyyy back in 2008.  i’ve been thinking about making these cookies ever since.  i finally did it today!  i should have started making these cookies much sooner.  they remind me of my favorite flavor of instant oatmeal: peaches n’ cream.  just as an fyi, this recipe easily doubles.

• 3/4 c all-purpose flour
• 1/2 tsp baking soda
• pinch salt
• 1 stick butter, softened
• 1/4 c light brown sugar
• 1/4 c dark brown sugar
• 1/4 c sugar
• 1 egg
• 1 1/2 c rolled oats (use the old-fashioned)
• 1/2 c chopped dried peaches
• 1/2 c chopped pecans
• 1/2 c white chocolate chips

1. preheat oven to 350°.
2. in a small bowl, whisk together flour, baking soda and salt.  in a stand mixer fitted with a paddle attachment, cream butter and sugars until light and fluffy.  slowly add egg and continue mixing.  slowly add flour mixture, oats, peaches, pecans and white chocolate chips.  mix until combined.
3. line trays with parchment papers (or use non-stick baking sheets, like i do).  with wet hands, form balls from the dough, placing evenly among the cookie trays.  press down on cookie dough with the palm of your hand to make a flat circle.
4. bake for 10-12 min. or until golden and a bit tender in the center.  remove from oven and let sit on trays for 1 min.  remove to cooling racks to cool completely.

here are some ideas for next time:

• add ginger and/or cinnamon… the cookies may be a bit bland and a bit of spice would give them some oomph!
• sub. dried strawberries for the peaches and milk chocolate chip for the white chocolate chips… voila! chocolate-covered strawberry oatmeal cookies.

if you try these variations, let me know how they turn out!

enjoy!

back in the day, i was a girl scout and i proudly sold girl scout cookies each and every winter.  i had a few favorites, including peanut butter patties, but my absolute favorite girl scout cookie didn’t come out until i was no longer in scouting.  they were called “iced berry piñatas” and they were absolutely delicious!  they have been discontinued, so i decided to make up my own recipe for them.  the secret to these delicious cookies is the toasted oatmeal, which gives them an unexpected crunch.

• 2 1/2 c old-fashioned rolled oats (not instant)
• 1 1/2 c all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 1/4 tsp cinnamon
• 1/2 tsp ground allspice
• 1 tsp salt
• 1/4 c butter, softened
• 1/2 c shortening
• 1 c brown sugar, firmly packed
• 3/4 c granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• seedless raspberry (or strawberry) jam
• 2 squares white almond bark

1. to toast oats, preheat oven to 325° and spread oats in a thin layer over a jelly roll pan.  bake 10-12 minutes, stirring frequently until a pale golden color and a nutty aroma is distinct.
2. in a large mixing bowl, sift together the dry ingredients.  when oats are cool, add them to the dry mixture, stirring well to combine.
3. cream the shortening and butter with the sugars until the mixture is creamy and fluffy.  add the vanilla, then the eggs one at a time while beating at medium speed.
4. gradually add dry ingredients to the mix.
5. roll dough into golfball size pieces, flattening each slightly, and place them on a non-stick cookie sheet about 2″ apart.  they will not spread a great deal during baking.
6. bake for 13-15 minutes in a 325° oven with baking racks centered.   cool one minute and then transfer to a wax covered surface.
7. while cookies are slightly warm, drop 1/4 tsp of raspberry jam on cookie and spread around with a pastry brush.  allow cookies to completely cool.
8. melt almond bark according to directions and drizzle over cookies.  allow to harden, and pack in a cookie container separated by layers of wax paper.

enjoy!