Thursday, March 2, 2023

Detailed White On White Card + The Best Oatmeal Cookies

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I've worked hard on my cookie game since 2020. One cookie I've never been able to say I've perfected is oatmeal raisin cookies. I'm a complete weirdo about cookies. I cannot STAND cakey cookies - soft cookies. They HAVE to be either crispy or extremely chewy. For example - I love lace cookies, because they are both. I love Anzac biscuits because they are chewy. Same with macaroons.

One of my problems with most oatmeal cookies is that they are soft/cakey. I have several good recipes - including a few that I've put on my blog - use the search feature for one recipe with dried cherries that's quite good. 

But unlike my brown butter fleur de sel chocolate chip cookies, which I can for sure say are the best chocolate chip cookies in the world, I didn't have a recipe like that for oatmeal cookies, until very recently. So I'll share that with you and my dairy-free version after the card. 

Today's card is sort of the beginning of a mini-series on stitching dies. I love stitching dies, and not just for stitching, as you can see in today's card with this stunning multi-part stitching die.

The only piece not from this set is the Thank You, which is in this set of dies.

The detail is so incredible even without stitching I had to do a white on white example - look at the deboss detail with the stitching guides - it's pretty all by itself. I think it would make a stunning wedding card.

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Ready for cookies? These are my dairy free modifications and notes to an absolutely wonderful recipe.

Original: HERE

2 cups old-fashioned oats

1 cup pecans, chopped

1 cup all-purpose flour

½ teaspoon kosher salt

½ teaspoon baking soda

½ teaspoon ground cinnamon

⅛ teaspoon freshly ground nutmeg

¾ cup (1½ sticks) unsalted Miyoko’s butter, room temperature

¾ cup (packed) light brown sugar

¼ cup granulated sugar

1 large egg, room temperature

2 tablespoons pure maple syrup

2 teaspoons vanilla extract or paste

1 cup raisins, dried sour cherries, and/or dried cranberries


Step 1

Preheat oven to 425°. Spread oats on a rimmed baking sheet and toast until lightly golden, about 6 minutes. Add pecans, toss to combine, and continue toasting until pecans are fragrant and oats are deep golden brown, about 6 minutes more. I think 6 minutes, flip cookie sheet, then stir a LOT for four or so more minutes.  Let cool slightly.

Step 2

Whisk flour, salt, baking soda, cinnamon, and nutmeg in a medium bowl; stir in oats and pecans.

Step 3

Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl, until light and fluffy, 3–4 minutes. Add egg, syrup, and vanilla and beat until incorporated, about 1 minute. Reduce speed to low; add dry ingredients and raisins and continue to beat, scraping down sides and bottom of bowl, until just combined. Let sit at room temperature at least 1 hour to hydrate oatmeal. All the reviews say don’t skip this.

Step 4

Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. Using a 2-oz. ice cream scoop, portion cookies and place on sheets, spacing 3" apart (or measure out mounded scoops with a ¼-cup measuring cup). Do not flatten; cookies will spread as they bake.

Step 5

Bake cookies, rotating sheets halfway through, until edges are golden brown and firm but centers are soft, 15–17 minutes. Let sit on sheets 10 minutes, then transfer to wire racks; let cool.

Step 6

Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

This very well may be the perfect oatmeal cookie!! Here are notes in addition to what’s in red and strikethrough above. 

  • I did let it sit for an hour to rehydrate the oats. 

  • I chilled it for a few hours and then let it come to room temp before cooking. 

  • I weigh my cookies so each ball was about 1.76 oz. 

  • I cooked them for 7:30, flipped the cookie sheet, 7:30 - cooking time was perfect.

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