(brief note: since the great birthday episode of 2009, I have not had rum in my house and will not go near the stuff. It basically makes my stomach turn to smell it. Nonetheless, I would be baking with it, not drinking it, so I figured it might be okay. But generally when someone speaks of rum and me in the same sentence, it's some reference to that episode, and provides entertainment to them, and a bit of horror for me :)).
What the hell, I thought, I'll make them both. I was about to head out with my family on vacation to Florida, and it would be a good snack to have. I also knew I was getting together with friends before I left to watch some Dexter, and thought I'd bring some tasty snacks there.
These cookies and muffins were incredibly easy to make, and I definitely liked them a lot. They're not my standard chocolate chip, but there are chocolate chips in the muffins, so that helps. The cookies were soft and chewy, and big ones to boot! The muffins were soft and had a big banana taste despite only one banana in the batter. Either way, I was pleasantly surprised by both of these baked goods.
Both of these tasty treats are classified as being in the "better for you" category but you'd never be able to tell the difference. Those muffins might just need to be made again for breakfast this week. :)
Chewy Oatmeal Raisin Cookies (from www.mylifetime.com)
Makes about 40 (2 1/2-inch) cookies **my cookies were so large I only got about a dozen and a half**
2 tablespoons whiskey or rum
2/3 cup raisins
8 tablespoons unsalted butter, at room temperature
1/4 cup natural unsweetened applesauce
3/4 cup firmly packed dark brown sugar
3/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
1 large egg white
1/4 cup milk
2 teaspoons pure vanilla extract
2 cups all-purpose flour (**I used whole wheat flour. Still tasted awesome**)
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups oats (not instant)
1. Set the oven rack in the middle position. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray; set aside.
2. Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you assemble the batter.
3. Using a handheld or standing mixer, beat the butter, applesauce, brown sugar, granulated sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and egg white, milk and vanilla.
4. In a medium bowl, whisk together the flour, baking soda and cinnamon, add to the batter, and beat just until the flour is absorbed. Gently fold in the oats with a rubber scraper.
5. Use 2 spoons to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes.
6. Let cool on a wire rack.
Banana Chocolate Chip Muffins (from www.mylifetime.com)
Serves 12
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup rolled oats
2 teaspoon ground cinnamon
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ripe banana, mashed
1/4 cup chopped walnuts
1/2 cup light brown sugar
2 tablespoons vegetable oil
2 large eggs
1 1/4 cups reduced-fat buttermilk
1 teaspoon pure vanilla extract
2 tablespoons chocolate chips
1. Preheat the oven to 400 degrees. Line a 12-muffin tray with paper liners. Set aside.
2. In a standing mixer, combine the all-purpose flour, whole-wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt and mashed banana, and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs and reduced-fat buttermilk, and blend for 2 minutes on medium speed. Add the vanilla extract and mix until well combined.
3. Using an ice cream scoop, portion the batter evenly into the muffin tin, and top each muffin with 3 to 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once muffins are baked through, remove them from the oven and let cool. Serve.
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