Dorie Greenspan lives in the realm of super hero for me. She’s shown not just great talent but also longevity as a recipe developer and cookbook author. Where I once ‘just’ knew her as a contributor to Bon Appétit magazine (I have been a subscriber for 35 years!) and a cookbook author, now through the magic of Twitter, Dorie has become a bit closer to those of us who only knew her as a name we revered. I’ve loved ‘Baking From My Home to Yours‘ since receiving it for Christmas several years ago and most recently have fallen in love with her latest book, ‘Around My French Table‘ which just won Cookbook of the Year this weekend at the annual International Association of Culinary Professionals conference held in Austin, TX. Dorie has additional accolades that you can read on her biography but those are not the reason for this post. No…this post is about what I couldn’t have, what became available and how I am now a bit more fulfilled, if still wanting more.Photo by David Lebovitz
You see, Dorie went on a book tour several months ago for ‘Around My French Table’ but boo hoo, she never made it to Denver. It seemed like she hit every locale known to man (and woman) from Timbuktu to Schenectady but nope…it didn’t happen here. Not that I didn’t try. Really, I begged. I promised her we were a nice city, not always covered in a blizzard of snow and that a planned tour in summer would be nice when she was ready to cool off from the heat of New York City. OK…maybe I didn’t go into that much detail but I did tweet ‘DENVER DORIE, PRETTY PLEASE?’ Or pretty sure I did.
To make matters worse (well in MY mind), she did CookieBar NYC again this past year with her son Josh. A short term event where she and Josh sell cookies to a lucky few; some of them friends I’ve met on Twitter. Who have now met her and love her for real; no big star attitude, nope…sweet is the word I hear most often. Must be all those years of sugar! By the way, Dorie’s bio might say Joshua but an email from DORIE’S SON says Josh and you know, he’s younger so I actually plan to just call him Joshie when we meet. Anyway Dorie tweeted that her recipe for Crash-O-Cookies was now available; oatmeal/raisin cookies that had sold during a CookieBar NYC event. All I had to do was email Joshie and he would send the recipe. I did, he did and that was that.
Now…you might consider this sacrilege, but I changed the recipe a bit. I know, I know…but even Dorie gave me her blessing. If you know anything about me it’s that:
- I shop at Costco which means I always have a well stocked pantry, and
- I’m a ‘wear it out, use it up’ kind of girl…meaning I will use what I have before I go buy one ingredient. Often.
I work very hard to conserve our natural resources, water, gas/electric utilities and fuel for my car, so I never make a run to the grocery store for one item. When I didn’t have raisins but did have Pomegranate Craisins in the pantry I was sold. I love the flavor and the color too. If you haven’t tried the Pomegranate infused Craisins, you need to. And yes that is my own opinion which is easy to state because no one has paid me or given me product!
So thanks Dorie…this helps; a bit. Still…please come to Denver. Pretty Please WITH a Cherry on top?? I think CookieBar DNVR could work!
- 3 cups old-fashioned oats
- 1½ cups all-purpose flour
- 1½ teaspoons cinnamon1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 (packed) cup light brown sugar
- ¾ cup sugar
- 2 large eggs, at room temperature
- 1½ teaspoons pure vanilla extract
- 1½ cups plump, moist dried cranberries or raisins
- Getting ready: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F.
- Line two baking sheets with parchment paper or silicone baking mats.
- Whisk together the oats, flour, cinnamon, baking soda, salt and freshly grated nutmeg and keep at hand.
- Working in a stand mixer fitted with the paddle attachment, or using a hand mixer in a large bowl, beat the butter, brown sugar and granulated sugar on medium speed until smooth and creamy.
- Add the eggs one at a time and beat for 1 minute after each addition and then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients slowly, beating only until blended.
- Add the dried cranberries or raisins and mix to incorporate them evenly into the dough. (At this point, the dough can be wrapped well and chilled for up to 2 days.)
- Drop rounded tablespoonfuls of dough 2 inches apart onto the baking sheets or use a medium (1½ tablespoons) scoop. If the dough has been chilled, gently press down on the mounds of dough until they’re about ½-inch thick.
- Slide the sheets into the oven and bake for 12 to 15 minutes, rotating the sheets front to back and top to bottom after 7 minutes. The cookies will be golden and just firm around the edges.
- Lift the cookies onto cooling racks with a wide metal spatula – they’ll firm as they cool. Repeat with the remaining dough always making certain that your baking sheets are cool.