I’m not gonna lie, I’m having a very hard time focusing on cookies right now. Each time I go to write this post, I’m left staring at my computer screen blankly for a good twenty minutes. I’ve got nothing. I feel like Carrie Bradshaw with writer’s block, except I’m sooo not Carrie Bradshaw, so really I guess I just have a major case of writer’s block and keep thinking about the scene in Sex and the City where she’s writing her column for Vogue and keeps erasing each ridiculous paragraph she comes up with. (Yes, I realize Carrie Bradshaw is a fictional character.) I’m in the midst of celebrating the holidays and I just can’t bring myself to sit down and crank out a bunch of posts this week. So, while I’m not going to forgo the posts all altogether during the holiday, I am going to take my usual three posts down to two…or one.
I feel like this is the one time of year I need to take a step back and disconnect from work, social media and technology in general. With that said, I’m going to try my best to make this post short and sweet, because I’m sure you have more important things to do right now than listen to me gab about cookies.
BUT, I promise I’ll gab for just a second. The idea for these was derived from a praline cookie made by a friend of my Mom’s who makes the best cookies in the world – no lie. Her specialty is a melt-in-your-mouth shortbread cookie, but I also happen to adore her delicate homemade praline cookies. While not the easiest thing to make in the world, they’re so worth the extra effort.
When I signed up for the Great Food Blogger Cookie Swap and started brainstorming cookie ideas, this was the first one I put to the test. Now, there are a couple points I want to address first:
1. The dough MUST rest for at least two hours or overnight. The dough is quite moist so the extra step of chilling helps to ensure the cookies don’t become flat pancakes during baking
2. These are best served the next day – straight out of the oven the praline is still pretty crispy, I don’t mind it, but Kev preferred them much more the next day.
3. Praline seems intimidating to make, but it’s easy – I promise
4. These are slightly delicate, so they aren’t great for shipping, which is why I made the executive decision to make a different cookie for the blogger swap.
Other than that, I don’t have much to say, except I hope you enjoy the holidays, get some much needed sleep and get a chance to RELAX!
- 1 stick unsalted butter, room temperature
- 1 stick butter
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups oats
- 1 ½ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cup chocolate chips
- ¾ cup crushed praline
- ⅔ cup sugar
- 3 tablespoons water
- Make praline: Pour ⅔ cup sugar in a small saucepan with water. Turn the heat on medium-low and melt the sugar, once the sugar has melted increase heat to medium and boil mixture until it is a dark amber color. Immediately pour onto a sheet pan lined with parchment paper or silt pad. Let cool completely. Once cool, crush praline.
- Melt 1 stick of butter in a small sauté pan over a medium heat, swirl butter until it becomes a deep brown and smells nutty. Pour into a bowl and stick in the freezer for about 10 minutes until it becomes a consistency close to softened butter. (You may have to stir every five minutes to make sure it doesn’t freeze)
- Whisk, four, baking soda, baking powder and salt together in a large bowl. Set aside.
- Once butter has reached room temperature again, cream both sticks of butter with brown sugar and white sugar until fluffy and smooth, about 5-7 minutes. Add eggs, one at a time and then add vanilla.
- Slowly add in flour mixture.
- Add in oats, chocolate chips and praline. Chill for at least two hours, but preferably overnight.
- Once ready to bake, preheat oven to 375 degrees. Use a cookie scoop to form cookies, place two inches apart on a cookie sheet lined with parchment paper or silt pad.
- Bake 10-12 minutes until golden brown on the edges, cookie will seem underdone. Let cool completely and store in an airtight container.
- *Best served the next day.
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