Skip to main content

A Variation on the Infamous Oklahoma Cookies


If you don't know the story behind these cookies, click to read about The Great Oklahoma Cookie Diss of 2003. These are, of course, not the same because - well - I can never make the same thing twice.

But, last weekend, when I was baking Lingonsyltgrottor and Drömmar for my Sju Sorters Kakor
and other cookies for the #FBCookieSwap, R kept asking when I was going to make the Oklahoma cookies again. He doesn't remember them, but he knows the story.

In an effort to distract D from my continued deception about Santa - yes! my almost 12-year-old still believes and I couldn't help myself from fanning those flames during dinner - I thought I'd bake the cookies tonight.

Two comments from the peanut gallery as they stuffed cookies into their mouths...

  • They didn't like these cookies? I can't believe it.
  • There's something wrong with these...they aren't big enough.



Ingredients makes approximately 4 dozen cookies

  • 4 C semisweet chocolate chips/morsels, divided in half
  • 2-2/3 C white whole wheat flour
  • 1 t baking soda
  • 1 t freshly ground sea salt
  • 1 C butter
  • 1-1/2 C organic raw turbinado sugar
  • 1 t pure vanilla extract
  • 3 large eggs
  • 1-1/2 C dried currants
  • 1 t ground cinnamon
  • 1-1/2 C raw sliced almonds


Procedure
Preheat oven to 375 degrees F. Melt 2 C chocolate in a double-boiler  over low heat.


Stir until smooth and remove from heat. Combine flour, baking soda, and salt in a medium bowl. Beat butter, sugar and vanilla in a large mixing bowl. Add eggs one at a time, beating well after each addition. Fold in melted chocolate. Gradually beat in flour mixture. Stir in remaining 2 C of chocolate, currants, cinnamon, and nuts. Drop by rounded teaspoon onto silicone or parchment-lined baking sheets.


Bake for 8-10 minutes or until cookies are slightly puffed. Cool on baking sheets for 3 to 5 minutes. Remove to wire racks and cool completely. Enjoy!

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas