I didn’t get a chance to check in yesterday and wish you all a Happy Valentine’s Day, but I hope it was a good one! We had a low key night at home and enjoyed a very decadent dinner. I surprised Shane with one of his favorite appetizers, scallops wrapped in bacon, and then we had braised short ribs, garlic mashed potatoes and asparagus (for me only, of course). Chocolate pudding and chocolate crinkle cookies were on the menu for dessert but we were already so stuffed we didn’t make much headway on either. Oh, we also watched Jeopardy together – did anyone else see Watson the supercomputer take on past champions? We’re big nerds so we got a kick out of it 🙂
If Shane ate oats these chocolate oatmeal drops, which were chosen by Caroline and Claire of Bake with Us for this week’s Tuesdays with Dorie, may have made an appearance for dessert after our Valentine’s Day meal. Since he doesn’t, I’d actually made these several weeks ago and left them for his parents in their freezer when I was house sitting. (When I sat down to write this post, I was very glad to find I’d been smart enough to create a draft post with notes as I didn’t remember much!) The method for making the cookies is reminiscent of a lot of brownie recipes – melt chocolate, butter and sugar, then whisk in eggs followed by the dry ingredients. The twist is the oats that are stirred in to the very thick, shiny cookie batter just before it is portioned and baked. I made just 1/4 of the recipe, and wound up with 12 cookies. The cookies baked for 12 minutes, and emerged from the oven with a crackly top.
As much as I love both oats and chocolate, the combination honestly didn’t work for me in these cookies. We have a favorite brownie-type chocolate cookie in our house so I’ll probably stick with those and save my oats for oatmeal raisin cookies. That said, I noticed many of the other TWD bakers enjoyed this recipe, and the feedback from Shane’s parents was positive as well, so take my opinion with a grain of salt and try them yourself! Many thanks to Caroline and Claire for hosting this week. You can find the recipe on their blog here, or on page 75 of Baking: From My Home to Yours.