Amaretto Oatmeal Chocolate Chip Cookies

amaretto oatmeal chocolate chip cookies

utensils

cookie sheet or pan, covered (or not) with foil
large mixing bowl
sturdy mixing spoon
smaller mixing bowl
fork or egg beater

ingredients

DRY
1/2 cup white flour
1/2 cup whole wheat flour
1/2 cup oats
1/2 cup semi-sweet chocolate chips
1-2 teaspoons baking powder
2/3 cup of dark brown sugar

LIQUID
1 large egg
1/3 cup of canola oil, and another 1-2 tablespoons
1 shot of amaretto

procedure

1.  preheat oven to 350 degrees.

2.  spread foil on cookie sheet or baking pan bottom, spread 2 tablespoons canola oil on bottom to "grease."

3.  mix your dry ingredients together in the large mixing bowl.

4.  beat your egg with the rest of the canola oil and amaretto.

5.  add liquid ingredients to dry ingredients and mix thoroughly, using your hands (clean, of course) for convenience.

6.  then shape 9-12 cookies and lay them out on the foiled pan.

7.  bake for about 17-20 minutes, depending on your oven and the size you have selected.

Cool for 5-10 minutes before removing from pan;  enjoy!

Serve with milk, coffee or tea.

discussion

Amaretto, the key ingredient I added to this recipe, is  described by wiki as a sweet, almond flavored Italian liquer made from a base of apricot pits or almonds .. and sometimes both .. the legend being ..

In 1525, a Saronno church commissioned artist Bernardino Luini, one of Leonardo da Vinci's pupils, to paint their sanctuary with frescoes.^[4] As the church was dedicated to the Virgin Mary, Luini needed to depict the Madonna, but was in need of a model. He found his inspiration in a young widowed innkeeper, who became his model and (in most versions) lover. Out of gratitude and affection, the woman wished to give him a gift. Her simple means did not permit much, so she steeped apricot kernels in brandy and presented the resulting concoction to a touched Luini.

For a variation of this recipe, leave out the oatmeal.  You can also use about 1/2 the semi-sweet chocolate chips (more manageable!).  For even more flavor, add some walnut dust (from the bottom of the walnut bag), or crush up a walnut or two very fine, and mix in.

For more amaretto recipes, try my decadent hot cocoa.


-- o.s.r.
 

*photo credit, top, via wikipedia, "Adoration of the Magi," detached fresco by Bernardino Luini, 1520-25 (Musée du Louvre); bottom, via wikipedia, photographer: Father of Nehrams2020, "An almond shaker shaking a tree during harvest. The first image shows the shaker grabbing onto the tree, and the second shows the shaker knocking the almonds off the tree."