I'm laughing as I finish this recipe. I have finally completed the 12 Cookies of Christmas. I had promised they would be completed before Christmas and then before the New Year. It is Friday the 13th and what better day to finish. There is a long holiday weekend upon us and a great time to bake some cookies. I have decided that next year it will be the 6 Cookies of Christmas because with my life that's all I'm capable of...I think.
For those who have missed my 12 cookie reicpes, I'm going to list them all so that you can have the completed list.
Day 1 - Aunty Anita's Chocolate Chip Meringue Cookies
Day 2 - Jen's Shortbread Cookies
Day 3 - Glitter Ball Cookies
Day 4 - Brownie Almond Biscotti
Day 5 - Lemon Drop Cookies
Day 6 - Thumbprint Cookies with Chocolate Kiss
Day 7 - White Chocolate Cherry Macadamia Nut Cookies
Day 8 - Chocolate Coconut Macaroons
Day 9 - Orange Chocolate Cookies - Jeff's Favorite - Huge Party Favorite
Day 10 - Dipped Gingersnaps
Day 11 - Florentines
Day 12 - Oatmeal Walnut Biscotti
To finish this list, I will tell you a little bit about the Oatmeal Walnut Biscotti recipe. I found the recipe in Maria Robbin's Biscotti and Other Low Fat Cookies. I have had this book for a long time and periodically make Maria's biscotti. I like them because they combine a great group of ingredients and the biscotti is always delicious.
When you look at the ingredients used in this recipe - brown sugar, toasted oatmeal, maple sugar, raisins and walnuts - you will understand why I like the biscotti. The combination when baked was delightful. I am a big maple syrup fan and when it was combined with the oatmeal and brown sugar it was sweet and crunchy, and the nuts and raisins gave it a chewy, nuttiness. If you dip them in coffee or tea, you have an amazing breakfast treat or afternoon snack.
These probably weren't the greatest to make as one of the 12 Cookies of Christmas but it is one I want to remember because it's simple yet delicious and it's a recipe you can make all the time.
I want to thank my Quincy friends, Stephanie Coose and Kim Palmer along with my social media divas, Jen Vondenbrink, Jen Osojnicki, Dotty Wyman, Diane Dias and Susan Finn. You shared some amazing stories and recipes and for that I am truly grateful. You helped to create the 12 Cookies of Christmas 2011.
Ingredients:
1 cup of rolled oats (not instant)
1-1/2 cups of flour
3/4 cup of light brown sugar
1 teaspoon of baking power
1/2 teaspoon of baking soda
1/4 teaspoon of salt
2 large eggs
1/4 cup of pure maple syrup
2 teaspoons of pure vanilla
2/3 cup of raisins
1/2 cup of walnuts, finely chopped
Preparation:
Pre-heat oven to 350 degrees.
1. Place oatmeal on a cookie sheet and toast for 12-15 minutes, stirring occassionally until they are lightly golden and fragrant. (The house will smell amazing!)
2. Take 1/2 cup of the oats and grind to a powder in the food processor. (oat flour)
1. In a large mixing bowl, mix together flour, oats, oat flour, brown sugar, baking powder, baking soda and salt.
2. Add the eggs, maple syrup and vanilla and mix until blended.
3. Add the raisins and walnuts and combine into the mix.
4. Using two cookies sheets, make a strip of dough that is (approximately) 3 inches wide by 14 inches long, about 1-1/2 inches thick.
5. Bake for 20-25 minutes or until slightly golden and firm when touched.
6. Allow to cool for 15-20 minutes on a baking rack.
7. Lower oven temperature to 325 degrees.
8. Cutting on the diagonal with a serrated knife, cut bars into 1 inch biscotti.
9. Place biscotti on cookie sheets lying on their side.
10 Bake for 10-15 minutes to slightly toast the biscotti. Flip the cookies once through the baking process. (Turn from one side to the other.)
Allow to cool on cookie sheet.
