Brown butter oatmeal crumble cookies are like a tender cross between cookies and a muffin top, with a crumble topping. (Julie Van Rosendaal) This summer, the Calgary Eyeopener has been gathering inspiration, recipes and ideas from young listeners to share on the air. This week, the crew enjoyed cookies […]
Click here to view original web page at www.cbc.ca
This summer, the Calgary Eyeopener has been gathering inspiration, recipes and ideas from young listeners to share on the air.
This week, the crew enjoyed cookies from Magnolia and Hailey.
Magnolia Maxwell is going into Grade 8 this fall, and has been making her famous Earl Grey tea cookies for friends and family for years now.
Hailey Pliszka recently graduated from Central Memorial High School, where she was in the foods program.
She is already a skilled pastry chef, and earlier this year she won gold at provincials and came in fourth at the national-level pastry skills competition. She also has an inspiring Instagram account. You can follow her at @haileys_.baking
Hailey's Brown Butter Oatmeal Crumble Cookies
These wonderful cookies, created by baker Hailey Pliszka, incorporate grated apple into the dough.
As I was making a batch, I decided to stir in some finely chopped rhubarb instead.
They're amazing — like a tender cross between cookies and a muffin top, with a crumble topping.
Ingredients
- 170 g brown butter (heat butter until it melts, foams, then turns golden and nutty)
- 130 g brown sugar
- 40 g sugar
- 1 egg
- 1 tsp. vanilla
- 180 g all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp ground cloves
- 50 g oats
- 50 g grated and drained apple (optional)
Crumble topping:
- 60 g oats
- 40 g brown sugar
- 1 tsp. ground cinnamon
- 20 g melted butter
- Diced apes (Optional)
Drizzle:
- 50 g icing sugar
- 1 tsp. cinnamon
- 5-20 g milk or water
Preheat the oven to 350 F. In a medium bowl, beat the butter and sugars until well blended, then add the egg and vanilla.
Whisk together all dry ingredients and add to the wet mix, then add grated apple until just incorporated. Chill for at least an hour.
While the dough is chilling, combine all the crumble topping ingredients, place on a foil or parchment-lined cookie sheet and bake for 10-15 minutes, until golden.
- Bookmark cbc.ca/juliesrecipes to keep up with all of Julie Van Rosendaal's dishes
Scoop the cookie dough onto a parchment-lined sheet (do not roll) and bake for 8-12 minutes.
Press cookie topping onto each cookie while they are still warm.
Once cooled, drizzle icing over each cookie. Enjoy!
Makes: About 1 dozen cookies.
Magnolia's Earl Grey Tea Cookies
Magnolia says these cookies are the best to give as gifts — everyone will love them!
Prep time: 10 minutes.
Freeze time: 20 minutes.
Cook time: 10 minutes.
Total: 40 minutes.
Ingredients
- ½ cup (1 stick) butter
- 1/3 cup + 2 tbsp. sugar
- 2 tsp. Earl Grey tea (or two tea bags)
- 1 egg, at room temperature
- 1 tsp. vanilla
- 1 1/3 cup all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 3 tbsp. sugar, for rolling
In a large bowl or stand mixer, beat the butter, sugar and tea for 2-3 minutes. Add the egg and vanilla and mix just until incorporated.
Add the flour, baking powder, baking soda and salt to the wet mixture and mix just until the flour disappears. You don't want to overmix the dough.
Using a cookie scoop, scoop equally sized dough balls and place on a parchment-lined baking sheet.
LISTEN | Julie Van Rosendaal talks about kids' cookie recipes:
Calgary Eyeopener8:23
Our food guide Julie Van Rosendaal with her take on cookie recipes from some talented young bakers.
Put it into the freezer for 20 minutes, and while the dough chills, set the oven to 350 F to preheat.
Once the cookies have chilled, put the 3 tbsp. sugar into a shallow bowl and roll the dough balls in sugar to coat, then place back on the baking sheet.
Bake for 10-12 minutes; the cookies will continue baking when you remove them from the oven, so don't worry if they are slightly underdone.
Let the cookies cool on the sheet for 10 minutes, then transfer to a cooling rack. Enjoy!
Servings: 16 or more.
