Peanut Butter Oatmeal Chocolate Chunk Cookies

Last week was not a week dedicated to cooking.  Sebastian, my oldest was in the school play and Lewis was handling the lighting.  Dinner was about the balancing act of late rehearsals and bedtime, not experimenting with new recipes and playing in the kitchen.  However the first night of the play the boys got out of school at 11:30 am and I decided to bake cookies while they played outside.  Who needs a balanced dinner when there are cookies?  These cookies are actually low enough in sugar they could be served as a bread serving in the school lunch or CACFP (Child and Adult Care Food Program). so they could even be dinner!

When I gave both boys a cookie to eat I told them I was finally done looking for new peanut butter cookie recipes because I had found my favorite.  Sebastian, who apparently knows me well replied, "Unless you find one you want to test."  So yes, unless I find a peanut butter cookie recipe I want to test these are my new favorite.  Chewy without being crumbly, full of peanut flavor and chunks of peanut for crunch, a depth of flavor that comes from the oats and wheat flour and then pools of dark chocolate to contrast with the peanuts.

Peanut Butter Oatmeal Chocolate Chunk Cookies
Adapted from Martha Stewart Living April 2012

These cookies can also be made with other nut butters and matching chopped nuts (or use sunflower seeds and sunflower butter for a nut free version).

1 1/2 sticks (3/4 cup or 12 Tbsp) butter, divided use
1 cup rolled or old fashioned oats
1 tsp baking soda
1/4 tsp kosher salt
1/3 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 peanut or other nut butter
1/2 cup coarsely chopped salted peanuts (or other nuts)
1/2 cup bittersweet chocolate chunks or chips
3/4 cup plus 2 Tbsp whole wheat pastry flour or white whole wheat
3/4 cup white flour

Preheat your oven to 350° with the racks in the upper and lower thirds of the oven.

Melt 1/2 stick (4 Tbsp) butter in a medium saucepan over medium heat.  Add the oats to the melted butter and continue to cook over medium heat, while stirring, until the oats are toasted, about 5 to 7 minutes.  Remove the pan from the heat and stir for a little longer until the pan cools down a little, just a minute or 2.  Alternatively you can dump the toasted oats onto a parchment lined baking sheet to cool.

Beat one stick of butter (8 Tbsp or 1/2 cup) in a mixer on medium high with the sugars until pale and fluffy.  If you are not using a self scraping beater blade, stop the mixer occasionally to scrape the bowl.  Add the egg and vanilla, beat until well incorporated before adding the nut butter.  Beat on medium speed until the mixture is well combined.  Add toasted oats chopped nuts and chocolate, beat on medium speed until combined.

Add both flours and beat until just combined.  Scoop out dough using a 1-1/2-Tablespoon scoop or roll dough into 1 1/2 inch balls.  Place cookie dough 1 inch apart on parchment lined baking sheets.  Bake for 12 to 15 minutes, until golden, switching the pans front to back and between racks after 6 minutes.  Allow cookies to cool completely on the baking sheets.  Be sure to eat several cookies while they are still warm.

Sesame Honey Cookies

It was the week before school vacation and we were working to clean our house for a visit from our friends the Gatherers.  I heard Sebastian explain to Julian, "We need to clean the house for them because they ALWAYS clean their house when we visit."  I decided that 9 years old is too young to explain they just keep their house clean at all times, rather then living like slobs until they have friends come over.  As part of cleaning we carefully ate the last of the peanut butter cookies, Malcolm, their 4 year old, has a peanut allergy.  Once the peanut cookies had been eaten I began to think about creating a peanut safe version.

I don't stock any of the peanut butter alternatives in my house like sun butter and soy nut butter because we can eat peanut butter, which is cheaper and tastier.  So I decided to make a tahini cookie, one that would be safe for Malcolm and help with the many containers of tahini stacked in my fridge.  Apparently I am often worried that I don't have enough tahini when I go grocery shopping.

The peanut butter cookies I made used maple syrup in addition to sugar, for the tahini cookies I used honey instead.  Honey is a traditional accompaniment to tahini, paired with it in many desserts and other dishes.  As I mixed and baked them I was reminded of the smell of halvah, a traditional middle eastern confection.  The first few I scarfed down continued to remind me of halva, probably because I had the idea in my head, or because they taste different when they are warm.  When Sebastian took a bite he thought for a moment before telling me they reminded him of honey sesame candies.  The flavor of these cookies is indeed reminiscent of honey sesame candies, the ones I steal every year from my kids Halloween bags.  However these are more substantial and chewy and they don't get stuck in your teeth.

If you are searching for desserts to make during Passover think about baking a batch of these cookies.  There is Kosher for Passover baking powder which does not contain cornstarch, all baking soda is kosher for Passover.  The dietary restriction on leavening refers to a rise that is from fermentation, sour or sharp.  Commercial yeast is still off limits but baking soda is, "just minerals.  What do we care about minerals?"

Sesame Honey Cookies

1 cup tahini
1/2 cup light or dark brown sugar
1/2 cup granulated sugar
1 large egg 1 tsp baking soda
2 Tbsp honey
2 tsp vanilla
1/4 tsp kosher salt
1/2 cup sesame seeds

Preheat oven to 350 degrees. Line 2 baking sheets with parchment (I did one pan without the parchment paper and I was able to remove all but one cookie in one piece with a spatula. However after that experiment I made the rest with parchment).

In a large bowl, stir tahini and sugars together until well combined. Add egg, baking soda, honey, vanilla, and salt and mix well. Stir in the sesame seeds.

Measure out 1 tablespoon of dough either with 2 tablespoons or a One Tablespoon measured scooper. Roll the dough in your hands to form a ball and place on the prepared cookie sheet about 1 1/2 inches apart. I placed them 3 across and 4 down.

Bake 10 to 12 minutes, until lightly browned. Cool for 10 minutes on the trays so they will began sturdy enough to handle before serving or transferring.

The Posts I Cook From: 2011

About 20 years ago I had a friend in England who I wrote letters to.  Every time one of us wrote a letter we began with a paragraph apologizing for taking so long to write.  Until one day we decided that was a colossal waste of our time.  We knew that both of us were busy, or just lazy, and there would be lapses in our correspondence, so we could just assume the apology was not necessary, and implied.  I have been busy in the kitchen since I last wrote.  I am also happily writing as I have a new freelance food writing assignment.  I will tell you more about it later, for now I am a little afraid of jinxing it.  So just know I have news to come in the next few months, and I promise some blog posts.

Last year I did an end of year round up of The Posts I Cook From: 2010, in order to declare this a blog tradition here is the one for 2011.  These are the recipes that I pull out my computer to make, where I actually follow my recipe.  The times that I do not wing it in the kitchen.

Red Cabbage Salad with Carrot Ginger Dressing

This dressing served with shredded red cabbage has become a staple in my house since I first made it last winter.  Not just a recipe I prepare because my CSA gifts me with cabbage and carrots, as I find myself intentionally buying red cabbage to make this salad on a regular basis.  Even Sebastian, my 9 year old, will eat it on occasion.  When he does he never fails to point out that really, he does not like raw cabbage.  I think the more of it he eats, the less he should be making that claim.

Par Boiled Brown Rice

I have referred to this post and the steps for par boiling brown rice on numerous occasions since posting it here.  However for complete truth in posting I found Saveur's perfectly cooked brown rice instructions and my loyalty has now shifted.  However I am including it here because I did cook from this post in 2011, and this was a great way for me to show you this other method.

Sour Cream Spelt Waffles

These are my favorite waffles, they are the easiest to make because the egg whites are not whipped, and  they are rich and delicious.  Ever time I make them Julian gets mad that once again I have not made Sugar Waffles, and then he sits down and eats a whole pile of them.  Many nights when I cannot think of something to make for dinner these waffles end up being served, and nobody complains.  (All right Julian complains, but there is no way I am making a yeast waffle that has to rise for over an hour and is studded with sugar for dinner.

Baked Apple Puff

I don't really cook from this post, Lewis does.  However this is still a family favorite.  Although everyone but Lewis prefers it without the apples, just plain with fresh lemon juice squeezed over the top.  Mornings where Lewis is particularly hungry he makes one plain and one with apples, then he is guaranteed more then his fair share of the apple one.

Browned Butter Blueberry Muffins

These muffins are now my go to blueberry muffin recipe.  The ones I make when I pick far to many berries at the U-pick farm, or I just have a craving.  They are balanced and sweet enough with a rich nutty flavor from the browned butter.

Armenian Lamb Sausage Pasta

This will always be my favorite pasta sauce, better then any I have had in a restaurant.  Now I finally have the recipe written down so maybe someone else in my family could make it some time, it is easy enough.

Whole Grain Popovers with Strawberry Butter

Popovers are one of the breakfasts that my children cheer about every time I serve it.  Having the post to cook from means I have all my notes and adjustments easily available.  The amazing thing is how little butter is in them, just enough to grease the tins.

Eggs Benedict With Whole Egg Hollandaise

For the times I really crave eggs benedict this is my go to recipe.  The whole egg hollandaise is just as rich and creamy as the egg yolk only version, but this way I don't have to worry about using up the egg whites (or should I say wasting).

Sour Cherry Raspberry Lime Jam

This is one of my children's top jam flavors of 2011.  One I will be putting up multiple batches of every summer to make them happy.  This recipe also ensures their happy cooperation in mom's sour cherry picking insanity.

Sour Cherry Petit Petit Jam

One person I gave a jar of this jam to said she and her parter almost came to blows over the last spoonful.  Deep, rich, cherry flavor to spread on toast or warm up and drizzle over ice cream or cheesecake.

Baked Tomatoes with Cheese

I love this recipe enough that in the last month I tried to recreate it with frozen tomatoes.  I would not recommend trying them that way.  Instead you should bookmark the recipe for the height of tomato season.

Green Tomato Beef Stew with Jamaican Spices

I cannot wait for green tomatoes to appear on my plants so I can make this again!  A use for green tomatoes that is not just because I am desperate to use them up, but instead one I am looking forward to eating.

Steakhouse Style Sear Roasted Strip Steak

Ever since trying this technique for making steak I have not bothered with any others.  In my house we share one small steak for dinner, so this makes the most of it.  Evert time I have made it, no matter how distracted I am, the result is perfect.

Tuscan Cannellini Beans with Sage and Onion

I made this dish again at Thanksgiving and everyone agreed they were a welcome addition.  Okay, my nieces may not have agreed.  But then again my brother made them pasta with nothing on it to eat for dinner that night while everyone else feasted.  So that may be a sign that this dish is full of flavor and satisfying.

Chocolate Marmalade Sandwich Cookies

I made these cookies again as soon as the first batch was eaten.  The second time I used David Lebovitz's chocolate tempering instructions and I was successful.  I also made the cookies by rolling out the dough and cutting them out with a square cutter.  I found this much easier and the cookies were just as good.  I would have taken new photos of them, if they weren't eaten so fast.

Chocolate Marmalade Sandwich Cookies

I think as I was making these cookies I began to wish they would just taste average when they were done.  It's not that any of the steps are overly complicated, but they did require more then the usual mix, scoop, and bake.  So as a result I was not looking for a cookie that would make people stop after one taste and slow down, so they could savor every bite.  If I was only hoping for okay, these cookies landed about as far from that as they could.  These cookies combine a crumbly, tender, lemon scented cookie, with complex, tart, sweet, marmalade filling and then a dip in rich dark chocolate.  Trust me, this is a cookie that is worth the extra time.  They are even worth tempering the chocolate to dip them in.  Although as you may notice, I need to work on my chocolate tempering, and I know just the cookie I will practice on.  If it tastes this good with a failed tempering job...

Julian knew right away how special the cookies were, and so he counted how many there were before he ever got to taste one.  It often amazes me that my children can do division so quickly when cookies are involved.  "Eighteen cookies mama.  That means we each get four and a half cookies.  Four and a half cookies if mama had not decided to give a few away.  Every person who tried one had the same eye rolling, slow savoring response.  I can see why Sarabeth's Kitchen sells them for $25 a dozen. 

I have been sitting here trying to think of a transition between these cookies and a story of my boys during the holidays.  I finally decided the link is I wanted to share both the cookies and the story because both are helping me to enjoy the season.

Yesterday my boys each received $50 from relatives in England. In previous years I have bought a membership to a local science center with the money and told them the membership was a gift from Grandpa Stuart and Grandma Phyl.   But this year I thought the boys were old enough to choose this themselves (plus, the cards the money came in mentioned the checks enclosed).  So I told the boys our membership would expire at the end of this month and suggested they use their money to buy a new membership to The Echo Center.  When both boys hesitated and made a face I feared it was greed so I quickly mentioned they still would have the $20 a piece from their Gruncle and Graunty to spend on whatever they wanted.

Sebastian replied, "But I wanted to use the money to buy you a Christmas gift.  Is twenty dollars enough money for me to buy you something?  Something for you to cook with."

"Me too," said Julian, my 6 year old, "I want to buy you another thing to go on your KitchenAid mixer."

In most years Lewis and I do not receive gifts at Christmas, only the kids do.  I never seems like there is  enough money and so we have made it a kids holiday.  I guess the boys have noticed and decided they need to be my Santa.  The best gift I could ever receive is signs of my children's generosity.  (Don't worry, there are also stories of their seasonal greed for my to share on another post!)

Chocolate Marmalade Sandwich Cookies

From Sarabeth's Bakery: From My Hands to Yours (This book is rapidly becoming a favorite)

I used Tomato Orange Marmalade as the filling in these and it was perfect.  You can substitute any favorite marmalade or even a jam that would pair well with the bittersweet chocolate, such as raspberry or apricot.  If you have a quart of home canned tomatoes that were acidified with citric acid or lemon juice you can use that to make Tomato Orange Marmalade.

The cookies need to be baked and filled a day before dipping in the chocolate to allow the cookie to soften and marmalade to set the sandwich.  If you try to dip them on the first day they are filled they will slide apart when you dip them.

The recipe calls for tempering 12 ounces of chocolate because tempering less is difficult.  When you have finished dipping the cookies spread the remaining chocolate on a sheet of parchment paper to set it can be retempered and reused another time.

Made 20 sandwich cookies for me (2 were eaten before being dipped in chocolate)

10 Tbsp (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2 inch cubes  (I cut mine into tablespoons and just beat it for a tiny bit longer)
1/2 cup sugar
2 large egg yolks, at room temperature
1/2 tsp grated lemon zest
1/4 teaspoon fine sea salt, or kosher salt
3/4 cups unbleached all purpose flour
3/4 cups plus 1 Tbsp whole wheat pastry flour or white whole wheat
1/2 cup of your favorite marmalade, I used Tomato Orange Marmalade
12 ounces semisweet or bittersweet chocolate, finely chopped, divided

Put the butter in the bowl of a stander mixer and beat it on high speed with the flat beater blade until smooth (about 1 minute).  If you have a self scraping beater blade for your mixer use that instead of the plain one.  Slowly add the sugar while continuing to beat the butter on high speed.  Scrape the sides of the bowl down occasionally until the sugar is fully incorporated and the mixture s light in both color and texture.  It should take about 3 minutes.  Add the egg yolks, lemon zest and salt and mix until it is well mixed.  Reduce the speed to low before adding the flours a third at a time.  Mix on low speed just until the dough comes together and the sides of the bowl are almost clean.  If there is unmixed dry, crumbly dough at the bottom of the bowl turn the mixer off and stir well from the bottom before continuing to mix.

(Sarabeth has you carefully form the dough into a log before chilling and then slicing into rounds.  My dough was not a perfectly round log and so my cookies were flat on one side.  Next time I am going to experiment with rolling the dough out and then cutting square shaped cookies.  Even slightly misshapen they are still the most amazing cookie.)

Turn the dough out onto a lightly floured surface.  Make the dough into a smooth ball before rolling it out into a 14 inch log that is about 1 1/2 inch in diameter.  Place the dough log on an 18 by 13 inch piece of parchment paper (here may be the first problem with my log rolling technique.  I only have Half Sheet Pan Precut Parchment Paper Sheets - 12 × 16½), with the long side of the paper and the log facing you.  Fold the parchment paper over the dough log.

Hold the edge of a yardstick securely along the long side of the log, pull the top layer of the parchment paper under the yardstick to tighten the paper and lightly compress the log. The log should now be 16 inches long. Unwrap the log. (Technique number 2, I did not have a yardstick so instead of wrapping the log up with a yardstick I carefully rolled my log until it was 16 inches long).  The dough will have a seam on it,  roll the log lightly on the paper to smooth out the seam out.  Reroll the paper around the log. Do not twist the ends closed, as this dough is soft. Refrigerate until the dough is chilled and firm, at least 1 hour.

Position the racks in the center and top third of the oven before preheating to 350°F.  Line two half-sheet pans with parchment paper (which is much easier with my Half Sheet Pan Precut Parchment Paper Sheets - 12 × 16½).

Unwrap the dough log and use a thin sharp knife to cut 3/8 inch thick circles of dough.  (I marked 3/8 of an inch on a small piece of paper to use as a guide for cutting).  Keep the circles of dough in order when placing on the parchment paper.  It is easier to form sandwiches later with the circles that were next to each other on the log.  Place the cookies about 1 inch apart on the sheets while making it clear which circles are pairs.

Bake the cookies, switching the position of the pans from top to bottom and front to back halfway through baking, until the edges of the cookies are lightly browned, about 12 minutes. Cool completely on the baking pans.

Once cooled turn all the cookies over so the undersides face up. Spoon a rounded 1/2 teaspoon of marmalade onto one of each pair of cookies, and sandwich the flat sides together. Let the cookies stand overnight at room temperature to set the marmalade and soften the cookie.

(I followed all of Sarabeth's tempering instructions perfectly but my chocolate still bloomed.  I realized later that part of the problem might have been the frigid temperature of my house.  Chocolate tempering expects a room temerature of 68° to 72°.  Next time I am going to try David Lebovitz's instructions for tempering chocolate.)

To temper the chocolate, bring 1 inch of water to a simmer in a medium saucepan. Reduce the heat to very low. Place 8 ounces of the chocolate in a wide, heatproof bowl. Place the bowl on top of the saucepan, being careful not to touch the bottom of the bowl to the water. Let stand, stirring occasionally, until the chocolate reaches 110° to 112°F on a thermometer. Remove the bowl from the heat and place on a kitchen towel. Add the remaining 4 ounces of chocolate and stir until melted. Let stand, stirring every minute or so, until the chocolate reaches 88°F.

Line a half-sheet pan with fresh parchment paper. One at a time, dip a cookie in the chocolate, letting the chocolate come about one-third up the sides of the cookie (I dipped half of the cookies in the chocolate and see no reason to change next time.  Who doesn't want more chocolate?)  Shake the cookie gently to remove excess chocolate before carefully placing on the pan. Push each cookie with your finger to move just 1/8 inch from its original position.  This dislodges and removes the “foot” the chocolate has formed. Let the cookies stand until the chocolate sets. The cookies can be stored in an airtight container, with the layers separated by parchment paper, for up to 5 days.  (I stored mine on a covered cookie sheet for a week with no loss of quality)

The Posts I Cook From: 2010

I have been reading all sorts of round up posts over the last week as bloggers summarized their year in blogging.  Most were a list of the tops posts based on page views or number of comments.  Perhaps I am just more cynical then some but I don't fully trust my statistics or their significance.  I know that largely my most popular pages are the ones that are featured on Foodgawker and Tastespotting.  Comments seem like a more accurate method, although even then it could just be most controversial, heart wrenching, timely, or just the ones with the most visits, or the best photos.

So instead I decided to give you a list of the posts I actually refer when cooking.  As an added bonus this means I know the recipes work as written. These are the posts I actually pull out my computer and cook from, the ones where I have to refer to what I have written to get it right.  Originally I was going to include 2009 as well as I never thought to do this last year.  However the list complied form both years was far longer then I was expecting, so I will save that for a another post.

Sesame Glazed Baby Bok Choy

My CSA has not grown bok choy for the entire time I have been a member (this summer will be our 12th season) so it is not one of the vegetables I am constantly looking for new preparation methods for.  Maybe if we had it more often we would grow tired of this recipe.  So far we all still love it (okay, I admit it, Julian as refused this dish every time I have made it.  So we all still feel the way we did the first time I made this).  The leaves have a concentrated umami, earthy flavor while the stalk is tender and almost melting and juicy.  If our CSA adds bok choy to the rotation I may need to search out other recipes, but for now we are happy.

French Crepes

These crepes have been a regular weekend breakfast for several years now.  Sebastian and Julian would much prefer they were served on the weekdays as well.  If my week day routine allowed for either Lewis or myself to spend the time at the stove making them everybody would be happy.  The recipe is for a true french crepe, taught to me by a lovely french women.  Most of the time we serve them with an array of jams, although I have been known to make chocolate ganache or warm up some Dark Chocolate Caramel Sauce to spread on them.  They also work beautifully with savory fillings.  On the rare occasion there are any left after breakfast I have created delicious dishes just by filling them with leftovers.

Sour Cream Banana Muffins

The more I make these muffins the more I appreciate them.  Which is a good thing, as they are on the menu for the preschoolers breakfast so I am making large quantities of them once a month.  I have started to use Greek yogurt in place of the sour cream and only 1/4 cup of white flour.  I plan on trying it with all white whole wheat next time.  The first time I made them at work I baked 12 extra for the staff to share.  However they had a little trouble sharing properly, with some people helping themselves to a second muffin before other folks even had one.  I received this e-mail about them recently:

Hi Robin,

I thought you'd be happy to know that this year, as holiday gifts . . . I baked banana bread using your recipe for banana bread muffins. Anna, Tavi and I had a loaf for brunch today and it was delicious. I consider that to be a testament to the recipe more than the chef as I am a strict instructions follower. In fact, I was terrified to see that the bread hadn't cooked through after twenty minutes. Tavi had to talk me down, reminding me that muffins bake through much faster and that I would probably have to wait an hour.

Best,

David

Banana Cocoa Pancakes

These have not usurped our regular pancakes in our normal breakfast rotation but they sneak in every now and then.  I just made them again yesterday morning and had the inspiration for this post as I pulled out my computer and used my own blog for reference.  They have a heartier taste then a standard pancake with a pronounced sweetness from the banana (or maybe that is the maple syrup I generously pour on top).  They also reheat really well for later enjoyment.  The flavor profile is mostly banana, I know one readers husband was disappointed that the cocoa was not more pronounced

Oatmeal Lace Cookies (can be gluten free)

Since I posted these they have quickly become my favorite cookie.  They have a subtle flavor with a pronounced vanilla flavor.  Crisp in a delicate shattering way.  Most of the time I prefer chewy cookies to crisp ones but they are still delicate and tender in their texture.  Plus they have a sweet nutty flavor from the oats that may even convince you they are health food.

Rhubarb Apricot Jam

When I first created this jam I had a moment of panic that we would never have enough to last the whole winter.  At the rate it was disappearing I was not even sure we would have enough for the summer months.  When friends who live by a Trader Joe's came to visit I requested the California apricots I needed to make more (okay, I may or may not have threatened denying one of my visitors, who is known to spread obscene quantities of jam in any breakfast item, a taste of the new jam if they did not bring some).  We now have a healthy stock pile and I feel confident we have enough to last until spring. However our love for it is still strong.

Tomato Orange Marmalade

Tomato Orange Marmalade became a kitchen responsibility the first time I made it.  A preserve my family suddenly needed to have around that could not be found in the store.  Happily it is also one of the canning projects I find the most satisfying.  It bubbles away on the stove for a long time looking nothing like a cohesive preserve.  Instead it looks like a pot full of liquid with random citrus peels floating in it.  Then there is a moment when everything comes together and looks like one thing.  All year long we happily spread it on toast, peanut butter sandwiches and crepes.  It does not taste like tomatoes, instead it has a mellow bright flavor without the usual bitterness of marmalade.  The taste is good enough that when I offered the Burlington Free Press photographer a taste when he was here for an article on canning he could not keep himself from double dipping.  I did think of killing him, but instead I gave him a jar.

Pumpkin Pie with a No Roll Crust

I have probably baked more of this recipe then any other I have mentioned here.  After preparing it with the preschoolers I taught folks how to make it in a cooking class.  The following week I added to my tally by baking over 25 of them for the Family Room's Family Supper.  Even when baking it in quantities that involved pouring several quarts of heavy cream and 36 eggs in a large vat some people said it was the best pumpkin pie they have ever had.  Then for Thanksgiving my boys and I baked it with a friend I used to babysit for when he was a baby.  It was his contribution to a pot luck Thanksgiving.  I have also used the crust, without the sugar and cinnamon, on quiche.

Annie's Salsa

This recipe is not one that I have tweaked or played with for several reasons.  The first one is safety, it is safe as written, so I change how spicy it is by swapping hot peppers for mild ones or vice versa, however the basic ratios and amounts all remain the same.  The other reason I don't play with it, putting my own personal flavor profile on its established framework, is it is perfect, as written.  My friend Annie put in all the work finding the right balance and then having it tested for safety.  Now I just receive the compliments.

Soy Braised Cabbage

I just prepared this again the other night using only soy sauce (no Bragg's) and green instead of red cabbage.  I asked Sebastian to take a taste from my plate and he screwed up his face in disgust and then obliged.  He chewed, thought for a minute and began making place on his plate.  "I'll have some of that." Pretty good from someone who does not like cabbage.  However this recipe does not have the bite of raw cabbage or the flavor of most cooked cabbage.  It is darkly rich and savory and one that most people would never think was cabbage.

Triple Chocolate Triple Layer Peppermint Bark

The only reason not to make this recipe is you have a New Year's resolution not to eat sweets.  I gave some to a neighbor when she was out walking her dog and she told me she ate all of it before she returned home.  I am not usually a fan of white chocolate but this one only serves to make the peppermint smoother and contrast with the other chocolates.  The holiday season may be over but this recipe still deserves to be enjoyed.  If you need an excuse, make it for Valentines day.  Although if you make it now you will need a new batch long before February.

Triple Chocolate Cranberry Oatmeal Cookie: or How to Fix Kindergarten Drop Off

For years whenever I pictured Julian starting kindergarten I imagined myself sitting outside the room sobbing.  However as the start of kindergarten drew closer I began to lose that vision.  He is just so capable and so ready to learn.  Plus, as much as I loved the adorable toddler he was I love the boy he now is and how our family spends its time as he grows up.  I realized soon after he was born that a family moves at the pace of the baby.  When he was done with napping, we could spend the whole day away from home, when he had the patience for a new activity our whole family could take part.  Plus, watching out for a toddler who is obsessed with electricity and wires was never a relaxing job.  Somehow when I thought of him starting kindergarten I never imagined Julian being anything but ready, even when I was staking out where I should collapse in tears.

On the first day of school when I picked him up another parent asked him how his first day was.  Julian stuck his hand in the air like he was in Saturday Night Fever and said, "Awesome!"  However 2 days later morning drop off was no longer awesome and then it got worse.  I began to joke about looking for someone, anyone, who was not me, to take him to school.

On Friday morning I stood outside the school holding Julian in my arms with his whole body collapsed against mine as he cried.  I was pretty easy to spot, I was the mother standing there crying with her child in her arms as he sobbed.  I have done the tough drop offs before with my children but somehow this felt different.  He was just so wretched, not yet ready to trust his teachers and start his day without me.  Holding him as we cried and then having to peel him of of me and unwind his hands from my purse straps (my children are strong willed and crafty).

Until Julian sobbed in my arms before his school day I never before understood the Elizabeth Stone quote, "Making the decision to have a child is momentous.  It is to decide forever to have your heart go walking around outside your body."  Until I stood there crying with Julian I never fully felt I had to let my heart walk away from me.  I love my children and I think about them whenever they are not with me.  However as I stood there crying with him I understood more of what my children mean to me and how I share their emotions.

I didn't know what was wrong, or how to help him.  I suspected that he just needed to learn to love and trust the adults he is with every day and then he would be comfortable with this completely new situation.  Julian makes strong attachments, collecting people he loves and trusts and feels safe being his outgoing and strong willed self with.  All that would take time and more tears.  More tears that I suspect will finally give me all the grey hairs I really should have at forty.

On Friday, a school holiday, I spent much of the day e-mailing with his teacher how to make his transition better.  I wrote to her of Julian and his 3 years of expecting to have Sebastian's kindergarten teacher himself (a teacher who is currently teaching second grade), how he has never gone into a new situation without already knowing and being attached to the adults.  How he needs to remember all the adults and children in his school building that he loves and trusts.  His teacher had some suggestions of things we could do to make his transition better, although I think many of her suggestions were to make me comfortable walking away as he cries.  She had some folks she thought might be able to help brainstorm solutions, although confidentiality was an issue.  I wonder how this blog post affects all of that?

In the midst of this emotional e-mailing (because I spent the day crying as I read about his troubles and brainstormed what he needs) I began to think of baking something that would help.  Whether I was thinking of a baked good to drown my sorrows or one that I could pack in Julian's lunches like a piece of my heart I don't know.  I was looking for a cookie that had whole grains and chocolate and maybe some fruit.  I found these triple chocolate cranberry cookies, definitely something to savor.

This morning I was able to leave without any tears from either of us.  Maybe it was the cookies, that and the fact Julian now loves and trusts his teacher.  To help build on that love I brought in more cookies to pick up, one for Julian and one for him to give to his teacher and student teacher.  Julian really enjoyed giving a cookie to his teachers, a way to make him more connected to her (or maybe her to him, after all these are not your average cookie).  As we prepared dinner together Julian told me he loves me and I asked if he loves his teacher.  He said, "Yes, I just had to get to know her first."  At dinner when Lewis asked how drop off was Julian replied, "It was fine, I love my teacher now."

Tripel Chocolate Cranberry Cookies

Adapted from Bon Appetite

10 Tbsp (1 1/4 sticks) unsalted butter at room temperature

1/2 cup white sugar

1/2 cup packed light brown sugar

1 large egg

2 tsp vanilla extract

1/4 tsp salt

1/2 cup white whole wheat flour

1/2 cup all purpose flour

1/2 cup rolled oats

1/2 cup barley flakes (or use all rolled oats, I was just playing with multi grains)

1/2 cup semi sweet chocolate chunks (or use high quality semi sweet chocolate chips)

1/2 cup white chocolate chunks (or use high quality white chocolate chips)

1/2 cup milk chocolate chunks (or use high quality milk chocolate chips)

1/2 cups coarsely chopped fresh or frozen unsweetened cranberries

Place racks in the center of the oven and line 3 baking sheets with parchment paper.  If using convection preheat your oven to 300°, if not using convection preheat the oven to 350°

Beat the butter and 2 types of sugar in the bowl of a stand mixer using the flat beater blade or in a large bowl with an electric mixer until smooth.  Beat in the egg, vanilla and salt.  Add both flours and the oats and barley flakes and stir until fully blended. Add the chocolate chips and cranberries and stir until they are equally distributed.

Scoop out the dough by rounded Tbsp, I use a dough scoop because I hate trying to wrestle dough out of the spoon, leaving 2 inches between cookies.  Bake the cookies in the preheated oven, if using convection you can bake multiple trays at once, otherwise bake one tray at a time, until the edges are golden brown (approximately 16 minutes).  Cool on baking sheets for 5 minutes before transferring to cooling racks to finish cooling.  They become better after a few days.