Welcome everybody! We are super excited to be hosting this week’s Tuesday with Dorie bakers. Like others in the group, we started Bake with Us for the very purpose of joining TWD. I (Caroline) had been given Dorie’s cookbook for Christmas one year and when I stumbled upon these fabulous bakers, I wanted in on the action. So I talked Claire into blogging with me and here we are today hosting. The highlight of being part of this group is that we get to try recipes that we never would have thought of baking and of course I mostly fall in love with them.
Like many other bakers we had a hard time picking this week’s recipe. For our visitors, Claire and I are sisters who love to bake and stay connected despite living five hours apart through this little project. It only took us a few emails back and forth to settle on these delicious cookies. I whipped them up on Valentine’s morning to bring to work. I am fairly new at this job and I hope that they don’t mind all the baked goods I bring in. There aren’t too many of us in the office so the jury is still out whether I make them happy or make them regret hiring me because of the calorie laden treats that I bring in;)
Thanks to all of you who baked with us and special thanks to Dorie for creating these delicious treats! I can’t recommend Baking: From my Home to Yours enough. Go check out your local bookstore and treat yourself today.
Chocolate Oatmeal Drops
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 sticks (8 ounces) unsalted butter, cut into 16 pieces
1 tablespoon water
1 1/2 cups (packed) light brown sugar
9 ounces bittersweet chocolate, coarsely chopped
2 large eggs
1 1/2 cups old-fashioned oats
Getting Ready: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.
Sift together the flour, cocoa, baking soda, salt and cinnamon.
Set a heatproof bowl over a saucepan of simmering water. Put the butter in the bowl and sprinkle over the 1 tablespoon water, then add the brown sugar, followed by the chocolate. Stir occasionally until everything is just melted. Don’t let the ingredients get so hot that the butter separates from the sugar and chocolate, and don’t be concerned if the mixture looks grainy.
Remove from the heat and whisk in the eggs on at a time; the mixture will look shiny. Whisk in the dry ingredients, stirring only until they disappear into the dough. Stir in the oats. Drop the dough by tablespoonfuls onto the baking sheets, leaving 2 inches between each spoonful.
Bake for about 12 minutes, rotating the sheets from top to bottom and front to back at the midway point, until the cookies are dark around the edges and just slightly soft in the middle. Using a wide metal spatula, transfer the cookies to a rack to cool to room temperature. (If the cookies are difficult to lift from the baking sheet, wait a minute and try again.)
Repeat with the remaining dough, cooling the baking sheets between batches.