Sunday, April 17, 2016

A Proposal for the Official Boston Marathon Cookie

I discovered this Bacon, Oatmeal & Raisin Cookie recipe by googling "best recipes for marathon runners".  It's an insanely good cookie whether you're running a marathon or not. If you're afraid of raisins, try dried cranberries or blueberries for a Boston twist. A cookie with bacon? Yes, those little bits in these cookies really will help you go that extra mile, whether you're in a race or just trying to get through a taxing day, promise! Thank you Bon Appetit for discovering this delicious recipe. And good luck to all the runners in the Boston Marathon tomorrow!

Ingredients

SERVINGS: MAKES 18–20
  • 8 ounces sliced bacon, cut into 1/4-inch squares
  • 2 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup (packed) dark brown sugar
  • 2/3 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup old-fashioned oats
  • 2/3 cup raisins
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Preparation

  • Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.
  • Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2–3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4–5 minutes. Mix in dry ingredients.
  • Fold bacon, oats, and raisins into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-oz. ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3 inches apart. Chill dough for 1 hour or cover and chill overnight.
  • Arrange racks in upper and lower thirds of oven; preheat to 375°. Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20–22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. do ahead: Can be made 3 days ahead. Store airtight at room temperature.
  • Recipe by Autumn Martin of Hot Cakes Confections for Stumptown Coffee Roasters in Seattle WA
  • Photograph by William Abranowicz


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