Lovin' From the Oven

Caramel Oatmeal Cookies

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Being a flight attendant, there are a lot of things that come with the job that I never would have thought of before. One of those things are flight delays. We literally sit around either on the airplane or in the airport just waiting… We do a lot of “airport appreciation.” San Francisco has to be one of the worst airport with delays because of the heavy low fog that likes to roll around.

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By the way, don’t get mad at the flight attendants or gate agents for weather delays. We have no control over that. If there’s a crazy storm and airport traffic control has stopped planes from landing, it’s not our fault. Taking your anger out on us for your delayed flight isn’t going to solve anything. Just saying.

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My crew and I did a lot of “airport appreciation” last week and these cookies helped us get through it. I brought over two dozen of these cookies with me on the trip and the pilots alone ate half.

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Homemade oatmeal cookies are better than monogamous airport food, I guess.

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I’d definitely recommend using a silicone mat for these cookies since the caramel tends to stick to the pan if you don’t. I used one from BrightSpring and it worked like a charm. Nothing stuck to the mat or the pan and the cookies slide right off. It fit my baking sheet like a glove and the clean up was even easier.

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You can find more information about BrightSpring bakeware here.

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I love using the caramels bits from Kraft because they remain soft and won’t chip your tooth after baking. Here’s to another great oatmeal cookies recipe from Six Sisters Stuff!

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Caramel Oatmeal Cookies

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups quick or old-fashion oats, uncooked
  • 1 package Kraft Caramel Bits

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together butter, granulated sugar, brown sugar, eggs and vanilla extract. Gradually beat in the flour, baking soda, cinnamon and salt. Fold in oats and caramel bits.
  3. Drop by rounded tablespoons onto baking sheets lined with parchment paper or a silicone mat.
  4. Bake for 10-12 minutes.
https://lovintheoven.com/caramel-oatmeal-cookies/

I was sent product to review, but the opinions expressed are my own.

Gingersnap Chai Ice Cream

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I have been sick for about a week now and I cannot kick this bug for the life of me. It’s terrible not being able to wake up and feel somewhat better than the day before. Despite drinking gallons of tea a day, my cough remains intact with no weakness in sight. I had a phone appointment the other morning and I’m pretty sure I could have passed for a man on the phone. I felt so bad and had to email the nice lady afterward to reassure her that I didn’t normally sound like that.

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All that I want to eat when I’m sickly is dessert. Lots and lots of it. At work, people that non-rev sometimes bring the crew treats to thank them for the ride. I just finished a four day over Halloween and walked away with a luggage full of chocolate. It wasn’t just chocolate, I have bags of mini Kit-Kat bars and Twix that will be the death of me. I’m no doctor, but I’m pretty sure eating sugar when you’re sick isn’t good for you. I can’t help it. I have no willpower.

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This gingersnap chai ice cream is full of fall flavor, which just so happens to be all of my favorite flavors! What a coincidence. chaigingersnap-4

After making the ice cream and letting it freeze in a container for a couple of hours, the gingersnaps soften up and practically melt into the ice cream. The bigger the cookie chunks, the better the spoonful.

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I used my lovely ice cream maker for this, and it couldn’t be easier. It would make a great gift for the holidays!

Print
Gingersnap Chai Ice Cream

Yield: about a quart and a half

Ingredients

  • 1 cup whipping cream
  • 1 cup whole milk
  • 1 cup chai tea concentrate
  • 1/2 tsp vanilla
  • 3/4 cup sugar
  • 1 tbsp cinnamon
  • 15 gingersnaps, crushed

Directions

  1. Mix all ingredients together.
  2. Pour into chilled ice cream maker and let run for 20-25 minutes.
  3. Once done, fold in the gingersnaps and serve immediately or store in freezer.
https://lovintheoven.com/gingersnap-chai-ice-cream/

Sir Kensington’s Chocolate Chip Walnut Cookies

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I’ve heard of using mayonnaise in cakes, but have you ever tried them in cookies? Sir Kensington gave me the idea of doing so by sending over a recipe for chocolate chip walnut cookies, along with some gourmet mayonnaise and ketchup.

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How cute is their packaging? They pretty much nailed it on the fonts, logo, and colors. I’m a sucker for a cute cartooned man with a monocle, mustache, and top hat.

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Once I popped open the jar, I could immediately tell the difference in quality between Sir Kensington’s and commonly found mayonnaise. It was thick, creamy, and exceptionally smooth.

I’ve never baked mayonnaise into cookies, so I was anxious to see the results. I will admit that the dough was a bit crumbly for my taste. Since there were no eggs in the recipe, the mayo was responsible for holding the dough together.

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After pressing the cookie dough with my hands into dough balls, I plopped them on the cookie sheet to bake. Since the dough was more crumbly and dry than my regular cookie dough, I knew the cookies wouldn’t be spreading very much. I baked them for 5 minutes as dough balls, but decided to press down on the tops just a bit with a spatula so they would flatten out.

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That did the trick. The cookies didn’t spread or flatten at all on its own. You need to really help mold the dough into the shape that you want your cookie to be. This would probably be a great recipe for cutting shapes out of. I can even see myself using this recipe again and filling a metal cookie cutter with the dough prior to putting in the oven, which would create a fun shaped cookie that can hold its shape.

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Since there are no eggs in the recipe, the cookie dough is safe to eat. I must warn you that the cookie dough did have a strong mayo taste even though I only used a tiny bit. However, after baking, the mayonnaise taste seems to just disappear from the cookie, leaving you with a light, crumbly, shortbread-like consistency.

You can find Sir Kensington’s products at Sur La Table, Safeway, and Whole Foods, just to name a few. Heck, you can even buy them online!

Print
Sir Kensington’s Chocolate Chip Walnut Cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yield: 2 dozen cookies

Ingredients

  • ½ cup butter
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 3 tablespoons Sir Kensington’s Classic Mayonnaise
  • 1 teaspoon vanilla
  • 1 ½ cups flour
  • ½ teaspoon baking soda
  • ¾ cup semisweet chocolate chips
  • ½ cup walnuts, roughly chopped

Directions

  1. In a large bowl cream the butter, granulated sugar and brown sugar. Add mayonnaise and mix well. Add vanilla.
  2. In a separate bowl sift together the flour and baking soda. Gradually add the flour mixture to the wet ingredients. Add chocolate chips and walnuts.
  3. Drop dough by rounded spoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 8-9 minutes or until they begin to brown.
https://lovintheoven.com/sir-kensingtons-chocolate-chip-walnut-cookies/

I received product to review, but the opinions expressed are my own.

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