OATMEAL STREUSEL COOKIES

I'm a blog-hopper like so many others. One of the blogs I hop to weekly is Baking Bites, where I found this recipe, the brainchild of Baking Bites blogger Nicole. The concept of using streusel as an ingredient in, rather than on, a baked good is not new. But how do you bake streusel in a cookie or in a pancake? Nicole has the answer: bake the streusel by itself first. Baking the streusel solidifies it so that it can be mixed into the cookie (or pancake) batter without "losing" it.

But I do have a caveat -- think about what you would like to add to this cookie. I made the recipe as Nicole offered it, only subbing whole wheat flour and Smart Balance 50/50 butter blend in the streusel and subbing some stevia for part of the sugar in the cookie dough. The cookies tasted good, but something was missing. What was it? I conjectured on butterscotch morsels, chocolate chips, raisins, or more sugar in the streusel. I thought of adding a drizzle as you would for a coffee cake, but decided the mix-ins are an easier alternative. These options have been added to the recipe below, and I think the results will be a sweeter and more satisfying cookie. You really should try this recipe, just once. I think you'll like the crunchiness and unique texture, especially if you incorporate my changes.

Oatmeal Streusel Cookies

Adapted 1/2 Batch from bakingbites.com

Rating: 8 out of 10

INGREDIENTS:

Streusel Topping:

1/4 cup Smart Balance 50/50 blend

1/2 cup white whole wheat flour

1/2 tsp. cinnamon

1/8 tsp. freshly grated nutmeg

1/3 cup brown sugar

1/8 tsp. sea salt

1/4 cup chopped pecans

Heat oven to 350F. Line a baking sheet with parchment paper. In medium microwaveable bowl, melt Smart Balance on high, about 45 seconds. Stir in all remaining streusel ingredients and blend with fork till mixture is like wet sand. Grab handfuls of mixture and press together into clumps. Drop gently onto baking sheet. Bake 15-18 minutes, or until firm and golden. Let streusel cool while preparing cookie dough, or store in airtight container after cooled.

Oatmeal Cookie:

1/2 cup + 1 Tbsp. all-purpose flour

1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. sea salt

1/2 tsp. cinnamon

1/8 tsp. nutmeg

6 Tbsp. unsalted butter, softened

1/2 cup sugar (I used 1/4 cup sugar + 1-1/2 tsp. stevia)

1/4 cup brown sugar

1 large egg

1 tsp. pure vanilla extract

1-1/4 cups quick (not instant) oats

3/4 cup butterscotch chips, raisins or chocolate chips, or combo

3/4 cup streusel (I didn't measure - I just used all the streusel above)

Heat oven to 350F. Line baking sheet with parchment paper. Combine flour, baking powder, baking soda, sea salt, cinnamon and nutmeg in small bowl. In large bowl, by hand or using electric mixer on low speed, cream butter and sugars till smooth. (Don't overbeat, or your cookies will fall after they come out of the oven. Overbeating heats the butter. I mix all my cookies by hand to avoid the possibility of overbeating.) Add egg and beat again till it is incorpoprated. Stir in vanilla, followed by flour mixture. Stir till flour is incorporated. Stir in oats, chips (and/or raisins) and streusel. (If any streusel pieces seem to large, break them before mixing in.) Drop rounded tablespoonfuls of dough onto prepared baking sheet. Bake 12-14 minutes, until cookies are light gold around the edges. (I insert a toothpick near center of cookie -- when it returns almost clean, cookie is done.) Transfer to wire rack to cool. Yield: 20 cookies