Crumb Scene Investigation – No. 1

(Last Updated On: January 8, 2015)

Photo credit:  Pastry Chef Mariea Cobb

We have jazzed up the classic oatmeal cookie with warm winter spices like ground ginger, cinnamon and nutmeg then added freshly grated ginger and orange zest, oh my. This is a cookie that has the best of both worlds; it’s crunchy around the edges and chewy in the middle, yum. The spices and flavors in these cookies get better as they sit so on day two you are in for a treat.

Every ingredient we choose plays a part in the end result, so they should play well together and be the best in class when possible. Baking is a science but flavoring baked goods leaves some room for creativity and personal preferences.

This recipe is based on my love of ginger and oats together with fresh essence of citrus as a minor flavor note in the cookies.

Here are some helpful tips when making these cookies:
• The size of the dough balls is what makes these cookies chewy with a crispy edge so make sure you are making them in 2 tablespoon portions.
• Use European style butter, it helps the cookies spread properly and added flavor. Plugra is the brand I used for this recipe. European-style butter has a higher fat content and less water, which can dry out your cookies or baked goods.
• Lightly spray parchment with cooking spray to prevent sticking.
• Chill the dough for 30-45 minutes to make it easier to roll into balls, if dough is too sticky.
• Do not over bake these cookies. The edges will get browned but the cookies will be lighter.


Orange Ginger Oatmeal Cookies Makes about 16 Cookies 

Ingredients:
1 ½ cups unbleached all purpose flour 1 cup packed light brown sugar
½ teaspoon baking powder ¾ cup granulated sugar
¼ tsp ground nutmeg 2 large eggs
½ tsp salt 3 ¼ cups rolled oats
2 tsp ground ginger zest of 1 small orange
½ tsp ground cinnamon
2 sticks unsalted butter softened
2 ½ tsp fresh grated ginger

Procedure: 1. Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. 2. Combine flour, baking powder, cinnamon, nutmeg, ground ginger and salt in a medium bowl. Beat the butter to combine. 3. Add both sugars; beat until creamed lightly for about 2-3 minutes on medium. 4. Beat in the eggs, 1 at a time. Scrap down the bowl 5. Stir in flour mixture and both zest and grated ginger into butter mixture 6. Stir in the oats. 7. Portion out 2 tablespoons of dough and roll into 2 inch balls. Place on baking sheet about 2 -3 inches apart. 8. Bake for 22 to 25 minutes. Let cool for 2 minutes on baking sheet then transfer to wire rack to cool completely. Eat and Repeat!
Note: The orange zest adds a subtle flavor, if you want it to be more pronounced increase zest amount to 1 ½ oranges.

About Mariea Cobb

cropped mariea cobbI come from a long line of women who share the gift of food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef I am still passionate about the art of good food and the magic of a great dessert. My team and I are bringing Crumb Scene to life in 2015 and hope you will join us. 

Mariea Cobb – crumbscene@gmail.com

Crumb Scene Investigation – No. 1