We are nearing the end of our vacation, and what a week we have had. Every year it gets better and better – and each year my daughter is able to appreciate the food more and more. I can’t wait to bring my younger daughter here next year – I really think she is going to love it. I am fortunate that they are both adventurous eaters, and can definitely appreciate a very good dessert…
Today we had a magnificent lunch – and my parents have gotten to know the Directeur of the restaurant. He told us today that he loves cookies and brownies – and in particular, he loves a good pumpkin pie. With all of the amazing pastries in Paris, it is hard to believe that someone would rather have a good cookie or brownie – if you ask me, I would vow to never eat those again, if I could have pain au sucre and tarte au fraises outside my front door whenever I wanted. He told us there is nothing better than a nice chocolate cookie with some coffee in the morning. I guess the grass is always greener on the other side. I know the grass is greener on their side.
The other week I decided that I would try and make something homemade each weekend that I could easily pack in the girls lunches for treats. The packaged treats are garbage – and if you are going to eat a cookie, why not make it good with real ingredients? I found this recipe in Cooking Light – and it went with my whole simplicity theme – making cookies in a pie pan instead of individually – brilliant!! I have had skillet cookies before (wow…) but have never thought to make them like this to store. The girls LOVED them, and they lasted the entire week, and still tasted good.
So – these are not Paris pastries, but as I go back to my real life – this is what we are stuck with for now. Seriously though, things could be a lot worse…and then again, there is always Paris to look forward to in the future.
Ingredients
- 1/3 cup packed dark brown sugar
- 2 tablespoons canola oil
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg white
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 1/2 cup quick-cooking oats
- 1/4 cup chopped pecans, toasted
- 2 tablespoons semisweet chocolate chips
- Cooking spray
Preparation
Preheat oven to 350°.
Combine first 7 ingredients in a large bowl; stir until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, oats, nuts, and chocolate chips to sugar mixture; stir until just combined.
Scrape the dough into a 9-inch glass pie plate coated with cooking spray, and spread to edges using a spatula. Bake at 350° for 13 minutes or until set. Cool slightly on a wire rack. Cut into 8 wedges.
For a printer-friendly version of this recipe, please click here: Granola Cookie Wedges
First Look, Then Cook 