Bouchon Oatmeal Cookies with Chocolate Chips

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I finally found something my oldest will eat, oatmeal chocolate chip cookies. So this week, I baked the Bouchon Oatmeal Raisin Cookies and swapped in Chocolate Chips for the raisin. Crispy on the outside and chewy inside – perfection!

Ingredients:
1 c + 1 tsp flour
1 TBSP cinnamon
1 1/2 tsp baking soda
1 1/4 tsp salt
3/4 c packed brown sugar
5.5 oz butter, room temp
1 egg
2 tsp vanilla
2 cups oats
1 c chocolate chips
1/2 c walnuts

Preheat oven to 325.

Combine flour, cinnamon, baking soda, salt and whisk together. Set aside.

Cream butter in a stand mixer, add sugar best until creamy, add egg and best until combined. Add flour in 3 batches, add oats, chips & nuts and stir until combined.

Scoop cookies on the baking sheet lined with silicon mats. Bake about 10 – – 12 minutes until golden brown.

Makes about 4 dozen small cookies.

Fig and Almond Gratin

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This one comes from Patricia Well’s The Paris Cookbook, she never disappoints! Fresh figs, almonds, creme fraiche – what’s not to love, I did cut the sugar down a bit – hey figs are pretty sweet on their own. This one is best served warm, but ya can always give it a quick warm up in the oven.

Ingredients:
2/3 c cream fraiche or heavy creme
4 springs thyme
4 eggs
1/3 c sugar
1/8 tsp salt
1/4 tsp almond extract
1/2 c ground almonds
2 lb figs, stemmed and a “X” cut halfway through
Thyme Sugar:
2 tsp fresh thyme leaves
2 tsp sugar

Preheat oven to 375. Spray or butter a 10 1/2 inch round baking dish.

In a small sauce pan, combine creme fraiche and thyme over moderate heat until tiny bubbles form around the edge. Stir, remove from heat and allow to steep for an hour.

In a bowl of a mixer fitted with a whisk, beat eggs, sugar and salt at high speed until thick about 2 minutes. Stir in almonds, extract and thyme cream.

Pour 1/2 in the pan. Bake 10 minutes. Remove from oven.

Arrange figs over the batter. Pour remaining batter over figs and bake 30 minutes.

Meanwhile, combine sugar and thyme in a spice grinder and grind to a fine powder.

Scatter thyme sugar over the gratin and bake for 10 more minutes until golden brown.

Remove from oven. Serve warm.

Serves 8.