Vanilla is a very intriguing thing for me! On one side of the coin it is plain, even bland the majority of the time! Considered a blank canvas by most people. I for one, don’t usually choose vanilla if other flavors are available. HOWEVER… I recently got Pure Vanilla
It uses vanilla extract, whole vanilla beans, and vanilla bean paste. Once you move beyond the extract that we are all used to, you find that vanilla can be a very exotic and gourmet flavor. I started with a cookie that only uses the extract, so I haven’t gone too far outside of the box yet! But either way, they were wonderful. It was a chewy oatmeal cookie that was made even better by the chunks of White Chocolate throughout.
It is titled Salted Vanilla for a reason. It uses a whole vanilla bean to flavor coarse salt and then use that salt to sprinkle on top. But it takes a week or two to get the salt flavored and I didn’t want to wait, so I omitted the sprinkled salt on top. They still have a salt flavor that pairs well with the chocolate!
Now to use the recently purchased vanilla beans and vanilla bean paste that is in my cupboard. Stay tuned for more wonderful vanilla recipes in the coming weeks and months!
Ingredients
- 3 cups OLD FASHIONED ROLLED OATS
- 1 1/2 cups FLOUR
- 1 teaspoon BAKING SODA
- 3/4 teaspoon SALT
- 3/4 cup UNSALTED BUTTER, at room temperature
- 1 Tablespoon PURE VANILLA EXTRACT
- 2/3 cup DARK BROWN SUGAR, packed
- 2 large EGGS, at room temperature
- 8 oz WHITE CHOCOLATE, chopped
- 2 Tablespoons VANILLA FLEUR de SEL(or salted vanilla), optional
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk oats, flour, baking soda, and salt to blend well. In a large bowl, beat butter and vanilla extract on medium-high until blended and creamy. Add sugars and beat until light and fluffy, about 2 minutes. Beat in eggs one at a time. Reduce mixer speed to low and gradually add oat mixture, then white chocolate. Scoop batter, 2 Tablespoons at a time, onto prepared baking sheets, about 8 per sheet. Sprinkle vanilla fleur de sel onto each cookie(if using). Bake until edges are golden but still soft in the center, about 12-14 minutes. Rotating sheets halfway through baking. Let cookies cool on sheets for 2 minutes, then transfer to a wire rack for cooling. Makes approx. 3 dozen cookies. ENJOY!
Original Source: Pure Vanilla
This post is linked to Taste and Tell Thursdays, Your Creative Timeout
I absolutely love vanilla. Would choose it 100% of the time over chocolate. So, these cookies look incredible to me!!
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