March 1, 2011

Oatmeal Coconut Raisin Cookie Cobbler

So this weekend my friend Camille and I had an insane moment of giddy, ridiculous glee when we decided that we would make apple pie filling but instead of cobbler topping, we would drop cookie dough on top.

I think this moment was only eclipsed by a later moment of even giddier, more ridiculous glee when it actually worked out. It was unbelievably delicious.

At its first inception, Camille and I thought perhaps the idea was completely crazy. But were too excited at it. After all, we reasoned, cobblers are topped with "cobbler appropriate topping"... Why couldn't we swap the expected for the unexpected -- in this case, ginormous mounds of soft, chewy cookie in a delectably compliment-able flavor to the filling of choice?

We knew we craved apple pie, but we debated a bit over the cookie topping that would work best with the filling. When we arrived at a hearty oat-filled cookie that would be laced with sweet coconut and plump, juicy raisins it was perfect. Although we debated adding cranberries in the apple pie we instead settled on including raisins in the cookies.

The reason I'm telling you about all of this baking back and forth is to essentially deliver the message that you should absolutely use this idea as a chance to go wild.

Choose the pie filling you love, and then top it with your favorite cookie dough flavors. Make what tastes good to you.... Some of the combinations I am still dreaming of are: blueberry pie filling topped with chocolate chip cookies. Peach cobbler topped with toffee cookies. Cherry pie topped with macadamia. And please, if you do make this, let me know how it turns out! I would really love to live vicariously through your baking experience. And this is one baking experience I plan to live again as soon as I possibly can!

Apple Pie Filling: (serves 6)
4 crisp, sweet cooking apples (Gala, Fuji, Granny Smith), peeled and thinly sliced
2 T. lemon juice (optional)
1/2 cup sugar
2 T. all purpose flour
1/2 t. ground cinnamon
1/8 t. ground nutmeg
1/8 t. apple pie spice (if you have)

Oatmeal Coconut Raisin Cookies
makes enough to top the pie filling and over a dozen extra cookies
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 t baking powder
1/4 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground cloves (or nutmeg)
2 eggs
1 t. vanilla
1.5 cups all purpose flour
2 cups rolled oats
1 cup sweetened flaked coconut
1/2 cup raisins, plumped for 15 minutes in 1/2 cup boiling water then cooled

Directions to make the Oatmeal Coconut Raisin Cookie Cobbler:
Prepare the apple pie filling by tossing the apples with lemon to keep them from browning, then combining the remaining ingredients in a large bowl. Stir the apples into the flour and spice mixture until well combined, then pour into a round baking dish.

Next, preheat the oven to 375. Beat the butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar, granulated sugar, baking powder, baking soda, a dash of salt, cinnamon, and cloves and beat until combined, scraping down the sides of the bowl. Beat in the eggs and vanilla, then beat in as much of the flour as possible then stir in the rest with the coconut and raisins. Drop large tablespoons of cookie batter on top of the pie filling and gently spread to the sides. The cookie dough will spread during baking, but the dough should cover the baking dish fairly evenly. Bake for 25 minutes or until cookies appear golden brown on top. Remove and cool 5 minutes, then serve topped with your favorite ice cream.

All of the recipes used were adapted from the Better Homes and Gardens New Cook Book: Celebrating the Promise. It's an amazing reference book for all the go-to recipes you could ever want!

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