I experimented with oatmeal cookies this afternoon. The first batch didn’t turn out all that well, although my son did eat them. But the second batch? Mmm, awesome.
The first experiment was using Texas Pineapple Habanero pepper jelly as one of the ingredients. As I said, nobody but Andy wanted a second cookie. But then, I tried using the pepper jelly as a sort of glaze, or icing, and that experiment turned out GREAT!
Here’s what I did.
3/4 cup margarine (that’s a stick and a half)
1 cup brown sugar
1/2 cup white sugar (I used Splenda)
1/4 cup water
1 teaspoon vanilla
3 cups uncooked oats
1 cup flour
1 teaspoon salt (don’t leave it out)
1/2 teaspoon baking soda
1 cup raisins
1 5oz jar Pineapple Habanero pepper jelly
What to do:
Preheat the oven to 350.
Cream together the margarine, sugars, egg, water, and vanilla until creamy. Add all the dry ingredients and blend well. Add the raisins.
Drop by teaspoonfuls onto a buttered cookie sheet. Bake for fifteen minutes.
Remove from oven. While cookies are still hot, brush each one with the Pineapple Habanero pepper jelly. Let the cookies cool.
These are awesome.