Football season is back, and it is time, once again, for Aggieland to come together and show some support for our favorite football team. I’ll admit, I’m no football aficionado. I have an attention span that lasts about as long as my three year old daughter’s, and I was never really the “sporty” type to begin with. But never-the-less, I sure do love football season.
Maybe it has something to do with the time of year, when Texas transitions out of the heat of the summer and into the cool fall months. Maybe it’s the fact that I live in a college town, the home of the Fight’n Texas Aggies, and, as the new season nears, a buzz of excitement begins to circulate through the city. The whole town paints itself in spirit, garbed in our alma mater’s colors — maroon and white.
Or could it be that it is simply an opportunity to gather amongst friends and loved ones? I don’t know that there is a better excuse to get in the kitchen and prepare for a day of football, food and entertaining. And, there it is — bingo! That’s the true reason I love football season.
This year, I am excited to present football friends with my newest rendition of an oatmeal cookie. As I said before, the whole town is garbed in maroon and white, and the baked goods should serve as no exception. In true Texas A&M spirit, these Aggie cookies are speckled with white chocolate and tart cranberries. Not only are they dressed the part for an Aggie game day, they are a full-on touchdown dessert. The cookie is just the right amount of sweet, with an almost salty-type finish. They are soft, chewy and everything an oatmeal cookie was meant to be.
These oatmeal cookies are the perfect game day treat for any football party, but they were especially made for those cheering on the fight’n Texas Aggies!
For more game day recipes, go to www.TheAnthonyKitchen.com, and click the “Game Day Recipes” category.
1 3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2/3 cup unsalted butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cup old-fashioned oats
1 cup white chocolate chips
1/2 cup dried cranberries
Preheat oven to 350° and have ready baking sheets lined with either parchment paper or a silicone baking mat.
In a mixing bowl, combine flour, cinnamon, baking powder, baking soda and sea salt and whisk until evenly mixed.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter, brown sugar and granulated sugar on medium-high speed until thoroughly mixed. Mix in eggs, one at a time, and add the vanilla. Alternatively, use a large mixing bowl and a wooden spoon.
With the mixer on low, gradually incorporate the flour mixture, followed by the oats, and then chocolate chips and cranberries.
Roll 1 1/2 tablespoons of dough into little rounds and space on the cookies sheet at least 2 inches apart. The cookies will spread. Bake for 14-16 minutes. Allow to cool slightly, serve and enjoy.
Makes about 2 dozen cookies.