This recipe was from Joanne Chang’s Pastry Love cookbook – I recommend it. She opened her first bakery, Flour, a block away from our Boston apartment and it was such a treat to walk across the park and get something tasty.
I substituted apricots for figs, but otherwise followed the recipe exactly (with one exception- I let the dough rest overnight, instead of the 3-hour maximum it suggested). These turned out deliciously sweet, tart and buttery. I do have danish pastry leftover in the freezer, waiting for me, which isn’t a bad thing.
This is an excellent use of any tasty jam you have sitting in your fridge for a little too long. The peach rosemary jam I had from last year was lovely.
1/2 cup sugar
1/4 cup powdered sugar
1/2 tsp salt
2 cups flour
2 sticks butter, softened
2 egg yolks
1 1/2 tsp vanilla
3/4 cup flour
2 TBSP sugar
2 TBSP brown sugar
1/4 tsp salt
1/2 tsp cinnamon
5 TBSP butter, softened
1/2 tsp vanilla extract
1 1/4 cups jam
Make Crust: Place all ingredients in the food processor. Process in long pulses until the dough is just formed, stopping and scraping the bowl when necessary. Remove dough from bowl and pat into a rough square.
Place dough between layers of wax paper and roll out to approximately 9×13″ and 1/4″ thick. Lightly grease a quarter-sheet pan or 9×13″ pan. Place the dough in the pan – the dough is forgiving and you can press it around to make it as even as possible.
Place dough in freezer for at least 30 minutes.
Make Streusel: In a small bowl, stir together flour, sugars, salt and cinnamon. Cut the butter into tablespoons and work into the flour mixture with your fingers until clumps form. Toss with vanilla and set aside.
Assemble and Bake: Preheat oven to 350 degrees. Spread 1 1/4 cups jam evenly over the dough in the prepared pan. Sprinkle evenly with the streusel.
Bake for 35 minutes, until the streusel becomes light brown. Let cool completely in the pan before cutting into bars.
Anyone that grew up in Iowa City will tell you that the monster cookie at Cookies & More in the Old Capitol Mall is the all-time greatest cookie. I have been testing monster cookie recipes for years trying to crack the code. I finally got it (it’s not an oatmeal cookie with peanut butter, it’s a peanut butter cookie with oatmeal). My sister-in-law, Katherine, tested the recipe and said the only thing it lacks is awkward adolescence and the mall smell.
If using Jif/Skippy peanut butter instead of natural peanut butter, add an extra 1/2 cup quick oats to the recipe.
1 cup butter, room temperature
1 1/4 cups natural peanut butter
1 cup brown sugar
1/2 cup white sugar
1/4 cup honey
1 1/2 tsp vanilla extract
1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups quick oats
1 cup chocolate chips
1 1/2 cups M&Ms
Cream butter, peanut butter, sugars and honey together until very light and fluffy, scraping down the bowl as needed, until the mixture is uniform in color.
Beat in eggs, one at a time. Scrape bowl.
Sift flour, soda, powder and salt and add to mixer. Stir until well combined, scrape bowl and mix well. Add oats and chocolate chips and mix well, scraping if necessary. You CAN mix in the M&Ms at this point, but if you want to be able to see them perfectly on top, reserve M&Ms until you have scooped the cookies.
Using about 3 TBSP of dough per mound, scoop the dough into mounds on a cookie sheet or plate that you can fit in your refrigerator to chill. Press 5-6 M&Ms onto the top of each mound. Chill at least an hour, or overnight.
When ready to bake: Preheat oven to 350 degrees. Transfer cookie dough balls to a parchment lined baking sheet, spaced about 3″ apart (you can roll them slightly into a more uniform ball at this point if you are into that sort of thing). Press each cookie down to flatten slightly.
Bake for 12-15 minutes until the edges are starting to brown. The center will look slightly under-baked. Cool completely on cookie sheets- they will fall apart if you try to remove them too quickly, but will firm up as they cool.
Repeat with remaining dough, or freeze dough balls and bake on demand. The cookies can be baked from frozen, you will just need to lengthen the baking time by 5 minutes or so.