Cookie Monster

Therese Ludwig
Executive Chef Instructor

I am a huge fan of all things pastry! The creation of new sweets is something I have always been fascinated by, but the look on someone's face when you share a taste of the mastered creation is why I bake! 
 
I aim to please, not just in my career but in all facets of life. It is just how I have always been, and it most definitely isn't a trait I will be shaking any time soon. I understand with all things in life, you can't always make everyone happy but heck if I won't try! Even with the toughest of crowds I have found that you can usually catch a smile or smirk when you share something delectable with a person.
 
My family and I owned a bakery/bistro for many years in Carefree, AZ. Every day we had a wonderful selection of pastries displayed in our bakery case. That bakery case was the focal point for everyone who entered those doors. It was the first thing they looked at when they came in, and typically during the experience they contemplated what else they NEEDED from that glass framed stand.
 
My favorite additions to the bakery case each week were the rotating cookies. Each day I would let my inspiration lead me to a new variety of cookie flavors. Of all the sweets in the world, my favorite will always be COOKIES! I can eat them anytime, anywhere, any flavor, any shape, any size... you get the picture. My sister Ashley had quite the influence on certain flavors she thought we needed each day around the holidays. This post is dedicated to Ashley, because today I share with you her most requested flavor: Iced Oatmeal Cookies (or as Ashley refers to them, Iced Oaties). 
 
These cookies are something magical. They are soft, yet a touch of crunch, chewy, perfectly spiced, and finished with a lovely vanilla icing. These are in my top ten favorite cookies ever list. Yes, I have a list and I intend to share many of these incredible cookie recipes with you. 
 
I hope these "Iced Oaties" soothe your soul! I know the first bite of something wonderful can give you all the feels, so I hope you can enjoy a moment of bliss and even though it may be hard, share some with your loved ones!

Cheers!

Iced Oatmeal Cookies:
2 cups oats
2 cups all-purpose flour 
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
1.5 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
8 ounces butter (2 sticks)
1 cup brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
 
1. In an electric mixer with the paddle attachment, cream together the butter, brown sugar, granulated sugar, and vanilla until well incorporated. Then add in the eggs, and mix well. Be sure to scrape down the bowl well in between mixing.
2. Sift together the flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, and ginger. Add the oats and sifted the dry ingredients to the creamed butter mixture. Mix well. Scrape the bowl from top to bottom and do one final mix.
3. Line a sheet pan with parchment paper and using a small cookie scoop, scoop cookies on to pan. You can fit about 6-8 cookies on a sheet pan, so they have room to spread.
4. Bake cookies at 350 for about 11-13 minutes. The edges will be very lightly golden and centers soft, but slightly puffed. While they bake prepare the vanilla icing.
 
Vanilla Icing:
2 cups powdered sugar
½ teaspoon pure vanilla extract
2-3 Tablespoons milk
 
1. In a bowl whisk together the powdered sugar, vanilla, and milk. The icing should be thick, not too runny. Once cookies cool slightly, spoon icing on the top of each cookie and spread it all over the surface. Allow the icing to firm up slightly, and then enjoy!

Virtual Cooking Classes

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Staying Safe and Healthy

  • You are responsible for: (i) informing SMCo if you have any medical and/or food allergies; and (ii) avoiding any contact with such medical and/or food allergies.  SMCo may attempt, but cannot guarantee, to accommodate your allergies.  It is your responsibility to prevent allergic reactions.
  • You should be dressed comfortably but with safety in mind. Flip-flops and open-toed shoes are not permitted in the kitchen. Do not wear loose clothing that could get caught in machinery or equipment. Jewelry should not be worn. You should wear hair clips or bands for long hair.

Children under 17 years of age are not permitted to be present in adult classes.  However, children between the ages of 8 and 16 years may participate in TFK’s 1-hour bread class with an adult, or in our children and teen classes.

Consent Form, Assumption of Risk, Waiver and Release

The class or classes I am registering to take with SMCo are for the purpose of learning to cook, which involves preparing and cooking food.  Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking.  I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes.  I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation.  I assert that my participation in SMCo’s classes or activities is voluntary and I knowingly assume all risks associated therewith.

I understand that I am ultimately responsible for maintaining the quality of the food I prepare, cook and eat during any class or after any class.  I alone am responsible for protecting myself against allergic reactions pertaining to food.

Further, in consideration of my ability to participate in a class or activity, I do hereby waive, release, indemnify and shall hold harmless SMCo and its owners, members, managers, officers, directors, chefs, employees, attorneys, agents, and assigns (collectively, the “Released Parties”), from and against any and all demands, claims, losses, injury, damages, liability, attorney fees, costs, and/or expenses of litigation, in law or in equity, whether known or unknown, that have arisen or may arise from my participation in or attendance at any classes or activities provided by SMCo, or from my use of any recipe, skill, technique, or method learned from SMCo or in any of SMCo classes or activities .  Further, I promise not to sue any of the Released Parties for such demands, claims, or liability.

Recipes

At the end of the course, recipes will be given to participants for the food items produced.  SMCo hopes you will use these recipes for personal use.  However, these recipes are and remain the intellectual property of SMCo.

You may not use SMCo recipes for any commercial use.  SMCo reserves the right to take judicial action to prevent any unauthorized use of SMCo recipes.

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Unless you provide SMCo with written notice to the contrary, prior to your participation in any SMCo class or activity, you agree that SMCo may take photographs or make video, audio, or other recordings of such class or activity, and hereby grant SMCo permission to use such photographs or recordings, along with your image, voice, performance, or likeness, on SMCo’s website, for marketing and advertising purposes, in connection with media releases, for informational purposes, and for any other commercial purpose reasonably related to SMCo’s business as determined by SMCo.

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