I can’t believe it’s been so long since I’ve posted anything! It’s been a crazy few months getting ready for album release on February 5th, and I’ve had little time for blogging. I played a few new songs for the super cool 78 Project, did a taping for CMT Edge, performed at the James Beard Foundation Awards (for the foodie-obsesssed), and sang at a brilliant farm to table dinner sponsored by Second Harvest Food Bank and Will Witherspoon (who happens to own this amazing farm). Last week was 3 days in NYC with stops at Sirius Radio , a speaking panel for Billboard magazine, and a meeting at Vogue (where everyone in the office is so chic I could die). And finally, a show last Saturday at the lovely Sea Island in Georgia.
I enjoyed a much needed afternoon off yesterday and wanted to get straight in the kitchen. When on tour, if I find a Doubletree hotel it seriously brings me the comfort of home with their cookies-upon-instant-arrival. I’ve been known to get them on the way in, on the way out, and every moment in between when I happen to be perusing the lobby (more cookies!). The cinnamon and crushed walnuts take these to a whole other stratosphere. They’re the ultimate chocolate chip cookie! Oh yes, H. Audrey is celebrating 5 years of business where I will be serving plenty of these!
1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
1 cup (2 sticks) butter, softened
3/4 cups brown sugar, packed
3/4 cup granulated sugar
1 1/2 tsp vanilla
1/2 tsp lemon juice
2 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts
. Preheat oven to 350 degrees. Grind oats in a foor processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium-sized bowl. Cream togethers the butter, sugars, vanilla and lemon juice in another bowl with an electric mixer. Add the eggs and mix until smooth.
. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough, mix by hand until ingredients are well incorporated. Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don’t need to press the dough flat.
. Bake for 15 to 18 minutes (or until cookies are light brown and soft in the middle). Store in a sealed container once cooled to keep soft. For the best results, chill the dough overnight in the refrigerator before baking. Makes roughly 25 cookies.
* I know the 1/4 cup portion sounds like a lot but they will even out!!
“Some Nights” by Fun
“Paradise” by Wild Nothing
“In the Morning” by Big Head Todd and The Monsters
“Ageispolis” by Aphex Twin
“Silver Dagger” by Gillian Welch