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!!