Chocolate Oatmeal Cookies

Source: Cook's Country

Ingredients

• 1 3/4 cups old-fashioned oats
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 10 tablespoons unsalted butter, softened but still cool
• 1 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 ounces milk chocolate, melted and cooled
• 1 cup semisweet chocolate chips
• 1 cup pecans or walnuts, chopped

Instructions

• 1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place 1 cup oats in food processor or blender and process until well ground, about 30 seconds. Transfer to large bowl and stir in flour, baking powder, baking soda, and salt.
  
• 2. With electric mixer, beat butter and brown sugar together on medium-high speed until well blended and lumps are gone, about 1 minute. Scrape down sides of bowl. Add egg and vanilla and beat until light and fluffy, about 30 seconds. Add melted chocolate and beat until incorporated, about 20 seconds. Add flour mixture and beat on low speed until just incorporated, about 15 seconds. Add remaining 3/4 cup oats, chocolate chips, and nuts and beat on low speed until evenly distributed, about 10 seconds.
  
• 3. Roll 2 tablespoons of dough into balls and space 2 inches apart on baking sheets. Bake, rotating and switching position of pans halfway through baking time, until cookies are cracked and set on top but look moist within cracks, 14 to 18 minutes. Cool cookies on baking sheets on wire racks for 5 minutes, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for up to 5 days.)
  
   

Chipotle Chicken Tortilla Soup

Source: Cook's Country

February/March 2012

Why this recipe works: Picante sauce, a cousin of salsa that contains pureed tomatoes, replaces the more standard tomato puree and onions in this soup. Using a precooked rotisserie chicken cut down on the cooking time tremendously, while a few minced chipotle chiles added a rich, smoky flavor.

Serves 4

Ingredients

• 4 (6-inch) corn tortillas, halved and sliced crosswise into 1/2-inch strips
• 1 tablespoon vegetable oil
• 1 red bell pepper, stemmed, seeded, and chopped
• 4 cups low-sodium chicken broth
• 1 (2 1/2-pound) rotisserie chicken , skin and bones discarded, meat shredded into bite-size pieces (3 cups)
• 1 (8-ounce) jar picante sauce
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon lime juice
•   Salt and pepper

Instructions

• 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Place tortilla strips on rimmed baking sheet and bake until crisp, 6 to 8 minutes.
• 2. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Cook pepper until well browned, about 8 minutes. Add broth, chicken, picante sauce, and chipotle and bring to simmer. Cook until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro, lime juice, and tortillas. Season with salt and pepper to taste. Serve.