By Tracey
Lighter Cinnamon Rolls
from America’s Test Kitchen Comfort Food Makeovers

Ingredients:

Dough

3 3/4 cups (18 3/4 oz) all-purpose flour

2 1/4 teaspoons instant yeast

1 teaspoon salt

1 1/3 cups warm skim milk (about 110 F)

3 tablespoons maple syrup

2 tablespoons unsalted butter, melted

Filling

1 tablespoon unsalted butter, melted

1/2 cup (3 1/2 oz) packed dark brown sugar

1/4 cup (1 3/4 oz) granulated sugar

2 teaspoons ground cinnamon

1/8 teaspoon salt

Glaze

1 cup (4 oz) confectioners’ sugar

2 oz reduced-fat cream cheese

1/2 teaspoon vanilla extract

1 – 1 1/2 tablespoons skim milk

Directions:

In the bowl of a stand mixer fitted with the dough hook, combine 3 1/2 cups of the flour, the yeast, and salt. Stir briefly to combine. In a medium measuring cup, whisk together the milk, maple syrup, and butter. With the mixer on low, gradually add the milk mixture and continue mixing until a rough dough comes together, about 2 minutes. Knead the dough on low speed for 5-6 minutes, or until smooth and elastic. (The dough should clear the sides of the bowl – if it’s excessively sticky, you can add as much of the remaining 1/4 cup of flour as necessary.)

Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the bowl. Cover the bowl with plastic wrap and allow to rise at room temperature until doubled, about 2 – 2 1/2 hours.

Meanwhile, in a medium bowl stir together all of the ingredients for the filling until well combined and evenly moistened.

Coat a 13×9-inch baking dish with nonstick cooking spray. Turn the dough out onto a lightly floured work surface. Roll it into an 18×12-inch rectangle with a long edge nearest you. Mist the dough with water, then sprinkle evenly with the filling mixture, leaving about a 1/2-inch border along the long edge farthest from you. Press the sugar into the dough gently to adhere. Starting with the long edge closest to you, roll the dough into a tight log about 18 inches long, pinching the seam to close when you get to the end. Use a sharp serrated knife to cut the dough into 12 equal pieces.

Transfer the rolls (cut side-up) to the prepared baking dish. Cover the dish loosely with plastic wrap and allow the rolls to rise at room temperature for 1 – 1 1/2 hours, or until just about doubled in size.

Meanwhile, preheat oven to 350 F. When the rolls have risen, transfer them to the oven and bake for 20-25 minutes, or until golden brown. Remove the pan to a wire rack and allow the rolls to cool. Make the glaze by stirring the confectioners’ sugar, cream cheese, vanilla extract, and skim milk (start with 1 tablespoon, and if you want a thinner consistency, add some (or all) of the remaining 1/2 tablespoon) until smooth. Spread the glaze over the rolls, then serve.

Makes 12 rolls.

When I set out to make these oatmeal cookies I was really hoping for something thick and chewy. The first batch of cookies emerged from the oven fairly thin (not lacy, but I like really thick cookies) so before baking the rest of the dough, I did some experimentation with chilling it. The dough for the second batch was chilled for 30 minutes and the final batch was baked after the dough rested in the fridge overnight. That final batch of cookies was the thickest, but only by the smallest margin. Despite not achieving the perfect thickness, I thoroughly enjoyed the cookies – they were really chewy and of course loaded with chocolate and peanut butter flavor. They’ve been disappearing from the kitchen at a rapid rate so that’s a good sign. Oh, and no worries if you don’t have a Trader Joe’s where you live, I’ve seen mini peanut butter cups from Reese’s the last few times I was at the grocery store. In a pinch you could probably use a combination of chocolate chips and peanut butter chips as well.

Oatmeal Peanut Butter Cup Cookies

adapted from Williams Sonoma

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 cups old-fashioned rolled oats
• 2 1/2 cups mini peanut butter cups, coarsely chopped

Directions:

Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a medium bowl, whisk the flour, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla and beat until smooth. With the mixer on low, add the flour mixture and beat just until incorporated. Beat in the oats. Use a rubber spatula to gently stir the peanut butter cups into the batter.

Use a small cookie scoop to drop balls of dough (about 1 tablespoon each) onto the prepared baking sheets, leaving about 2 inches between them. Bake for 10-12 minutes, or until the edges are set and golden. Let the cookies cool on the baking sheets for 5-10 minutes, then transfer to wire racks to cool completely.

Makes about 60 cookies.

When I set out to make these oatmeal cookies I was really hoping for something thick and chewy. The first batch of cookies emerged from the oven fairly thin (not lacy, but I like really thick cookies) so before baking the rest of the dough, I did some experimentation with chilling it. The dough for the second batch was chilled for 30 minutes and the final batch was baked after the dough rested in the fridge overnight. That final batch of cookies was the thickest, but only by the smallest margin. Despite not achieving the perfect thickness, I thoroughly enjoyed the cookies – they were really chewy and of course loaded with chocolate and peanut butter flavor. They’ve been disappearing from the kitchen at a rapid rate so that’s a good sign. Oh, and no worries if you don’t have a Trader Joe’s where you live, I’ve seen mini peanut butter cups from Reese’s the last few times I was at the grocery store. In a pinch you could probably use a combination of chocolate chips and peanut butter chips as well.
Oatmeal Peanut Butter Cup Cookies
adapted from Williams Sonoma
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups old-fashioned rolled oats
2 1/2 cups mini peanut butter cups, coarsely chopped
Directions:
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk the flour, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla and beat until smooth. With the mixer on low, add the flour mixture and beat just until incorporated. Beat in the oats. Use a rubber spatula to gently stir the peanut butter cups into the batter.
Use a small cookie scoop to drop balls of dough (about 1 tablespoon each) onto the prepared baking sheets, leaving about 2 inches between them. Bake for 10-12 minutes, or until the edges are set and golden. Let the cookies cool on the baking sheets for 5-10 minutes, then transfer to wire racks to cool completely.
Makes about 60 cookies.