Salted Oatmeal Tahini Cookies with Boozy Cherries and White Chocolate

Tahini Oatmeal Cookies

Okay, since I promised to have this recipe up last week and then totally dropped the ball (I’m the worst…..I know) – I’m going to keep today’s post short and simple. These Salted Oatmeal Tahini Cookies are quite possibly my new favorite cookie. First of all, they help fuel my out of control tahini addiction (I seriously cannot get enough of it!) and second of all, the flavor combo is AMAZING. There’s just something magical about the combination of tahini and cherries. They play off each other beautifully with the tart, sweetness of the cherries being the perfect balance to the nuttiness and earthiness of the tahini. And the white chocolate just adds a little extra sweetness to bring everything together.

There are a couple keys to this recipe. One is the bourbon soaked cherries. It takes a little extra forethought to soak them ahead of time, but trust me – it is sooooo worth it. It plumps up the cherries and adds a nice depth to the cookie. And you’re left over with some cherry infused bourbon, which is never a bad thing! The second key is using the best tahini you can find. It’s the star and base ingredient in this recipe, so please do not skimp. I’m partial to Soom and highly recommend seeking a jar out. It’s by far the best tahini I’ve ever had and is like 99.99% responsible for my newfound tahini addiction…..most of the time you can find me eating it straight out of the jar with a spoon (don’t judge me til you’ve tried it).

Alright, I promised a short post – so let’s get on to the recipe. Make them, love them, and PLEASE tell me all about it so I can eat vicariously through you…..cause I can’t have sugar or barley for another week and that makes me sad.

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Cookies and Cream Cookies

Cookies n Cream 1

Random fact about me……I’m not the biggest fan of Oreo cookies. I’m not sure why, but Oreos just don’t do it for me. Here’s where it gets a little weird though – even though I don’t really like Oreos, I loooooove anything Cookies and Cream! It makes no sense, I know!! But man, if you put Oreos in just about anything (ice cream, donuts, cake….) I’m all over it. These cookies were inspired by my love for all things Cookies and Cream. They have both crushed and chopped Oreos in them and a little white chocolate and milk chocolate to balance out the flavor. The end result tastes like the perfect bowl of Cookies and Cream Ice Cream…..but in cookie form! Hope you guys like them as much as I do!

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Latest News and My New Favorite Ingredient

The Earnest Baker Logo

It’s amazing to think that it’s been almost three months since I made the decision to start The Earnest Baker.   It’s even harder to believe that I only have a little over six weeks left until the Farmer’s Market starts and I’m officially open for business.  This means I’m in the homestretch now, which is equally exciting and nerve wracking.  I’m excited, because I cannot wait to open and finally be able share all the baked goods I’ve been working on.  At the same time though, it’s nerve wracking because there’s still a good amount I need to get done.

I wanted to share a couple pieces of exciting news with you guys.  You may or may not have noticed the new header on the site.  You may have also noticed the slightly boring (but in my mind super cool) picture at the beginning of this post.  What you’re looking at is the official logo for The Earnest Baker!  I’m really stoked about this development, because it makes everything seem a little more real.  It also means I’m getting business cards and who doesn’t love business cards??  Seriously, business cards are awesome.  I get to say things like, “Here, take my business card” and sound all professional.  I’m probably getting overly excited about this…….I’ll calm myself down now.

The second thing I wanted to tell you guys is that The Earnest Baker is now Facebook official (people say that, right?).  The Earnest Baker now has its very own Facebook page that you can check out.  This is pretty cool, because it’s another way to stay connected.  What I love most is that Facebook is a quick way to post updates and it’s also a really easy way to interact with everyone.  I’ll post news and pictures regularly on the page and if you have anything you want to ask, share, or even a special request – please shoot me a comment!  I promise to respond quickly.

Okay, now on to the more fun foodie stuff.  Caramelized White Chocolate and I are having a bit of a love affair.  It is, without a doubt, my new favorite ingredient.  Caramelized White Chocolate is becoming very popular with pastry chefs and for good reason…….it’s insanely delicious.  It’s made by “roasting” white chocolate in the oven at relatively low heat (250°F) and stirring it every 5 to 10 minutes for about 30 minutes to an hour.  Once it’s done, you stir in a good pinch of sea salt.  What you end up with at the end of this process is really quite magical.  It transforms the cloyingly sweet white chocolate we all know into this beautiful roasted, caramelly, salty-sweet liquid.  Just thinking about it makes me want more!

You can use the Caramelized White Chocolate for a variety of purposes.  It’s great on top of ice cream or sandwiched in between two shortbread cookies.  It’s also a great addition to stir into cookie dough or cake batter.  I’ve been playing around with it, so you can expect to see a few baked goods with it this summer!  If you’d like to give it a try (and I highly suggest you do), here are the links to the websites I referenced while making it:

David Lebovitz’s Caramelized White Chocolate Recipe

Food52 Caramelized White Chocolate

The process requires a decent amount attention, so it’s a good thing to do when you have an hour to kill.  I set a timer and dragged it around the house with me to remind me when to stir and check on it.  It’s totally worth it though.  If you end up becoming as addicted to Caramelized White Chocolate as I am, please don’t blame me……blame the chocolate!  Although, it’ll be pretty dang hard to stay mad at that delicious substance for too long.