Last year was a little hectic for me, so I never made any breakfast bars for Lloyd to eat on his way to work. Sorry ’bout that, Lloyd.
This year, though, I’m back at it. I never liked how the old bars turned out, and really wanted to make something more cookie-shaped. I had an idea (Finally! Time for daydreaming again!) that perhaps these filled cookies could be made using a ravioli mold.
Guess what Bed, Bath and Beyond doesn’t have? A ravioli mold. Garrr! Back to using multi-taskers instead of a uni-tasker! A rolling pin and pizza cutter would have to do.
So, in the interest of documentation: Chop up some dried apricots.
Cook them on the stove with some liquid (I used apple juice because it was handy) until they are reconstituted. Then blenderize with the stick blender and realize that you didn’t have to be so nit-picky about how finely chopped they were.
Oh, yeah, you should have mixed up a batch of oatmeal cookie dough and put in in the fridge to chill. Throw in some extra oats for Quaker-like goodness.
Now here’s where I considered naming these ‘Waste Of Parchment Paper’ cookies. Looking back, this could have been done differently, but it is what it is. Rip off a ginormous strip of paper and put some dough near the middle. I scooped out the dough with an ice cream scoop, but only so I could use the same amount for both layers.
Fold the parchment over the dough and start to roll it out. Then put a slightly dampened towel under the parchment so it doesn’t slide all over as you roll it out. This will cut down on the cursing.
Put this batch aside and do that whole process again for the other layer, using even more parchment paper. *sigh* You’re killing the earth with your baking, Lauren.
Now, grab the cooled apricot goo and parcel it out on the bottom layer. I used about…. 1/2 teaspoon for each cookie? I don’t know. This is where I told Lloyd, “If I ever wrote a cookbook it would be titled I don’t know….. some?”
Ok, now good luck with this next part. Flip the second layer of dough on top and smush it down around the goo, like you’re making ravioli – which I’ve never done before.
Here’s where I’d like to point out a mistake. I tried to preserve the rounded-ness of the goo while pressing the dough together, but it actually would have made the finished product turn out better if I would have mashed it down a little flatter before sealing. You’ll see at the end. This is when I told Lloyd, “I am never making these for you again. This is too much stupid work.” He sighed and said, “I know.”
Good grief! This post is going on forever! Let’s cut to the chase: After sealing, use a pizza cutter to cut them apart, then put them in some airtight containers and freeze them. I tried to redeem my wastefulness by separating them with some of that parchment paper.
When you need cookies, bake at 350 for…. 12 minutes? Maybe it was 14. I forget. Let them thaw a little before you bake them because that frozen goo is going to mess up the center of that cookie. See? They’re a little less brown in the middle. Bleh.
Dang. I really should have flattened them first.
If all goes according to plan, I can bake 5 of them on Sunday evenings and have a guilt-free week. At least for the next 28 school days, and after that I’m buying granola bars.