Remember the lemon Chobani from yesterday? Well, I've been thinking of the best way to utilize it's deliciousness. Then I remembered this post from last spring. I had just discovered a recipe from Nigella Lawson for raspberry-oatmeal swirls. Basically, the recipe layers oatmeal-cookie crumbles with greek yogurt and pureed raspberries. I think you know where I'm going with this.....
Let's get started, shall we?
Oatmeal Cookie Recipe (courtesy of the New Betty Crocker Cookbook)
2/3 cup granulated sugar
2/3 cup packed brown sugar
½ cup stick butter, softened
½ cup shortening
1 tsp baking soda
1 tsp ground cinnamon
1 tsp vanilla
½ tsp baking powder
½ tsp salt
2 large eggs
1 cup old-fashioned oats
1 cup flour
1. Mix all ingredients except oats and flour.
2. Refrigerate mixture for at least four hours or overnight.
3. Drop dough by rounded tablespoonfuls onto parchment-paper lined cookie sheet.
4. Bake 9 to 11 minutes or until browned.
I wanted crispy cookies, not necessarily pretty ones - I didn't bother chilling the batter.
|flat as pancakes - and perfect for crumbling!|
|ready for assembly|
The next step is to puree the frozen raspberries - with powdered sugar.
|frozen raspberries with powdered sugar|
|pureed, but still frozen - in the food processor|
Lastly, you'll need to assemble your parfaits. Simply layer the raspberry puree with yogurt (we used lemon) and cookie crumbles.
I think this would make a great lunchtime treat for your school-age (or at home) kiddos. You could pack the cookies in a plastic bag and they could crumble them for a topping, right before eating. My girls pack their lunch several times a week and mostly look forward to the "sweet treat" at the end.
Nigella doesn't make her oatmeal cookies, but I have yet to find a packaged cookie (besides the Newman's Own brand - major sticker shock) that contains pronounceable ingredients. You can certainly save yourself some time and just buy a package of oatmeal cookies. Enjoy!