Submitted by Kate Allaire, Specialist, Hematology & Oncology, UCSF Health
My Story
Every year, my partner and I become members of a different Bay Area museum. In February of this year, we began our membership at the SFMOMA. Unfortunately, we only managed to get in one visit before the pandemic hit. During that visit, we stopped in for coffee and a treat at the café located within the museum. There, we had a similar cookie that inspired me to reverse engineer my own version to share with family and friends.
Recipe
Prep time: 3 hours (minimum)
Ingredients
3/4 cup unsalted browned butter (instructions below)
3/4 cup dark brown sugar
1/4 cup white granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups toasted old fashioned oats
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cream of tartar
3/4 cup chopped salted toffee
1/2 cup unsalted butter
1/2 cup white granulated sugar
1 teaspoon salt
3/4 cup bourbon-soaked cherries
3/4 cup dried cherries, chopped
2 ounces bourbon
Making the bourbon-soaked cherries (can be prepped the day before):
Place chopped cherries in a small bowl or ramekin. Add bourbon and press cherries into liquid to ensure that they’re completely covered. Add a bit more bourbon if needed. Cover and set aside. Soak a minimum of 1 hour or up to overnight.
Making the toffee (can be prepped the day before):
Prepare a 9x13 inch baking sheet lined with parchment paper or silicon mat for pouring the liquid toffee. Place all ingredients in a heavy bottomed sauce pan. Bring to boil over medium-high heat, stirring constantly. Once the mixture has reached 300-310°F or “hard-crack” stage. Quickly pour toffee mixture onto prepared lined baking sheet. After 5 minutes, place baking sheet into the fridge or freezer to cool completely for at least 1 hour.
Toasting the oats (can be prepped the day before):
Preheat oven to 425°F. Prepare a 9x13 inch baking sheet lined with parchment paper or silicon mat. Pour oats onto baking mat and shake to distribute evenly. Toast in oven until lightly tanned. Turn oats and toast an additional 5 minutes. Remove from oven and allow to cool.
Browning the butter:
Place butter in a heavy bottomed sauce pan. Heat butter on medium to high heat until melted. Stirring constantly, note the color and smell of the butter. The butter will begin foam and then clarify. Once brown specks begin to form and a nutty aroma is detected, pour into a bowl that will be used to prep the cookie dough.
Making the dough:
To the browned butter bowl, add dark brown and white granulated sugar. Using an electric mixer, beat until smooth. Beat in egg and vanilla extract. In a separate bowl, combine flour, oats, salt, baking powder and cream of tartar. Gradually add dry ingredients into butter mixture. Blend until well combined.
Squeeze excess moisture from bourbon soaked cherries and fold into dough along with chopped toffee. Dough will be fairly sticky. Cover dough in plastic wrap and refrigerate at least 1 hour or up to overnight.
Preheat oven to 375°F. Prepare a baking sheet lined with parchment paper or silicon mat. Roll 2-3 tablespoon balls of dough and space evenly on sheet. Bake 10-12 minutes.
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