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I’m so excited to be part of the Calgary Food Blogger Bake Sale taking place this weekend.  Vincci, from “Ceci n’est pas un food blog” has rounded up local food bloggers to raise funds for Calgary Meals on Wheels.  The bake sale is part of Market Collective’s 2nd Anniversary.  Come down and meet Calgary’s own food bloggers and have a taste of their delicious offerings.  Click here for more information and a list of the blogger participating.

It was hard trying to decide what to make for the bake sale.  I finally settled on Nan Khatai – Indian wheatlet cookies.  These are cookies from my childhood and is a treat that my 19 month old son now enjoys.   My dad makes these regularly and its the perfect offering for when friends drop in.  These crispy, crumbly cookies can be made like below or you can add some cardamom.  Delicious on their own, they are even better when dipped in warm milk or chai. 

Nan Khatai
(makes 60 medium sized cookies)

1 lb margarine or butter
1 1/2 cups sugar
2 eggs
1 tsp vanilla
1 1/2 cups wheatlets (sooji)
4 cups flour
2 tsp baking powder
food coloring

Cream the margarine/butter and sugar.  Once combined, add the eggs one at a time and then add the vanilla.  Combine 3 cups of flour and baking powder.  To the butter and sugar mix, gradually add in the flour and wheatlets, alternating between the two.  Knead the dough and slowly add in the last cup of flour until the dough pulls away and is soft enough to roll into balls. 

Bake at 350 degrees for 30 minutes or until golden brown.  While still warm, place a drop of food coloring in the center of each cookie.

Its no secret that one of my favorite channels is the Food Network.  I can sit for hours watching chefs turn ordinary ingredients into mouth watering creations.  One of my faves is Ina Garten, the Barefoot Contessa.  I have recreated her recipes many times, and they are always a hit.  Her recent episode “Outdoor Entertaining” featured Raisin Pecan Oatmeal Cookies and they looked so good, I had to try them for myself.

I substituted the raisins for chocolate chips (gotta have the chocolate!) and found that these were the most delicious oatmeal cookies ever.  Another winning recipe from Ina!

Raisin Pecan Oatmeal Cookies
(Adapted from Ina Garten, Barefoot Contessa)

1 1/2 cups almonds
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups chocolate chips

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and nuts and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned.

Transfer the cookies to a baking rack and cool completely.