Thursday, June 20, 2013

Oatmeal Cookies from scratch!

My hands are never idle. If they are I'm sleeping. Today is our 7 month anniversary! We have kinda set a tradition to have a homemade dessert on our anniversary date month. So....................

today is Oatmeal Cookies. Not just the plain ones. Well, the basic recipe with a little jazz and pizazz.

These turned out so well just like I like them, thin and slightly crispy!

Yes, the homestead is fragrant with Home. Sweet. Home.

Yes they are YUM!

I tweaked the recipe out of the Better Homes and Garden Cookbook I have. Abbie is drooling as I type while I eat one now.  :P

This is my improvised version and it seems to make them more thin and crispy but soft in the middle.

Fox Mountain Homestead Oatmeal Cookies
1 and 1/2 sticks of butter, softened well
1 cup of packed brown sugar + a smidgen more (1 tbsp)
1/2 cup of granulated sugar
1 tsp of baking powder
1/4 ( or a tiny grains less) of baking soda
2 and 1/2 or so tsp of cinnamon (the more the better)
1/4 tsp of ground cloves
2 eggs
3 tsp of pure vanilla flavoring (no imitations)
1 and 1/2 cups of all purpose flour
2 cups of dried oats (uncooked, in quaker oatmeal paper cannister)
1/2 tsp of salt
1/2 cup of finely crushed walnuts
Gather all your ingredients and preheat the oven to 375 degrees. The best way to yield a cookie without a darkened edge too much is to use Parchment paper. You can find it by the aluminum paper in the grocery store. A box will last forever. You only tear off a sheet large enough to cover a cooking pan. This make sure no sticking and is easy to clean up when finished. The paper will not burn unless you are baking over 450 degees.
In a mixing bowl, beat the butter with an electric mixer on medium-high for 30 sec to a minute.
Add brown sugar, granulated sugar, baking powder, baking soda, and the salt, cinnamon, and cloves.
Beat in eggs and vanilla all together at one time.
Beat in all of the all-purpose flour for about 2 minutes.
Then  take off the beaters and hand one to your soulmate and one for you to enjoy and remember sweetness.
Then take a large spoon and fold in the batter the 2 cups of oats and the walnuts.
Stir all batter well.
On the parchment paper covered baking sheet, put 1 well rounded tsp about 2 inches apart (these spread alot)
Put in oven and set cooking time for 8 minutes.
Then when 8 minutes are up, scoop right away to a plate with a spatula (if you wait till they cool they cook longer even while not in the oven from the heat of the pan)
This makes the chewiest, thin, crispy oatmeal cookie you'll ever eat!!!!
When the plate is full set under your glass cake stand an enjoy with coffee, milk, or hot tea.
Place near the sofa and watch an episode of The Waltons!
Live simple.
Count blessings.
Spread love.

1 comment:

  1. Yumm! Cant wait to try. Love your blog!
    Amy from OK


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