Oatmeal cookies.
Now that I'm getting caught up on LJ, in the interim some RL friends have said I should be creating an online archive of my fave recipes; I've pointed them in the direction of this LJ and the "recipes" tag, and, as a result, will be trying to do a better job of adding material of that nature.
Last night was a baking night (the weather is finally cool enough for a hot oven to *not* be anathema), and since the bread takes an hour to rise, preferably on top of a warm stove, I've started piggybacking a cookie or other quick baking recipe to make use of the heated oven time. The current cookie recipe is an old family classic. I have no idea where Mom got it -- if it was handed down to her from my grandmother, or if it came from Mrs. Cancellor, our next-door neighbor when I was growing up (and possessor of Mad Baking Skillz). Regardless, it's simple. classic, and delish. Enjoy!
OATMEAL COOKIES
2 sticks (1 cup) butter
3/4 cup brown sugar
1/3 cup refined or unrefined cane sugar
3 eggs
1-2 tsp vanilla, depending on preferences (I like more vanilla)
--
1 1/2 c. flour
1 1/2 tsp baking soda
2 tsp ground cinnamon
4 c. rolled oats (not "quick" oats)
--
Optional (but recommended) additions:
2 cups raisins and/or
1 cup walnut pieces (or other nuts)
Preheat oven to 350F; line baking sheet(s) with parchment paper. Cream together butter and sugars, then mix in eggs and vanilla. In a separate bowl, mix together the dry ingredients, including raisins and nuts (if used), and add to the moist ingredients in 2 installments, mixing thoroughly. Roll dough into balls (1-2" or so, depending on the size of cookie you want), place on baking sheet, and flatten. Bake for 10-12 min., until beginning to brown at the edges. Enjoy warm with a big glass of milk. :)
Yield depends on how large you make the cookies, but in the ballpark of 3 dozen.
Last night was a baking night (the weather is finally cool enough for a hot oven to *not* be anathema), and since the bread takes an hour to rise, preferably on top of a warm stove, I've started piggybacking a cookie or other quick baking recipe to make use of the heated oven time. The current cookie recipe is an old family classic. I have no idea where Mom got it -- if it was handed down to her from my grandmother, or if it came from Mrs. Cancellor, our next-door neighbor when I was growing up (and possessor of Mad Baking Skillz). Regardless, it's simple. classic, and delish. Enjoy!
OATMEAL COOKIES
2 sticks (1 cup) butter
3/4 cup brown sugar
1/3 cup refined or unrefined cane sugar
3 eggs
1-2 tsp vanilla, depending on preferences (I like more vanilla)
--
1 1/2 c. flour
1 1/2 tsp baking soda
2 tsp ground cinnamon
4 c. rolled oats (not "quick" oats)
--
Optional (but recommended) additions:
2 cups raisins and/or
1 cup walnut pieces (or other nuts)
Preheat oven to 350F; line baking sheet(s) with parchment paper. Cream together butter and sugars, then mix in eggs and vanilla. In a separate bowl, mix together the dry ingredients, including raisins and nuts (if used), and add to the moist ingredients in 2 installments, mixing thoroughly. Roll dough into balls (1-2" or so, depending on the size of cookie you want), place on baking sheet, and flatten. Bake for 10-12 min., until beginning to brown at the edges. Enjoy warm with a big glass of milk. :)
Yield depends on how large you make the cookies, but in the ballpark of 3 dozen.