Wednesday, September 15, 2004
Only Oats Oatmeal Cookies
Oven 350
If you haven't purchased Silpat nonstick baking sheets yet, stop reading this and go buy some. Williams Sonoma has them or you can get them online. These cookies are easy to make with Silpat. Alternatively, you can try lining your baking sheets with foil but I don't recommend it because I like to have fun when I bake. Foil is not fun. While you are at Williams Sonoma pick up a box of glazed Austrailian apricots, and buy yourself a Gold Bar and eat the whole thing yourself.
If you already have the Silpat, fix yourself a dish of chocolate bits and toasted almonds to munch on while you bake. Get the apricots the next time you visit Williams Sonoma.
Don't forget to heat up your oven
3 large eggs
1 teaspoon cinnamon
1.5 teaspoons vanilla extract
1 teaspoon salt
1.5 C sugar
2 T unsalted butter, melted and cooled
4 teaspoons baking powder
3.5 cups oatmeal (not instant)
1.5 C chopped walnuts
1 C jumbo raisins ( you can use anything that resembles a raisin)
Use an electric mixer.
Beat the eggs until frothy.
Add cinnamon, vanilla, salt and sugar and beat for 3 minutes.
Add the melted butter, beat until combined.
Add baking powder and beat for one minute.
Remove batter to a larger bowl, and stir in the oats, walnuts and raisins.
Place cookies 2 inches apart on on Silplat lined baking
sheet.
Bake for about 10 minutes or until cookies are flat and lacey.
Let cookies cool before removing them from the pan. If you don't wait, they will fall apart and you will not be happy.
Store them in an airtight container to keep them crisp. They are so good they won't last too long. I made these cookies in June. I forgot to put in the butter, I added the baking powder at the end, I added the oats into the mixer and I was out of raisins so I used dried blueberries. My husband said they were better than ever, but what does he know? Make yourself a del Fabro.
Oven 350
If you haven't purchased Silpat nonstick baking sheets yet, stop reading this and go buy some. Williams Sonoma has them or you can get them online. These cookies are easy to make with Silpat. Alternatively, you can try lining your baking sheets with foil but I don't recommend it because I like to have fun when I bake. Foil is not fun. While you are at Williams Sonoma pick up a box of glazed Austrailian apricots, and buy yourself a Gold Bar and eat the whole thing yourself.
If you already have the Silpat, fix yourself a dish of chocolate bits and toasted almonds to munch on while you bake. Get the apricots the next time you visit Williams Sonoma.
Don't forget to heat up your oven
3 large eggs
1 teaspoon cinnamon
1.5 teaspoons vanilla extract
1 teaspoon salt
1.5 C sugar
2 T unsalted butter, melted and cooled
4 teaspoons baking powder
3.5 cups oatmeal (not instant)
1.5 C chopped walnuts
1 C jumbo raisins ( you can use anything that resembles a raisin)
Use an electric mixer.
Beat the eggs until frothy.
Add cinnamon, vanilla, salt and sugar and beat for 3 minutes.
Add the melted butter, beat until combined.
Add baking powder and beat for one minute.
Remove batter to a larger bowl, and stir in the oats, walnuts and raisins.
Place cookies 2 inches apart on on Silplat lined baking
sheet.
Bake for about 10 minutes or until cookies are flat and lacey.
Let cookies cool before removing them from the pan. If you don't wait, they will fall apart and you will not be happy.
Store them in an airtight container to keep them crisp. They are so good they won't last too long. I made these cookies in June. I forgot to put in the butter, I added the baking powder at the end, I added the oats into the mixer and I was out of raisins so I used dried blueberries. My husband said they were better than ever, but what does he know? Make yourself a del Fabro.
