Tags: reality food
Published : 8 months, 1 week ago (Thu, 30 Oct 2008 01:38:09 PDT)
Searched: reality
http://supergreak.livejournal.com/22974.html 0 links
Related posts
Adapted from the Oatmeal Tin, by nearly 200 batches of trial and error over four years of marching band.
The kids on the drum bus love these. I usually make two doubled recipes. It takes a bigger bowl to mix, but the cookies are called Vanishing cookies for a reason. They go fast. Especially with teenage boys in the building.
- 1 cup firmly packed light brown sugar
- 2 sticks butter, softened. The softening is important. If you don't, you will get a major workout stirring everything. If all else fails, use the microwave.
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract- use real vanilla, not the imitation extract, if you have it.
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon-again, quality is important here. I'm too lazy to grind mine fresh, but I do get the decent brand
- 1/2 teaspoon salt THIS IS IMPORTANT!! DO NOT FORGET!!!!
- 3 cups Quaker® Oats -Use whole, old fashioned oats. They don't taste nearly as good with quick-cooking.
- 1 cup raisins
- 1 cup walnuts, coarsely chopped
1. Heat oven to 350°F.[at my house, this means you turn it to 300 and babysit, because our oven runs ridiculously hot].
2. In large bowl, beat margarine and sugars until creamy. If you've got a decent electric mixer, use it to save your arms until it's time to add the oats. Your biceps will thank you.
3. Beat eggs and vanilla in a small bowl, add to sugars, beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. At this point, you may need to transfer to a bigger bowl. Add oats, raisins, and nuts; mix well. I have bent several large spoons at this stage. The oats do not enjoy getting mixed in, but make extra sure you don't have unmixed spots.
6. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. If you have teflon cookie sheets, it saves time washing dishes. Just a suggestion. Also, I have tried just about every viable option to get nice rounded cookies. But this cookie dough doesn't like to behave, so the best options are either using an ice cream scoop and an iced tea spoon to scrape it out(see the trial and error here? It stuck to the scoop. Spoons bent. Nothing else made circles.) Option two is to use your hands that I'm sure you washed before entering the kitchen and to form the dough by hand, into little 3D quarters. Or galleons...
Make sure there's plenty of room between the cookies on the sheets. They like to spread.
7. Bake 10 to 12 minutes or until light golden brown. They go from "lightly toasted" to "black" rather quickly.
Cool 1 minute on cookie sheets before transfering to parchment or wax paper. |
