Don’t let the picture fool you, Oatmeal Cookies

Oh.My.Goodness.  Smitten Kitchen never lets me down!  These cookies were straight from her site and so good that I couldn’t help myself but write about them as well.  I’ll be honest that I have learned my lesson when baking finally, FOLLOW RECIPE EXACTLY or beware of the results.  So I did that, except no raisins for me because I didn’t have any in the cupboard.  Mine didn’t come out quite as pretty as hers (or perhaps it’s just my terribly photography skills), but I do believe they must be just as tasty.

These cookies were a good find in a pinch because I always have oats on hand and the rest of the ingredients are pantry staples as well.  On the surface, oatmeal cookies may sound bland and not so exciting, but don’t let these little gems fool you – they were quite possibly one of the best cookies I have ever had.  What’s even better?  You can freeze them off and save them so you have cookies on demand – in fact – they are even better after frozen!

 

I put instructions on the bag for cooking!

Makes about 3 dozen silver dollar sized cookies

Ingredients

1 stick butter (1/2 cup), softened

2/3 cup brown sugar

1 egg

1/2 tsp vanilla extract

3/4 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp cinnamon (I used a rounded tsp because I love cinnamon)

1/4 tsp salt

1 1/2 cup oats (I used the quaker non-instant type)

1/2 cup walnuts, chopped

raisins (optional – I’d say about a half cup if you want to use)

Preheat oven to 350 degrees F.

Cream the butter, sugar, egg and vanilla together.  In a separate bowl, combine the flour, baking soda, cinnamon and salt (whisk this together so it is well blended).  Combine the flour mixture and the butter mixture a little at a time.

Stir in the oats and walnuts.  Cover the batter and chill in the fridge for about 15 min.

I used a tablespoon measure to scoop out my batter.  I then rolled it into balls and placed 3 on parchment paper to bake off for myself for a single serving.  I baked those for 12 minutes and they were golden brown around the edges and the center still looked a little moist when I pulled them out.  Let them cool and set for about 5 minutes before you devour them.

For the rest of the batter, I rolled it into similar sized balls, placed on parchment paper and put the whole tray in the freezer.  Once frozen, I transferred them to a freezer bag, which I labeled with instructions (350 for 12-14 min) to keep for emergency cravings (those have happened to come every night since I made them).  I found after freezing that they needed an extra two minutes to cook.

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Cookies!

I don’t make many desserts, in general, but I love them.  When I watch the show with the two sisters who make cupcakes in Georgetown, I have to go get cupcakes immediately (the more icing the better).  I am always “that girl” who wants to just see the dessert list at restaurants, I just can’t help myself.

The only cookie I make on a relatively regular basis is the thumbprint cookie.  They are great to give as gifts at Christmas time and they are easy to change up if wanted.  Best of all, they are so easy!

I’ll tell you how I made them tonight and then give a few possible alterations to shake it up.

Poppyseed Almond Thumbprints

Makes about 24 half-dollar sized cookies.

Ingredients:

1/2 cup butter room temp (or softened for 10 seconds in the ‘wave)

1/4 cup brown sugar packed

1 egg

1/2 tsp almond extract

2 tsp poppy seeds

1 cup flour

Flavored jam to fill the prints (I used strawberry and apricot on this batch)

Preheat oven to 300 degrees F.

Mix butter, sugar, and egg together.

Stir in poppy seeds, almond extract, and flour a little at a time.

Roll dough into balls about the size of a large cherry.

Press the back of a 1/4 tsp or your thumb into each ball to create an indentation.

Fill each indentation with your choice of jam.

Bake for 15 minutes.

Possible alterations:  use vanilla extract instead of almond extract, add 1/4-1/3 c peanut butter, top the cookies with coconut before baking, roll the cookies in nuts, use lemon curd instead of jam, great lemon or orange peel into the dough…the list goes on and on!

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