Friday, March 13, 2009

Oatmeal Cookies and Kitchen Supplies

Sorry I have been neglecting my blog for the last few weeks but we moved. We are finally not living in a hotel but in a house. We moved in about two weeks ago but did not have Internet right away and we have to find a by furniture. that takes some time you know and we are not done yet after 2 weeks of focus. We did find a great little town not far from Mexico city that has shops and shops of hand made furniture but I will save that for a future post.

After a few ways I asked my daughter, Z, what she wanted to have for dinner and she said oatmeal cookies. While I did not give her oatmeal cookies for dinner I did set off to purchase all the necessary equipment for making them and within days we were enjoying the wonderful disks.

First I had to find a mixer and hubby found a great little Black&Decker hand held beater with oodles of power for only $16. then a mixing bowl, measuring spoons, measuring cups and backing pan were found, purchased and brought home. Now all I need was a recipe and to by the ingredients.

I found was looked to be a great recipe on Smitten Kitchen called Thick, chewy oatmeal raisin cookies. Sounded easy enough so I made my list for the grocery store and, well I was not able to find a few of the basics like baking soda so I had to improvise and that is what follows.

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup almonds, chopped

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, and nuts.

Chill the dough for a bit in the fridge before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in, I am thinking that the thermostat on the oven is not working). taking cookies out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.


Warda said...

Oh, my dear Shayne! How I miss you already! Glad you are finally out of the hotel and into your house. I'm sure Z and L were all happy when they had the cookies :)
Hugs and kiss and can't wait to see more photos of your new place and your new life.

Maggie said...

I'm so glad you got into the house and are getting settled in. The cookies look wonderful! Have you come across any exciting ingredients in the grocery stores yet?

Shayne said...

I am surprised I have not found too many new ingredients yet; however, I have been shopping and Superama (Walmart)