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 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.