Toast Those Oats!
Posted by Arwen Mosher in Food on Wednesday, September 09, 2009 9:20 PM
Something about this time of year makes me want to bake cookies.
(Until a few weeks from now, anyway, when we go apple picking and I start wanting to bake apple crisp!)
I like oatmeal cookies because the oats give them a more substance than chocolate chip or sugar cookies, and I enjoy them even more with dried fruit and nuts in them. It’s almost like eating sweetened granola in the form of a disc in your hand. Who can say no to that?
My family has always used a recipe which calls for toasting the oats before mixing the cookie dough, and I think it just increases the deliciousness of an already-wonderful cookie.
I hope you like these!
Toasted-Oatmeal Cookies
yields approximately four dozen
¾ cup butter
2 cups rolled oats
½ cup flour
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup raisins or other dried fruit (optional)
1 cup chopped pecans or walnuts (optional)
1. Preheat oven to 350°F.
2. In a large skillet, melt butter and add oats. Cook over medium-high heat, stirring regularly, until oats are beginning to brown. Set aside to cool.
3. In a large bowl, whisk together flour, cinnamon, baking soda, and salt. Add oats and stir to combine.
4. In a smaller bowl, combine brown sugar, egg, and vanilla. When dry-ingredient/oat mixture is just warm to the touch, add wet ingredients and stir to combine. Add nuts and/or dried fruit, if desired.
5. Drop dough in rounded teaspoons onto ungreased cookie sheets. Bake 8-10 minutes for a chewier cookie, 10-12 minutes for a crispier cookie.
6. Try not to eat them while they’re still hot, because they’ll fall apart!
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