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Monday, October 3, 2011

Oatmeal Snicker-doodle

Part two of our the treats we shared with our firehouse.  My favorite cookies! Snicker-doodles with the addition of another grain oatmeal.  Yum!!! Soft and crunchy cinnamon and oatmeal perfection!

 Oatmeal Snicker-doodles
from Maida Heatter
Book of Great Cookies
2 cups sifted all purpose flour
1t baking soda
1/2t sea salt
2t cinnamon
2 sticks of unsalted butter room temperature
1 1/2t vanilla extract
¾ cup granulated sugar
¾ cup light brown sugar, firmly packed
2 large eggs room temperature
1 ½ cups old fashioned or quick-cooking oatmeal
~ sift together the flour, baking soda, salt and cinnamon set aside
~ in your mixer cream butter and add vanilla and both sugars beat the heck out of it
~ add eggs one at a time to the butter mixture and beat well
~ on low speed gradually add the sifted dry ingredients
~ scrap down sides and mix until just mixed
~ stir in oatmeal
~ put in refrigerator for half an hour
~ preheat oven 375 degrees
~ make topping (2T granulated sugar and 2t cinnamon)
~ line baking sheet with parchment paper
~ scoop out cookie dough using a small scooper
~ either press and sprinkle with topping or roll in topping and press
~ bake until browned all over 7 to 12 minutes
~ cool on cookie sheet 5 minutes and then on wire rack

Saturday, October 1, 2011

Butterscotch Molasses Cookies

Three kids - three different schools - dance - band- piano- first lego league - youth and government - youth counsel  - and one husband out of town mmmm lazy cooking days.  I fell back to our old regulars since we had only about a half an hour between breathing and running out of the house to our next activity.  The one-day of exception, September 11th, we made some cookies and brought them to our local firehouse.

cookies or a practical joke
Butterscotch Molasses Cookies
From Maida Heatter’s
Book of Great Cookies
1 1/4 (5oz) butter room temperature
1 cup light brown sugar firmly packed
1/4 cup molasses
2 1/2 cup sifted all purpose flour
1t baking soda
1/4t mace
1/8 t sea salt
1 egg room temperature
1/2t pure vanilla extract

~ melt the butter in a heavy 3 quart sauce pan over moderate heat
~ add the sugar and molasses and stir until the sugar is medlted
~ bring the mixture to a rolling boil and then remove it from the heat
~ cool to room temperature about 20 minutes
~ sift together the flour, baking soda, mace and salt - set aside
~ add the egg and vanilla to the cooled butter mixture and beat with a wooden spatula until smooth
~ gradually add the sifted dry ingredients and beat with the wooden spatula until smooth
~ using a small cookie scoop create small balls
~ refrigerate balls for an hour or so
~ preheat oven 375
~ roll the ball in sugar
~ smash down on cookie sheet 1 to 1 1/2" apart
~ bake 7-10 minutes
~ the cookies will be slightly soft and as they cool will crisp up
~ cool on cookie try 4 minutes
~ transfer to wire rack

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