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

adapted

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

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 11^th, 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

adapted  

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

sugar

~ 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