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

Dark Chocolate Hot Fudge Sauce

Birthday Time!  "What kind of birthday cake do you want?" "Ice cream" "You want an ice cream cake?" "No, just ice cream"  I smile like a cheshire cat.  I don't have to make a cake, yahoo!  I break out the colors of the rainbow sprinkles and loads of candy along with this hot thick coal colored fudge sauce. 

 butter, cream and sugar

unmanned sprinkle station

sprinkles gone wild

The Worlds Best Hot Fudge Sauce

from Maida Heatter's

The Book of Great Chocolate Desserts

1/2 cup heavy cream
3T sweet butter cut into small pieces
1/3 cup granulated sugar
1/3 cup dark brown sugar firmly packed
pinch of salt
1/2 cup strained unsweetened dutch processed cocoa powder (make sure you use dutch process it is treated with an alkalizing agent to modify its color and give it a milder flavor)

~ put cream and butter in 1 quart sauce pan over moderate heat
~ stir until butter is melted and cream just comes to a low boil
~ add both sugars and stir for a few minutes until they dissolve
~ reduce heat and add salt and cocoa
~ stir briskly with a small whisk until smooth
~ remove from heat
~ serve