Truly, an achievement. We won't talk about what kind of weird throw-together dinner I had, we'll just move right on to the baking part. I borrowed (let's face it - I'm not giving it back) an egg from my neighbor, and I made some oatmeal cookies. But not any oatmeal cookies. These are THE best oatmeal cookies. I found this recipe who knows where, and then I've adapted it more and more until it's exactly how I like it. This time, instead of adding raisins, I threw in chopped cranberries and pecans, for that November taste.
I put on the front pack baby carrier, put Finn in, and took him along for the ride. I talked to him to keep him from fussing, and I explained everything from the dip and sweep method of measuring flour, to the art of soft butter - soft, but not oily. He was rather unmoved. My dog, however, was riveted. He watched my every movement, praying for a sleight of hand that might send some morsel to the floor. He is my sous chef, ever attentive and helpful.
Enough of my banter, here's the recipe.
November Oatmeal Cookies
(makes about 20 cookies)
1/2 c unsalted butter, soft
1/4 c granulated sugar
1/2 c brown sugar, packed
1/2 tsp pure vanilla extract
1 c all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 1/2 c rolled oats
1/3 c chopped pecans
1/3 c chopped cranberries
Preheat oven to 375. Grease two baking sheets, or line them with a silicone mat or parchment paper.
In a medium bowl mix the butter and sugars until combined. Beat in the egg. Beat in the vanilla.
In a separate bowl combine all remaining ingredients, besides the pecans and cranberries. Whisk together, then add to the wet mixture and combine.
Fold in pecans and cranberries.
(you can either chill in the refrigerator for an hour or not - I chose not to today, I'm not sure if I can tell a difference)
Drop by rounded Tbs.
Bake 8-10 minutes.
*This recipe is halved b/c I didn't want a million cookies. If you do, feel free to un-halve it. Rather, double it.
Baking with baby!