Friday, April 3, 2009
Yesterday (yes, while I was waiting for the bread dough to rise) H and I made Oatmeal Cookies.
He had seen a little girl make them on Sesame Street and was just desperate to make them.
I normally do not possess the patience to embark on such an endeavor. I was able to cook with my adorable, delightful niece, Miss A. She was so good at such an early age. We made cookies for her father (this recipe, in fact, adapted for diabetics). However, trying to bake with my own son required me to summon up all the patience I currently possess. Meaning, not much.
I did better than I thought I would. The cookies got mixed, scooped and baked. All in all, he mostly enjoyed playing in the flour mixture and then playing in the sink.
This recipe is from the cook book that came with my Grandma Hilda's mixer, the infamous "Beater Book." The cookbook you can't keep house without. Do you have one? If so, what is it?
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/2 teaspoons cinnamon
In a bowl, combine flour, baking soda, salt and cinnamon. Set aside.
1/2 brown sugar
1/2 cup granulated sugar
1 cup shortening
1/3 cup milk
1 tsp. vanilla
2 cups quick oatmeal
Cream together sugar and shortening. Add eggs, one at a time. Alternate adding the flour mixture and milk, ending with the flour mixture. Fold in the oatmeal at the very end and make sure the dough is well-blended.
At this point, depending on where you stand on the raw egg debate, go ahead (or don't) and eat a nice dollop of dough. You know you want to and it is sooooooo good.
Scoop onto cookies sheets. Place about 2 inches apart.
Bake at 350 for 10 minutes.
Simple, better than store-bought, kid-friendly, makes your house smell great. What more can you ask for from a cookie?