Aug 20, 2012

Sunday Baking // Oatmeal Crisps

My ultimate dream is to have a bakery. Growing up, I'm sure I drove my mom crazy baking brownies at midnight, chocolate chip cookies for boyfriends, cupcakes for bake sales, sugar cookies at Christmas, and loafs in our old bread machine. Now that I have an incredible kitchen with two ovens and plenty of willing folks to feed, I'm living that dream, in a way.

I'm trying to pass this love of cooking onto Ellis - and he is eating it up. Yesterday, after we fed the chickens and rabbits and swung on the rope-swing, we decided to spend the morning baking. I asked him what he wanted, and he said "that oatmeal cookie that Christian and I made and he let me eat lots of dough."

The recipe comes from Farm Anatomy by Julia Rothman. When Erin (of Reading My Tea Leaves) first reviewed it, I ran to our local bookshop to purchase the book as a Christmas gift... though almost a year later, it still lives on my bookshelf. :) (It's a good book with great illustrations - but if you want a true farm life book, I'd recommend Country Wisdom & Know-How. It's so legit you can purchase it at Tractor Supply.)


Oatmeal Crisps

2 sticks butter
1 cup firmly packed brown sugar
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
3 cups old-fashioned oats
1 1/2 cups all-purpose flour
1/2 cup chopped nuts (optional)
1/2 cup chocolate chips (optional)

1. Preheat oven to 350 degrees. Prepare cookie sheet by coating with wax paper.
2. Mix together butter, sugar and vanilla. Add eggs one at a time, beating just until combined.
3. Sift together baking soda, salt, and flour. Slowly add dry mixture to wet. Once combined, mix in oats, nuts and chocolate chips. Refrigerate overnight if you have the patience (we didn't).
4. Spoon dough onto cookie sheet, and bake for 7-10 minutes, until edges begin to lightly brown. The dough keeps for weeks rolled up in the refrigerator.

P.S. I'm still a believer in the sifter. Are you?

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