There I go promising a brand new post for the New Year and I completely neglect the blog for the first two weeks of January. To the handful of people that read this, I apologize. It was thoughtless of me, getting your hopes up and not following through with some witty repartee. I’ll make it up to you this year, with more posts. My friend Justin over at Idle Banter has volunteered to do a guest spot with me some time soon. The subject? Probably video games. Exciting, I know.
But what I bring to you today are cookies. Delicious, home-baked cookies for you to drool over and then make yourself. I’ve been on a cookie baking frenzy lately, and I thought I’d share some of the spoils of war.
Oatmeal Craziness Cookies (or Field Cookies, or Breakfast Cookies)
This recipe I pinched from my mom, and then added a bunch of stuff to. They are good, hearty oatmeal cookies chock full with delicious stuff. I don’t know about you, but I like my oatmeal cookies full of as many goodies as I can sanely mix into the dough. Dried fruit and walnuts give me the illusion of health food, along with the oats, but the chocolate chips remind me that I’m still cheating by eating a cookie. For the record, these cookies also hold up well when hiking.
3/4 cup butter (softened)
1 1/4 cup brown sugar (dark)
1/3 cup milk
1 1/2 tsp vanilla
3 cup quick oats
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup dried cranberries
1/2 cup dried blueberries
1/2 cup walnuts (chopped and toasted)
1/2 cup chocolate chips
Preheat oven 375 degrees
In a large mixing bowl combine your sugar and your butter, creaming them until you achieve an even consistency. In a separate smaller bowl, beat your eggs, milk and vanilla together, then combine them with the sugar and butter, continuing to stir them until completely even. In yet another bowl, mix your dry ingredients together thoroughly. The dried fruit, walnuts and chocolate chips can be held to the side until the end. Slowly add your dry ingredients to the creamed mixture, stirring until dough forms and no dry ingredients are visible, then mix in the extras.
At this point I like to let the dough stand, chilling it in the fridge to make rolling it into balls easier. Cover a baking sheet with wax paper or spray it lightly with cooking spray. Roll your oatmeal dough into 2 inch balls and place them at least an inch and a half apart, as many as your baking sheet will allow. Bake them 10 – 12 min, until golden brown.
Let them sit and voila, delicious cookies.
On a related note, I can’t recommend enough the America’s Test Kitchen and Best New Recipe cookbooks. Delicious baked goods, savory meals, you name it. There is some shared recipes between the two books. The former is in color with glossy pages, the latter is larger and more detailed. Both have exquisite behind-the-scenes details, testing notes as well as technique recommendations. I’m not generally a cookbook fan, but these two are so full of detail that its worth it for absolute amateur or seasoned vet. Thanks to my mom for getting them for me.