30 October 2010

Oatmeal Cookies

I’m back! Finally! After a couple of crazy months (wedding, new house, new car, new department at work), I’m ready to start updating the blog again. I’ve been taking some pictures of things I made recently, so that should get me started at the very least!

First up: cookies. I do apologize for the low-quality picture, but I did not have my nice camera readily available. Cell phone pictures aren’t as good, but it’s what I’ve got! Either way, I decided to make chocolate chip cookies the other day, and while I was at it, played around with some oatmeal cookies. I think I liked the latter even better than the former, so here’s the recipe!
The oatmeal cookies are on the right in the picture, if that wasn't obvious.

Oatmeal Cookies with Walnuts

1 cup (2 sticks) butter, softened

1 cup white sugar

1 cup light brown sugar

2 large eggs
1 tsp vanilla extract

2 cups all-purpose flour
1 tsp baking soda

1 tsp salt
1 ½ tsp cinnamon

3 cups quick oats
½ cup chopped walnuts

First of all, turn your oven to 375 degrees F. Next, cream the butter and sugars together until very pale. I recommend doing this in a stand mixer, but a handheld one will work as well. Lowering the speed of the mixer to the slowest, add the eggs, one at the time. Next, add the remaining ingredients and stir until combined. Be careful not to over-mix!

Line a cookie sheet with parchment paper. Roll the batter into roughly golf ball-sized balls, and place them about three inches apart on the paper. Bake the cookies in the center of the oven for 10-12 minutes or until they just start to brown. Make sure you let them cool completely on a cooling rack, but don't move them for the first couple of minutes after removing from the oven – they will be quite soft and fragile, and might break.