Secret Recipe Club: Oatmeal Cookies
Welcome to the April edition of Secret Recipe Club! This month I had the pleasure of perusing Hapatite, an incredible collection of unique multi-cultural reviews, recipes, and how-to's influenced by (according to her blog) her "family who is ethnically Chinese, Cherokee, German, and American, but culturally Hawai’ian." There was SO much to look through - I definitely have not had a chance to take it all in, but I am certainly inspired by many of her recipe posts and hoping to give one or two a try in the near future - here are some that caught my eye: Chilled Chinese Noodle Salad, Tangy Seared Chicken Wings, and the Soy Glazed Burger... YUMM!!
I had been craving homemade cookies, and when I saw Oatmeal Cookies on her recipe index, I went straight there and there was no turning back! These were very good - soft, chewy, and full of yummy bits of chocolate chips and Reese's pieces (which is what my son picked to stir in!) I wish I had ground about half of the oatmeal - the oatmeal we have is large and a little on the chewy side for whatever reason - I don't usually have that problem with Quaker brand but this is an off-brand I think. It didn't affect taste at all, just texture - and either way these were delicious cookies that we have all really enjoyed!
This is the first time since Lindsey was born that I've made cookies I think - so it was nice for me to be able to get in there and whip these up - even if my son did have to jump in and help out with the baking when I had to go put baby girl to bed! :)
Oatmeal Cookies from Hapatite
½ cup unsalted butter plus 6 tablespoons, softened
¾ cup light brown sugar
½ cup sugar
1 teaspoon vanilla extract
1½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt optional
3 cups oats quick or old fashioned, uncooked
1 cup mix-ins raisins, chocolate chips, fruit, etc
- Heat oven to 350 degrees. In a large bowl (I used my Kitchen Aid mixer) blend the butter and sugar on medium / high until well blended and creamy. With the mixer on medium, add in the eggs and vanilla and blend well.
- Combine dry ingredients: flour, baking soda, cinnamon, and salt in a medium bowl. Incorporate dry ingredients into the wet mixture just until combined. Next stir in the oats and your chosen "mix-in" ingredients. Stir by hand until combined evenly.
- Drop dough by large rounded tablespoonfuls onto ungreased baking sheets.
- Bake 8 to 10 minutes or until bottoms are lightly browned. Cool for a minute or two on the baking sheets and then transfer to cooling racks. When cool, store in airtight containers.
|Our sweet girl from this past weekend in the mountains with her Nana and Papa! She's 7 months 1.5 weeks old already!|