Whenever Rebecca and I go shopping, she has all sorts of ideas about things I really, really need. “Look at this,” she says. “You certainly should get this. You need it. Just think of how happy you will be when you have it!” I usually resist her exhortations, having a pretty good idea of what I do and don’t need, but again, I often cave in to these temptations, so alluringly presented. I have a few items about which I wonder how I let her convince me of their future value in my life, but to tell the truth, I can’t think of one just now. On the other hand, there are some, that I can’t imagine life without. Well, that’s not really true, of course. One can get on nicely without lots of things, but there are some I use all the time. I think this magazine will be one of them. When we saw it in the store, she zeroed in on it. “I don’t need another magazine,” I said. “It won’t be a magazine. It’ll be a valuable cookbook. You love cookies. You love to make cookies. You will be so happy when you’re baking cookies from this book. Just look at how cute some of them are. Yum! Listen to this……” Needless to say, I bought it. And I am happy I did. She was correct on all counts. I made the first batch from it the other day. I wanted some cookies that were tasty but sort of dull so that I would not gobble them up all at once. And a friend had given me a huge bag of quick-cooking oats. I never use these for oatmeal, and so have been trying to use them up in recipes, adding a bit to bread, biscotti, etc, to healthen things up. These oatmeal cookies were just the ticket! The resulting cookies were perfect, except for being a little over salty. The teaspoon of salt gave me pause when making them, but I decided to have faith. Next time, I will use less – maybe ¾ teaspoon.
Yummy Oatmeal Shortbreads (very quick and easy!!)
(Quick and easy, but there is chill in the refrigerator time to take into account.)
1 cup softened butter
1 cup brown sugar, packed
¼ cup water
3 cups quick cooking oats
1 ¼ cup all-purpose flour
1 tsp salt (too much – try ¾)
¼ tsp baking soda. (I had to have faith about this too. It didn’t seem like it would be enough, but it was.)
Cream the butter and sugar. Add the water and vanilla, stir in the oats, and then stir in the combined dry ingredients. Mix it up nicely, and then form into two foot long rolls, which you wrap in waxed paper and chill in the refrigerator for at least half an hour.
Heat the oven to 375°, cut the rolls into ½ inch coins, bake them on greased cookie sheets (or of course silpats!) for 12 – 15 minutes or until they begin to brown. Let them cool. Enjoy with tea or milk (or whatever you enjoy cookies with.) Yum!
I think I need a cuppa tea and a cookie right now.
|The Man of the House says they look okay, but he prefers tunafish.|