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!!)
1 cup softened butter
1 cup brown sugar, packed
¼ cup water
1tsp vanilla
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 chill for half an hour. Then form it into two foot long rolls, which you wrap
in waxed paper and chill in the refrigerator for at least two hours.
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. |
5 comments:
I made you get that excellent cake magazine, too.
Becca scores again! Since the roll of cookie dough needs to be refrigerated I bet you could just leave it in the fridge wrapped in cling film and cut off a couple of rounds to cook as and when you felt like a fresh cookie. Or of course you could still bake and eat them all at once. Come to think of it, not much of a decision.
I used to subscribe to Taste of Home.
The recipes are a combination of evil and genius.
I saved many recipes.
On further examination, the Man of the House looks as though he prefers milk.
Your food photos deserve their own magazine! 4
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