Wednesday, February 16, 2011
Eat...Freestyle Oatmeal Cookies
I had the overwhelming urge to bake tonight. Can't explain it really. I rarely bake except for the occasional muffin or holiday cookie. But tonight I wanted to fill my apartment with the sweet aroma of butter and sugar and I sure didn't want to have to buy any groceries. So I sifted through internet recipes for inspiration and then created this recipe based on the reality of my pantry.
Feel like a cookie? Get baking....why "freestyle"? Because I threw these together as I do everything, haphazardly...and give you options to do the same.
Recipe. Freestyle Oatmeal Cookie
Place oven racks in top and bottom third of oven and preheat to 375 degrees Fahrenheit.
Line two cookie sheets with parchment paper and set aside.
1/2 cup organic butter
1/2 cup natural unsweetened peanut butter (or your favourite natural nut butter)
1 1/2 cup loosely packed demerara sugar
1 tsp vanilla extract
2 large organic eggs
2 1/2 cups old fashioned oats (get pure, uncontaminated oats for a "gluten free" recipe)
1 cup rice flour (brown or white)
1 tsp baking soda
1 tsp fine sea salt
2 1/2 cups of goodies*
*I used half of very good bittersweet chocolate and half currants but any dried fruit, nut, chocolate combo would be awesome. Some suggestions: cranberry, pecan and milk chocolate; apricot, walnut, white chocolate; blueberry, almond, dark chocolate
In large bowl, cream together butters and sugar with wooden spoon or electric beaters then add vanilla and eggs and blend until fluffy. Then add next 4 ingredients and mix well by hand. Finally, add the goodies and mix in.
Drop by spoonful onto cookie sheets, a dozen per sheet. These will seem too loose, like they won't work...I was so sure they wouldn't but they come together really well in the oven. Place one sheet on top rack and one on the bottom rack and bake 7 minutes. Alternate rack position and bake 7 more minutes until golden brown.
Remove to a rack to cool and then bake the last 2 dozen cookies from remaining batter.