Back to Baking!January 6, 2010
I apologize for the lengthy hiatus! I am now a diploma-bearing freelancer. Very exciting!
I’ve been baking up a storm lately, and it is so much fun! I feel like I haven’t really baked in years, but I know that can’t be true.
First I whipped up more than a gross of Krispies (like a very vanilla-y chocolate chip cookie, but with Crunch bar bits and Rice Krispies instead of chocolate chips). This took a few days, but I got into a rhythm and it went by very quickly. I think I like baking because of the rhythm: just follow the instructions and all will be well. (Ok, the end result might have a tiny bit to do with my attraction to baking over cooking.)
Since I sent all those cookies out, I’ve been feeling the itch to bake again. Plus, I found cinnamon chips for sale at the grocery store, and I just have to try those! My mother finally consented to once again having baked goods in the house.
So right now the kitchen smells delicious. I took my old standby oatmeal chocolate chip cookie and made two substitutions:
1. cinnamon chips for chocolate. Generally speaking, I never EVER substitute for chocolate, but I’m a cinnamon fiend. Plus, I want to find out if these cinnamon chips are worth stocking up on.
2. pumpkin pie spice from the Spice House for cinnamon. My mother’s house usually contains a ridiculous amount of cinnamon, but not so today!
The verdict? They’re ridiculously tasty–chewy and spicy!
Vanishing Oatmeal Cinnamon Cookies
adapted from an adaptation of the Quaker Oats box classic
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
2 tsp pumpkin pie spice, preferably from The Spice House
1/2 tsp salt
3 cups old-fashioned rolled oats
1 package cinnamon chips
1. Blend flour, baking soda, spices and salt and set aside.
2. Beat together butter and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add dry ingredients and mix well.
5. Stir in oats and chips.
6. Drop by rounded tablespoonfuls onto an ungreased cookie sheet.
7. Bake at 350º 13-15 minutes or until golden brown.
The only problem? I was told to make a small quantity, and now I’ve got 4 1/2 dozen cookies on my hands.