BakingMommy.com

Its been ages since my last post, I know.  Truth is, I plum ran out of energy, ideas, and ingredients.  Sure, I should have gone to the store and restocked.  Sure, I should have grabbed a latte to energize.  But then there is the lack of ideas…  I tried to cook and bake, and truthfully, everything I did was a disaster.  I don’t know what happened, but my creative mojo had vanished.  I didn’t even bake for the holidays.  The only thing I made was my trail mix from the “Road Warriors” post.

So, two months have past, and its a new year.  I have a new site and 2 pages of ideas.  I hope you all like the new site.  Please be patient with me…  I’m slow getting all the details put together just the way I am envisioning, but I’m really excited about it!  I’m adding several new special features, so stay tuned!

For today, I baked some delicious oatmeal cookies.  The original recipe is from the William Sonoma Baking cookbook.  This is one cookbook definitely worth buying.  I have loved everything I have baked from it.  Of course, you know me and I can’t just leave a recipe alone and bake it as is.  I had to tinker with it and try to skim a little fat ( not much) and add a little nutrition (again, not much…  it is a cookie after all!)  Hope you like them!

Baking Mommy Oatmeal Yummies

2/3 c. all purpose flour

1/3 c. whole wheat flour

1 c. quick cooking rolled oats

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp (rounded) cinnamon

1/4 tsp. salt

1/2 c. Smart Balance Butter Blend, cold and cubed

1/2 c. plus 2 Tbls. granulated sugar

1/2 c. firmly packed light brown sugar

1 egg

1 1/2 tsp. pure vanilla extract

Preheat oven to 375.  In a bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt.  Set aside.

In another bowl (I use my stand mixer), beat butter until light and fluffy (5 or so minutes).  Add the sugars and continue to beat on high until very fluffy, another 3 or so minutes.  Add egg and vanilla and beat until smooth.  Reduce mixer speed to low and gradually add the flour mixture and mix until just incorporated.

Put the 2 Tbls. sugar in a small bowl.  Roll 1 rounded tablespoon of the dough into a ball.  Dip the top of the ball in the sugar and place, sugar side up, on a cookie sheet lined with parchment paper.  (Ungreased cookie sheet will work also)  Bake until light golden brown, 10-12 minutes.  Enjoy!

Variation:

I added 3/4 cup mini semi sweet chocolate chips to half the batter and omitted the sugar dipping step at the end.

The verdict is still out on which one I like better!  Let me know what you think!

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