Even though our favorite college football team lost we had a productive day. The morning began with a trip to the local Corn Maze to watch my daughter's dance group perform. Due to the threat of rain they only got to perform their tap dance. Lunch followed with some BBQ from a local place. After lunch the guys retreated to the sunroom to watch the game while the girls opted for culinary therapy in the kitchen.
My daughter baked her first batch of Toasted Oatmeal Cookies. She said we were just like the television chefs we watched this morning. I enjoyed the excitement in the kitchen and look forward to making even more memories.
Toasted Oatmeal Cookies
3/4 cup butter
2 cups quick-cooking oats
1 cup firmly packed brown sugar
1 large egg
1 tsp vanilla
1/2 cup all-purpose flower
1/2 tsp baking soda
1/2 tsp salt
1 cup coarsely chopped pecans
Melt butter in a skillet over medium heat. Add oats and cook, stirring constantly (be sure not to burn). Cook until golden. Combine sugar, egg and vanilla in a large bowl. Combine flour and next four ingredients, stir in sugar mixture, toasted oats and pecans. Drop by rounded teasponfuls on an ungreased cookie sheet. Bake at 350 degrees for 12 minutes. Cool for 5 minutes on cookie sheet before removing to cooling rack to cool completely. Yield 3 dozen cookies.
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