Today was another beauteous, cool, grey day with slow, deep-soaking rains—the kind of day that infuses me with energy. Spring Break began the second that Hannah walked in the door from school, and a pan of oatmeal cookies, just coming out of the oven, greeted her when she arrived. Tina developed this recipe, so the official appellation is, until further notice, “Tina’s Oatmeal Cookies.”
We have voted them the best oatmeal cookie ever. The first batch is history: Hannah, one of her friends, and I ate all the baked ones, and Hannah finished off the unbaked dough, and we both took turns eating the frosting out of the bowl. (The frosting is awesome.) We are exercising self-control as we bake the second batch, so as to have some for company tomorrow.
TINA’S OATMEAL COOKIES
3/4 cup unsalted butter
3/4 cup light brown sugar, firmly packed
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
2 teaspoons cinnamon
2 cups oatmeal (old-fashioned or one-minute)
1 1/4 cup unbleached flour
1 teaspoon baking powder
1 teaspoon bakin soda
1/4 teaspoon salt
Cream softened butter and sugars. Add egg, vanilla, and cinnamon. Stir until combined.
Add dry ingredients and mix thoroughly.
Drop by tablespoon on ungreased cookie sheets. Bake 10 minutes at 375 degrees.
1/4 cup unsalted butter
3 tablespoons maple syrup
1 cup powdered sugar
1 tablespoon milk (or more if needed)
Melt butter and heat until milk solids separate. (Heating to this stage helps the frosting to dry on the cookies.) Mix in maple syrup and powdered sugar. Beat in one tablespoon of milk. Drizzle over baked cookies.
About 2 to 2 1/2 dozen.
Probably longer than it will take for them to be eaten, according to Aunt Margaret 🙂
Note: I reduced the brown sugar to 1/2 cup, and the the granulated sugar to 1/2 cup also. I didn’t notice much of a difference in the two batches.