I broke down and made oatmeal cookies today

[cyclonefence]

Last edited Mon Apr 6, 2020, 01:49 PM - Edit history (1)

I miss going to the grocery store because I am inspired by what I see there to decide what to cook. I also generally buy myself a little treat like an individual pecan pie--we don't keep sweets in the house. My husband goes to the store; we keep it to once a week or less frequently--and btw, what is being called "hoarding" might be folks like us who buy more than we need right now so we won't have to go out again.

Anyway, he occasionally brings me a sweet treat, but not always stuff I like, so I decided to make cookies. I avoid making cookies when it's just us at home because there we are stuck with a dozen or more cookies whereas at the store I could buy just one big one. Anyway, I started looking through my recipes, and they all took lots of eggs, or whole milk/cream, nuts or cream cheese--stuff I don't keep on hand. Well, eggs I have, but I want to eat those for breakfast.

Then I found an oatmeal cookie recipe that uses old fashioned oats, which I don't have the patience right now to cook for breakfast (a big container, too), butter, which I have in the freezer, brown sugar and *one* egg.

Oh my god are they good. I've got 20 of them. My husband is a diabetic and I am known to binge. We are doomed, but we'll go down with smiles on our faces.

On edit: my husband shamed me into taking them over to my daughter's group home and leaving them for the staff (the three ladies are on a strict eating plan). So no coma for him and no bloat for me.

[CountAllVotes]

1. Can you post the recipe?

There are two eggs left in the refrigerator.

I cannot go out and shop and getting sick of eating nuts and dried fruit!

I do have some oats however.

Please post if you can!

Thank you!

[morillon]

4. It may be hard to find dried eggs right at the moment, but...

One way I'm conserving fresh eggs is using the powdered stuff, and so far, it's been great in recipes. I'm saving a few fresh eggs for my birthday breakfast. You can supposedly scramble the powdered things, but I'm not convinced.

[cyclonefence]

6. I haven't even looked for dried egga

but I bet they are just fine in recipes. I'll ask my husband to try to find them (not much chance of that) and get some if they're there--thanks.

[cyclonefence]

5. Here it is

from Cook's Illustrated, with my modifications

1 3/4 c. all-purpose flour

3/4 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 1/4 c. old fashioned rolled oats

Additions they suggest--I didn't have any of them, so I put in a cup of raisins
1 c. toasted pecan pieces
1 c. dried cherries, chopped fine
4 oz. bittersweet chocolate, chopped to size of chocolate chips

12 T. butter, softened but still cool

1 1/2 c. packed brown sugar, preferably dark brown (I don't know why white couldn't be used; flavor would be different but I bet still good)

1 large egg

1 t. vanilla extract

Heat oven to 350. Put parchment paper in two big cookie sheets (mine are 18 x 12).

Whisk together in medium bowl: flour, baking powder, soda, salt.

In separate bowl stir together oats and whatever additions you're using.

In stand mixer bowl (paddle attachment) mix butter and sugar until smooth. Scrape down sides and add egg and vanilla and mix well. With mixer running on low, gradually add flour mixture. Scrape down and on low gradually add oatmeal mixture. Mix until well combined; scrape once more to get rid of any pockets of flour.

I use a scoop to get uniform size for cookies. This recipe is supposed to make 16 cookies, so divide into 16 (I don't do this--I just scoop out same size globs and that's how many cookies I end up with) and shape into balls. Place evenly on cookie sheets. They say to press them flat; I don't. Bake for about 12 minutes and then turn sheets around and bake for about five more---look at them don't let them burn!

Cool and eat!

[CountAllVotes]

8. I'd cut the butter in half

and use cooking oil for the other half.

12 TBS of butter = 1-1/2 cubes.

I'm sure it will work and type of flour would not matter nor type of oats. Quick oats will do.

Thanks for the recipe!!

[cyclonefence]

9. I'm not sure about the butter

The oil might make them too soft--but you're right; it's a lot of butter. I'm a butterholic. Do you ever use lard? Oil would certainly be healthier, but I might go with a solid shortening to replace the butter. I'll be interested to hear how it works with the oil.

I agree about the flour; I'm on the fence about the oats. Again, I know the texture will be different. I suspect quick oats might dissolve, but again, I'll be interested to know what happens. I have this big box of old fashioned oats that I want to use up, so no way was I going to use anything else!

[CountAllVotes]

30. Yes shortening would work just as well

I would use that instead as butter supplies around here are very low.

[cyclonefence]

31. I guess I'm a butter hoarder

Any time my preferred brand (Keller's) has gone on sale in the past, I've bought three or four pounds and stuck them in the freezer. I will share my t.p. but not my butter!

[CountAllVotes]

35. That is a great idea!

I had not thought to do this! Will give it a try.

I bought a bunch of Granny Smith apples and I could see I was not about to use them right away.

I was advised they could be frozen so they are now in the freezer.

Do you happen to know what to do if I need to use them other than thaw them out and eat them or cook with them after that?

Thanks for any help at all re: freezing food, fruits and vegetables esp.

Thanks very much!

[cyclonefence]

36. I'm not an expert, but my mother-in-law was

and I think what you're supposed to do with apples is peel them, cut them up and put them in a light sugar syrup, then pack them into freezer bags or containers. I think just frozen whole and raw will make them mushy. If they haven't frozen all the way through yet, you might still be able to do this to them.

BUT they might be just fine--like I said, I'm not an expert. And even if they do thaw out mushy, you can make them into applesauce and freeze that! Or mix the mush into pancake batter and have apple pancakes!

[Dream Girl]

27. Why? Butter is what makes them delicious.

[CountAllVotes]

29. Cost is why

Oil is a lot cheaper than butter.

You could use shortening as well. That would work just as well.

Butter where I am at is $5 a lb.; 1-1/2 cubes = almost $2.00.

Its bad enough being low on supplies so substitute substitute is what I do!

[LibinMo]

15. A very old favorite of mine

This makes a moist heavy cake. My children loved it. I think you could use just one egg if you add a little extra water to the mixture.
I like it because it doesn't call for baking powder.


Old-Fashioned Oatmeal Cake
1¼ cups boiling water
1 cup quick oats-(you can use old fashioned oats instead)
½ cup (1 stick) butter, softened
1 cup granulated sugar
1 cup dark brown sugar, packed
2 eggs
1⅓ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon table salt
1 teaspoon ground cinnamon

Preheat oven to 350F.
Grease and flour an 8"x11.5"x2" pan.
Place oats and butter in a large bowl and pour boiling water
over them.. Cover and let stand 20 minutes.
After 20 minutes, add granulated sugar, brown sugar and
eggs to oatmeal mixture and stir until well blended.
In another bowl, sift together flour, salt, soda, and cinnamon
Add flour mixture to oatmeal mixture and mix
Pour mixture into prepared pan and bake at 350 for about
40 minutes or until a knifeblade inserted into cake center
comes out clean
Remove from oven and place on cooling rack.

I didn't ice this cake but stirred some water into powdered
sugar for a glaze and poured it over the top. You don't have
to ice it at all.

[MontanaMama]

26. This would be great for a weekend breakfast.

Bookmarked!

[cyclonefence]

34. This does sound good

Great for breakfast when you have family staying over.

[Ohiogal]

2. I used up all my brown sugar yesterday

Making cookies. Forgot to buy extra last time. I’m not planning on any store trips for the next couple of weeks, so that’s that.

And, yes, before anyone accuses someone else of hoarding, maybe that’s just called stocking up so no more store trips are needed for a while. I’m glad you said that, I have felt the way.

[csziggy]

12. Do you have any molasses? Put a tablespoon of molasses per cup of white sugar brown sugar

I've been making oatmeal muffins that call for brown sugar - but since I am on a diet, I have been using sugar substitutes. Swerve makes a brown sugar stevia substitute, but the regular store stopped carrying it months ago and I don't get to the coop where it is sold. So I just put some molasses into my muffins and they taste great.

I also substitute unsweetened applesauce for the oil or butter. Oil is nearly a thousand calories a cup while applesauce is 80 calories a cup. Apple sauce has some sugar but not a whole lot and it maintains the moistness that the oil provides.

[morillon]

3. I may do the same, actually :-)

I don't think it's hoarding if you buy enough to avoid having to shop for a week or two. Not everyone has the money to do that, but for those who can, I think it's a responsible way to operate right now. You're leaving public spaces for those who have to be out there, and you're avoiding spreading disease around.

Hoarding, to me, is more along the lines of a year's worth of TP or something like that. Or clearing out most or all of a store's entire supply of something when it's clear that there are limited quantities. These days, I don't buy more than 2 of anything at a time, even when I ordinarily might've bought 3 or 4, and even if the store would've let me. It just...I dunno...feels wrong, particularly when there are folks really freaking out about things.

I think I'll go start preheating the oven right now...

[cyclonefence]

10. Do you ever watch the extreme couponing shows?

I always thought those people were immoral, accumulating practically a small grocery store's stock of cereal, paper products, detergent, etc., except for the few who supply food banks. I hope they are staying out of stores now to give other folks a chance--although I doubt they'd be allowed to purchase in the quantities they show on the programs.

You and I are on the same page. I think it's more important to stay home, even if it means you buy a little more on less frequent grocery runs, than to shop for what you need *right now* and have to go to the store every couple of days.

[cyclonefence]

17. I ended up taking the bulk of them

(I did have to eat some to make sure they were good) and leaving them at the door of the group home where my daughter lives. I called ahead and told the lady that they were for staff, not for the three residents, because we love them (staff) and appreciate what they're doing.

Now I'm thinking about leaving a dozen or so in a box in the mailbox for our delivery person, and a box on top of the trash can on the next trash pickup day, with notes of appreciation for their work.

[IrishEyes]

7. I made banana bread.

Next I'm going to make blueberry muffins. I'm working out a lot since I have the time.

[cyclonefence]

11. What is this "working out" you speak of? n/t

[The Velveteen Ocelot]

13. I really should delete this thread. I have all those ingredients

AND I WANT THOSE COOKIES. But I'm on a low-carb diet and I can't have them.

[cyclonefence]

33. Strength, my friend

Or, make them, eat two, and package the rest up and leave them in the mailbox as a thank-you to your letter carrier.

Why can't there be recipes that make three cookies?

[NameAlreadyTaken]

14. This recipe from Quaker Oats is excellent:

https://www.quakeroats.com/cooking-and-recipes/vanishing-oatmeal-raisin-cookies

Vanishing Oatmeal Raisin Cookies
Quaker Oats Company

1/2 Cup plus 6 tablespoons butter, softened
3/4 Cup firmly packed brown sugar
1/2 Cup granulated sugar
2 Eggs
1 Teaspoon vanilla
1-1/2 Cups all-purpose flour
1 Teaspoon Baking Soda
1 Teaspoon ground cinnamon
1/2 Teaspoon salt
3 Cups oats
1 Cup raisins

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

[cyclonefence]

18. I bet they are

I checked the box before I made mine, looking for a recipe. Nothing. I note with approval this recipe has about the same amount of butter as the one I used--in fact, a little more. One stick = 1/2 cup, and six T is more than half a stick.

Butter rules!

[NameAlreadyTaken]

20. Yes, I always use butter for cookies

and for brownies, even if the recipe called for oil. I think it makes a difference in the final product.

[cyclonefence]

21. They sure do

Last time I saw my cardiologist, he commented that my (bad) cholesterol has always been low. "But I eat lots of butter!" "Keep eating it." Bliss.

[PoindexterOglethorpe]

16. Cookies freeze very well.

I made brownies several days ago. Gave some to the neighbor across the street, ate a couple and froze the rest. I live alone. So once a day I take one brownie out, let it thaw for a while, then warm it up in the microwave.

When I've eaten all the brownies I'll make chocolate chip cookies. They will last me a month.

[cyclonefence]

19. Have you never eaten frozen baked goods?

I find frozen cake and, yes, *brownies*, are tastier than the freshly-baked ones. Frozen treats last in my house only long enough for them to freeze.

OTOH I admire your restraint.

[PoindexterOglethorpe]

22. If by frozen baked goods, you mean those baked goods I would

find in the freezer of a grocery store, the answer is essentially no. I like to bake. I find that made from scratch, not from a mix, is so much better that there's no point in purchasing the other stuff.

Luckily for me, as I've gotten older (I'm 71) it's easier to have restraint.

[cyclonefence]

23. Oh, no

I mean home-baked. I don't buy baked goods from the grocery store except the occasional individual pecan pie, for which I have a strange addiction. No, I mean when you bake a cake or something that you can't possibly consume if you eat one slice a day. You slice it up, wrap each piece in wax paper, put them all into a freezer bag, and then eat them while they're still frozen. Delicious!

I except pie from this technique. I've never eaten pie that's been frozen--pie gets eaten up too fast to have anything to freeze!

And I'm older than you--I must be in my second or third childhood. I have no restraint at all! As Mae West said, "Too much of a good thing can be wonderful."

[PoindexterOglethorpe]

24. Thanks for the clarification.

My teeth are far too sensitive to eat a still frozen cake or brownie.

I have not tried freezing cake, but perhaps I ought to. I make a Texas Fudge cake that is incredibly good, but haven't baked it in years because of living alone. My real problem would be finding enough room in the freezer for that much cake.

[cyclonefence]

25. I do eat them while they're still frozen,

but not frozen *hard*. If you let them sit a little while on the counter, they'll be perfect.

I may be weird. I haven't yet seen a post saying "Oh yes! I do this too!"

I "discovered" this new way of eating baked goods when I just couldn't wait for a treat to thaw out completely. Now I really do prefer to eat them semifreddo. I would think a fudge cake would be perfect for eating semi-frozen.

[PoindexterOglethorpe]

28. My teeth are VERY gold sensitive.

I cannot chew anything really cold. Semi-frozen would, alas, be too cold for me.

I actually like to warm up my brownies a bit in the microwave and eat them warm.

[Marthe48]

32. Here is an excellent crunchy oatmeal recipe:

From better Homes and Gardens Cookies and Candies 1966

Scotch Teas

8x8 pan, greased
Oven 350 center rack

1/2 cup butter or marg.
1 cup brown sugar
2 cups quick-cooking rolled oats
1/4 tsp salt
1 tsp baking pwoder

Combine the butter and sugar in a saucepan. Cook and stir until the butter melts. Stir in the remaining ingredients, mix well. Pour into a greased 8x8 pan. Bake at 350 for 20-25 minutes. Cool, cut into bars. Makes 2 dozen.

I use old fashioned oats, and about 3/4 c brown sugar. Bake for about 20 minutes. I have made this twice. They are almost like a granola bar and really tasty.