Husband: You know, the French really simplified spelling.
Me: Really?! The French?! The language infamous for extra un-pronounced letters?!
Husband: Ya, like banana. They spell it really simply – no extra letters. Just b-a-n-a-n-e
Me: How is that easier?
Husband: No extra “n”s. None of this b-a-n-a-n-n-a business. They just add an “e”
Me: Ummm….that’s not how you spell banana.
Husband: Ya. B-a-n-a-n-n-a. There might even be an extra “n” in there, too.
Me: Not even close. Actually, the French made it worse. It was pretty simple in English. Just a “b” and then “a-n-a-n-a” Can’t get much easier.
Husband: Listen, that’s neither here nor there.
Me: Mmmm….not sure you know what that means, either.
Husband: That’s neither here nor there.
Funny stories aside, I’m on a mission to re-do my recipes with better pictures (now that I’ve upgraded from the iPhone) and Oatmeal Cookies were next on the chopping block. Husband is brewing an oatmeal cookie ale and “needed inspiration” or some other nonsensical excuse which he used to talk me into baking. But also, these are some of my most favorite cookies and thoroughly different than every other oatmeal cookie. I’m not sure where my mom got the recipe, but it’s been around for as long as I can remember and it will be around for years to come.
And in other business news, I’m still looking for contributions for December guest posts. I have about 5 spots left to fill! It’s going to be epic – especially with all your help!
original post here
3/4 C shortening
1 C pure cane brown sugar
1/2 C pure cane white sugar
1/4 C water
1 tsp vanilla
1 1/4 C flour
1 tsp salt
1/2 tsp baking soda
3 C oats
cinnamon to taste (for me this is at least 1 Tbsp – it’s really not too much, I promise)
1. Preheat oven to 350
2. Cream shortening and sugars together. Add egg, water, and vanilla and mix until thoroughly combined.
3. Mix in flour, salt, baking soda and cinnamon. Stir in oats and keep stirring until everything is all incorporated. You don’t want a ton of oats in one bite and none in another!
4. Drop by rounded tablespoons onto cookie sheet.
5. Bake at 350 for approx 10 minutes or until starting to brown. Like most cookies, the secret is to take them out of the oven before they look done and let them cool on the pan for a couple of minutes before moving them to a wire rack. In my limited experience, this keeps them chewy and delicious.