I can’t be too much of a weather whiner. I was born and raised in Boston (well, a suburb a half-hour from the city you’ve never heard of). It felt like spring on Christmas day. This morning, I could not get my car into reverse without repeated revving, pleading, and some desperate — yet ninja-like — moves to coax it into gear. Next week could be a raging blizzard or a great thaw… who really knows? (Certainly not forecasters).
All I really know is — New Year’s resolutions be damned — my friends and family are getting cookie deliveries while I am bone cold mode. I can’t stop baking, and I can’t keep all of these cookies, so I am spreading the calories around. If I like you, or kind-of like you, or can tolerate you on a good day, be forewarned … you’re getting brown sugar oatmeal cookies and sugar cookies. And they’re irresistible (just like me). Hehe.
1 cup salted butter, softened
2 cups packed dark brown sugar
2 teaspoons vanilla extract
2 whole eggs
1-1/2 cup all-purpose Flour
1 teaspoon salt
1/2 teaspoon baking soda
3 cups Old Fashioned Oats
Preheat the oven to 350 F.
In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.
Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.
Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you’d like a crispier cookie, just cook a little longer!
Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving. Source: The Pioneer Woman.
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
3 to 4 tablespoons buttermilk
Sprinkles or colored sugar, for decorating
Preheat oven to 375 F.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.
Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack. Yum!