It’s be a Week, although I feel like I’ve been saying that all spring, and besides it’s only Wednesday. Rilke cut her foot last night and we spent several hours (and many dollars) at the emergency vet. Today, I accidentally let my second block out 10 minutes early (a serious no-no for 9th graders).
But. I have been working on a draft of an oatmeal cookie recipe that I’m pretty happy with. I made cherry-pecan oatmeal cookies last week, but was disappointed with them. They tasted too chewy — like the oatmeal wasn’t thoroughly cooked, and the butter flavor didn’t shine through.
So I tinkered with a recipe that included ground oats as well as regular, upped the brown sugar, and came out with a pretty crisp, chewy cookie. But they were too thin, and even though I stored them overnight in a sealed plastic bag, they went stale quickly!
The tinkering continued. I replaced half the butter with shortening, reduced the brown sugar, lowered the oven temperature, and added some corn starch. The result? Tender, chewy cinnamon oatmeal cookies studded with pecans. I still want to try for a thicker version, but everyone seems pretty happy with these.
3 oz each butter and shortening, melted together
7 oz brown sugar
2 oz white sugar
1 tsp vanilla
1 egg + yolk
6 oz oats (3 oz ground)
4 oz flour
1 tsp baking soda
1 tsp cinnamon
1 tsp corn starch
1 cup chopped pecans
Fold in flour, oats, baking soda, cinnamon, salt, and corn starch, then mix in chopped pecans.
Chill the dough at least 3 hours. 30 minutes before baking, preheat the oven to 325°.
Rilke will have to be in her stitches for two weeks and I know already she’s going to be a nightmare of pent up energy by the end of it. But I’m grateful that it happened now, while there’s still time for it to heal before she goes to training. And grateful for my calm, wonderful vet, and grateful that I have the resources to take care of her.