In the interests of never losing it again, allow me to post our standard oatmeal cookie recipe. It’s reasonably unremarkable apart from the nutmeg, but really, who needs to get fancy with oatmeal cookies? Life is too short.
|250g (1 cup) butter|
|400g (2 packed cups) brown sugar|
|1 1/2 teaspoons vanilla extract|
|300g (2 cups) white flour|
|1 teaspoon baking soda (bicarbonate of soda)|
|1 teaspoon salt|
|1/2 teaspoon ground nutmeg|
|250 g (1 1/2 cups) rolled oats|
(I know some people like raisins in these cookies. Some people juggle geese. If you’re of the former persuasion, put some in. If you’re of the latter, wash your hands afterward.)
Preheat oven to 180° C (350° F, GM 4).
Cream butter, sugar, eggs and vanilla. Add dry ingredients. Mix. Spoon onto baking trays protected from stickiness using your preferred method. Bake until done (15 - 20 minutes).
Half a dozen of these cookies can bribe people to come to an important meeting. A single batch is a useful addition to a Thanksgiving party in a foreign land. A double recipe will be remembered by a class of eight year olds for a whole year. A triple recipe will feed the green room at a dance recital and make you The People Who Bring Cookies until the end of time.
Martin got the seed recipe somewhere on the internet, then tweaked and changed it around through gradual experimentation. I made about 100 of them yesterday, along with a batch of chocolate chip cookies with M&M’s swapped in. (They’re easier to buy here). So I had the time to get the weight/volume conversion data.
This post is brought to you by the number 7 and the Making Light recipe index. Void where no one likes cookies, but where would that be? Genuine vanilla extract is a joy to the spirit, but don’t worry about grinding your own nutmeg. Our oatmeal says it’s got small leaves. Preheat! Preheat! OK!