Sorry for the absence, we’ve been moving over the course of the last few weeks and I haven’t had much time for baking! Finally we’re moved in, organized, and set up- so it’s time for a new post. This is a recipe from my boyfriend’s grandmother, so naturally I have to scope it out. Pretty tasty I have to say. If you like a slightly crumblier and cakey cookie then this is the one for you.
The new balcony is really speeding up the process of taking food photos, as the light and outdoor space here is amazing, not to mention the garden we have going. We’ve stuck mostly to edibles for the garden except for one ivy plant, and our crop currently consists of: greek oregano, spicy oregano, African blue basil, sweet basil, lemon thyme, ginger mint, curly parsley, English lavender, cilantro, chili peppers, beefsteak tomatoes, sweet baby girl cherry tomatoes, and last but not least: sweet 100 cherry tomatoes. Not a half-bad crop for a balcony, wouldn’t you say? So far the sweet baby girl tomatoes are really taking off as they were purchased as slightly larger plants to begin with, they’ve doubled in size in a mere couple of weeks. Complete with patio furniture, LED string lights, and zap strapped veggie vines- I couldn’t be happier that it’s finally June! I’ve had five whole days off of work to move into the new apartment and get settled, and today is my final day of the stretch. Back to reality tomorrow afternoon!
A few shots of the balcony for your viewing pleasure, before we get to the cookie recipe:
(balcony before the details were added…)
(balcony after the details were added…)
So you can see I’ve been dirty handed lately, and loving it!
Josh’s Bubie’s Chocolate Chip Oatmeal Cookies: yields approx 20 cookies @ 2 TB each.
1 cup soft butter
1/2 cup packed brown sugar
1 TB vanilla
1+1/2 cup all purpose flour
1/4 tsp salt
1 tsp baking soda
1+1/2 cup rolled oats
1/2 cup chopped chocolate (or more/less if you prefer, I made these 1/2 dark and 1/2 white chocolate)
-Preheat oven to 360 F.
-Cream together the butter and sugar with vanilla in a large bowl, using a spatula.
-Add the egg, mix well, add the flour with salt and soda, mix well.
-Add your oats and chocolate last, and mix until until combined evenly.
-Scoop into balls approximately 2 TB each in size, roll into even balls, then using either a parchment paper lined tray or silicon baking mat- press down each cookie until they are the thickness you prefer (these don’t spread much at all), and place in oven with a 7 minute timer.
-Rotate tray at the 7 minute mark, and bake for another 6 minutes. Remove from oven and allow to cool 10 minutes.