I’m baking some cookies for the July 4th cook out tomorrow with my in laws. It’s a terrific Paula Dean recipe for Oatmeal Cookies. But it’s a quirky recipe, that sometimes, for no apparent reason, just goes
And it went wrong.
They taste good, but they are just not holding themselves together. Its like I forgot an ingredient. So tomorrow, I head down to the South Shore for the cook out with the Presbyterians with substandard cookies. They are still trying to forgive me for marrying their daughter, and now I am bringing them crumbling cookies. I’m DEAD MEAT.
Why don’t I just make a Jell-O mold with marshmallows in it and really do myself in. If only they were Baptist or Methodist I could run to the store and buy something prebaked.
I used to work for the Episcopal Church. Episcopalians can be really tough, but there is a secret. Episcopal women don’t eat, at least not in public. So as long as you bring them something dainty and pretty, you are all right.
I grew up Catholic. Catholics will eat anything. Unless they are trying to pretend that they are Protestants.
I don’t know what the Mormons are like, but have you seen their strapping, healthy children? I’m sure you have, they come to your door. What are they feeding them?
But my in laws are Presbyterian. Good ol’ levelheaded Scots with cookies that always come out right. To make matters worse, my mother-in-law decided to forgo making her Oatmeal cookies because she heard I was bringing mine.
And Presbyterian women eat.
Maybe I should stop blogging and try a making a second batch.
BTW – here is the recipe.
Paula’s Loaded Oatmeal Cookies
Recipe courtesy Paula Deen
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract
Brown Butter Icing, recipe follows
Preheat oven to 350 degrees F.
Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.
Brown Butter Icing:
1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water
In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.
Yield: enough to ice 5 dozen cookies Prep Time: 5 minutes Cook Time: 5 minutes Ease of preparation: Easy