We make good on our promises so it is time to discuss oatmeal in cookie form. Have you ever been lured and deceived by raisins? Do you know where no bake cookies come from? How about the fighting capabilities of Sesame Street characters? Take a listen as we taste and chat over these grandmotherly delights. spilledmilkpodcast.com



Oatmeal Chocolate Chip Cookie* from The Grand Central Baking Book 

*Matthew’s Note: This is an approximate recipe. Note that cookies look way underbaked when done, and you shouldn’t put white chocolate in anything. 

Easy Oatmeal Cookies – source unknown

1 cup (8 oz) butter, softened

1 cup (7 oz) sugar

1 tsp vanilla

1 cup (5 oz) flour

1/2 tsp baking soda

1/2 tsp kosher salt

2 cups (7 oz) rolled oats

Preheat oven to 350. Using a large spoon or spatula, blend butter,
sugar, and vanilla in a large bowl until well mixed. Stir in flour,
baking soda, and salt; mix thoroughly. Stir in oats.

Form dough into small balls, about one inch diameter, and place two
inches apart on an ungreased baking sheet. Flatten balls slightly with
fingers (dampen fingers with cold water if dough is sticking). Bake
for 10-12 minutes until the edges are light brown. Cool on the baking
sheet for 1-2 minutes, then transfer to a wire rack.

Note: I used old fashioned rolled oats; some recipes call for
quick-cooking. I think any kind of rolled oats would work.

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