Cookies and milk almost gone!
Two things about this week’s recipe were different than other chocolate chip cookie recipes I’ve made. You can find the recipe at Proceed with Caution. The first was the proportion of oatmeal and flour – the recipe called for 3 parts old-fashioned oatmeal and one part flour. Other recipes I’ve used have 2-3 cups of flour to one cup of oatmeal. The second was the addition of cinnamon and nutmeg. I’ve never made a chocolate chip or peanut butter cookie recipe with those spices and they are very prominent in the flavor of the final product. The flavor was not unpleasant but not exactly to my liking.
Cookies are so easy to make. The tricks are chilling the dough so they don’t bake so fast and hold together better and slightly under-baking the cookies. If a recipe calls for 15-17 minutes baking, I’ll usually bake them for 15 minutes. You have to know your oven and check that the cookies are nicely browned.
This was the last weekend of summer and I visited friends in Adamant, Vermont. I took a little short cut home – the Essex Ferry across Lake Champlain. It was a fantastic summer day and the sailors were out in force on the lake with the Adirondack Mountains to the west and Green Mountains to the east. Little Bess loved the journey.