|Ok who has the same plates as we do?|
I was running low on flour, yet I had the baking itch. Some timing that was. Too indolent (yay vocab words) to figure out what to make while my dad stopped at the too-far-and-too-lazy-to-go co-op just for me, I used all the resources at my fingertips at the time (all nine). When faced with the request “Aaaah quick someone tell me what to bake.” in the form of a Facebook status, Facebook really delivered. I went with former classmate Mandy’s Pumpkin Oatmeal Cookies, from Post Punk Kitchen, on their game once again (recall the college-ified chocolate chippers)! Excellent choice. There was definitely more chatter than I was expecting on that status. About eight people’s worth. I think I could make this work to my advantage. Might make it a new theme: mandatory recipe usage from comment of Facebook status…uh oh.
|Get your nutmeg ready! Because yours is probably whole too
|Molasses is important!|
Since this was a vegan recipe, there’s no egg or butter. But you can change this if you want, though the texture without is just fine. Key players are now canned pumkpin, molasses, cinnamon and nutmeg.
|Still playing with my food…|
I omitted a lot of extra crunchies that the recipe had, but I’m sure the cookies are still fairly nutritious…
|You should probably keep the oatmeal (rolled/old-fashioned!)|
Ok here’s my version
Pumpkin Oatmeal Cookies
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup half melted butter (it’s not like you don’t do that by accident anyway right?)
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin (ain’t noobody got time fuhdat)
1 teaspoon vanilla
Preheat oven to 350. Have ready 3 greased baking sheets.
Mix together flour, oats, baking soda, salt and spices.
In a seperate bowl, mix together sugar, butter, molasses, pumpkin and vanilla until very well combined. Add dry ingredients to wet in 4 batches, folding to combine.
Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies to press into cookie shape. Bake for 16 minutes at 350
Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day! ( <– Ha what?)
Here’s the real one…
|Let’s do this again, social media outlets.|
Speaking of, my Instagram feed’s been killin it as of late, check it out for pre-blogging snaps @ http://instagram.com/carmzl …#shamelessplugging.
While we’re at it, send me your favorite cookie recipe! Maybe it’ll show up here. Till next time!