The last few days you can sense a bit of fall in the air. The mornings are wonderfully cool and there’s a hint of color change to the leaves. Although by afternoon we are back up to the 80s the feel to the air is different. Maybe it’s the whirl and dust of harvesting in the fields or that small bags of apples are beginning to make an appearance at the farmers’ markets. Whatever it is, I’ll take it. Fall just happens to be my favorite time of year.
With the hint of fall in the air I’m finding myself in the mood for baking. My oven, abandoned over the summer, is now calling with promises of cinnamon and apple aromas. While I’m not quite ready to break into the full on apple, pumpkin kind of baking, I think cookies are a nice place to start.
This recipe has quickly become one of my go-to favorites. My boys devour them. Every time. These aren’t the chewy, maybe even heavy oatmeal cookies you may have made in the past. These are lighter with a soft texture, and just a hint of cinnamon. I’ve made them with fresh raspberries, dried fruit and of course, the ever favorite chocolate chips. I’m thinking for fall, when I finally do get into full on apple/pumpkin baking mode, some dried apples and cranberries would be a nice variation.
- yields 2 1/2 dozen cookies
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs (or 2 tablespoons ground flaxseed + 6 tablespoons water, whipped to egg yolk consistency)
- 2 teaspoons vanilla extract
- 2 cups old fashion oats
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup fresh fruit, dried fruit, nuts or chocolate chips
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter and sugars at medium speed until light and fluffy. Add in eggs (or flax mixture) and vanilla, mixing until combined. In a separate mixing bowl stir together dry ingredients; flour, oats, baking powder, cinnamon and salt. Slowly add a third of dry ingredients at a time to wet ingredients with mixer on low speed until well mixed. Add in fruit, nuts or chocolate chips, mixing only until just combined.
- Spoon by the tablespoon onto baking sheet and bake for 10-13 minutes or until beginning to turn golden brown at the edges. Remove from baking sheet to cooling rack. Store in airtight container.
adapted from Ina Garden’s Elmo Cookies
There’s something I love about the marker colored fingertips that come home with my first grader these days. I think it’s a sign of a good day.
Hoping your day is good too.