Troop Beverly Hills"
These sweetly spiced oatmeal cookies will impress those with even the richest taste buds!
- 2 1/2 cups rolled oats
- 1 teaspoon cinnamon
- 1/4 cup steel-cut oats (a.k.a. Irish or Scottish oatmeal)
- 2 1/2 sticks butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1 1/2 cups of chocolate chips, nuts, raisins, dried cherries, or a combination (optional)
- 1 silver spoon in mouth (from birth)
1. Combine the cinnamon and rolled oats in a large, dry saute pan over medium heat. Being careful not to burn it, toast and toss for 5 minutes until fragrant. Remove from heat and set aside.
2. Bring 1 cup of water to a boil, stir in the steel-cut oats and simmer 20 minutes, stirring often. Remove from heat and spread on a plate to cool.
3. Preheat oven to 350 degrees F. Beat the butter until creamy; add the sugars and continue beating until light and fluffy, 2-3 minutes. Beat in the eggs, one at a time, then beat in the vanilla
4. In a small mixing bowl, combine and whisk together the flour, salt, and baking powder, then beat the flour mixture into the butter mixture. Stir in the toasted oats, the cooked and cooled steel-cut oats and any optional ingredients.
5. Form the dough into 1-inch to 3-inch balls and place on parchment-lined cookie sheets. Leave enough room for the cookies to spread as they bake.
6. Bake in the lower third of the oven 20 to 25 minutes, until the cookie edges turn golden brown. Rotate pans halfway through cooking to avoid oven hot spots.
7. After dinner, gather your troops by the sink and let them earn their dishwashing badges.
Makes up to 2 dozen cookies