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Sometimes I have so much crap to tell you about that I just wanna explode. It’s hard to work all that stuff into a cohesive post along with a recipe for pheasant under glass. So, here’s some crap I’ve been meaning to tell you about with a recipe for oatmeal chocolate chip cookies. (Because they’re easier to make than pheasant under glass.)
Christmas 2012 was freakin’ next level. I gained back all of the weight I lost during the first term of baking school. So, mission accomplished.
The Yehlings set their ginger Buckingham Palace on fire and then sent me videos of the event. They totally get me.
This month at baking school, I’m learning to make 4 million types of European bread. That means we’ll be taking yer average yeast beast and we’ll be making it top-notch sophisticated. (Like me.) Also, we’ll be making bagels, pretzels, english muffins and some gluten free stuff. I’m a glutton for gluten, but I guess it makes some people poop their pants, so I’m all for lending society a hand.
I might teach myself to breakdance.
I’ve been pretty obsessed with Kanye West for a long time – and now that there’s a baby on the way? COME ON! But I’m also thinking that 50 Cent might deserve a little more of my attention…
I’m on the hunt for a work term in the spring. That means I get to work at a bakeshop and learn some next level awesome from a baking guru. I’m so freakin’ excited that I can’t focus. Also, that means some lucky bake-crew gets five weeks of free labour and five weeks of me being me. That’s money in the bank, people.
A kid helped me get into the college the other morning. Yah. You read that right. It was a dark and bitterly cold morning, and I as I approached the doors, a teenaged dude coming out of the YMCA threw his arms up over his head and yelled, “woah! Wait there ma’am! I’m coming! Don’t move! It’s really icy!” And then he held me by the arm and guided me through the campus doors, saying, “I’ve got cha,” and, “there you go! Safe and sound!” I’m seriously considering colouring my hair.
Okay, that’s it. I hope you’re all embracing stretchy pants and old age just like I am.
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These cookies are like little pillows made of oatmeal and sugar. They are soft and have a lovely touch of cinnamon. They bear 2.0’s stamp of approval, which is basically like a James Beard Foundation Award, but less likely to be found on Wikipedia.
Yields about 3 dozen.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 2 cups quick-cooking oats
- 3/4 cup unsalted butter, room temperature
- 1/2 cup white granulated sugar
- 3/4 cup brown sugar, firmly packed
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 1/3 cup buttermilk
- 1 cup chocolate chips (you could also use raisins or nuts, or a combination of them)
Preheat the oven to 375°F. Line cookie sheets with parchment paper.
Into a large bowl, sift together the flour, baking soda, salt and cinnamon. Stir in the oatmeal. Set aside.
In the bowl of your stand mixer (or with a hand mixer), cream the butter and sugars on medium speed until light and fluffy (3-5 minutes). Add the eggs and mix until well combined. Scrape down the sides and bottom of the bowl. Mix in the vanilla, beating until well combined.
Add the flour mixture and buttermilk, and mix on low speed until well combined, scraping down the sides and bottom of bowl at least once.
Stir in the chocolate chips.
Drop by heaping tablespoonfuls onto baking sheets. I use a small ice cream scoop which holds about 1.5 tablespoons of dough.
Bake 10-12 minutes or until golden and lightly browned.