Busy time here, financial year end, accounts to be wrapped up, reports to be done, number, figures, totals, additions, subtractions…. I am dreaming about it.
I have also recently been drafted to create a newsletter for our workplace so a part of each week is spent researching and finding news that would apply to not only our immediate office but to our clientele also. It is interesting and a little creative, I am enjoying it but it just another addition to an already busy time right now.
In the meantime my son has come down to visit and somehow it has become a tradition for me to send him home with a care package of freshly baked cookies. It is one of those things that creep up on you, you are not sure how it happened but now you just don’t want to/can’t stop so you make time for the new tradition and so it continues…
This time around I had some porridge oats lying about so I thought I would use them up in the yummiest way possible and made oatmeal cookies (I got the recipe here). I made a double batch, he took a big bagful home and the rest were very quickly devoured by my extended household.
My household still consists of an extra 2 adults at the moment as our couple of newly minted Australian arrivals try to find their feet.
In the end, all we can do is support each other and hope that we can make the world a little less of a harsh environment for those in need. ‘Pay it forward’ seems to be the handy phrase of the moment, so yeah, do that…. And make oatmeal cookies, they are good!
Soft Oatmeal Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
In a medium bowl, cream together butter, white sugar, and brown sugar.
Beat in eggs one at a time, then stir in vanilla.
Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture.
Mix in oats.
Cover, and chill dough for at least one hour.
Preheat the oven to 190C. Grease cookie sheets.
Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.
Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.