Week 25:

Name: Hermine’s Oatmeal Cookies (from Ruth Reichl)
Cuisine: HH&G
Ingredients: 2 1/2 cups instant oats; 1 cup dark brown sugar; 1 teaspoon baking powder; 1 egg, beaten; 1 stick butter; 1 teaspoon vanilla

I originally stumbled across this recipe in a book called Rage Baking which my niece sent me last winter. They are, as Ruth Reichl says: “chewy, delicate, and very addictive.” I like to have them on hand to serve with fresh fruit after dinner, or as an afternoon treat with a cup of tea.

Hermine’s Oatmeal Cookies (from Ruth Reichl)

Ingredients

2 1/2 cups instant oats
1 cup dark brown sugar
1 teaspoon baking powder
1 egg, beaten
1 stick butter
1 teaspoon vanilla

Instructions

Preheat oven to 350F.
Mix the dry ingredients together.
Melt the butter and add to dry ingredients. Mix well.
Add the egg and the vanilla.
Drop by spoonfuls onto a well-greased cookie sheet and flatten with the back of the spoon.
Bake for about 8 to 10 minutes, or until the edges of the cookies begin to brown.
Remove from oven, let sit a minute or two and then remove from the sheet.
If they stick to the cookie sheet, put them back into the oven for a minute.

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