On a cold Winter's day such as this one what's better than warming your kitchen and your heart with soft, chewy fresh from the oven Oatmeal Cookies? And not just any Oatmeal Cookies. Maple Cinnamon Oatmeal Cookies!
It's been particularly chilly here in Edmonton, which normally wouldn't come as a surprise at this time of year and in this part of the country. I guess I was enjoying Autumn so much I didn't realize Winter was already upon us.
I miss all the pretty colours. I miss walking out the door in just jeans and a sweater. I miss the sun. I even miss the rain.
Despite all this, each time the seasons change I decide on a new favourite season. It doesn't matter that I can't feel my feet, or that my nose turns an embarrassing shade of red, or that I get an electric shock from everything I touch, or that the zipper on my favourite coat is broken.
The ground looks like it's made of diamonds. The trees are glass. Breath hangs in suspended animation. Footsteps are forever.
As the seasons shift I thought it was a perfect time to change up a few things here at Hot Polka Dot. Time to mature. Time to grow up. Time for big bold photos. I'll miss the polaroids, but change is good.
Maple Cinnamon Oatmeal Cookies
Makes about 2 dozen cookies.
Source: My imagination.
1/2 cup unsalted butter, room temperature
1/2 cup demerara sugar
1/2 cup maple syrup
1 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 cup rolled oats
Preheat the oven to 350 degrees and position a rack in the middle. Line your baking sheets with parchment paper and set them aside.
In a large bowl with an electric mixer cream together the butter and sugar then blend in the maple syrup and egg.
In a separate bowl whisk together the flour, baking soda, cinnamon and salt then add it to the butter and sugar mixture and mix it well. Lastly, combine the oats to form a stiff cookie dough.
Scoop a heaping tbsp of dough for each cookie and place them on the prepared cookie sheet. With your fingers carefully compress each raw cookie into a flattened disc. Bake them for about 10 minutes until the edges are light golden brown. Transfer them to a cooling rack and enjoy!
No trackbacks yet.