Canadian Oatmeal Shortbread Cookies
Back again! And with a recipe at that! I’ve actually been getting some baking on lately, which has been great. Feels great, tastes great, love it. You get the gist. It feels so good to create good tasting things .
In other news:
- My baby is a whole 6 months old already! She’s such a blessing to us.
- We’ve been having some pretty great weather, which is helping mightily at keeping me sane.
- Hubby is still home on parental leave (SCORE!).
- I’ve started running again for the first time in three years!
That last thing there, let me tell you! It’s feeling so good. (I mean, it hurts like heck… but it feels A-mazing to be running again!)
Hubby being home on parental leave has been such a great thing for us. Spending every day as a whole family, sometimes is a bit crazy, but is nonetheless wonderful. Daddy gets to play outside with the boys, while Mommy feeds Briar. It works great.
Back to the food ordeal. I stumbled on this recipe in an old church cookbook. It’s pretty great, because it’s a shortbread-oatmeal cookie cross. So, it’s basically fantastic. If you decide to eat most of the cookies raw, there will be no judging from me. (I may or may not have done the same thing.) They are nice and chewy from the oatmeal, and the perfect sweet from the brown sugar shortbread base.
Have I ever mentioned that brown sugar, butter, and oats are my greatest weakness? Because they are. And I do love them ever so much.
- 1 cup butter or margarine, softened
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 tsp baking soda
- 2 cups rolled oats
- 1 1/4 cups flour
- Preheat oven to 350F.
- Cream butter and sugars. Add vanilla, and beat until fluffy. (Or use a wooden spoon, like me!) Stir in flour, baking soda and oats.
- Scoop with a 1 inch cookie scoop or roll into balls, and flatten with a fork.
- Bake for 9-11 minutes on parchment paper-lined pans.
**Three siblings of different sizes
**Cael playing soccer, all handsome
**Jude learning how to ride the scooter
**Little Miss Briar