Chewy Oat Cookies

chewy oat cookies -trust in kim

My brother reminded me about these cookies from our childhood the other day. They are chewy and almost caramel in the middle, a little crispy on the outside, and really really simple to make. My mom made them when we were little, and neither of us had eaten them for a long time until my brother started making them recently. Of course I had to ask him to send me the recipe so I could try them out too.

On Friday night I mixed up the batter, because it needs to sit in the fridge for a little while, and then it took minutes the next morning to mound the mixture onto a baking pan and bake them up. I brought them to Community Garden work party, and my fellow fence-builders were very happy to try out these treats.

What you need:

  • 2 cups rolled oats
  • 1 cup brown sugar
  • 1 egg
  • 1/2 cup canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract

What you do:

  1. Combine all the ingredients in a bowl using a wooden spoon.
  2. Cover and refrigerate the mixture for about an hour, or overnight.
  3. Preheat the oven to 350F.
  4. Line a baking pan with parchment paper, then form the cookies into mounds. If you have a 2 tablespoon ice-cream scoop this could be used, or just a large spoon. You will find that bits of rolled oats scatter a bit, so just press them into the mound with your hands. You should get 12-15 cookies and be able to fit them on one pan.
  5. Bake for 12- 15 minutes. The edges should look caramely and bubbly, which will become crispy as they cool.
  6. After removing from the oven allow them to cool on the baking pan. After they are cool the edges will be crispy, and the inside will be chewy.
  7. Enjoy!
raw oat cookies - trust in kim
the raw cookies mounded on the pan
mom & dad dancing
my parents and their friends out for the evening, way back when

 

Almond Cake

For my dad’s birthday I baked him this cake. Not a birthday cake, just a really good cake to enjoy with his coffee.  He said it was “really good,” and my mom agreed.  That’s the only review I’ve got of this one so far, aside from the fabulous aroma that took over my kitchen while it was baking!

What you need:

1/2 cup slivered almonds, toasted

1/2 cup unsalted butter

1 cup sugar plus a little for sprinkling

zest of one lemon

2 large eggs

1/4 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon almond extract

1 cup flour

What you do:

1.  Melt the butter and then allow it to cool.

2.  Combine the sugar and lemon zest, using your fingers to rub the zest into the sugar until the sugar is a bit moist.

3.  Add eggs one at a time, and whisk after each one.  Whisk in salt, vanilla and almond extracts.

4.  Stir in the flour, then fold in the melted butter.

5.  Pour the batter into an 8 or 9 inch greased pan.  Sprinkle the toasted almonds and then some sugar on the top.

6.  Bake at 350F for 25-30 minutes or until golden, and a toothpick comes out clean.

7.  Cool the cake in the pan, then cut into squares to serve.