Marma-Failed Oatmeal Cookies

This was the second time that I made these cookies but this time didn’t go as smoothly as the first.  So what this tells me…I should have documented the first batch for this blog!  Oh well, I didn’t.  I’m not perfect.  I still served the cookies at a party and people still ate them.  So what this tells me…don’t judge a cookie by its crumbled mess appearance.

I had a bunch of oatmeal that I wasn’t eating, so I decided to look for an oatmeal cookie recipe.  I originally wanted a recipe that would hold up like a thumbprint cookie so that I could put the Orange marmalade jam in the middle.  It didn’t quite work this way but they tasted good, so I consider it sort of successful?  But it was a bit of a Marma-failed oatmeal cookie batch.

I ended up adapting a Pinterest recipe for Apple Oatmeal Cookies but I didn’t add apples.  I’m sure it would be great if I followed exactly.

Ingredients

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/4 teaspoon salt

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1/2 cup unsalted butter, softened

1/2 cup light brown sugar

1/4 cup granulated sugar

1 large egg

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1 teaspoon vanilla extract

1 and 3/4 cup old-fashioned rolled oats

1 medium apple (peeled, cored, and chopped into small pieces). I didn’t use this.  Instead I used orange marmalade to top the cookies like a glaze.

Instructions from the livewell bake often recipe:

In a large bowl, mix together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until smooth. Add in the egg and vanilla, making sure to mix well after each ingredient.
Slowly add the dry ingredients to the wet ingredients and mix until just combined. Mix in the oats, then the chopped apple until fully combined. (I left the apple out)

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Cover and refrigerate the dough for at least 30 minutes.  I had the dough in the fridge for a couple of hours but for my warm house, I learned that it was better to freeze the dough.  My second batch was baked with frozen dough and they came off the cookie sheet without difficulty.

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Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silipat mat.
Remove the dough from the refrigerator and scoop two tablespoon sized pieces of dough onto the prepared baking sheets.

I cut slices and cut the dough in half to place on cookie sheets.  I added marmalade like a glaze on top.  This made a yummy topping.

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Those cookies really melted onto the sheet so next I tried balls, then made an indent for the marmalade to have a well.  That still all melted too much into the cookie sheet.

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Baked at 350 for 12-14 minutes.

Remove from the oven and allow to cool on the baking sheet for about 5 minutes, then transfer the cookies to a wire rack to finish.  Easier said than done.  In any case, these cookies tasted great and I still put them out for everyone to munch on.  There wasn’t any left, so nobody minded that the weren’t perfect.  So even if they failed to look pretty, they weren’t a complete failure cause they were very edible!  Just make sure your dough is very cold, if not frozen when you go to bake.

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Let Them Eat Cake!

I love celebrating happy occasions with family and friends!  Who doesn’t, right?  Every Valentine’s Day has been special since I met my friend John, as that was the day he was born (25 year ago – wink, wink).

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Actually, as we get older, I really do think we are getting better with age.  I know it’s a common phrase but it applies to us!  With life experiences each year, I think we’ve grown and learned what we need in our lives.  With age, I edit what doesn’t matter as much and hold closer what does.

For this celebration, I realized that being with friends was what mattered and holding a candle lit cake close to me while walking with it towards a birthday boy is a little like being in a mini emergency.

The Birthday song was sung quickly while the birthday guy extinguished his cake with a breath of wishes (all of which I hope are coming true!)

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John’s birthday cake was adapted from Nigella Lawson’s Victorian Sponge recipe in her book, How To Be a Domestic Goddess.

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Victorian Sponge

For the cake:

1 cup unsalted butter, very soft
3/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
1 1/3 cups self rising cake flour
2 tablespoons cornstarch
3-4 tablespoons milk
2 8×2 inch cake pans (about 2 inches deep), buttered and lined with parchment or wax paper.  I didn’t have any parchment or wax paper so I had to just butter and flour my pans.

For the filling:

2 – 4 tablespoons raspberry or other jam, depending on berries.  I really varied this cause I used my homemade orange marmalade.
1/2 pint raspberries or berries of choice.  I could only find strawberries and blueberries so that’s what was used!
1/2 cup heavy cream

For the topping:

1 – 2 tablespoons sugar

So because I had never made this cake before, I tried to follow it very carefully.  I followed Nigella’s direction for the traditional way.  So, to start, you cream the butter and sugar, add vanilla and then the eggs, one at a time, adding a spoonful of flour between each.  Fold in the rest of the flour and the cornstarch, adding no baking powder, and when all is incorporated, add a little milk as you need.

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