Don’t fall out of your chair, I haven’t forgotten how to cook, just haven’t done as much and definitely have not taken the time to write about it. This time you get a two-fer.

I saw this recipe and couldn’t resist trying it. Plus I was looking for something to take to all the kids at the bank that go out of their way for me/us & the business. Craisins, nuts and chocolate, after reading the recipe (yes I actually read through it, a first I know) it sounded really easy. Truth be told, IT IS. Two bowls, a measuring cup, a spatula, scoop and a spatula. I do love a scoop for cookies. The uniformity works well with my OCD. Chaos might have ensued if I had to use a spoon.

These are all ingredients I always have on hand. Even though I have not been cooking as much as I’d like, I am prepared. I must have been a Boy Scout in a previous life. Again, not having to drop things and run to the store is a huge pet peeve and again thank you OCD! I can generally whip together something with little notice.
I have too many scoops, spatulas, spoons, and generally anything that belongs or you might want for a kitchen, I have. I’m not sure when or why it started the gathering in the kitchen but it seems to be either where we start or end up. The besties Mom (Nancy) was here a few years ago and was sitting at the bar. The conversation led to kitchen gadgets. I’m not sure how or why but Nancy was talking about different kitchen utensils and one by one I could pull them out of the drawers. Now I say this as being prepared. Others may see this as obsession. I cop to both.

As usual, I can’t leave well enough alone, my tweaks on in the side notes. Do what works for you. The original recipe is posted on my Roosevelt Review Pinterest page. https://www.pinterest.com/shakapuddn/the-roosevelt-review/

 

 

 

 

 

 

Oatmeal Craisin Pecan Cookies
PREP TIME
30 mins
COOK TIME
12 mins
TOTAL TIME
42 mins

INGREDIENTS
• ¼ cup unsalted butter ( I used salted, refuse to buy the unsalted)
• 6 tablespoons neutral flavored oil (melted coconut is my favorite & used in this)
• 1 teaspoon vanilla extract (some of my homemade, recipe below)
• ½ cup granulated sugar
• ¼ cup plus 2 tablespoons brown sugar
• 1 large egg
• 2 cups old fashioned oats + ¼ cup hot water
• 1 cup all-purpose flour
• 1 tablespoon ground cinnamon (I just used a heaping teaspoon, I think this can be overpowering)
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup each: dried cranberries, chopped pecans, chocolate chips (always mini chips they don’t overpower like the normal size)
INSTRUCTIONS
1. Preheat the oven to 350.
2. In a bowl, combine butter, oil, and vanilla. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg.
3. In a separate bowl, combine oats and hot water and let it sit for 5 minutes until oats are slightly softened. Add them to the wet mixture.
4. Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix-ins (no more than 1 cup of total assorted mix-ins).
5. Refrigerate dough for at least 10 minutes.( this is a necessity it is a wet batter, otherwise the cookies will be flat
6. Measure out tablespoon-sized cookies, and bake them onto parchment lined cookie sheets for 12 minutes, or until the bottoms are golden.( I did not use parchment and it worked fine.
7. Let the cookies cool fully before removing them from the baking sheet.
NOTES
Skipping steps to allow the oats to absorb moisture, or letting the dough sit before baking, may result in flatter cookies than pictured.

Homemade Vanilla

I first made this several years ago when our Bountiful Basket site was active. There were vanilla beans in the basket and I decided to try my hand at making my own vanilla. This is the easiest thing I have ever done. The hard part was deciding what kind of bottles I wanted to use. Then after my first attempt I decided to make some as gifts and the chore was picking bottles and how to label. The choices are endless and kind of fun. For those of us crafty challenged people, this is perfect!

There were several recipes to choose from and I knew I would not use any of the other liquors. I had vodka and actually when I decided to make this for gifts bought a cheaper one and there was no difference in the quality. You can use brandy, rum or bourbon.

The obstacle here is getting vanilla bean. Thank you Amazon, you have come through again. There are several types and grades to choose from. Also, a great deal of price difference, given those factors and availability. If you decide to make vanilla use a cheaper bean, it works fine.

Depending on the size of your bottle I have used 8 (3-4 beans) and 12oz (6-7beans) and the size of your beans will determine how many you use. The beans come in a vacuum sealed bag to keep them fresh. If at all possible use them all at one time or store in an airtight, dark place to retain some freshness.

Start by opening up each of your vanilla beans with a knife. Make sure that the inside (beans) are exposed; you have now exposed the caviar. (The inside beans look like a dark gritty paste). Make sure that anything that falls out of the beans all goes into the jar or glass container you are using.


Put your whole beans into a glass bottle. Add in vodka.

After you add the vodka, put a lid on and give it a shake. Store it in a cool dry place. It is generally ready for use in about 8 weeks. Mine generally sits anywhere from 8 weeks up.

I haven’t bought vanilla in over 4 years, you’ll never go back.