Happy New Year you guys! I feel like 2015 flew by. So much has happened, and I’m looking forward to more good things in the future.
Did you make any resolutions? Did one of them maybe involve dropping a little holiday weight? I know mine always does, so I had a chat with myself (everyone does this right? When you need an expert opinion, who better to ask than yourself?).
Self: We should kick off with a healthy recipe.
Me (still self?): Healthy? Yea, that could work. Or we could eat cookies…
Self: Cookies are good.
So here we are: Cookies! Specifically, Moon Cookies.
What are Moon Cookies, you may be asking?
Well my lovelies, Moon Cookies are what I call my great-grandmothers Swedish Oatmeal cookies.
Look, doesn’t it look kind of like the moon? All round and crater-y? Yes? No? Well, play along anyway.
These are my mothers favorite cookies, and I have to say they are extremely good for such a simple cookie. They are so delightfully crispy on the edges, but still just a little soft in the middle. They have a light vanilla flavor, and the oatmeal is just softened enough it’s not tough or chewy, but it hasn’t gone gluey. I can’t get enough!
You’ll notice below that the recipe calls for margarine. You might be tempted to use butter, because isn’t butter better, more natural? Well, yes, on most things butter is better, but in this case do not, and I mean DO NOT, use butter. The cookies don’t come out the same at all.
Trust me, many a failed cookie happened before we figured this out.
I hope you’ll try these wonderful cookies. If you do, please snap a photo and hashtag it #messycountersfp. I’d love to see what you make!
Swedish Oatmeal Cookies (a.k.a Moon Cookies)
¾ lb margarine (3 sticks)
1 ½ cups granulated white sugar
4 tsp vanilla
3 cups quick oats
2 cups flour
1-1/8 tsp baking soda
¼ tsp salt
Preheat oven to 375°.
Cream together sugar and margarine, then add in vanilla until well combined. Mix in the dry ingredients.
Using a large cookie scoop (mine is almost 2 inches, about 5 cm, across), scoop dough onto a cookie sheet covered with a silpat or parchment paper. Using a greased spatula or the bottom of a glass, press the cookies to flatten so they are even.
Bake for 13-15 minutes, or until golden brown. Enjoy! Makes about 24 cookies.
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