Cinnamon Oatmeal Cookies

I finally tried out Bakewise!

And… well… I have to admit, I was a little bit underwhelmed. I did leave out the raisins in the recipe (seriously. raisins? yuck) so maybe that did it… I think these guys do need a bit of something–like currants maybe? Or dried cherries?

Either way, the recipe is definitely not bad. In fact, it’s a lovely basic oatmeal cookie, if you need a lovely basic oatmeal cookie (honestly, though, these are better). But it is pretty basic. Nice cinnamon flavor, decent texture though very cakey.

I think these would be amazing, however, if you made them into whoopie pies. Because they’re so cakey, they would be PERFECT–seriously, perfect–with a big dollop of cream cheese frosting in between, or even a salted caramel frosting. Or maybe even ice cream–though I don’t know if these are sturdy enough for more than a small scoop. Let me know if you try them out as whoopie pies!

In other news, I think I’m in a blog rut. I’ve been pretty tired lately (I taught a lot at work this summer!) but I’ve also been feeling kind of ho-hum about my blog and baking lately. It might be in part because it’s so darn hot out–turning on the oven sucks in 90 degree weather. But I’ve also been feeling kind of uninspired in terms of photography and recipes. Should I add different, non-foodie posts? Should I try to bake my way through a single cookbook (I admire folks who do it though I’ve never had a strong desire to do so myself, but maybe it would motivate me)? Any of you fellow food bloggers out there have any tips for blogger’s/baker’s block?

Cinnamon Oatmeal Cookies
Adapted from Bakewise by Shirley O. Corriher
Makes about 2 1/2 dozen cookies

1 1/2 cups walnuts
3/4 cup plus 2 tablespoons butter, at room temperature, cut into tablespoonish size pieces
1 1/4 cups sugar
1 tablespoon unsulfured molasses
1 tablespoon pure vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 tablespoon water
1 1/2 tsp baking powder
1/2 tsp salt
1 tablespoon ground cinnamon
1/4 tsp ground nutmeg
2 2/3 cups old-fashioned oats, not quick-cooking

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper. Spread walnuts over the parchment paper and toast in the oven for 10 minutes. Remove from oven, transfer to bowl, and toss in 2 tablespoons of the butter while hot. When cool, coarsely chop and set aside.

In a stand mixer with the paddle attachment, beat remaining 3/4 cup butter with the sugar until light and fluffy. Beat in the molasses and vanilla, then add the eggs one at a time, beating until just combined.

In a separate bowl, measure out the flour and sprinkle the water over the flour and stir in. Whisk in the baking powder, salt, cinnamon, and nutmeg, then stir in the oats.

Add about 1/3 of the dry mixture at a time to the butter mixture and blend at lowest speed, until all of the dry mixture has been added. Fold in the nuts.

Scoop by the tablespoonful and place them on the prepared sheet about 1 inch apart. Flatten them slightly with your palm.

Bake for about 10 minutes; they do not brown much and will not look completely done, but they firm up as they cool.

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