Winning Scrabble games.
The French language.
The field of medicine.
Walking through crunchy leaves on a fall day.
Writing lists on Post-It notes.
Watching Saturday Night Live.
Glancing at amusing magazine headlines while in line at the grocery store.
When people properly spell words like “tomorrow” and “definitely” (as opposed to “tomarrow” and “definately”).
Playing with recipes, sometimes to a fault.
Starbucks’ Chocolate Vivannos ($4.19 per drink. Grrrr.)
And on this list of adored things is the particularly honorable mention of cookies. Oatmeal and sugar, to be specific. So, I thought to myself, Self, why not have the best of both worlds?
Oatmeal Sugar Cookies
Makes about 6 large cookies
- 1-2/3 cup + 1/4 cup + 3 Tablespoons all-purpose flour (excuse the odd measurements – I had to add more to reach the proper consistency)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt (omit if using salted butter)
- 1/2 cup light butter, softened
- 1/2 cup sugar
- 2 Tablespoons + 2 teaspoons Egg Beaters
- 1 Tablespoon + 1 teaspoon skim milk
- 1 teaspoon pure vanilla extract
- 2/3 cup old-fashioned rolled oats
- powdered sugar (for rolling)
- sprinkles (optional)
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease with cooking spray.
- In a mixing bowl, combine flour, baking powder, and salt. Using an electric mixer, add butter, sugar, milk, Egg Beaters, and vanilla. Mix until combined.
- Stir in oats.
- Lightly coat a clean surface and rolling pin with powdered sugar. Roll out dough to about 1/4-inch thickness and cut with large cookie cutters (I used heart shapes). Evenly sprinkle cookies.
- Bake large cookies for about 14 minutes. For smaller cookies, adjust cooking time accordingly.