Wednesday, December 10, 2008

Kitchen sink

I wanted to make oatmeal cookies, using this recipe as a base.

But frosting? Oatmeal cookies don't need frosting.

Halfway through the mixing, I realized that I didn't have enough oats. I had about half as much as I needed. Well, let's substitute.

In went about a third of a cup of McCann's steel cut oats. It's still oatmeal, right?

After that, I shook in some organic Cascade Valley oat and flake and bran cereal that looks good in theory but is disgusting when it hits the soymilk. The bran squiggles dissolve instantly into a soggy, gluey mess. Bleck.

The cookies turned out well, though, with some chopped up butterscotch chips that were languishing in the butter drawer in the fridge. Except mine's a chocolate drawer. The chips had been semi-melted and re-hardened, and were more a block than chips. I broke off a chunk and chopped them up on the cutting board.

The only thing is that steel cut oats don't work in baking. I'm glad I only put in a third of a cup, otherwise the things would be way too hard and chewy. As it is, these are just a little bit toothy. The cereal, however, is indistinguishable. A great way to use up those flakes that are slowly going stale.

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