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Mexican Mole, oatmeal cookies and cooold

 How are we already this far into February?!?! 

The days are flying by, and I can't even believe how cold it is. I should be used to this-- but I'm just not quite there :)

2 more recipes down for trying lots of new recipes in 2021. We signed up for a cooking class from the chef we hired in Mexico and it was so fun to learn how to make mole! Lots and lots of ingredients and a million steps, but very fun non-the-less. 

I have been tyring to be more mindful of what goes INTO my shopping cart, becuase inevitably it is me who ends up eating so much of the junk food-- WHY????? So, I had limited baking supplies on hand and Olle had a friend over and they wanted to make cookies... I found this oatmeal cookie recipe online and it turned out SO good. 

Ingredients

Instructions

  • Preheat oven to 375 degrees F.
  • Line two large baking sheets with parchment paper. Set aside.
  • In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
  • Place softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat until combined.
  • Add egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).
  • Add dry ingredient mixture and beat on low speed until just combined.
  • Add oatmeal and beat on low speed until combined.
  • Add mix ins (if desired) and stir until evenly distributed in the dough.
  • Use a 1 ½ to 2 TBS cookie scoop to measure out the dough.
  • Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used.
  • Gently and very slightly press down tops of cookies until they are flat.
  • Bake in preheated oven for 8-10 minutes until the top is just set.
  • Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.

Notes

To freeze the oatmeal cookie dough: 

  1. Place oatmeal cookie dough balls on a non-stick cookie sheet and put them in the freezer for 1-2 hours or until firm. 
  2. Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag). 
  3. Freeze for up to 1 month. 
  4. To bake: remove dough from the freezer and let it come to room temperature. Then bake according the the recipe instructions. 

Nutrition

Calories: 133kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 151mg | Potassium: 40mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Calcium: 14mg | Iron: 1mg
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