One of my favourite cookies is the classic oatmeal cookie. There are many different variations and ways to modify this recipe, I was browsing through the Martha Stewart website for ideas, but then I decided on my own recipe. My tips and added touches to the classic oatmeal cookie are to add cinnamon, honey and butter! The recipe makes about two dozen medium sized cookies or three dozen smaller cookies. Really, two dozen is a perfect amount, and they will last about a week at room temperature in an air-tight container – if you don’t eat them first. The best part about baking cookies versus store bought is that there are no preservatives and I know exactly what is in them (which is good when you have severe food allergies).
Freshly baked cookies have given the condo a warm delightful smell. Baking is really what makes a place home – so now that I have made cookies in this condo, it is officially home. Jonathan and I have many new kitchen utensils and a fancy toaster from Williams Food Equipment in Windsor. The sign in front of the store says “The Candy Store for Cooks,” and it really lives up to its name. I look forward to building a collection of even more kitchen gadgets and utensils. For now, I have all the cooking tools I need and I am very excited to make Christmas cookies and many more recipes.
Jonathan and I are settled into the new condo and even the mantle is looking more like home, with a Christmas decoration, an engagement gift and some cards. There are many Christmas decorations out in the stores and it makes it feel like there is not long before Christmas. Jonathan’s parents gave us the reindeer and sleigh decoration, which is from Timeless Treasures in Windsor, next to Vito’s Pizzeria. We had a wonderful lunch at Vito’s Pizzeria when my parents and Jonathan’s parents visited last weekend. It was exciting to show off the new condo and some of the great restaurants in Windsor that we have discovered so far.
*Fun fact: Windsor Table Salt is from Windsor, Ontario (my new home!)
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon Windsor salt
- ½ cup unsalted butter, room temperature
- 2/3 cup packed light-brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 tablespoons honey
- 1 1/2 cups old-fashioned rolled oats
- Preheat oven to 350 degrees. Sift flour,
baking powder, baking soda,
cinnamon, and 1/2 teaspoon salt
into a bowl. Beat butter and
sugars until pale and fluffy. Mix
in egg, vanilla, and honey, then flour
mixture. Mix in oats.
- Using a 1 1/4-inch ice cream
scoop (or 1 tablespoon), drop
dough onto parchment-lined
baking sheets, spacing each
scoop about 2 inches apart. Bake
until edges are golden, about
12-14 minutes. (Mine took 13min)
- Let cookies cool on a wire rack.