Love for Food

This year we decided to make classic oatmeal cookies for Christmas Eve. After a stressful week at work I was tempted to just buy some cookies but where is the love in that? Have you ever noticed that food tastes better when the person making it is invested in it?
When deciding on a recipe I choose the one from Joy of Baking since it is a tested recipe. There is nothing worse than going though all the effort of making something and you have to throw it out! This was pretty simple to make, the website even provided a video demo.
These cookies are high in calories and in WW points but the are chock full of nuts and pretty large. If you are concerned about the points make them smaller and omit the nuts. Omitting the nuts will also bring your cost down a couple bucks. The nuts do add a lot of great flavor. Walnuts are also a source of healthy fats, and the oats add some whole grain.
You should note that the batter is a bit dry but don't worry the cookies come out fine in the end :)

Happy Holidays!!!

Ingredients: Makes about 20 cookies
1 cup (110 grams) walnuts or pecans , toasted and chopped (optional) 3/4 cup (170 grams) unsalted butter , room temperature 1 cup (210 grams) packed light brown sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 cup (105 grams) all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3 cups (260 grams) old-fashioned rolled oats
Method:

• Preheat the oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. To toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.
• In the bowl of your mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. I
• n a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, dried cranberries, or chocolate chips.
• For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick.
• Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.