It finally happened. The Crony Brother’s offered me a beer…well, almost. They asked me if I like beer. That’s pretty close, right?
It all started with me bringing them a couple of warm scones, yesterday, right before I took Barnaby to the vet for his infected ears. Poor baby. Anyway, the younger Crony brother said, “Those oatmeal cookies you brought over the other day were awfully good. Would you be willing to bring me a dozen of those things?”
“Sure.” I said. “I’m trying to perfect them. Do you have any preference of nuts and chips?’
“Oh, they were great, just the way they were.”
“Ok, I’ll bring some over.” I said.
“So, do you like beer?” he asked.
“How about the next time you see me out weeding in my garden, you offer me one.” I quipped.
And The Crony Brothers looked at each other and laughed in unison. While I grinned at them.
So, I’m going to make another batch of oatmeal cookies and maybe someday, I’ll be offered that elusive beer that I’ve been craving from them. But, in the meantime, they’re sitting in the front of their garage, watching the world go by.
- 2 cups rolled oats
- ¼ cup water
- 1 ¼ cups flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ½ pound (2 sticks) unsalted butter
- ¾ cups packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 large egg
- 1 cup chopped up dried cherries or walnuts
- 1 cup white chocolate chips or raisins
Place the oats in a bowl and pour the water over them. Let sit.
In a large heavy bottomed saucepan, heat the butter over medium heat until it browns. Mine took about five minutes. Then sit aside to let it cool for roughly 10 minutes. Then stir in the sugars, vanilla, and salt. Stir in the egg. Then pour the flour in and stir until it just combines. Add in the cherries, chips, and oats.
Scoop the dough into balls and place them in a container. Then refrigerate for at least two hours. I refrigerated my dough overnight. The dough also freezes well.
Preheat the oven to 350 degrees. Bake the cookies for 12 to 15 minutes. I baked mine fifteen minutes to get the crispy caramelized edges that I love. Let cool on the pan for ten minutes. Then slide onto a cooling rack. Serve to your favorite person.