Oatmeal-chocolate chip… with oat flour?

I had some oat flour that was best-by last week, and a craving for chocolate chip cookies. ??Could these be solved together?

I took my favorite oatmeal cookie recipe, which I make with raisins, cranberries, or chocolate chips as required. Last week I made them in Denver for my grandmother with cranberries and pecans, and they barely spread at all—perfect little balls that were tender and tasty, and baked in 10 minutes.
Since oat flour is low in gluten, I added 1.5 tsp of wheat gluten, and went ahead with the chocolate chip version (no cinnamon, a little extra salt) otherwise as-written.

The first tray I baked was on my favorite cookie sheet, which is essentially just a slab of rolled stainless steel. ??About a minute later, I put some in on a dark-colored jelly roll pan.??I set the timer for 10 minutes, and then the baby woke up, so I went to get her while they baked.

When I came down, the cookies on the steel sheet had completely flattened and a little had even run off the sheet. They were super-soft and runny, even after 10 minutes, so I gave them a couple more minutes… and then a couple more. ??Meanwhile, the jelly roll pan came out with very fragile (but normal-looking) cookies.
I let them cool a minute on the pan, setting it on the cold countertop, and they came off the sheet intact.

The steel sheet cookies were a mess and glued to the sheet, so I tried one of my AirBake sheets for the last 9 cookies. (For those following along, also a light-colored baking sheet.) ??These baked 12 minutes (ish—diaper-changing slowed me down from getting to the oven when the timer ran out) but also glued themselves to the pan.

All the cookies that were baked on light-colored sheets had to be scraped off (though they are a pretty tasty crumble-topping, and may be good over ice cream). The ones I did on the dark-colored sheet are okay, but very flaky, fragile and flat. ??Nothing like the cookies I made the week before—which isn't terribly surprising given that these were made with a different kind of flour and not at high-altitude. ??I will have to think of something else to do with the remaining cup or two of oat flour, and maybe next time I try to use it I will only replace a little bit…

Not A Cookie: mixed-vegetable teabread

I hate wasting things, so I love Leftover Cookery. ??Today's adventure involved a *big* bag of frozen mixed vegetables

that had frozen into a gigantic lump. ??I wanted about a cup of them to put in fried rice (also made from leftovers!)
but could not break off an appropriately-sized chunk, so they all had to get defrosted. ??Since I don't think you can re-freeze frozen veggies,??and some of them were freezer-burned anyway, I was on the hunt for something to do with the (non-freezer-burned portion of the) extras.

I had an epiphany when I thought of my friend Ian's zucchini bread recipe. He wrote it out for me
for my birthday one year, and explicitly included several variations: carrot, sweet potato, other squashes.
My mixed veggies included carrots (also peas, green beans, and corn)—how bad could it be???
In the absolute worst-case, I would have wasted a little bit of my bread-making supplies.
(We buy flour in 25# bags, I am not concerned about 2.5c)

So I mixed, and I measured, and threw the veggies into the food processor to roughly puree.
Then I picked the baby up and gave her a hug.
(She is afraid of the food processor. Oops. Bad Mommy.)
I used brown sugar instead of white, and cut it from 1.5c to 1c, because my household prefers less-sweet things.
And then we put the bread into the oven, and went to play in the other room.
An hour later, I stabbed the bread with a butter knife. Not done.
It took 80 minutes to get a bread that was fully baked (recipe says 60-90, so this is ok)
I pulled it out, let it cool for about a minute, and then overturned it and peeled away the silicone loaf pan.
(Man, I love that thing. I am terrible at remembering to grease pans, and with the silicone I never have to!)
The bread is surprisingly good! ??It is *really quite good* with apple butter, but, really, I could put apple butter on cardboard and be happy, so that's neither here nor there. ??I think I made the right choice with the sugars—.5c more of sugar would have been fine, but wasn't needed, and brown sugar really goes well in this kind of quickbread.

Mixed-vegetable Bread

Mixed-vegetable Bread Closeup

Ginger Sugar Cookies: March 1965


I can’t be *entirely* sure how many this made, because we were down to 32 by the time I counted—-these were really popular with the gaming group!  I made them with Crisco (the recipe said “shortening or butter”) and dipped them in vanilla sugar (instead of regular sugar), since I happened to have it around.  These were really fragile as I tried to remove them from the baking sheet—-they stuck a bit, so I put the second set on parchment paper, but they were still difficult to remove without squashing them. Letting them cool on the baking sheet (which was sitting on a cold stone counter) for a few minutes made them much easier to remove without squashing.

Yield: Approximately 35

Lemon Thins: April 1976


I made these because the Ginger Sugar Cookie dough had to refrigerate for an hour, but they are excellent. The dough was very soft, and a teaspoonful flattened out into 5” rounds—-almost falling off my cookie sheet—-into crinkly wafers with a spongey texture, and a nice, if not very strong, lemon flavor. (I may try making these again using fresh lemon zest and possibly adding lemon extract or using it to replace the vanilla.) I will certainly use smaller amounts of dough/cookie, since these are huge and ran together.

These make *great* tea cookies—they’re the same size as my teacups!

Lemon Thins & Tea

Book Yield: 4 dozen 2” rounds
Actual Yield: About a dozen 5” rounds