Whenever I think about the food I used to eat as a kid, it’s the simple and rustic types of food which comes to mind. My mother and father both were great cooks, and still are, but as we all know, progress brings change and change brings the end of how we once did things. It’s been many, many years since I’ve had a cookie like this and when I thought of it a few weeks back, I made it my mission to track down the recipe. Once I was able to do that, I adjusted it just slightly to fit my own personal tastes.
Home was Newfoundland. And the traditions in Newfoundland were strong and steadfast. The kitchen was most certainly the heart of the home and still is for most people who still live there. Food was simple and family and friends were plentiful. People worked hard and toiled endlessly to provide for their families. Neighbours were kind, town support was vast, and pride radiated. It’s the memories of that life many years ago which invokes my desire to retire to a small Newfoundland village. Luckily, John.e is on board with the idea and he also looks forward to the day when we can leave the city behind and take pleasures in the more important things in life.
Keeping these home-style recipes alive and a part of my present life, allows me to manage the stresses of living in a fast-paced city. I know that someday, I’ll return to my roots and bring these types of recipes back “home” with me.
Cinnamon Butter Oatmeal Cookies
- 1 1/2 cups all purpose unbleached flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup brown sugar, firmly packed
- 1/4 teaspoon salt
- 3/4 cup salted butter, cold, cubed
- 1 1/2 cups instant rolled oats
- 1/2 cup half and half milk
Sift the flour, baking soda, cinnamon, nutmeg, brown sugar, and salt into a large bowl.
Either by hand, or by pulsing in a food processor, add the cubed butter and work into the dry ingredients. Do not over mix.
Transfer mixture into a large bowl if you had used a food processor.
Add in the milk and the rolled oats.
Using a wooden spoon, stir in the oats and the milk until a dough forms.
On a lightly floured surface, roll out the dough to a 1/4-1/2 inch thickness.
Using a cookie cutter of your choice, cut out the shapes. (Re-roll the leftover dough and cut more cookies. Continue to use the dough until it's all used up.)
Place on a prepared baking sheet (lightly greased or lined with parchment paper)
Bake at 350 degrees for 20 minutes.
Transfer cookies to a wire cooling rack and allow to cool completely.