In school today, I told Asa and Addison that if they could take my oatmeal cookie recipe and show how much of each ingredient I would need to make a batch and a half, then I would make them. They came through, writing each ingredient down on fat lined second grade handwriting paper. As promised, I got to work. These aren't typical oatmeal cookies. They are Lactation Cookies, complete with brewer's yeast and flaxseed meal. They're very yummy, fairy nutritious, and boost milk supply.
As I was halfway through the recipe, I realized that I did not have enough all purpose flour. I did, however, have bread flour. I did a quick Google search and discovered that I may need to reduce the flour a little or add a little more liquid to the recipe. The dough looked right. I put the cookies in the oven and waited for their yummy goodness. Instead, all of the cookies merged into one mega unicookie. I scraped it off the pan, wondering what happened. The bread flour substitution would have created tougher cookies, ones that didn't spread... not this! I checked the boys' calculations and there were no errors.
Asa and Addison were thrilled. Although they were flatter than pancakes and all ran together, they were super tasty. They ate them up, humored by my confusion. As I ate a few of the crepe-cookies I wondered... Did I leave out something? They taste right. Maybe I missed an ingredient? I chewed. I thought. I chewed some more. Then it hit me... these oatmeal cookies were oatless. Somehow I had managed to leave out 4 1/2 cups of oats. Luckily, I had only baked one panful. I added the oats, minus a little, and they turned out perfect.
Chock up another baking near-disaster to mommy-brain.
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