Sometimes, when it rains for 7 months straight you so sick of your hair being frizzy that you don’t want to leave your house, and your rain boots have holes in them from to much wear, and even though it’s getting warmer and there are flowers coming up you just don’t care because everything looks grey. It happens. There was an odd sunny day last week and I saw the mountains and thought “They really look bigger then I remember” and then of course I realized that I hadn’t seen the tops of them in months and I was used to thinking that they stopped where the clouds started.
Which is all a long way of saying that today I made lavender oatmeal cookies and I am staying inside and drinking tea and reading my book. (which is “Say Her Name” by Fransisco Goldman by the way and it is fantastic. Click here if you want see it’s review in the New York Times.)
Sometimes you just have to accept the rain and make the most of an inside day. These cookies are perfectly melty and crumbly and the oats give just a little more substance and nuttiness and the lavender is not at all perfumey but just gentle and floral. And these go exceptionally well with earl grey tea.
Lavender Oatmeal Cookies
(adapted from a Martha Stewart Recipe)
1/2 cup plus 2 tbsp Oats
3/4 cup AP Flour
1/3 cup Sugar
3/4 tsp Dried Edible Lavender
1/2 cup Butter
Preheat the oven to 325F
Line a 8inch loaf pan with parchment
Spread the oats on a baking sheet and bake until just golden and toasty, about 5 minutes.
In a food processor pulse the sugar and the lavender until the lavender is broken up, the sugar is fine and it smells a little perfumey from the lavender.
Add in 1/2 cup of the toasted oats and pulse again until they are broken up into very small pieces.
Add in the flour and pulse to combine. Add the Butter
Pulse about 10 times until the mixture just comes together.
Press into your prepared pan. If its too sticky get your fingers a little wet and then try.
Sprinkle the remaining oats on top.
Bake for about half an hour or until the cookies are just beginning to get firm to the touch and the outsides are lovely and golden brown.
As soon as they are out of the oven use the parchment to help lift out the cookies and cut them. if you ct them when they are cool thy will crumble.
Then do NOT eat them while they are scorching hot like me because you will burn your tongue. Or do, that’s fine too, they are super delicious.