Before we get to the cookies, have you noticed how much I love ziplock bags? I am addicted. They make new greener ones which I am trying to use, but really... the no clean aspect is addictive.
Speaking of addictive, Vanilla Oatmeal Cookies.... can I just say, YUM!
Adapted from http://www.browneyedbaker.com/2009/12/04/chewy-oatmeal-raisin-cookies/#more-4462
Vanilla Oatmeal Cookies
Yield: 32 cookies
1½ cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon freshly grated nutmeg
2 sticks unsalted butter, room temp
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 vanilla bean, scraped
Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or silpat
Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl.
In your electric mixer, with the paddle attachment, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy. Add the scraping of the vanilla bean and beat in the eggs, 1 at a time.
Add the flour mixture and stir in on low speed until just incorporated. Stir in the oats with a wooden spoon.
Scoop out a large tablespoon full of dough at a time and roll into balls. Place on cookie sheet at least 1 1/2 inches apart.
Bake until the cookie edges turn golden brown, 18-20 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies to a wire rack to finish cooling.