I almost put an exclamation point in the title. Almost.
During the last two months, I thought I’d be studying up on taking food photos and developing recipes, and instead, I’ve been doing everything but.
And there may be another gap in food blogging, since we learned that the building we currently live in will soon be demolished, so we have to move next month. This has been a bummer, because we’ve lived here for almost 4 years, and it has been the best apartment so far. It is a classic brick building, built in 1927, with lots of character and “old world charm”. The owners have decided that it can probably make more money as a larger building with modern condos and office/retail space on the ground floor. That is the trend happening all over Seattle with these old buildings. Sad.
BTW, I’ve really enjoyed hanging out with my new friend, Pogi! Hanging out on the couch and getting my forehead licked on a daily basis. He definitely lets us know what he’s feeling, but isn’t as loud as Marge was in her meowing. He definitely has an element of grouchiness, much like Marge, but he’s more subtle it. Mostly he’s a sweetie pie, and he knows how soft and cuddly he is.
This is based on a recipe from Mel’s Kitchen Cafe called Thin and Crispy Oatmeal Cookies, which are amazing already without my own additions.
Maple Sesame Seed Oatmeal Cookies (adapted slightly from here)
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/8 cup packed light brown sugar
1 cup, or 2 sticks, or 8 ounces unsalted butter, softened (Mel uses 14 ounces; I just rounded up, because BUTTER!)
1 large egg
1 and 1/2 teaspoons maple flavor (I used a non-alcohol type, but an alcohol type will work)
1 1/2 cups old-fashioned rolled oats
3/4 cup sesame seeds, toasted
Preheat 350 degrees F. Sift and whisk the first four ingredients in a bowl and set aside. Cream the butters and sugars until light and fluffy. Add the egg and maple flavor beat until fully incorporated. Scrape down sides of bowl as needed. Add the flour and beat on slow until just incorporated, then fold and stir in the rolled oats and sesame seeds. Using a tablespoon, or tablespoon ice cream scoop for uniformity, place on a baking sheet lined with parchment paper, spacing them out about 3 or more inches on all sides. These will spread out quite a bit, but if they end up overlapping a little, just use a knife after taking them out of the oven to separate them. Bake for about 10-11 minutes; look for browned edges and the middle can be a little paler, but not totally raw. It will be too soft when it comes out, so let the cookie sit on the sheet for several minutes before removing them. Enjoy!!