New cookie

It's cold, guys.

Fall has arrived... though I guess it's supposed to warm up this week.

With the blast of cold, I started to crave something warm and cozy to nibble on this weekend. Like that rich, chewy topping on Barefoot Contessa's apple crisp. Except, I only wanted the topping.

So, I made the topping, made a few adjustment... and made it into a cookie. I refined it later.

My husband, who does not like oatmeal cookies, gobbled these up. We enjoyed them, as pictured above, while playing Ticket to Ride on Sunday.

Nice and cozy, huh?

Oatmeal Cookies
1 c butter, barely softened. Still cold.
3/4 c white sugar
3/4 c light brown sugar
1/2 teaspoon vanilla
2 eggs
2 1/2 c flour (I use King Arthur's Flour)
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon Indonesian cinnamon
a few sprinkles of pumpkin pie spice
1 cup old fashioned oatmeal
1 bag of pure, high quality white chocolate chips (I use Kroger's Private Selection White Chocolate Drops)

Preheat oven to 350F. If butter is very cold, dice into pieces. Cream butter and sugars. Add vanilla and eggs, mix well. Add 1 cup of flour, the salt, baking soda, and spices. Mix well. Add in the remaining flour. Stir in oatmeal on a low setting. Add chocolate chips in on a low setting.

Line cookie sheets with parchment paper. Drop generous spoonfuls onto sheets. Refrigerate sheets or dough in between batches. Bake for 8-10 minutes. Best served warm.

Variations
For oatmeal cups to hold ice cream (WHAT?!), reduce flour to 1 1/2 cups. Grease muffin tins with butter. Put generous spoonfuls of dough into each cup. Bake at 350F for 8-12 minutes, until desired browning on edges. They will be soggy and fall in the middle (hence the cup shape for ice cream).