I've never been one to deny the power of words.
Words can hurt. Words can heal. Words can definitely inspire.
Words are the way we attempt to classify and understand the world around usas we know it. Words are the way we attempt to define ourselves.
For the last few years three of the most important and frequent words I've used to describe myself have been "almost science teacher".
And just like that three words go to two, and change a huge amount about who I've been. Change to a definition of who've I've been imagining I'd be. (But if I'm being honest someone I'm definitely still shaping.)
My graduation from undergraduate college and being hired as a seventh grade science teacher has finally come.
And now that's its here I couldn't be more thankful to have shared it with so many wonderful people who mean so much to me.
A part of the celebrations were these classic cookies, ones that bake up quick and simple, and in large quantities no less. Perfect for celebrating big victories as well as the every day.
Perfect for celebrating with anyone you love.
Cheers to anyone else out there in the class of 2013. It may have taken me an extra year to get here, but I couldn't be happier to be joining you where we are today.
Classic Oatmeal Raisin Cookies
Servings: 6-7 dozen cookies
- 3 cups rolled oats
- 1 cup + 2 Tbsp flour
- 1/2 cup wheat germ
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 sticks (16 Tbsp) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 2 cups raisins
Preheat oven to 350 degrees F. In a large bowl combine ingredients oats through salt, and stir until well distributed. In the bowl of a separate electric mixer, beat the butter and sugars on medium speed until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, scraping down the sides of the bowl as needed. With the mixer on low mix in the dry ingredients until just combined. Stir in the raisins until well distributed. On baking sheets lined with either a silicon baking mat or parchment paper, scoop between 1-2 Tbsp dough (a 1 1/2 inch ice cream scoop works great) spacing at least two inches apart. Bake for 13-15 minutes (or until just set and light golden) rotating galway through. Let cool on sheets on wire racks for 5 minutes and then transfer cookies directly to wire racks to cool completely. Continue with cookie dough until completed. Store in an airtight container at room temperature when cooled completely.
Recipe adapted from: Martha Stewart's Cookies