Well, that was exciting—but of course, food does that to me!
This time two of my favorite things, oatmeal and caramel, joined together as one, thanks to the magic of the microwave. My tiny kitchen was astir with activity while these beauties danced their way out of the oven, one sweet nutty batch after another.
The crisp golden cookies began as tiny ½ teaspoon droplets of batter then immediately melted and expanded into thin rounds; they were done in less than 2 minutes of rapid baking. The trickiest part here is figuring out how to rotate from one batch to the next without a lot of down time.
When I hit my groove I was filling, turning, or cleaning two oven safe 10” flat plates constantly. Well, that’s not completely true. There was a time when I looked a little like Lucy in the chocolate factory, tasting and sampling the goods as fast as I could.
In spite of that, once the assembly line was working and I had my rhythm going, I cranked out four dozen cookies (*less the sample factor) quite efficiently.
It could be remnants of a sugar high, but these are dangerously addictive. Fair warning.
Inspired by Barbara Kafta’s Microwave Gourmet (1987)
2 tablespoons all-purpose flour
1-1/4 teaspoon baking powder
1 cup plus 2 tablespoons quick oats
1/4 teaspoon cinnamon
1/2 cup granulated sugar
1/4 teaspoon vanilla
2 teaspoon butter, melted
cooking oil for baking platter
- Sift the flour, baking powder, and salt and combine with the oats.
- Beat egg until foamy. Add cinnamon and sugar and beat until well mixed, about 2 minutes. Beat in the vanilla
- Add melted butter and dry ingredients and stir well.
- Thoroughly coat a 10″ round ovenproof platter with cooking oil. Drop 1/2 teaspoonful rounds of batter onto platter in a ring about 2” apart, around the inside rim (will only make about 6 cookies per batch).
- In the microwave, bake first batch approximately 2-1/2 minutes. Every 30 seconds, stop and restart until cookies begin to bubble and centers turn lightly golden. They will firm up as they cool. Cooking time will shorten with remaining batches: allow about 1 minute 20 seconds depending on oven, restarting every 30 seconds to cook evenly. Watch carefully—they will burn quickly.
- Remove with metal spatula to a rack to cool. Store airtight. Yield about 4 dozen cookies.
- Batter can be made a day in advance, chilled and well covered.