German Oatmeal Cookies From the galley of Kim Wolkins, Eos  
   
  • 1/2 cup (1/4 lb.) butter
  • 1/2 cup sugar
  • 2 tbsp whipping cream
  • 1/4 cup all-purpose flour
  • 1/4 tsp ground cloves **
  • 1/4 tsp ground ginger **
  • 1/4 tsp salt
  • 2/3 cup quick-cooking rolled oats

    • ** I substituted pumpkin pie spice for both of these ingredients
  1. Melt butter in a 1-2 qt pan over low heat. Add sugar and cream and stir over high heat until the mixture is boiling. Remove from heat and stir in flour, cloves, ginger, salt, and oats.
  2. Drop batter in 1/2 teaspoon portions onto cooking parchment-lined or buttered and floured 12X15-inch baking sheets, evenly spacing three or four portions on each sheet. (They spread out quite a bit.)
  3. Bake one pan at a time in a 350° oven until the edges of cookies are golden brown, 4 to 6 minutes.
  4. Let cookies cool on sheet until firm enough to remove. Set cookies on racks to cool.
  5. Serve, or immediately package in airtight rigid containers, putting waxed paper between layers.