When I woke up this morning I had a craving, or perhaps just a hankering, for something with molasses, butter, oats, and cinnamon. I looked for a recipe to use but didn’t really find one that was what I was looking for, so I made something up. Now, I’m not saying this was the most awesome recipe in the world or anything, but it turned out pretty good and really hit the spot. I wasn’t sure what to call this recipe – bars, cake, bread? Then it snowed the littlest, tiniest bit and the kids came in the house (after being out for less than 10 minutes!) just in time to have some warm goodness. Aidan called them Winter Cakes and I thought it was very fitting.
So I’m posting this recipe (though it’s more of an idea than a recipe) partly to share it and partly so I can find it again. I have to write it down before I forget. I did not measure everything, so some things are a guess, such as the spices. I added about the same amount of nutmeg, cloves, and ginger but put in a lot of cinnamon.
- 1 stick butter, softened
- 1.5 cups brown sugar (though it would be tasty with molasses, honey, or syrup as a sweetener, too)
- 3 tsp vanilla
- 2 eggs, room temperature
- 1/4 t salt (actually I used a little less because it was sea salt which seems saltier to me)
- 1 cup flour (I used white whole wheat)
- 1/2 t baking soda
- 1/4 t ginger
- 1/4 t ground cloves
- 1/4 t nutmeg
- 1.5 t cinnamon
- 1 cup oats (not sure about this, added enough so that it wasn’t too dry but it had plenty of oats in it)
- chocolate chips, optional
Cream together butter, sugar, vanilla, eggs, salt. In a separate bowl, mix together flour, baking powder, and spices. Add to creamed mixture. Then add oats and chocolate chips. I put mine in some mini-loaf pan (similar to this one. I baked it on 350 on the top rack (we had a leg of venison roasting at the same time), but cold probably do 300 on a middle rack. I have no idea how long it baked, but the toothpick test worked fine.