Why did the cookie cry?

Because his mother was a wafer so long.

I went on an oat kick and decided that I needed oatmeal cookies.

So I made them. I figured, they’re quick and easy and get the craving for something sweet taken care of. I had plans this past weekend to jump onto a tall ship that I used to work on for a few days, and figured that cookies would be a great portable treat. And, being a former crew member, I know just how much tall ship crew sometimes need a bit of sweet. It’s those little homemade touches that we sometimes miss, living and crewing a boat.

Speaking of the boat, if anyone in the CT area is looking for an awesome way to spend an afternoon, or to take an unusual vacation, check out the Mystic Whaler. She does brunch, lunch, and dinner cruises, as well as 3 to 5 day sails. It’s awesome. No, I’m not paid to say that, it’s just that awesome. Good food, great experiences, new friends. You can’t go wrong. And look at her!


Anyway, back to the boat cookies. Today’s recipe comes from the Flour cookbook. They aren’t my regular go-to, but I wanted to try something different, and I’ve made some delicious sweets from the book before.

Of course, I changed the recipe slightly…because why not. I upped the cinnamon for one,  and added vanilla, and some other little things here and there.

Mix. Bake. Om nom nom.

Oatmeal Raisin Cookies


1 c unsalted butter, at room temperature
2/3 c  granulated sugar
1 c packed light brown sugar
2 large eggs, at room temperature
1 3/4 c flour
1 tsp baking soda
1 tsp sea salt
1/4 tsp freshly grated nutmeg
1 tsp ground cinnamon
1 3/4 c old –fashioned rolled oats (not instant or quick-cooking)
1 1/2 cups raisins


  1. In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes.r5
  2. Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda. Stir in the oats and raisins.r4
  3. Add the eggs, one at a time, and beat until thoroughly combined. On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.r3
  4. Chill the batter a few hours or overnight, covered. (This step is optional, although recommended by the author. And it does change the overall shape of the cookie. Do it. I have a comparison at the end.)
  5. To bake the cookies, preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.r2
  6. Drop the dough in balls evenly spaced on the baking sheet and flatten the tops slightly with your hand.
  7. Midway during baking, rotate the baking sheet and tap the tops of the cookies down somewhat firmly with a spatula to flatten the domes.
  8. Bake the cookies for 15 to 20 minutes if you’re making normal sized cookies. If you are making the recommended large, 1/4 c scoop cookies, bake them for 20 to 22 minutes. In either case, bake until the cookies just start to turn brown across the top, but do not over bake.
  9. Allow to cool for 5 to 10 minutes on the baking sheet.
  10. Remove and allow to cool completely (or if you can’t wait, eat a few then)r1 The cookies on the left hadn’t been chilled before baking. How about THAT?

Have you tried the cookies?

They are oatstanding.

I know I haven’t said it in a while, but it’s still as true as ever…I love oatmeal. All ways. I have moved away from it of late; but I’ve come to realize that it’s been TOO long. Last week I had such an intense craving for oatmeal that I broke down and bought some while I was out! It wasn’t great…but it was exactly what I needed. And I’m pretty sure I’ve eaten it every day since….and not even fancy. It has just been a bowl of oats that I cooked. That’s it. No milk. No sugar. No fruit or nuts. Just. Oatmeal. Plain.

I know. Talk about hardcore.

This morning, with the lovely break in the hot and steamy weather, I broke out the oatmeal and decided to make something savory and wonderful.

Nothing fancy. Just easy. Oatmeal. Eggs. Peppers and onions.

Savory Oatmeal Bowl

1/4 c quick oats
1 egg
1/4 onion, sliced
1/2 pepper, sliced


  1. Saute the peppers and onions until soft. Season with salt and pepper.
  2. Crack the egg in the same pan. You don’t have to remove the veg. Cook anyway you find most delicious. I personally like over-easy. Season with salt and pepper.
  3. While the egg is cooking, cook the oatmeal. I do it in the microwave, just because it’s quick and easy.
    1. Place oats in a microwave safe bowl or dish.
    2. Cover with the appropriate amount of liquid.
    3. Microwave according to package instructions. o1
  4. To assemble: Once the oats are done, place the cooked egg, onion and pepper slices on top. If desired, drizzle with sriracha or ketchup. Enjoy.  o2

And for today’s breakfast

The Debut Post on So Much Bun

That picture is a bit deceptive. I’m not really making cinnamon buns this week. I wanted to, but my conscience got the better of me. So, I’m doing a swap: Cinnamon Bun Baked Oatmeal! All the flavor of cinnamon buns, without all the fat and bad stuff. Don’t you just love me?

No? Well, you will after the grumbling dies down.

After dropping the ball last week and not updating, I knew I absolutely HAD to do something today. Last week was filled with 3 separate attempts at recipes which all failed. Hence, no update. And a lot of Molly grumbling.

But today, I wanted to do something delicious. I’ve been craving something sweet, and I haven’t satisfied it yet, so I’m hoping this will do the trick. And we all know I love oatmeal. By all accounts, this recipe should be an epic win.

I’ve adapted it from Chocolate Covered Katie. She has some great stuff. So, check her out! Now, on to the oatmeal!

I often cook for just myself…you wouldn’t know it by the sheer yield of food I make, but it’s true. This recipe is awesome because it IS just for one. Well, it says it is. I’m pretty sure you can break it into two servings. But, that is your prerogative. And…it’s not so much a ‘bun’, as it is a loaf. Whatever shape you bake your creation in is up to you.


Cinnamon Bun Baked Oatmeal (for 1…but really probably 2)


  • 1/2 cup oats
  • 1/4-1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Pinch each of nutmeg and allspice
  • 2 tsp chia seeds
  • 1/4 cup applesauce  (or 1 mashed ripe banana)
  • 1/4 cup greek yogurt
  • heaping 1/16th tsp salt
  • Optional, for a more-buttery flavor: 1 tbsp oil or nut butter (if oil, scale the other liquid back)
  • Optional: 1 handful chopped pecans and/or raisins mixed throughout or on top


  1. Preheat oven to 375 degrees. Grease you baking pan and set aside.
  2. Combine oats, spices, applesauce, and liquid. Mix until all coated.
  3. Pour into a small baking pan, loaf pan, or 1-cup ramekin (or, for mini boats, two 1/2-cup ramekins).
  4. Cook for 15-20 minutes, or more until it’s firm.
  5. Finally, set your oven to “high broil” for 3 more minutes to give the oatmeal a nice crust.
  6. Eat and enjoy.

I topped mine with 2 tsp maple syrup and 1 tsp of coconut oil. Delicious. Mmmmmm. It’s got a slight tang from the greek yogurt, it’s chewy, soft, a little crunchy….heaven.

Let me know what you think!