Yeti Eats: Baking Oatmeal Holiday Cookies

It has gotten cold in Korea (about 10F or -10 Celcius.) Whilst clear and sunny winter days are a novelty, the Siberian wind blowing through the streets carries with it an intensity that is hard to describe to those that haven’t felt it.

With the cold weather in mind, and laden with some baking goods fresh from the States (thanks Mom!), we recently made some holiday cookies.

My school has a baking class, so we waited for the classes to finish and then headed up to the kitchen. (There are some benefits to living on campus.) While we did use a recipe, we changed more than we kept and mostly made it up as we went along. With no measuring cups or spoons, there was a lot of eyeballing and guessing. (Full disclosure: even with all the measuring objects in the world, we do a fair bit of approximating whilst baking/cooking [booking?].)

We mixed some flour, baking soda, salt, cinnamon, raisins, oats, and what are called “coffee peanuts” into one batter.

In the other, we used soymilk (type B, which is sweetened), oil, peanut butter, and brown sugar.

Now it was simply a matter of mixing it all up, and then of course adding a baggy of cornflakes (visible in the bottom left corner.)

We scooped them out to be big suckers, and they did not disappoint. We cooked them at 200 degrees C, for about 17 minutes.

In the end, with the brown sugar, raisins, cinnamon, oats, and peanut butter, they tasted like the best bowl of oatmeal ever.
The fact that we managed to make them last for two whole days felt like a real victory.

2 responses to “Yeti Eats: Baking Oatmeal Holiday Cookies

  1. Oh man, those look good! That’s so cool you guys got to bake.

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