RECIPE: "Use Up Buttermilk" Oatmeal-Chip Cookies and the Karma of Being Thrifty.



I hate being wasteful. I hate throwing out food that's soured in the fridge, especially dinner leftovers that we slaved over making a few nights prior. Throwing away fruits and vegetables makes me especially sad and guilty. I am not sure if it's my immigrant-Italian upbringing, my Catholic upbringing, the fact that I moved from a full-time position to contract work (meaning $$$) or my progressive-environmental habits (probably all four, and why I should be in therapy.) that give me such guilt, but there it is. 

It's this guilt that drives me to make a lot of things to use up every last bit of lettuce leaf or lemon wedge languishing in the crisper drawer. I ratchet up my cooking and canning in the summer to use up what I grow in my gardens. Those harvests are too hard-won and prized to waste. I suppose in a round-about way, it forces good content for The Urban Domestic Diva followers (lucky you!). This recipe is no exception. I have to say, when you use up every last drop of that giant buttermilk jug you were forced to buy for those dozen or so waffles you whipped up last weekend, you feel good. You made extra food for your family, and you can freeze a lot of treats for later enjoyment. And you didn't throw away anything. You used what you had in the pantry and in the fridge, and did good things with it. Thrifty Divas rejoice!

"Use Up Buttermilk" Oatmeal-Chip Cookies


Ingredients:

1/2 cups butter 
1 egg 
1 cup of brown sugar 
1 1/2 cups of flour 
1 teaspoon of baking soda 
3/4 teaspoon of nutmeg 
1 teaspoon of ground cinnamon 
1/4 teaspoon of allspice 
2/3 of a cup well-shaken buttermilk 
2 cups of rolled oats 
3/4 cup chopped walnuts 
1 teaspoon of vanilla extract
3/4 cup chocolate chips 
dash of salt 

Directions:

Preheat oven to 350˚.

In a medium bowl combine all the dry ingredients and set aside.

In a medium bowl with a mixer, beat the butter until light and creamy. Add the sugar and beat until fluffy. Add the egg and vanilla. Next, with mixer on low, alternate adding the dry ingredients with the buttermilk until everything is just combined. Finally, add your mix-ins by hand. For this recipe, we used chopped walnuts and chocolate chips. You can also add raisins, dried cherries, butterscotch chips, cinnamon chips, or white chocolate chips. 

Line baking sheets with parchment paper. Drop batter by the tablespoons 2 inches apart. Bake for 10 to 15 minutes until the edges are golden and the middles spring back to the touch. Let cookies sit in the pan to cool for about five minutes before transferring them to a cooling rack to cool completely. You can store these cookies in an airtight container on the counter for three days, or a week in the fridge.

Here is a video how-to! Please subscribe to my youtube channel to keep up with all our fun at the homestead.

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