I haven’t made many oatmeal cookies in my Camille Cooks history, and that’s a shame. Everyone will reach for a second oatmeal cookie. There’s no mistaking the texture and taste of an oatmeal cookie. So, this brings me to the “Glazed Oat Cookies,” from the July/August 2020 issue of Bake from Scratch.

We have the standard butter, sugar, flour. Note the necessary flour is “self-rising.” Here’s the formula for 1¾ cups of all-purpose flour: remove 3 tsp. of the flour and replace it with 2½ tsp. baking powder and ½ tsp. salt. There you go. Self-rising.

Steel-cut” oats are tiny pellets, rather than flakes. Nice.

The recipe says each cookie should weigh 32 g. This is equal to 1.13 oz. I am proud to say that I did indeed weigh each ball of dough, to make 36 perfect cookies. Smell the orange zest as you arrange these dough balls. To flatten them, I pressed them with the bottom of a glass, then corrected any cracks with my fingers.

I baked these cookies for 13 minutes, hoping for a soft version (I got it).

The “Crème Fraiche Glaze” is easy to mix together. Again, smell and taste that bit of orange. The glaze is thin enough to drizzle, but not too thin to stick to the cookies.