We got away from it all last week; away from our schedule and unfinished house projects, away from traffic and boisterous neighbors. We spent the week together in quiet, bucolic, Little Compton, Rhode Island. I think each of us fell in love with this town, because it is such stark contrast to our hometown. We had the best of both worlds: the countryside and the ocean. Driving along the quiet, wide open roads lined with beautiful, stone walls, windows down felt great, like a dog sticking its head out of the car window great. The countryside, a lush green, was breathtaking.  “It’s so green here.” Me. “It feels like we are in a different country, like Ireland.” Bubba.

We spent the days at the beach. C took on the waves with her boogie board. G busied himself with rocks, shells and sand. They played in the shallow inlet next to our beach chairs while the baby nursed and slept. N was our “wrap it up” alarm. Once he got fussy, it was time to head home. The kids, tired from the beach, zoned out to a show while Bubba and I enjoyed cold beers; N asleep on one of us or cooing to the sounds of his brother and sister. We made easy dinners, ate s’mores and lit sparklers. We put the kids to bed tired and happy. (Most of the time they were tired and happy; after all it is a family vacation with 3 kids six and under. You know how that can go.)

At least once a day, we drove by a farm stand over flowing with fresh, local produce. We stopped at a few times to load up on fruit, corn, veggies and greens. I was in food heaven. On one of my morning runs I saw a small sign that read “farmer’s market, Thursday, 2-4”, a tiny arrow pointing me in the direction. “Ya, it’s Thursday!” But, since I get my chance to run in the morning, it was way to early to check it out. Later that day I escaped to the market, alone. I took my time looking over the produce, all of it made my mouth water, except for maybe the kohlrabi. (If broccoli and cabbage have a baby this what they get. No thanks.) Yet among all of this delicious produce a glass cookie jar, sitting on a shelf, surrounded by potatoes of all things, caught my attention. “Oatmeal Ginger Cookies” the tiny sign read. Yes please. 3 remained, I took one. (I should have grabbed all 3. I know. I regret that decision.) After the kids went to bed, I split the cookie in half and took a bite. The cookie was crisp, yet chewy and sugar-coated with bits of chopped, crystalized ginger throughout. So good. So good, that I almost ate Bubba’s half. Bubba ate his half and I thought about this cookie for days. When we got home, I tried to recreate that cookie. Here is the recipe. Enjoy, warm with a glass of milk.

Chewy Oatmeal Ginger Cookies

makes 24 large cookies

Recipe adapted from The Silver Palate Cookbook Oatmeal Raisin Cookies

Ingredients:

12 tablespoons unsalted butter, at room temperature

1/2 cup sugar

1 cup light brown sugar

1 large  egg

2 tbsp. water

1 tsp. vanilla extract

2/3 cup unbleached, all-purpose flour

1 tsp. ground cardamom

1/2 tsp. kosher salt

1/2 tsp. baking soda

3 cups of old fashion oats

1 tbsp. + 1 1/2 tsp. crystallized ginger, finely chopped

1/2 cup raw sugar for rolling

Directions:

Preheat your oven to 350F and line two cookie sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, cardamom, salt, baking soda and oats. Set aside.

Using a stand mixer with a paddle attachment, cream the butter and sugars until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add the egg and beat until well incorporated. Next , add the water and vanilla.

Slowly, add dry ingredients to wet mixture until combined. Add chopped ginger.

Now you can either bake immediately or place the cookie dough in an air-tight container and refrigerate for a few hours or over-night. (The flavor really sets in when you allow the dough to rest, but sometimes you can’t wait that long, and that’s ok!)

Pour 1/2 cup of raw sugar into a bowl and set aside. ( I like raw sugar because it adds a nice crunch to the outside of the cookie.)

When ready to bake, use and ice cream scoop  and scoop the dough. Roll each cookie ball into the raw sugar and place on your prepared baking sheet. Wet your hand, flatten each cookie ball into a 5 inch round. Bake for 15-17 minutes. Allow to cool for 10 minutes on the pan and then transfer to a wire rack to cool completely. If you have any leftovers, these cookies will last in an air-tight container for a couple of days. Enjoy!

5 Incredible Cookie Links!

If you are looking for a new take on a shortbread cookie, head over to Design Love Fest for her shortbread cookies with beet glaze. I didn’t know you could use beets as part of a cookie glaze either. I am fascinated and they look beautiful!

Need a ridiculously yummy cookie to bring to your next summer gathering? Bakers Royal has a recipe for you. Here’s a hint: the cookie is both a brownie and an oatmeal cookie with M n M’s.

Almond + Matcha Green Tea Cookies. Yes they exist and I need to try them. Kiran Tirun has the recipe for you. Check out her other awesome recipes while you are there, like mango strawberry salsa or roasted cherry balsamic lassi.

I love the idea of a breakfast cookie, especially a blueberry waffle cookie. Head to Bakers Royal for the yummy recipe.

Before we know it berry season will turn into apple season. Joy the Baker’s Apple Cinnamon Oatmeal Cookie is a cookie I will definitely make this fall!