I’ve been experimenting with Lavender this season. It smells so wonderful, yet it’s a bit tricky to bake with. After a couple of failed recipes I think I am working it all out. What I have found is that fresh Lavender buds are packed full of flavorful oils and scent, so start out using smaller amounts than you would originally be tempted to use. I also have found that you either love the flavor or can’t stand it, so don’t be hurt if others don’t find the artistry in your outcome. I really enjoy this final recipe and although Mark wasn’t a huge fan he did manage to enjoy a couple of the cookies.
Ingredients: yields 3 1/2 to 4 dozen cookies
- 14 TB salted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup sugar
- 2 eggs
- 1 1/2 tsp Rose Water
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp fresh dried Lavender buds
- 3 cups Old Fashion Oatmeal
Preheat your oven to 350 and line your cookie sheets with parchment paper.
Using your electric mixer, cream together the softened butter and sugars. Add the eggs and Rose Water and continue to cream. Sift the flour, baking soda and salt together and add this mixture to the creamed mixture about 1/3 of it at a time until well blended. Sprinkle in the cinnamon and the fresh dried Lavender buds. Now mix in 1 cup of the oatmeal at a time until all of 3 cups are added and incorporated fully into the cookie dough.
Drop by rounded tablespoons on your prepared cookie sheets and bake for 14 to 16 minutes, until lightly browned. Cool for a bit before removing from the cookie sheet. Once removed let them rest on a wire rack until fully cooled. The Lavender flavor is strongest when the cookie is warm, so I suggest letting them cool fully before trying one.