Vermont's Independent Voice
Browse News
Browse Arts + Culture
Browse Food + Drink
Browse Cannabis
Browse Music
Browse On Screen
Browse Events
Browse Classifieds
Browse Personals
Published February 28, 2023 at 2:00 p.m.
Gesine Bullock-Prado's new cookbook, My Vermont Table: Recipes for All (Six) Seasons, celebrates many of the pastry chef and baking teacher's favorite ingredients, including, naturally, maple syrup.
She shared her love of Vermont and its six seasons recently with Seven Days while the sap buckets filled in her White River Junction backyard. These delicate, crisp cookies are a perfect way to honor this "extra" Vermont season, which Bullock-Prado has dubbed mud/sugaring season.
Bullock-Prado writes, "These cookies are my kind of overnight oats: oats coated in butter and sugar, overnight, so that they soak up all that yummy goodness. These lacy cookies are just the right amount of buttery and crisp to serve alongside a fruity ice cream."
Ingredients
Directions
Source: My Vermont Table: Recipes for All (Six) Seasons. Copyright © 2023 by Gesine Bullock-Prado. Published by Countryman Press, an imprint of W. W. Norton and Company.
She shared her love of Vermont and its six seasons recently with Seven Days while the sap buckets filled in her White River Junction backyard. These delicate, crisp cookies are a perfect way to honor this "extra" Vermont season, which Bullock-Prado has dubbed mud/sugaring season.
Oat Crisp Cookies
Yield: About 4 dozenBullock-Prado writes, "These cookies are my kind of overnight oats: oats coated in butter and sugar, overnight, so that they soak up all that yummy goodness. These lacy cookies are just the right amount of buttery and crisp to serve alongside a fruity ice cream."
Ingredients
- 1/2 pound (2 sticks; 226 grams) unsalted butter, melted
- 1 1/2 cups (319 grams) light brown sugar
- 2 1/4 cups (200 grams) old-fashioned rolled oats (not quick-cooking or steel-cut oats)
- 1/4 cup (30 grams) all-purpose flour
- 1 tablespoon pure maple syrup
- 1 large egg
- 1 teaspoon vanilla bean paste*
- 1/2 teaspoon fine salt
Directions
- Combine the butter and brown sugar in a large bowl and stir well. Add the oats and stir. Make sure the oats are completely coated. Cover with plastic wrap and leave at room temperature overnight.
- Preheat the oven to 375°F. Line a half sheet pan with parchment. Set aside.
- Stir the flour, maple syrup, egg, vanilla bean paste and salt into the oat mixture.
- Drop teaspoon-size mounds a few inches apart onto the prepared sheet pan (the cookies really spread). Bake for 5 to 6 minutes, until the cookies just begin to brown around the edges.
- Remove from the oven and allow the cookies to cool for a few minutes before transferring to a cooling rack, using a flexible flat spatula (a fish spatula works really well for this).
Source: My Vermont Table: Recipes for All (Six) Seasons. Copyright © 2023 by Gesine Bullock-Prado. Published by Countryman Press, an imprint of W. W. Norton and Company.
Related Stories
More By This Author
About The Author
Melissa Pasanen
Bio:
Melissa Pasanen is a food writer for Seven Days. She is an award-winning cookbook author and journalist who has covered food and agriculture in Vermont for 20 years.
Melissa Pasanen is a food writer for Seven Days. She is an award-winning cookbook author and journalist who has covered food and agriculture in Vermont for 20 years.
Speaking of...
Comments
Comments are closed.
From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local journalism — over moderating online debates between readers.
To criticize, correct or praise our reporting, please send us a letter to the editor or send us a tip. We’ll check it out and report the results.
Online comments may return when we have better tech tools for managing them. Thanks for reading.
