Wow- I never realized how many February babies I know. Happy Birthday, Kathryn! (Or, as she's known in our house, "Big Kathryn.") And, Happy Birthday, Grandad!
The talk at Catherine Newman's blog and Wondertime column has been all about an awesome overnight bread recipe. While you're trying that, how about some overnight oatmeal cookies to go with? Carbs galore!
Overnight Oatmeal Cookies (Dairy Free, Wheat Free)
The night before you bake, mix together:
4 cups quick oats
2 cups light brown sugar
1 cup canola oil
(I like to refrigerate this mixture, but you don't have to.)
The next morning, mix in:
2 eggs, beaten
1 teaspoon salt
1 teaspoon vanilla extract
Drop from a teaspoon onto a greased baking sheet. Bake at 325 degrees for 15 minutes and remove promptly from the oven. Let cool just 1-2 minutes on the cookie sheet, then remove to a cooling rack.
If you want to be extra fancy, melt some dairy-free chocolate chips and dip the cooled cookies into the melted chocolate. Let harden on wax paper.