A few weeks ago I asked our Phineas Wright House facebook group how they like to dress up their morning oatmeal. I, for one, am a savory oatmeal eater treating it more like polenta adding sautéed spinach, an over-easy egg, and freshly grated parmesan cheese. All of their answers were on the sweet side and they all sounded delicious. This got me to thinking; why don't we eat our oatmeal the way we make our cookies?  And the even better question, why don't we make our cookies the way we eat our oatmeal? 

And that is how a new recipe is born. I started with two of my favorite oatmeal cookie recipes; one produces huge, dense, substantial cookies, the other a flat, chewy spicy cookie.  The best of these two with the addition of mix in combos that reflect what a Saturday morning at the PWH might boast. For our test kitchen efforts I used the following classic pairings:

apricots & walnuts
cranberries & pecans
raisins & almonds

Choose one of these or create your own; and if you do, please post a picture and tag us (@phineaswrighthouse) so I can see your yummy creation.

 Welcome to favorite Friday's when I highlight a favorite recipe, kitchen tool, cookbook, or anything else I'm currently fangirling over.
It today's segment we're highlighting a frittata recipe that takes advantage of the bounty of our garden and chicken coop. Get your copy of the recipe here.