At some point during the cookie chaos my dad would come into the kitchen and ask if he could try a one. We always referred him to the burnt cookies because if we were baking it was probably for a reason other than fun, and knowing we needed at least 20 cookies for whatever occasion meant we left the black-bottom cookies for dad.
After awhile instead of asking "Can I have a cookie?" dad started asking "Where are the burnt cookies?"
After spending a few minutes fanning the smoke detector with a rag and opening windows to soften the stale, smokey scent I decided the damage wasn't too bad. The bottoms of the scones were only a shade darker than medium brown which warranted them edible enough for me or my dad.
Lucky for dad I don't burn cookies or any other baked goods anymore, and if I do I make sure he's not around to have to eat them.
Lingonberry Oat Scones
1/2 c old fashioned oats
3/4 c flour
1.5 tbsp sugar
1/4 tsp salt
1.5 tsp baking powder
1/2 c coconut cream
1 tsp vanilla
1/4 c lingonberry preserves
Preheat oven to 425º F
-Mix the oats, flour, sugar, salt, and baking powder
-Mix the coconut cream, egg, vanilla, and preserves together in a separate bowl
-Combine the wet and dry ingredients
-Drop the batter onto an oiled or parchment paper-lined baking sheet and sprinkle with a coating of sugar on top of each mound
-Bake for 10-15 minutes or until light brown (don't burn!)
-Let cool, and enjoy!