The appeal of cookies is perhaps not as newsworthy as the frenzy over cupcakes. You never hear anyone declare "the cookie is the new bacon."
I'm going to make the argument that the humble cookie has much to recommend it.
- First, they are quick and easy to make (most of them, anyway).
- They can easily be customized without too much worry over the chemistry of them (like cakes).
- They can be crispy or chewy.
- They can be delicious, even when made dairy-free.
- No fancy equipment is needed.
- For such a little thing, they can make people pretty happy.
These cookies are the perfect example. You can make oatmeal cookies from the back of a Quaker Oats canister. You can do fancy ones from bakers' sites. They can be made with butter or non dairy substitute. With or without nuts, with or without raisins. And beginning to end, you're basically eating them in about half an hour. You can even bake a small batch and refrigerate the remaining dough if you don't trust yourself to not eat the whole batch in one sitting.
I used to make them with butterscotch chips but then I realized those things are so packed with nasty trans-fats that they lost all their appeal. (Really, they are nasty little heart-attack morsels.)
So here's a beautiful quick oatmeal raisin cookie recipe for you. Enjoy with a glass of milk, soy milk, or nice cup of tea - Earl Grey would be my tea of choice.
Chewy Cardamom Orange Scented Oatmeal Raisin Cookies
- 1/2 C butter or butter substitute, softened (I like Earth Balance buttery spread in the green tub)
- 2/3 C light brown sugar, packed
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp orange flower water (if you have orange zest, that would be great, too!)
- 1/2 C All purpose flour and 1/4 C light wheat (Or 3/4 C AP)
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp cardamom, generous measure
- 1/2 tsp Kosher salt
- 1 1/2 C organic rolled oats (I used about 1/3 C other flaked grains)
- 3/4 C organic red flame raisins
- 1/2 C walnuts or pecans (we were out, pecans would have been excellent)
- 1/2 C flaked coconut (I love the Let's Do Organic brand)
- Preheat oven to 350° convection or regular bake.
- Line two cookie sheets with parchment paper.
- In large bowl, cream butter, brown sugar, egg, vanilla and orange flower water until smooth. I use my old reliable Black and Decker hand mixer, (see Ode to a Hand Mixer) but you could also use a wooden spoon or fancy stand mixer.
- In a medium bowl, mix flours, oats, baking soda, spices, salt. Measure nuts, raisins and coconut onto parchment of one of your lined sheets. (If you love doing dishes, go ahead and use another bowl, but really, why?)
- Add dry ingredients to butter, sugar mix, combine well and mix in raisins and coconut and nuts if using.
- Drop by generous spoonfuls onto parchment lined sheets and bake for 10 to 12 minutes.
There you go. Could they be any easier?