If the words "healthy" or "traditionally prepared" could go in the same sentence as "oatmeal cookie" without resulting in gastronomic disaster, we very well could have a success story.
This morning, I baked Kris Johnson's oatmeal cookies, sans the raisins and walnuts, since New Daddy doesn't like raisins. I didn't tell him that the recipe called for walnuts, and that I left them out because I didn't have crispy walnuts. Shhhh.
They were good! Really good. The recipe made about forty cookies, and at present there are seven still sitting on the plate. I will forever tease Aunt Ma about the time she made shortbread cookies that were way too short. She had doubled the butter, but not everything else. You know, how confusing it is when it says 1/2 cup butter, and you somehow read "two sticks" or something. Her double-butter cookies oozed all over the pan, but, oh, my did they ever melt in your mouth!
Well. I made her mistake, only the opposite. It called for 1 cup of butter, and I used only 1 stick. I should have used 2 sticks (just for the record, for those of us like myself who are mathematically challenged). And, I have to say, I didn't really miss the extra stick. The texture was fine, though they didn't spread out much in the oven. The taste was rich, too, not too sweet. They were very satisfying and didn't leave our tummies with the "yucky" feeling of too much sweetness or indigestible nutrients.
I have regained Good Wifey status. Ahhhh.
Here's the recipe, in case you're don't feel like clicking over to her website:
This morning, I baked Kris Johnson's oatmeal cookies, sans the raisins and walnuts, since New Daddy doesn't like raisins. I didn't tell him that the recipe called for walnuts, and that I left them out because I didn't have crispy walnuts. Shhhh.
They were good! Really good. The recipe made about forty cookies, and at present there are seven still sitting on the plate. I will forever tease Aunt Ma about the time she made shortbread cookies that were way too short. She had doubled the butter, but not everything else. You know, how confusing it is when it says 1/2 cup butter, and you somehow read "two sticks" or something. Her double-butter cookies oozed all over the pan, but, oh, my did they ever melt in your mouth!
Well. I made her mistake, only the opposite. It called for 1 cup of butter, and I used only 1 stick. I should have used 2 sticks (just for the record, for those of us like myself who are mathematically challenged). And, I have to say, I didn't really miss the extra stick. The texture was fine, though they didn't spread out much in the oven. The taste was rich, too, not too sweet. They were very satisfying and didn't leave our tummies with the "yucky" feeling of too much sweetness or indigestible nutrients.
I have regained Good Wifey status. Ahhhh.
Here's the recipe, in case you're don't feel like clicking over to her website:
Oatmeal Cookies
2 cups oatmeal, old fashioned
1/4 cup whey or buttermilk
1/4 cup milk, whole
1/4 cup water
1 cup butter
1/2 cup Sucanat
2 large eggs
4 teaspoon vanilla
2 teaspoon cinnamon
2 teaspoon nutmeg
1 teaspoon Celtic sea salt
2 teaspoon baking soda
1 1/2 cups almond meal
1/2 cup flour or 1/4 cup coconut flour
1/2 cup raisins
1/2 cup walnuts; chopped
Combine oatmeal, whey, milk and water. Cover and set in warm place for at least 7 hours. Check after 10 minutes and add more water if mixture seems too dry.
After 7 hours: Grind crispy almonds in food processor to make almond meal. Drain any excess water from oat mixture. Add next 8 ingredients (butter through soda) and cream together until light and fluffy.
Add almond meal and flour to above mixture (enough to make a soft dough).
Fold in raisins and walnuts. Drop by spoonfuls (ping pong ball sized) onto oiled baking sheet. (To add an elegant touch to with ½ candied cherry) Bake at 350 degrees for 12-15 minutes.
Yield: 45 cookies (10 gm carb per cookie)
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