some days just feel a bit more like healthy days than others. You know, the ones where you wear something that is a bit more sports-inspired, where salads make a comeback over mac and cheese, where water gets called up to the table. Not everyday...just that occasional day. It is one of those days the day after you spot someone who looks far thinner than you, where you catch sight of a double chin, where the dedication of a sports figure spurs you to work harder and being healthy.
Those are the days I make cookies. Not really, but yesterday was my father's birthday, and he requested oatmeal raisin cookies instead of cake. It's the perfect intro for just such a cookie: one where healthy feels more of an option if only because of the oats and dried fruit.and, you know, some days you just feel like bright sneakers and a ballet-inspired sweater. Still, it's his favorite cookie, one he likes better than cake. Around here, you get whatever baked good you want for your birthday, ttraditional or not.
These cookies are great for fall (or, really, any time of year), with a hint of cinnamon and other traditional spices. Usually, we use raisins and chopped dates, but dried cherries also add a hint of delicious flavor. If you don't have brown sugar, don't fret. Brown sugar is just white sugar with molasses added. If you don't have molasses, just use all white sugar. Go ahead and use vegetable shortening, because butter will make the cookies too crispy. These are a delicious, soft cookie, easily made for an afternoon snack and re-purposed for breakfast the next day. One extra word of advice: any time you make cookies, take the still hot baking sheet and scrub it off with water and a dishrag or sponge. Those tiny bits of baked dough that stick annoyingly to the sheet? Come off immediately and with no fuss at all.
Oatmeal Raisin Date Cookies (my mom's recipe, from her mother, tweaked a bit)
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup shortening
2 eggs
vanilla
1/4 cup milk
1 and 1/2 cup flour
pinch salt
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
dash ground cloves
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1 and 2/3 cups rolled oats
1 and 1/3 cups dried fruit, chopped (whole raisins & chopped dates are traditional, but use whatever dried fruit you enjoy)
Preheat the oven to 375 degrees. Cream the sugars and shortening, adding the eggs, vanilla, and milk. Mix thoroughly, then add the dry ingredients, but not the oats and fruit. Mix well, then add in the oats and fruit. Mix to distribute them as well. You might need a touch more milk or oats, if the dough is too dry or wet, respectively. This dough should be firm, like chocolate chip cookies.
Drop tablespoons of the dough onto a cookie sheet, leaving about an inch and a half between each doughball. Using one of those cookie scoops (they look like spring loaded ice cream scoops, but using them for sherbert or ice cream is a sure way to break one) is best for even sizing, but not essential.
bake at 375 for 10-12 minutes, until the cookies are golden brown on top & bottom & no longer squishy to touch.
"Be well. Do good work. Keep in touch." - Garrison Keillor
Those are the days I make cookies. Not really, but yesterday was my father's birthday, and he requested oatmeal raisin cookies instead of cake. It's the perfect intro for just such a cookie: one where healthy feels more of an option if only because of the oats and dried fruit.and, you know, some days you just feel like bright sneakers and a ballet-inspired sweater. Still, it's his favorite cookie, one he likes better than cake. Around here, you get whatever baked good you want for your birthday, ttraditional or not.
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup shortening
2 eggs
vanilla
1/4 cup milk
1 and 1/2 cup flour
pinch salt
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
dash ground cloves
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1 and 2/3 cups rolled oats
1 and 1/3 cups dried fruit, chopped (whole raisins & chopped dates are traditional, but use whatever dried fruit you enjoy)
Preheat the oven to 375 degrees. Cream the sugars and shortening, adding the eggs, vanilla, and milk. Mix thoroughly, then add the dry ingredients, but not the oats and fruit. Mix well, then add in the oats and fruit. Mix to distribute them as well. You might need a touch more milk or oats, if the dough is too dry or wet, respectively. This dough should be firm, like chocolate chip cookies.
Drop tablespoons of the dough onto a cookie sheet, leaving about an inch and a half between each doughball. Using one of those cookie scoops (they look like spring loaded ice cream scoops, but using them for sherbert or ice cream is a sure way to break one) is best for even sizing, but not essential.
bake at 375 for 10-12 minutes, until the cookies are golden brown on top & bottom & no longer squishy to touch.
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