Despite the fact that it is a blazing 100 degree day, I have fired up the oven to make some cookies. I grew up on homemade cookies and can’t remember how old I was when I found Oreo’s for the first time. I was probably at my friend’s house in elementary school. Her mom worked at the hospital and probably didn’t have much time for baking, nevertheless I still have fond memories of afternoons spent there, Oreo’s or not. This has had a lifelong impact, which I’m certain was not something my parents were trying to accomplish with me. Call it a side-effect to growing up on the farm where everything was done at home (or at Grandma’s). To this day, I cringe if I have to buy cookies. The reason is two-fold: homemade cookies just taste better (familiar), and I have nut allergies. I’ve made the mistake once of buying a good looking bag of cookies as a treat just to take a bite of the first one to discover there really are traces of nuts. Rats. The remainder is either chucked or donated to a very happy friend.
Today I just could not physically make it to the store to try to find suitable cookies, maybe from the bakery so they are a little closer to my own oatmeal cookies. So I pulled out the cookie sheets and the mixing bowl to make a batch as quickly as I could. didn’t even let the oven sit idle after it proclaimed with a loud beep “I’m ready!”. The oven was on and off again in under half an hour, with four sheets of cookies completed! To compensate for heating up the house, I put the laundry outside to dry so as not to use the dryer and compound the problem.
By the time I could sit down to write my blog, the kitchen was cooled off almost to the point you wouldn’t have known the oven had been used. The towels outside were nearly dry and fresh smelling, albeit crunchy. I think this trade-off worked out just fine.
These cookies are very tender and not overly sweet. The hints of sweetness are more noticeable when you find a raisin or chip of chocolate…oozing in the center . Arm yourself with a cold glass of milk to attack a couple of my cookies…
- 1/2 cup butter, softened
- 1/2 cup margarine, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup sugar
- 1 egg, beaten
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda in 1/4 boiling water
- 2 cups rolled oats
- 1/2 cup sunflower seeds, plain raw seeds
- 3/4 cup Thompson golden raisins
- 1/2 cup chocolate chips
Cream the butter, margarine, sugars, egg and vanilla until fluffy. Add the flour and salt, mix well. Dissolve baking soda in the boiling water and blend gently into the mixture. Stir in the oats, raisins, seeds, and chocolate. Drop by tablespoon and flatten cookies slightly. Bake at 350 F for 12-14 minutes (it will depend on the size of cookie) until light golden brown edges appear and the center is set. Cool on racks.
Update: These cookies are very moist and will not last long. I strongly encourage immediate consumption 😉