I keep telling myself this today for 2 reasons, aside from obviously being true ;) :
1. I'm attempting to stay confident for my big presentation in class today.
2. I made these delicious morsels last weekend:
Alex's favorite cookie is oatmeal raisin. Yes, no chocolate chip or PB for this one. Weird, I know. But I've grown to kinda love them myself.
Anyway, he was busy sorting his medical "bills" and it was looking overwhelming and like no fun (at least to me). Plus, I was literally having palpitations, wondering and worrying about what would happen if something like this happened to those I love who are unfortunately uninsured. But that is a tangent for another day.
Woof. (One should earn frequent flyer miles in the CT scanner.)
I decided to secretly make Alex one of his favorite treats while he was hard at work.
Lo and behold, I was fresh out of raisins.
So I made the following adaptations to my go-to oatmeal cookie recipe
(which I think may have been for the better!)...
- 1 stick butter, softened
- 3/4 c packed brown sugar
- 2 tsp vanilla extract
- 1 egg
- 1 c old-fashioned oats (not quick-cooking)
- 3/4 c AP flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon (make it heaping, everyone loves a little cinnamon)
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/3 c chopped walnuts (preferably toasted)
- 1/3 c chopped banana chips
- 1/3 c currants OR mini chocolate chips (the later would have been the ideal addition in my mind)
- (Note: the goal is to have 1 cup of mix-ins, but you can achieve this in any combo you chose)
Preheat oven to 350. In a large bowl, with wooden spoon or electric mixer, beat butter, brown sugar and vanilla until light and fluffy (about 1 minute). Add egg and mix until thoroughly incorporated. Add oats, flour, baking powder, cinnamon, nutmeg, and salt. Mix until just blended. Add nuts, banana chips, and currants/mini choc chips and stir until just incorporated. Drop batter by heaping tablespoon 1 1/2 inches apart onto cookie sheet with parchment paper or that has been greased. Bake approximately 10-13 minutes or until golden brown. Cookies will feel soft but will firm up as they cool. Let stand on baking sheet 2 minutes before transferring to rack to cool. (Since there are only two of us, this is a halved recipe that makes about 15-20 cookies. I do this often so we won't be "forced" to eat 20+ cookies each. If you were creating for a family or a gathering (or just feel like being a fatty), go ahead and double the above recipe.)
Enjoy! ~ xo