I’ve been working on my cookie technique lately- as we all know, baking (especially presentation) hasn’t been my strong suit and I have been practicing a lot lately. I’ve realised that my subconscious has hatched a devious plan to purposely sabotage a large percentage of the cookie mix to make ugly, misshapen lumps of sugary goodness because I always make a point of eating ‘The Ugly Ones’- because we wouldn’t want to photograph them now, would we?
So imagine my annoyance when even moi, the self-proclaimed Forest Gump Of Baking, pulled these babies out of the oven with only 1 or two ugly ducklings on the tray for my chewing pleasure. So I ate those two ugly ones. And then another two. And then another one. And then I photographed what was left…. Ooops.
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- a pinch ground cloves
- a pinch cayenne
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 3 cups old-fashioned or quick-cooking rolled oats
- 1 cup raisins
- Preheat oven to 375°F.
- Into a bowl sift together flour, spices, baking soda, and salt. In a large bowl with an electric mixer beat butter and sugars until light and fluffy and beat in egg and vanilla. Add flour mixture and slowly beat until just combined well. Stir in rolled oats and raisins (dough will be stiff).
- Working in batches, drop dough by level tablespoons about 2 inches apart onto an ungreased baking sheet and bake in middle of oven until golden, 8 to 10 minutes. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely (*I’m convinced this is a dig at people like me who wolf them down straight out of the oven. Hmmph!)