I will choose an oatmeal cookie over a chocolate chip cookie every time.
I love chocolate dearly, and indeed it is really the only sort of candy I eat, aside from using the stuff in baking or straight and true, but chocolate chip cookies so very seldom have a combination of flavors, textures, and sweetness that can hold my interest for very long. For some as yet vague reason, fully 'chocolate' cookies I am completely interested in.
Be that as it may, the enjoyment of dressed-up oatmeal goes a long way for me. I recently decided to follow a fancy and change the classic Oatmeal Cranberry Walnut to Oatmeal Almond Cranberry. (I suppose I place almond before cranberry here to allude to the fact that there are more almonds than cranberries, and that the nuttiness is of utmost importance in this combination).
I like the moist softness and yet the fibrous heartiness of oatmeal cookies. I like that they can be these chunky little hillocks lopped off the baking sheet plain for unabashed gobbling. I like that they are an ideal base for truly knobby, crunchy elaborations. And that is why the nuts in this version are so foremost in the cookie's construction.
For one, the mental muscle these nuts provide is a perk. For two, their flavor has this buttery sweetness made liquor-like when distilled into the 'liquid extract' form, and finally, they form perfect pebble-portioned texture for each bite, which I find a satisfactory juxtaposition to the otherwise sticky, delicate tang.
(Full recipe available upon request - Makes 22-24)
I made this fancied first batch around midnight, because the baking itch just required scratching, despite work at six, and left a hefty plate on the counter for my love to discover upon waking for his work at four! I believe the cookies are a victory. (Laughter)
I love chocolate dearly, and indeed it is really the only sort of candy I eat, aside from using the stuff in baking or straight and true, but chocolate chip cookies so very seldom have a combination of flavors, textures, and sweetness that can hold my interest for very long. For some as yet vague reason, fully 'chocolate' cookies I am completely interested in.
Be that as it may, the enjoyment of dressed-up oatmeal goes a long way for me. I recently decided to follow a fancy and change the classic Oatmeal Cranberry Walnut to Oatmeal Almond Cranberry. (I suppose I place almond before cranberry here to allude to the fact that there are more almonds than cranberries, and that the nuttiness is of utmost importance in this combination).
I like the moist softness and yet the fibrous heartiness of oatmeal cookies. I like that they can be these chunky little hillocks lopped off the baking sheet plain for unabashed gobbling. I like that they are an ideal base for truly knobby, crunchy elaborations. And that is why the nuts in this version are so foremost in the cookie's construction.
For one, the mental muscle these nuts provide is a perk. For two, their flavor has this buttery sweetness made liquor-like when distilled into the 'liquid extract' form, and finally, they form perfect pebble-portioned texture for each bite, which I find a satisfactory juxtaposition to the otherwise sticky, delicate tang.
(Full recipe available upon request - Makes 22-24)
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| Cookie Pile, shortly munched away. Caya 2013. |
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| Makes over two dozen, roughly 22-24, depending on size consistency of tablespoon drops. You can see - right after they cooled briefly - I ate three and a half. Before I went to bed, I made it to having eaten four and a half! Caya 2013. |
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