Friday, August 3, 2012

Baking Cookies in a Thunderstorm

Wednesday, the first day after the last day, the beginning of this new chapter, I woke up feeling a strange combination of sad and excited.

As well as confused from the bizarre dreams I had involving Star Wars characters.  Not the first dream I've had where I thought I was in a Star Wars movie.  I attribute this to the fact that when Jamie's flipping channels and happens to stumble on any of the Star Wars movies, he has to - has to - watch it.  From beginning to end.  For the hundredth or thousandth time, I don't know.  Which is just one of the things that I find so loveable about him.

The house was a little too quiet that morning, so I poured a glass of port to photograph with some cherries; a tiny sip and it was so delicious I couldn't help but finish the glass.  For breakfast.  I know.

After a little while, I got dressed, put on some makeup and fixed my hair, which made me feel a little better.  The afternoon came and it started thundering, then lightning and finally pouring rain, and it rained intermittently all day long, which I loved.  Rain always puts me in a little bit of a mood, a little melancholy (in a good way), with a longing to slip underneath a soft blanket, drink some hot tea, watch a movie and relax all evening with Jamie next to me.

Baking cookies in a thunderstorm is just as relaxing, so I made a batch of soft and chewy oatmeal cookies for Jamie to take to work the next day.  The cookies were studded with raisins and sliced almonds, spicy with cinnamon and molasses.

And when Jamie came home that night, he was carrying an armful of flowers for me.

Oatmeal Raisin Cookies
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon molasses
  • 1 1/4 cups all-purpose flour
  • 1 1/2 cups old-fashioned oats
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup sliced almonds, or chopped pecans or walnuts
  • 1 tablespoon milk

Preheat the oven to 375.  In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and both sugars on medium speed for two minutes.  Add the egg, vanilla and molasses and beat until smooth and well combined.

In a separate bowl, combine the flour, oats, salt, baking soda and cinnamon.  With the mixer on low, add the dry ingredients a spoonful at a time just until combined.  Mix in the raisins and almonds on low speed, then add the milk to pull the dough together.

Drop spoonfuls of dough two inches apart on a baking sheet lined with a Silpat or parchment paper.  Bake for 7 1/2 - 8 minutes, until very pale golden brown, but still soft in the middle.  Let cool for 1 minute on the baking sheet then transfer to a wire rack to cool.

Yields 2 1/2 dozen cookies.

Recipe from Curly Girl Kitchen


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