When my brother and I weren’t playing the flap jack game… or pushing each other down the stairs in cardboard boxes… we were often found sitting around the big wooden kitchen table trying to conceal our cookies.
It was a thing. A game of deception, if you will. After a meal my mom and dad would give us each two cookies for dessert. We would both proceed to eat our first cookie cautiously, while eyeing the other sibling and their cookie eating ways. At some point, someone would likely become distracted (usually me) and the other (usually my brother) would take this opportunity to hide his second cookie, then continue eating as if nothing happened. Usually hiding the cookie meant sitting on it. or stuffing it down your shirt. Either would suffice.
I usually became so tied up in enjoying my cookies that I would accidentally eat not only one but BOTH cookies (!!!) forgetting the game of deception altogether until it was too late. Or worse still, I would get to my second cookie and notice my brother was cookie-less. I would then gleefully rub it in his face that I was still enjoying my dessert like a KING. (Rookie mistake)
This is where things took a turn for the worse. When my brother was satisfied that I had finished both my cookies, he would WHIP out his remaining cookie and sing-song those HORRIBLE words that would ring in my ears for hours after…
‘annnnnnnnnnnnnnnnnnnnnd NOW for MINE!…’
At this point he would proceed to savour said cookie to the best of his ability. Making delicious and over-exaggerated noises of enjoyment as he munched away.
That cookie hiding bastard.
I knew this game all toooo well, but for some reason, I seldom remember winning.
It really makes no sense since we both got the same amount of cookies, but my six year old brain seemed to think that if he was still eating cookies, than I should be too. Good GOD I hated that game.
This recipe is cookie revenge. Because I baked them. And therefore I will eat them all. AND NOW FOR MINE.
what.
Oatmeal Raisin Cookies
Adapted from here
1 1/2 c. walnuts
2 c. regular oats
3/4 c. whole wheat flour
1/2 c. Rapadura Sugar
1 tsp baking soda
1/2 tsp cinnamon
1/2 c. pure maple syrup
2 tbsp oat milk
3.5 tbsp coconut oil
2 tsp pure vanilla extract
2/3 cup raisins
Preheat oven to 350F and line a baking sheet with parchment paper. Toast the walnuts in the oven for about 10 minutes. After they have cooled, quickly process the walnuts until they make a fine meal.
In a medium sized bowl, mix together the flour, baking soda, cinnamon, sugar and only 1 cup of the oats. Now add the ingredients to the food processor and process until just mixed.
In a separate bowl, mix the wet ingredients (soften the coconut oil if you need to first) and pour this mixture into the food processor. Process until the entire mixture is thoroughly combined.
In the medium size bowl, mix this entire mixtures with the remaining 1 cup of oats. Fold in the raisins.
For the cookies, take about 2 tbsp of dough, make a ball, and then flatten onto the baking sheet. Bake for 10 minutes at 350F. Watch them because they will go dark very quick! Remove from oven and let sit on baking sheet for 2 minutes before placing onto a cooling rack.
So yummy! Maybe next time I’ll try them with chocolate.
xxx
Confession time up in here. I lied. I lieeeeeeeeeeed to the world. I posted a blog about apple pie. I said that I was missing vegetable shortening and insinuated that I may not be back to Toronto for a while. That was the lie. Because as I pressed that little post button and unleashed my apple pie on the world, I was actually sitting in my humble little (rented) Manhattan apartment. And about 24 hours after THAT, I was back in the T dot.
Union Square market…
...but can she bake 