Small Batch, Big Cookie


I was able to catch up with Stephanie for a late afternoon Starbucks. We haven’t had the chance to see each other for a few weeks and it was great to chat. Meeting up with a good friend is always a fun way to end a busy workday. Another treat was compliments of my wonderful friend Andrea. The “good luck” Starbucks gift card she sent from Boston has been getting some good mileage in the last 3 days. Thanks Ang!

As I’ve mentioned before, it’s usually pretty tough for me to turn down a sweet treat and nothing beats a homemade cookie.  My willpower is typically zapped to zero by the time the kitchen timer sounds.  Since I try to live in the “everything in moderation” camp this cookbook has been a major score.


Our favorite…the Big Blast Oatmeal Cookie. Not only are they totally delicious but all of the ingredients are pantry staples in our house and since the clean up is minimal…


we will whip these up, without second thought, after all of the dinner dishes are finished.


I took this picture to show  just how small that spatula is…cookie clean up is no worse than my morning oatmeal.

What you will need

  • 3 Tbs all-purpose flour
  • 3 Tbs old-fashioned oats
  • 3 Tbs sugar
  • 1/8 teaspoon salt
  • pinch of cinnamon
  • 1 1/2 Tbs unsalted butter at room temperature
  • 1/4 tsp vanilla extract
  • 1 Tbs plus 1 teaspoon well beaten egg or egg-substitute
  • 3 Tbs raisins (we used chocolate chips and raisins)



Combine dry ingredients and add butter and vanilla. Mix in egg and stir in raisins (or chips) and divide dough in half. Bake the cookies in a preheated 350 degree oven for 15-18 minutes or until they are lightly browned.

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