Small Batch, Big Cookie

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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.

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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…

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

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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)

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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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