oatmeal cardamom chocolate cookies

So begins the first installment of my cooking project! I chose Anita’s cookies because every ingredient in them is like butter on a burn* to me, and because right now I want to expend only the barest amount of effort while still getting a fat payoff. What we cook should work for us. And for where I am right now, these cookies do that.

To be more specific, this month I’m backstage, crewing two theatre shows. And while I love it, it’s hard physical work. Factor in the frosty 95-degree weather, and my head feels like drywall. I hope you’re all less in the mood to dig into Big Thinking and more in the mood for goofing off a little, because I sure am.

I took a page from Anita’s book with this recipe and did my own thing in a few places: I added good-quality 60% cacao chocolate buttons instead of chopping up chocolate (zero energy for that today) and toasted the walnuts before adding them (a very nice thing to do to a nut). I also used organic whole wheat pastry flour for half of the flour called for.  Stirred it all up, scooped it onto cookie sheets, put the sheets in the oven, then I…

…Oh, you think that’s it?

No, right about here let’s throw in a monkey wrench, something completely screwed up, like having my oven refuse to go past 300 degrees, then slowly shut itself off and start emitting gas, like something out of a 1970s made-for-TV movie starring Dirk Benedict.

Bring on your Battlestar Galactica plastic weaponry. I smite thee with stink.

The NJNG tech told me the igniter in the oven was busted and needed replacing. I asked my downstairs neighbors if I could use their oven. They said they were sorry, but they didn’t want the extra heat on a day like today. They did offer to see if they could relight it, something about kneeling on the floor, reaching through the broiler drawer with an Aim ‘N Flame and brute ambition. I know nothing about this method. It might have worked finely and dandily. But I couldn’t stop picturing a Hiroshima-styled mushroom cloud over the spot where my house had been and brioche tins flying out over the Atlantic. So I called my friends Kim and Doug, who are endlessly amiable and happy to help in a cookie crisis. Within an hour both batches were done.

These cookies are hearty, homey, flavorful, and textured in a very appealing lumpy bumpy way. As Anita points out, they lend themselves well to additions and substitutions. They’ll keep well frozen, I’m sure, and will defrost to keep my stomach full this week as I zip around the county. Thanks, Anita.

Here she is:

This is based on my mother’s oatmeal cookies, but I changed it up. Instead of cinnamon, I added cardamom. Instead of raisins, I used home-dried apricots (although commercially-dried apricots would do as well). I substituted chocolate chips (which I think are rather tasteless)** for chopped dark chocolate. I also added coconut.

I can’t keep these in the cookie jar. Heck. Half of the time they don’t even make it that far—they are eaten right off of the cooling rack.

Oatmeal Cardamom Chocolate Cookies

2 c all-purpose flour

1/2 tsp baking soda

1 tsp salt

2 tsp ground cardamom

1 1/2 c butter, softened

1 c brown sugar, packed

1 c granulated sugar

1/4 c molasses or barley malt syrup

4 eggs

1 tsp pure vanilla extract

3 c old-fashioned rolled oats

1 c chopped dried apricots (if unsulphured, slightly reconstitute by soaking in warm water)

1 c chopped walnuts (optional)

1 1/2 c shredded coconut (unsweetened)

1 1/2 c chopped dark chocolate. (I put the pieces in a big plastic bag and whack the bejeezus out of it with a meat tenderizer.)

Preheat oven to 350° F. Line two cookie sheets with parchment paper. In a separate bowl combine flour, soda, salt and cardamom, and set aside. Cream butter and sweeteners together. Add eggs to butter and sweetener mixture, one at a time, incorporating each one before adding the next. Add vanilla. Add oats, flour mixture, apricots, walnuts and coconut. Mix on low speed. Add chocolate. Combine.

Scoop by spoonfuls, about 2-3 tablespoons each, onto cookie sheets, leaving a couple of inches in between. Bake for 11-13*** minutes. Cool on a rack, then feast.

Anita Burns

Corona, CA

USA

Do I seem obsessed with shiny chocolate?

 

*Especially the butter.

**Absolutely the case with Nestle.

***Mine took 18 minutes.

Advertisements