![]() I changed the Masala - more cinnamon and cayenne, and backed off the nutmeg and cumin slightly. Wow! Grandma's Oatmeal Cookie goes to the tropics. These are very unique, and I'm so glad that I tried this recipe. I, on the other hand, could not stop eating these cookies! If I'm going to leave out the cumin, then I might as well just make slice-and-bake cookies and be done with it. He thought that the cumin was a bit much, and I should try the recipe without it. I made this recipe because they are my husband's favorite type of cookie, and I was looking for a unique cookie recipe. I have a confession.I don't like Oatmeal Raisin Cookies. An adult cookie - I used to like them with Single Malt Scotch. The cumin sounds weird but adds an interesting spice note. ![]() Anyway, they got rave reviews the first time I made them. Diane was very proud of these - so proud she never shared the recipe with anyone, and now it's online for the whole food world to see. I made it first from the original issue of Gourmet. I'll be making these often for hubby to enjoy! Perhaps will use craisins next time, just for variety. Super easy to make, yielding a real big batch too. Simply outstanding.įinally a really great cookie recipe.wonderful and very light, with a kick from the cayenne. The combination of spices was exceptional - on that I wouldn't change a thing. My husband, son and his GF went gaga over them. ![]() baked a bit longer - 11 minutes - and did in 3 batches yielding 36 cookies. I wanted a larger cookie, so made them with 1-1/2 tbsp measure, fitting 12 on a cookie sheet. Made these yesterday with about 1/4 cup added unsweetened coconut and a combo of golden raisins and dried cranberries. These cookies are DELISCIOUS if you prefer a spicy little something special. The first few came out a bit dry so I added an extra egg- PERFECTO! On the next batch I am going to see about reducing the sugar. I used gluten free flour and oats and a mix of coconut and palm oil instead of butter. In the last two years I went gluten and dairy free- and this year I decided it was substitution time. My goodness these are addictively good and surprising in a very good way.Īhhhh my all time fave holiday cookie! I have been making these for at least ten years. Otherwise I made them just as the recipe called for. Because I like my cookies to be more crunchy/crisp than cakey, I adjusted the sugar amounts in the recipe, using 1.5 cups brown sugar and just a shy 1/2 cup granulated sugar. Whoa! I don't usually love oatmeal cookies, but these are amazing.
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