Come to the Dark Side…

 

Oatmeal cookies, baked just enough to remain chewy and moist in the center.

We have cookies. And logic. #deliciouslogic

This has been the running joke this last week, as I covered difficult topics ranging from raging feminism to hoplophobia. Since the formation of the Evil League of Evil and my inclusion in it, I get a kick out of making a mockery of what I’m supposed to be: a victim, oppressed because of my gender, oh noes the angst… I refuse to be stuffed in a little box, labeled, and have my freedoms removed so that they can continue on their merry road to utter destruction of individuality. Free Will!

Ahem. Since one of the things that really rocks their boat is the whole idea of women in the kitchen, making food to nourish their families, and possibly barefoot… oh, heck. I LIKE being barefoot in the kitchen. I hated shoes as a kid, and still put up with them mostly because winter, cold floors, and even then it’s as likely to just be wool socks. Not gonna do the pregnant, sorry. I have four wonderful kids, and diapers is just not appealing at my age (are they at any age?)

Cookies!

Peanut butter cookie dough – it’s like candy!

I’m including my mother’s recipe for gluten-free peanut butter cookies, which are delicious, rich, and super easy to make.

• 1 c peanut butter (can be creamy or chunky)
• 1 c sugar
• 1 egg
• Options: handful of nuts, chocolate chips, 2 tbsp baking cocoa, all of the above.

Preheat oven to 325 deg F. Mix ingredients together, spoon onto cookie sheets and bake for about 12 min. They are delicate, so don’t over-bake, you will see the edges of the cookie turn a little darker, and they are done. Leave on the pan for 2-3 minutes and then gently remove to a rack to finish cooling. Makes about 1 dozen.

I haven’t tried these with tahini, or another nut butter. They might work well that way…

Tahini Oatmeal Cookies

• 1 1/2 c flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon (I will sometimes use pie spice, or halve this and combine with 1/2 tsp ginger)
• 1/2 tsp nutmeg
• 1/2 c tahini (or butter)
• 1 c sugar
• 1 egg
• 1 tsp vinegar
• 2/3 c milk
• 2 c old-fashioned oats
• optional: raisins or chocolate chips

oatmeal cookie dough, on parchment paper for rapid re-use of cookie sheets.

Preheat oven to 400 deg F. In a measuring glass cup, mix the vinegar with the milk to acidify it. Cream together tahini, sugar, then slowly add the egg. Once this is a slurry, mix in the oats and the acidified milk in alternating amounts, about 1/2 of each, mixing thoroughly as you go. If you’re adding raisins (or other chopped dry fruit) this is the stage they should go in (chocolate chips, too). Fold in remaining dry ingredients gently. The goal here is to leave the gluten slumbering and have delicate cookies without the toughness that protein can impart when activated. Drop by large spoonfuls on cookie sheets and bake for 10-12 minutes, they should be golden brown at the peaks but moist-looking in the valleys (see photo) for chewy cookies. Allow to remain on cookie sheet for 2 min, then gently remove to cooling rack. Makes about 3 dozen. As with my chocolate chip cookies, these freeze very well unbaked, and then can be baked frozen, just a couple minutes longer in the oven. I almost always make a double batch so I can do this and have hot fresh cookies on demand.

Enjoy the cookies and don’t forget to come back for the logic.

 

Peanut butter and oatmeal cookies