Here I am. Back to my regular posting. At least that's the plan. Our new addition, a high school student from China, is settling in, the bathroom renovation downstairs is well along, and our next addition, a university student from Japan arrived today. My mom and stepdad visited for a week a short while ago and we have my in-laws living nearby for a few more weeks. Preschool and playdates, trying to offer the best of me to my daughter (and husband) every single day (it's questionable how many days I actually achieve this), the struggle to keep up a gym routine and be my healthiest, endless project lists I will get to (!), and the odd 'me' interlude - all these and more continue amidst all of this. There are recipes swimming through my head daily, daily inspiration from other blogs, cookbooks, magazines, photos, friends and family. Life is anything but lacking in inspiration. But sometimes it does mean I find it hard to focus and sit down here to write around and about a recipe. Most days I am cooking, some I bake - but often it doesn't seem post-worthy - not because whatever it is isn't good but perhaps because it's more thrown together, or I've made it before and written about it - or as often happens - it's eaten and gone before I even get to taking a picture!
Perhaps you've got some lovely, pretty little cookies left from Valentine's Day. But for something less pretty - not a sugar cookie or sweetly decorated something, but just a good, wholesome cookie, this is just that. I promise you these are just sweet enough to still feel a little indulgent and you could easily make them as interesting as you like by switching up the dried fruit or even adding chocolate chips.
Chewy, fruity cookies with a little extra spice work well anytime - with your afternoon coffee, afterschool snack for your kids, or as a lunchbox treat. A little bit of a change from your regular oatmeal cookies, these are pretty easy to put together and make enough that you can freeze some to take you through a week or two or pull out at the last minute. I freeze them in four to six batches for a quick treat for us here and there. For my last batch I even shaped some, placed them on a baking sheet and froze them unbaked, then transferred them into a freezer bag - for easy, fresh-baked cookies in a flash when I don't have time to mix up fresh dough. Pull them out of the freezer in the morning, bake them up in the afternoon in evening - just like that!
Adapted from a Canadian Living magazine holiday baking magazine from 11 years ago, I've always enjoyed the addition of the Chinese five-spice powder here. I have added a number of additions to the mix from what the original recipe listed.
Ingredients:
- 2 cups (500 ml) butter, softened (unsalted or salted)
- 2 cups (500 ml) brown sugar, packed
- 2 eggs
- 1 tablespoon (15 ml) vanilla
- 6 cups (1.5 L) quick-cooking rolled oats (not instant)
- 1 1/2 cups (375 ml) all-purpose flour
- 1/2 cup (125 ml) whole-wheat flour
- 1/4 cup (60 ml) wheatgerm
- 1 tablespoon plus 1 teaspoon (15 ml plus 5 ml) Chinese five-spice powder
- 2 teaspoon (10 ml) cinnamon
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) baking powder
- 2 cups (500 ml) dried cranberries or raisins or a combination of these
Method:
Preheat over to 350°F (180°C).
Line baking sheet with parchment paper or silicone mat
In a large mixing bowl beat the softened butter with the brown sugar until light and fluffy.
Beat in the eggs, one at a time.
Add the vanilla.
In a separate bowl, whisk together oats, flour, Chinese five-spice powder, cinnamon, baking soda and salt.
Stir the dry mixture into the butter mixture in 3 additions.
Stir in the dried fruit.
Drop or form balls by rounded tablespoons (15 ml) onto the prepared baking sheets, 2 inches (5 cm) apart. Flatten slightly.
Bake in the oven, rotating the pan(s) halfway through, for about 12 minutes, or until the bottoms are golden.
Let cool on the pans for a few minutes and then transfer the cookies to a cooling rack to cool completely.
Can be stored at room temperature for about a week or frozen for about a month.
Note: if you cannot find Chinese five-spice substitute 1 teaspoon (5 ml) ground ginger and 1/2 teaspoon (2 ml) ground cloves.
