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Happy Halloween Everyone! It's my favorite holiday, if you were ever wondering, or if I have never mentioned it (yes, that's sarcasm lol). It's the first time ever that I'll be celebrating alone since Jason will be at work and my daughter is at the age where she'd rather spend time with her boyfriend instead of her mother. Rude, but ok. I've got big plans of taking the day off for a change and will most definitely be parked on the couch for most of it watching my favorite Halloween movies until the trick-or-treaters arrive. Then I'll grab a glass of wine and a few snacks and pop a chair in the driveway while I pass out candy to the kids.
Since Allison and I both have been baking up a storm once the weather shifted to nippy, with her new obsession being sourdough bread and mine more along the lines of quick breads and other baked goods, I figured I'd treat myself to some Crispy Oatmeal Cookies today from a recipe that I found on Golden Blossom Honey. I debated on posting these today since I just shared a sweet treat with you a few weeks ago, but thought that with this being a day centered around goodies, it would be fine. Plus I'll be shifting into more savory dishes in November, so why not.
While I usually prefer a soft baked cookie, I am always down to try a new oatmeal cookie recipe. I sometimes think that I like oatmeal cookies more than chocolate chip, but it's one of those tug of wars between the two that I don't think will ever have a clear winner for me. This recipe was a reminder that just because I have a little experience with baking, I don't always know what's best and need to run it through as written the first time, then tweak it if need be. But as I was mixing the dough, it just seemed a bit crumbly. Like the cookies were not going to hold together as they baked. So, I added another tablespoon of melted butter and had a big "whoops!" moment pulling them out of the oven. The extra butter did what too much butter does to cookies and flattened them not like a pancake, but more like a sheet of paper. Eh, live and learn. They actually still tasted fine and I just put them in a container for us to snack on as a cookie brittle. But the next batch with the written ingredients came out perfect. So if you think the batter looks too dry, it's really not. These will hold together and will expand as they bake in the oven. The finished texture was actually surprising to me as well. They were indeed crisp, but there was also a chewy element to the overall cookie texture, making this a mix of the best of both worlds. Definitely a keeper of a recipe, especially as we head into the holiday cookie baking season. These are a top contender for my cookie boxes this year and I think my family and friends are going to love them as much as I do.
Ingredients
1 cup flour
1 cup old-fashioned rolled oats
1 1/4 cups walnuts, chopped
1/2 cup sweetened coconut, flaked
1/2 cup raisins
1 cup sugar
1 teaspoon baking soda
2 Tablespoons boiling water
1/2 cup butter
3 Tablespoons GOLDEN BLOSSOM HONEY
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Crispy or Chewy? What cookie texture do you prefer?
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