April 28, 2018–I am in San Antonio attending the French Cooking and Art and Science of Cooking Boot Camps at the CIA. When I was here last year I attended four different Boot Camps; two of which were centered around Baking and Bread. We made A LOT of sweets–too much for our small class to eat so I will bring them home and conduct ‘reverse halloween’. I would go from door to door and pass out cookies, cakes, pies, various loaves of bread, etc. One of the neighbors asked me daily for over two weeks when I was going to bring her some oatmeal raisin cookies. Good, bad, or indifferent, this is one cookie we did not make.
When I saw this neighbor earlier this week the first question out of her mouth was, “¿Cuándo vas a hacer mis galletas de avena con pasas?”
To add more pressure the friend I’m staying with, YMDT, requested that I pay my first weeks room and board with oatmeal CHOCOLATE CHIP cookies. Notice the difference? Like me she doesn’t like raisin’s in her desserts so I had to make TWO separate types of oatmeal cookies! As luck would have it, I recently watched an episode of America’s Test Kitchen where they made Classic Chewy Oatmeal Cookies. I’m sure these cookies are in the book I used to make the Butterscotch Meringue Bars and Millionaire’s Shortbread Cookies but since I didn’t have the book with me I did a quick search on the internet.
Once again, no special equipment required–BONUS! Flour, salt, baking soda, melted brown butter, cinnamon, white and brown sugar, eggs, vanilla, and old fashioned rolled oats. Of course I had to add raisins and chocolate chips or in my case since I wasn’t paying attention I bought dark chocolate morsels 🙂
Pre-bake cookies:
Post baked:
Ready to eat!!
