Okay, folks, it’s time for you to declare — Not whether you are a Democrat or a Republican, an Obama fan or a McCain supporter. It is time for you to declare your cookie allegiance.
I’ll go first: oatmeal raisin. Hands down. If forced to pick a second and third choice, it would probably be preacher cookies and white chocolate-macadamia nut cookies.
October is National Cookie Month. But if ever there was a food that could support an entire year of tributes, it is the versatile and delightful cookie. Three hundred and sixty-five different cookies could easily be named for every day of this proposed National Cookie Year. And then some.
In fact, if I started naming cookie types now, it would probably take me about as long as it took Forrest Gump’s pal, Bubba, to name all the shrimp concoctions he knew.
Cookies are, in my opinion, the ultimate dessert. If you can restrict yourself to just one (and few of us can), it is the perfect individually-sized treat. Cookies can take on fall flavors of cinnamon and raisins and apples, warm-weather flavors like lemons or fresh berries and winter flavors like peppermint and amaretto. They exist in just about every culture, in some form, and can take on an array of shapes and sizes.
They can be had for dessert at restaurants all over town — Heavenly Ham, Zak’s Cafe, On the Rise, Subway and Macado’s are just a few. But who has the best cookies? Perhaps the best ones come out of your own oven.
For this huge, important National event, I urge all of you to dig through your cookbooks and scrap books and come up with your very favorite cookie recipe. Then post it on this blog and we’ll share them with the world.
I’ll kick things off with this recipe:
Golden Raisin Oatmeal Cookies
Makes 4 dozen
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 Tbsp. water
1 tsp. vanilla extract
3 cups quick-cooking oats
2/3 cups all-purpose flour
2 Tbsp. grated orange peel
1 tsp. ground cinnamon
1/2 tsp. baking soda
2/3 cup golden raisins
1. In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in the egg, water and vanilla. Combine the oats, flour, orange peel, cinnamon and baking soda; gradually add to the creamed mixture. Stir in the raisins. Dough will be stiff.
2. Drop by level tablespoonfuls 2 inches apart on ungreased baking sheets. Bake at 350 for 12 to 15 minutes, or until the edges are lightly browned. Remove to wire racks to cool.
Source: The Taste of Home Baking Book