What’s Cookin’ at Callie’s Cabin: Harvest Moon Cookies
September 8, 2010
Oatmeal cookies are the friendly cookie, like a daisy is a friendly flower. I didn’t always believe that, though. Many moons ago, I was in a grocery store with my former “soul mate” – a fellow Libra. It was my vision for us to bake several types of cookies for an autumn party. But my mate insisted focusing on one cookie: oatmeal. And so in the baking aisle the bickering ignited. We even took a poll and asked shoppers, “Should we bake one cookie or different kinds?” “I want to make macaroons and chocolate chip cookies,” I darted. He sniped, “Everyone likes oatmeal cookies.” The end result – no cookies were baked. I stomped out of the store. I walked home alone in the pouring rain. I was cookie ingredient-less and mate-less. We didn’t talk to each other for one week.
These days, I’ve changed, sort of. This man, my best friend living in the Bay Area, likes plain things, from sheets to ice cream. Ironically, now I get it. I love oatmeal-colored flannel sheets and French vanilla ice cream (I still like a little flair). Today, I realize there is no need to bake up a baker’s dozen of multiple types of cookies, especially during lean times. Oatmeal is a perfect cookie for fall with fall ingredients.
On Monday, Labor Day, I created an oatmeal cookie that is healthful – but has a few little twists to make it special. This cookie I concocted has iron-rich golden raisins, heart-hearty nuts, energizing honey and immune-boosting wheat germ – super pre-autumn superfoods.
1 3/4-2 cups premium 100 percent whole wheat flour
1 1/2-2 cups uncooked quick, cooking oats
1 brown egg
1/4 cup spiced honey
1/4 cup white sugar
1/2-3/4 cup dark brown sugar
1-2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon pure vanilla extract
1/2 cup Mediterranean style butter
2 teaspoons wheat germ
1 teaspoon baking powder
1/4 teaspoon sea salt
1/4 cup each golden raisins, dark chocolate chips, walnuts (optional)
Raw organic sugar (optional)
In a bowl, combine all dry ingredients. In another bowl, beat egg; cream with soft or melted butter. Combine wet and dry ingredients and add spices. Add raisins, chocolate and/or walnuts. A bonus tip: Split up the batter to add raisins, chips, nuts and leave some plain. You’ll have different types so people can choose their oatmeal cookie(s). Put dough circles on parchment paper and roll into a snake-like shape. Refrigerate for about an hour. Slice, place on a parchment-covered cookie sheet, flatten each cookie to look like a full moon. Sprinkle tops with raw organic sugar or uncooked oats (for a yummy crunch). Bake at 350 degrees for about 10 minutes or until golden on the bottoms. Makes about 30-40 petite cookies.
I used a cinnamon and clove-type honey to celebrate the fall honey harvest. The oatmeal cookies are chewy and not too sweet. Caution: This is not your typical white sugar, white flour, vegetable-oil oatmeal cookie. And the amount of oats and brown sugar used is up to you; it can vary based on your taste buds (the chips add chocolaty flavor). I should have thought of this multiple oatmeal cookies Plan B years ago. So, with respect to Neil Young’s “Harvest Moon” lyrics, “I’m still in love with you …” is playing in my mind. I’ll freeze the plain oatmeal cookies and anticipate a visit from my old flame knocking on my front door before the first snowfall.
Autumn snacks can include the good stuff for kids and adults. Seasonal apples and juicy oranges are better than empty calorie chips or candy. Herbal tea – spice or citrusy – with honey is the 21st century soda switch. And homemade oatmeal cookies with healthful ingredients can give you a lift when it’s time work, study, play or veg out to rejuvenate your mind, body and spirit.
– Cal Orey is an author and journalist. Her books include “The Healing Powers” series (Vinegar, Olive Oil, Chocolate) published by Kensington. Her website is http://www.calorey.com.