Next door is very close to our door. Next door finally has some love. Next door got some curb appeal, which doesn’t take much in our little ‘hood. Next door radically upgraded the backyard, the property we have a view of. The backyard has a maintained small-child play area, a red paver patio between house and play area, a patch of moss-dandelion-buttercup-free green grass lawn, and a stretch of vegetable beds, the area of which matches my own.
Next door has chickens, which we welcomed, ourselves being aficionado of all things Gallus. And, next door has a rooster-not welcomed by the surrounding neighbors, the town officials, nor us when awakened pre-alarm clock. Next door are relatively new to the neighborhood and may have chickens because we have chickens, perhaps not checking city guidelines for backyard poultry. Next door does not speak English as a primary language. We’ve chatted a few times. We’ve talked chickens and gardens a bit. We’ve waved and smiled a lot. I, despite many fizzled attempts otherwise, am primarily, well, only, an English-speaking person. I do, however, speak cookie.
Today I am going to stop by and find out if they are aware of the Rooster Restrictions. I will bring cookies. I hope they like them. A few are just oatmeal, but the rest contain chocolate-covered raisins I found in the baking drawer. I tested one pre-treadmill. It was really good.
Here’s how I made them today.
Oatmeal Cookies Makes 14 3-inchish cookies
1/2 cup whole wheat pastry flour
1/4 cup white unbleached flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 cups rolled oats
1/2 cup (1 stick) butter, room temperature
1/4 cup coconut palm sugar
1-2 tablespoons dark brown sugar added to the coconut palm sugar to make 1/3 cup total
1/3 cup evaporated cane juice sugar
1 egg1 teaspoon vanilla
1/2 cup raisins (or chocolate covered raisins)
Preheat oven to 350F
In a small bowl, whisk together the flours, salt, baking soda, cinnamon, and oats.
In a mixing bowl, cream together the butter and sugars. Beat until it looks like a smooth paste.
Add the egg and vanilla. Mix until combined. Scrape down the mixer paddle or beaters, the sides and bottom of the bowl.
On very low-speed, add the flour mixture. Beat on low-speed just until it looks mixed in. Scrape the bowl again, turning the dough over to find any unmixed flour.
Still on very low, add the raisins and mix only until they and the flour are completely mixed in.
Use a spoon or 1-ounce cookie scoop to place mounds of dough onto a parchment-lined baking sheet pan. (You should be able to fit 12 cookies, spaced evenly, on a standard size baking sheet.) Flatten the mounds a bit with your fingers held flat or use the bottom of a measuring cup.
Note: at this point, you can put the pan of uncooked cookies into the freezer, freeze then put in a Ziploc bag. They can be pulled from the freezer and baked at a later time.
Place the pan of cookies into the pre-heated oven.Set the timer for 10 minutes.Check the cookies and continue baking a few more minutes if they look really raw.It is better to under bake cookies than over bake.
Let cool for a minute or two, then slide the cookies onto a cooling rack. Repeat the scooping, flattening, and baking until all dough used.