oats raisins milk cookies frugal

Whenever I see that another blogger has made cookies using oats I get a jealous impulse to make some of my own. Baking is, in my opinion, the true calling for an oat – porridge just doesn’t do it for me. The texture of oats seems to impart exactly what I look for in a cookie; a homeliness that is hard to find in the more flashy cookies. In my original oat and raisin cookie recipe I remarked that chocolate chip cookies are all well and good, but if I’m being honest, oats are where it’s at! However, I need to be more careful since using such a grammatically troubled phrase may well give me a nosebleed.

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Cookies are one of those American inventions that even the most staunchly British chap feels utterly compelled to bake from time to time. However, it’s nice to vary things a little; I’ve never baked the same cookie twice. These aren’t in any way similar to my cardamom cookies or my American-style chocolate chunk cookies. Instead, the consistency found within the bites is both soft and fluffy; almost cake like, but not quite. This trait makes these cookies, rather conversely, almost more British than American. It’s rather tricky to decide whether there’s something morally, or indeed culturally wrong with such a thing.

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Cookies have always been the Achilles Heel of my cooking repertoire. For some reason I struggle to achieve the perfect consistency of cookie dough, which means that they become ever so slightly misshapen during the cooking process. However, there is one recipe which, in general, produces cookies of which even I can be proud. This being the case, I thought it best to follow the same basic recipe, only replacing the chocolate with just enough cardamom to impart a subtle, delicate flavour. Indeed, though cardamom is truly one of my favourite spices, there exists a fine line between perfection and complete and utter failure. Who can honestly say that they enjoy the unadulterated taste of a cardamom pod?

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One of the problems, which has reared its ugly head as a result of my unannounced Christmas hiatus, is that there is a pile of holiday related recipes which have been, just as the resolutions will be, shut out in the cold. One cannot legitimately post a recipe for nut roast after Christmas Eve – it simply will not do. Still, this means that my stock of Christmas themed recipes will be more than healthy come December. However, with the change of year does not come a change of season; it is still winter. As such, these biscuits are an ideal way to satiate one’s Christmas hangover. After all, there is nothing quite like the hair of the dog.

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Everyone and their proverbial uncle appear to have made chocolate chip (chunk) cookies, in one form or another, this summer. I guess I’m rather late to the “party”, however, my offering may be last, but it certainly isn’t least. These cookies are prefixed as American in style as they have a soft and sugary texture to them, as opposed to the brittle nature of the British style cookie. Indeed, although it pains this British traditionalist to admit it, the American style of cookie is far superior to the style adopted this side of “the pond”, as it were.

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