I love cookies. and I like having them ready in minutes. So I came up with the idea of making a “mix” that I leave in the fridge, and just add a few things to make it into dough. The only thing is, I have never formalized the recipe, until now. SO here goes, and really, it is pretty un-scientific. Usually that spells failure for baking, but this time, it just lets you cheat as much as you like!
Seriously yummy, reasonable healthy oatmeal + whatever you like cookies:
1 cup all-purpose flour, OR 1/2 cup whole-wheat flour and 1/2 cup all-purpose flour
1 teaspoon baking powder
2/3 cup dark-brown sugar – I don’t bother packing it (or ⅓ white and ⅓ brown)
1 cup rolled oats (not quick-cooking)
1 teaspoon cinnamon
1 tablespoon whole flax seed
2 tablespoons sesame seeds
1/2 cup dried currants or raisins or chocolate chips or dried cranberries, or a combo, and more is ok
1 large egg (2 whites are ok if you are watching cholesterol)
⅓cup vegetable oil
⅓ cup water
DIRECTIONS
Preheat oven to 350 degrees. (I use convection, but a regular 350 degree bake is fine)
In a medium bowl, mix together dry ingredients and set aside. (I store this in the fridge and use it as is with some melted butter and/or water as a topping for fruit crisps.)
In a large bowl, whisk together oil, water, and egg. Add dry mixture, and stir to combine; mix in oats and currants/raisins/chocolate chips/cranberries
Using a spoon or small scoop, place on two baking sheets lined with parchment paper, 1 1/2 inches apart. Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.
Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely.
