This is MY cookie recipe, that makes people stand dumbfounded and stare at me while they incoherently babble things like “YOU made THESE?” (Since the results are gourmet and addictive, I lent the recipe several years ago to a very proper aristocratic lady at work who was collecting these for a cookbook to use as a fundraiser for United Way. For some reason, she cancelled the whole project. So, anyway, I dug it out recently and thought you might enjoy a good cookie recipe.)
Oatmeal & Currant Cookies
Servings: about 2 ½ dozen
Ingredients:
¾ cup of Smart Balance margarine
1 egg (no shell)
1 ½ teaspoon of baking powder
½ cup of granulated sugar
1 cup packed brown sugar
1 teaspoon of vanilla and butter nut flavoring
1 1/2 teaspoon of cinnamon powder
¾ cup of dried Zante Currants
1 1/3 cup of white all-purpose flour
2 cups of quick oats
Instructions
Zen. You must have proper chi for this recipe, so get naked. (Warn the neighbors or invite them over as appropriate. Taunt your husband, if you wish, and wear his BBQ apron.)
Hum or chant loudly until you reach synchronicity with your oven. Preheat it to 375 degrees F.
If you want chewy soft cookies, use Smart Balance, with no hydrogenated or trans fats (which are usually hard at room temperature).
Mix together the first 7 ingredients in a large mixing bowl. It should smell good. If it doesn’t smell good, you need to re-evaluate your spiritual state, and all of the steps you have taken thus far. (Check also to see if preheating your oven is perhaps burning up something in there that you forgot to clean out.)
Next, get ¾ cup of Zante currants. Dried currants by Sunmaid or somebody- but NOT a cup of juicy wet currant berries. Dried currents look like little bitsy raisins, and they pretty much smell and taste the same too, only better. Rinse your ¾ cup of currents twice with running water. Once you have drained all of the rinse water off of them- fold them into the mix in the mixing bowl, and stir them until they are evenly distributed.
Next you make cement, by adding the flour and oats to the mixture. If you haven’t had a work out today, stirring this mix should count for one. If you get tired of fruitlessly beating it with a spoon, and you have the right chi, you can just reach into the mixing bowl with both hands, and take out all of your frustrations -mercilessly strangling the mix over and over until it eventually becomes dough.
As you cackle wildly at your success, in your new relaxed state of higher vibration, and are slowly scraping the sticky dough off your hands- remember to form this dough into a tiny ball and set it aside. It is special. This ball of dough is for friendly foreign nationals who go door to door selling magazines or wind chimes to earn a trip to Las Vegas. They always come by when you are baking. When they do, you press this ball of dough into their hand, and tell them that this is an old American tradition -to share a portion of the bread dough with the first person who visits you while you are baking. Then, send them on their way. The other part of this tradition is that they must now share the ball of dough with the next person they meet, too. They will love you for it, and happily skip off to annoy your neighbors, and you can get back to baking. (Oh yes, and if you bake naked, wear clothes to the door -or they just ignore the ball of dough completely.)
Now, you can refrigerate the mixture you just choked and beat into dough if you want to make it colder and easier to manipulate, OR -you can just say “To hell with that!” and try dropping cookies onto a ungreased double walled cookie sheet (like one by Airbake) by rounded tablespoon, right away. I told you this recipe required proper chi, so just do what feels right here.
You can use a glass greased with margarine to flatten each cookie ball out, or just wet your fist and smack them down. (Safety Tip- maniacal laughter during this procedure serves to keep children and pets out of the kitchen while you are tossing around hot cookie sheets.)
Now, if you are obsessive compulsive, you’re probably not still reading this anyway, but, just incase; -when you fill up a cookie sheet and place it on the top rack of your oven (remember to turn the oven from Preheat to Bake, please!) and bake them for 10-11 minutes. LOOK at the cookies. (Yes. They like it. It makes them feel more secure.) Adjust the time to fit YOUR oven. Bake them only until the edges are slightly golden.
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