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Becca’s Book, Serial #9 and Oatmeal Craisin Cookies

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Sometimes same-old, same-old doesn’t quite cut it. Sometimes you just have to take same-old and make it jazzy-new. And sometimes that magical transition only requires changing one small part of the much larger whole.

So it is with these OATMEAL CRAISIN COOKIES. There’s nothing wrong with same-old oatmeal raisin cookies. I’ve been eating them since far back as I can remember. But an OATMEAL CRAISIN COOKIE? Now you’re talking–gives me a whole new outlook on life! Heck, might even make Congress get together and start governing (like they s’posed to be doin’). Now that really would be something jazzy-new.

In Becca’s Book, Serial #9, Zach and Becca are straddling old and new as they sample both a bit of the Old South at a local diner then return to the “new” culture, with its complex rules and expectations, at an off-campus party. One can’t help but wonder which of the two worlds best suits them and their relationship (if either do). Give the scene a look or a listen!

oatmeal craisin cookie

Oatmeal Craisin Cookies

1/4 cup unsalted butter, room temperature

1/2 cup light brown sugar, lightly packed

1 egg yolk

1 teaspoon vanilla extract

3/4 cup old fashioned oats

1 teaspoon cinnamon

pinch of salt

1/4 teaspoon baking soda

1/3 cup all-purpose flour

1 teaspoon cornstarch

1/3 cup craisins

1/4 cup chopped nuts, optional

oatmeal craisin cookies

Add the butter, brown sugar, egg yolk, and vanilla extract to a mixing bowl. Beat ingredients together until very well blended, or for about 2 minutes. Add the oats, cinnamon, salt, and baking soda. Mix cookie dough together until ingredients are combined. Add the flour and cornstarch, and slowly mix into batter. Fold in the craisins (and nuts, if using). The dough will be very thick. Cover and refrigerate the dough for at least 30 minutes, preferably 1 hour.

When ready to bake the cookies, preheat the oven to 350 degrees, Spray a cookie sheet with nonstick spray. Divide the batter into 8 balls and place on prepared cookie sheet. Bake the cookies for 10-12 minutes, or until the edges are just beginning to brown. Remove the cookies from the oven. If the cookies didn’t spread very much, you can gently press them down while they are hot to make them more flat. Cool the cookies on the cookie sheet for 10 minutes before removing to a wire rack to cool completely.

Makes 8 cookies.

oatmeal cookies

{Adapted from Averie Cooks}

Becca's Book cover

Becca’s Book, Serial #9, audio © Jeffrey Anderson

Becca’s Book, Serial #9, text © Jeffrey Anderson


About Elaine

One response »

  1. Pingback: Becca’s Book #3 | jeffreyandersonfiction

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