I went for my weekly labs yesterday morning. Nothing too far out of the ordinary – my counts have been fairly decent throughout this whole process (compared to a lot of cancer patients). My white count is back down to 4.3 (it had hit a high of 26.4 after the Neulasta injection) and my granulocyte percentage is 1.6. I need for the white count to stay above 2.0 and the granulocyte percentage to stay above 1.0 so that next week’s chemo will not get postponed. And I’m really hoping (and praying) that another Neulasta shot will not be needed. Those shots are not kind. :)
If you like oatmeal cookies, you will want to make these someday soon. I’m not kidding. They are amazing – if you like thick, soft, chewy cookies. They are especially tasty when they are warm. I’m in love. :)
This recipe comes from Deb at Smitten Kitchen. I’d heard of her blog before this week and even took a look at it before, but here’s a confession. I thought her recipes were to “fancy” for me. I’m just your everyday, basic cook – on a GOOD day. :) But then I did a Google search for best oatmeal cookie recipe and came across this one. It was ridiculously easy to make and the cookies were so good that Barry even said they were good. The version I made is just a plain ‘ole oatmeal cookie without raisins or nuts. (Mr. Turner is not a fan of add-ins.) On day 2, they weren’t quite as good (but they were still good) as right after they were made, but I think adding raisins or dried cranberries to them might help with them retain moisture a bit better. I think I’ll make another batch soon with maybe some golden raisins and pecans or possibly some dried cranberries, pecans, and white chocolate chunks! Maybe with a powdered sugar glaze lightly drizzled over them?? I could make a meal of that kind of cookie. Yum!!
Be sure to follow Deb’s directions for chilling the dough before baking the cookies because it helps the cookies to stay thick and not spread out into thin cookies. This recipe also uses only brown sugar instead of granulated sugar which is what helps them be soft and chewy. You can never, ever, ever, EVER go wrong with brown sugar. :)
Here’s the recipe:
Thick, Chewy Oatmeal Raisin Cookies
The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.
This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) I always feel like I’m swimming in cookies when I make the full volume, but if you’re feeding a crowd, go ahead and double it.
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)
Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
You can also find the recipe at the Smitten Kitchen site at http://smittenkitchen.com/2009/02/thick-chewy-oatmeal-raisin-cookies/
As for butter versus margarine, I trust cows more than chemists.