With our visitors and getting back from the Minneapolis trip, we had a very slow week for new recipes - while we did make quite a few dishes, only 4 were new. I'll just pick one this week as our favorite and that would have to be the outstanding Lemon-Lime Meringue Ice Cream Pie in Toasted Pecan Crust.
As I mentioned yesterday, we made two cookies for Jen and Steve to take back with them: the second type were these Crisp Oatmeal Cookies. These golden rounds have a high ratio of rolled oats to flour, so they have a very homely appearance to them. Unlike the chocolate chip cookies from yesterday, the texture of these are definitely crisp, but not dry or rock hard - they also have a chewy bend to them. They seem to be very sturdy and would hold up well in a lunch box or even thrown into a pack to enjoy on a nature hike.
I used golden raisins since they are juicy and plump and added toasted pecans for a nutty crunch. The cookies have a lovely aroma and a spicy bite from cinnamon, ground cloves and fresh grated nutmeg. The batter calls for both vanilla and almond extract - I don't use almond too much as I find it often overpowering, but in these cookies it adds just enough unique flavor to have you guessing to find out what that secret ingredient is.Recipes
Crisp Oatmeal Cookies
Crisp Oatmeal Cookies
