In the Kitchen today…


What: Oatmeal Currant Cookies
Where: The Art of Simple Food
Who: Alice Waters

Waters says that these cookies are made crisp by “the mixing together of baking soda and boiling water before adding them to the batter.” However, because I used Super Sweet blend (1 Tablespoon) + 1 Tablespoon molasses instead of granulated and dark brown sugar, my cookies did not flatten and crisp up but remained small, scone-like bites. (Even when I flattened them by hand before baking, they did not crisp. The sugar is the key). I imagine that using coconut sugar in place of the white and brown sugar will produce crispy cookies while still keeping the glycemic index lower and providing the body with some nutrients. Also, Waters says to grind the oats in a blender. Thus, the texture of this cookie is not what is expected of an oatmeal cookie. But the flavor is yummy. They all got eaten.

I added 1/2 cup chopped walnuts. I used my hands to roll the 1-inch balls she recommends.



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