Wednesday, February 17, 2010

A cookie recipe from "Rebecca, the Conceited Chef"

Recipe du jour from “Rebecca, the Conceited Chef” (my very domestic alter-ego)

Conceited Cookies

These cookies have become my own personal Proust-like Madeleine – they evoke home (nothing says “New Jersey” like a combo of nuts and spices) and Martha Stewart (who nobody has heard of over here, can you believe it?) They’ve been my winter fuel since the start of the year – they’re incredibly easy to make (yes, even in tiny Paris kitchen conditions) and they’re relatively healthy, as far as cookies go.

1/2 cup whole-wheat flour
1/2 cup regular, all-purpose flour
1 teaspoon baking powder
1/3 cup vegetable/canola oil (or, if you’re in France, try huile de colza)
2/3 cup packed dark-brown sugar
1 large egg
1 teaspoon pure vanilla extract (I like “vanille de bourbon”)
1/2 cup rolled oats (not quick-cooking)
1/2 cup or raisins
½ cup of almonds or walnuts
½ tsp of cinnamon
1 tbsp honey or maple syrup

Mix together the two kinds of flower and the baking powder in one bowl. Set aside. In another bowl, mix together the brown sugar, oil, egg and vanilla. Mix together. Add the flour mixture until all smooth. Then, add the oats, the nuts and the raisins, the cinnamon and the honey or maple syrup. Mix together. (You can refrigerate for a little while if you think the batter feels too soft/runny.) Spoon into circles, depending on how big or small you like your cookies, onto a non-stick or greased cookie sheet then bake at 350 degrees Fahrenheit or approx. 175 degrees Celsius. Cook for around 7-8 minutes, then rotate cookie sheet and cook for around another 7-8 minutes, or until the cookies are to your liking. I prefer mine golden brown, but I know some prefer less cooked, so really it’s up to you. I recommend sprinkling a bit more cinnamon on top of the cookies right before you bake them for extra cinnamon flavor. Remove from sheet, let cool for a few minutes, then dig in ! These will keep in an airtight container for around a week (if they last that long!) Dip into a tall glass of almond milk or vanilla-flavored rice milk for an extra health kick, or enjoy – as I do – with some Yogi Bedtime tea before you head to sleep (It’s been scientifically proven that the sugar in the cookies is cancelled out by the bedtime-friendly herbs in the tea.) (OK, that’s a lie, but I swear, it’s a fabulous combo.) They’re SO DELICIOUS. Bon appétit, Rebecca the Conceited Chef.

1 comment:

Adhérents association said...

Really good cookies. Thanks for the genuine recipe.