I have been baking up a storm for the holidays: these cookies for the exchange, trial cookies that didn’t work out so well, 7 dozen cookies from a class at Urban Element, fruitcakes and I’ll be baking more soon (recipes to follow) for another cookie exchange! To top all of that off – I’ve been eating tonnes of great baked goods! I received cookies from Eri @ It all tastes Greek to me and Heather @ New House, New Home, New Life (my 3rd set of cookies arrived today). There is a new bakery open in my nieghbourhood with amazing gingerbread cookies and so many of my friends and family have given me baked goods. I feel super lucky.
To begin my recipe you need to set the mood with the right holiday music:
After you have the right music, holiday baking is a snap!
(Adapted from a Moosewood cookie recipe)
- 1 c unbleached all purpose flour
- ½ tsp sea salt
- ½ tsp baking soda
- 1 c sugar
- ½ c butter
- 3 tbs vegetable oil
- 1 tbs walnut oil
- 2 eggs
- 1 tsp pure vanilla extract
- 2 ½ c rolled oats
- ½ of this type of chocolate bar (but I have made these cookies with a number of different types of bars; this one wasn’t my favourite)
- ½ c chopped walnuts
- ½ c currants
Preheat the oven to 375 degrees.
In a large bowl sift together the dry ingredients: flour, salt, and baking soda. In another large bowl, beat together sugar, butter and oils until light and creamy. Beat in eggs and vanilla. Sift in the dry ingredients and mix until smooth. Stir in the oats, chocolate, walnuts and currants. Your batter will be really thick at this point.
Drop batter onto baking sheet. Leave about 2 inches in-between. Bake for 10-12 minutes (check at the 8 minute mark). You want your cookies to crisp and golden on the edges. Transfer to a wire rack to cool.