Just in case you didn’t know. A few days ago I woke feeling like I’d fallen behind on 2013. As if I sleepwalked through January and now I better kick it in high gear and get moving. Surely the rest of the world population has accomplished a bit in the last month.
I tore open my bedroom curtains (which means I’m ready to face the sun which means I’m awake, people). Ready to meet deadlines, attack goals, create and put my thang down, flip it and reverse it, gosh darn it.
But as my eyes adjusted to that annoying bright light, I squinted at figures in the park across from our home. People taking morning strolls with their goal-oriented dogs (my pooch was snoring at the end of my bed). Chatting in small groups. What were they talking about? All the things they’ve crossed off their to-do lists? Perhaps a little neighborhood think tank discussing viable alternatives to current government policies? Shame.
But no. I saw heads thrown back in laughter, flailing children, Frisbees sailing through the air, a dog running full speed away from its owner who was relaxing on a bench, head back, face to the sun. No air of urgency, no exhibition of anything important other than the need to soak in the clear, cool morning.
I flopped back in bed and read my book for a bit. It seemed the thing to do.
Later I did get to work on a 2013 goal (organizing and decorating our upstairs loft space) and I felt good about myself. It doesn’t take much, does it? But after all that dedicated work (30 minutes), I needed a break and cookies called my name. I had to stop accomplishing and changing the world. I had to bake these cookies and, come to think of it, I bet cookies can change the world.
These are for those of you who (like me) enjoy a crisp-edged, chewy-centered oatmeal raisin cookie. They’re really good. I didn’t stop at merely one and I certainly hope you don’t either. You deserve it…with all that goal-accomplishing you’re up to.
Goal Break Chewy Oatmeal Raisin Cookies
- •2 cups flour
- •1 tsp. salt
- •1 tsp. baking soda
- •1/8 tsp. cinnamon
- •1/8 tsp. allspice
- •1/8 tsp. ground cloves
- •1/8 tsp. freshly grated nutmeg
- •2 sticks unsalted butter, softened
- •1 cup granulated sugar
- •1 cup brown sugar, packed
- •2 eggs
- •1/2 tsp. vanilla
- •1/4 tsp. almond extract
- •3 cups oatmeal (I use Quaker Old Fashioned)
- •1 cup raisins, soaked in warm water for about 20 minutes then drained
- •1 cup golden raisins (I don't soak these as mine are generally plump and don't need the soak)
- Preheat oven to 350°. Line cookie/baking sheets with parchment paper. Set aside. In a large bowl, sift the flour, salt, baking soda, cinnamon, allspice, cloves, and nutmeg together. Set aside. In a stand mixer with the paddle attachment (or a hand mixer will work), beat the butter and both sugars on medium speed until thoroughly mixed, about 1 minute. On low speed, add the eggs, vanilla, and almond extract. Beat for about 1 minute until thoroughly mixed. Scrape down the bowl and then add the flour mixture to the bowl and beat about 30 seconds. Add the oatmeal and raisins and beat until just mixed.
- Scoop (I used a small ice cream scoop) about 2 Tbsp. of dough per cookie and place in rough ball on parchment-lined sheets. Refrigerate for 30 minutes to an hour to firm the dough. Remove from fridge and flatten cookies a bit. Bake for about 13-15 minutes. You want them very lightly browned and slightly browned on the edges. Cool on sheet for a few minutes before removing (they will break if lifted too soon as the centers are soft which gives you the chewy effect once you let them cool a bit).