There's nothing quite like looking at a tin of freshly baked cookies. These are oatmeal cookies, clearly and are based on Nick Malgieri's recipe that David Lebovitz blogged about. I've also blogged about them here. Anyways, like I said I made a couple of changes when I baked up the cookies for Robyn's barbecue.I found my initial batch too sweet so this time I used 1/4 cup of granulated sugar instead of 1/2 cup. They still seemed sweet enough to me. I also used 1/2 cup whole wheat flour and 1/2 cup white all-purpose flour in place of 1 cup of white flour. I really don't think I could tell the difference with this, but I guess it made them even healthier. I also added a bunch of zest from an organic orange to the batter in the wet ingredients. This added a intriguing dimension to the cookies with orange flavour and fragrance that I really think goes well with raisins and oatmeal. It had my friends wondering just what that intriguing flavour element was. I baked the cookies for 9 minutes on an ungreased, non-stick cookie sheet and got a yield of 30 cookies.
The cookies were pretty popular and all the ones I brought to the barbecue got eaten. But, I saved a few for myself and for my sister, the zest-aholic to try. They're frozen now. I actually really enjoyed eating the previous batch straight out of the freezer. Is that weird? Nothing like a frozen cookie on a hot day, not that there are any of those left. (Hot days, not cookies.)
Here's a bonus close-up of one of these scrumptious soft, slightly chewy cookies: 
