Seems like a long time since we've made cookies, and now three times in the last week. It's because we're hosting school sessions and they've got to be fed, and none of these people are allergic to wheat.
Oatmeal cookies made with 1/3 white sugar, 2/3s brown; add sweetened flaked coconut and don't forget to use some ghastly soft (but at least non-hydrogenated) margarine instead of butter if you want the cookies to stay soft for a few days. That's shelf-life for you: requires the compromise of all one's principles.
Fresh grated nutmeg in the coconut/oatmeal cookies was perfect, too. Not so much that you could identify it, just a mysterious scent of acerbic reality. A damp measuring-cup bottom to flatten the cookies slightly made them look strangely professional.
Better than anything you could buy, let's face it.
Sunday, November 26, 2006
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