“Sitting on a Gold Mine”
A couple of weeks ago I made some oatmeal currant cookies for my mother-in-law and her book club. In an experimental effort to make the cookies gluten-free I replaced the all-purpose flour with oat flour. They were just okay. I didn’t want to burden the book club with 2 dozen so-so cookies and I certainly didn’t want them all at home, so I packaged a few of them up for the book club ladies to nibble, saved a couple for my kiddos, and the rest went to a cause near and dear to the late Jane Darwell’s heart.
Later that evening, after my girls were asleep, I made a mug of golden milk, based on Bojon Gourmet’s recipe for golden milk overnight oats (which might be my favorite breakfast), and sat down to watch the news with Tim. Something in the chair was poking the side of my leg so I reached into the crevice between the arm of the chair and the cushion–you know, the one that collects coins, remote controls, and cell phones–and removed a half-eaten and surprisingly sharp oatmeal cookie. I’m not sure if the suspect (cough, cough, Annabelle) was stashing the cookie for later or inconspicuously disposing of it because it wasn’t up to her standards. Whatever the reason, that’s not where half-eaten cookies belong. Not even in my house.
Firmly planted in my chair and not wanting to hold the cookie in my hand any longer, I decided to eat the mangy thing. The first bite was fine. By the second bite, it occurred to me that not only was the cookie nibbled, licked, and who-knows-what-else’d by my three year old, but it was also one with the dust bunnies just moments earlier. And it wasn’t even that good when it was fresh. So gross. In a last ditch effort to avoid making the trip to the garbage can (I promise, I’m not usually this lazy!!) I dunked the remaining bit of cookie into the mug of golden milk, made the Hakuna Matata face, and ate the final bite. You can imagine my surprise when it wasn’t just edible, but actually delicious.
Over the next several days I searched and searched the internet for the perfect oatmeal cookie. You wouldn’t believe how many recipes are out there. Some call for corn starch, others have you add the egg at the last minute, and still others have you create raisin paste in a food processor. There was a recipe that used TWO STICKS of CRISCO!! I finally decided to use this one as a starting point. After a few very minor modifications and the addition of the warm golden milk spices, the recipe was…golden. The cookies are deeply spiced, strikingly colored both inside and out, crispy around the edges and soft in the middle and best of all, they’re delicious. I couldn’t be happier with the result. What’s even cooler is that after all that Googling, I didn’t find a single other golden milk oatmeal cookie recipe, so this may be the first of its kind. Spread the word and enjoy this gold rush from the comfort of your own home!
P.S. You can now find Just Warm Bread on Instagram! Check it out 🙂
- ½ cup / 113 g Unsalted butter, room temperature
- 2 tablespoons / 28 g Coconut oil, solid form (I'm sure you could substitute Crisco)
- scant ¾ cup / 135 g Dark brown sugar
- scant ¼ cup / 40 g Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Egg, room temperature
- ¾ cup / 114 g All-purpose flour
- 1 cup / 100 g Old-fashioned rolled oats
- 2½ teaspoons Ground turmeric
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground ginger
- ¼ teaspoon Ground cardamom
- ½ teaspoon Baking soda
- ¼ teaspoon Baking powder
- ¼ teaspoon Cream of tartar
- ½ teaspoon Kosher salt
- ¼ cup / 30 g Unsweetened shredded coconut (optional)
- In a small bowl, mix together flour, oats, spices, baking soda, baking powder, salt and cream of tartar. Set aside.
- In a large bowl, beat together butter, coconut oil and sugars on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla and beat for about 30 seconds more.
- Add dry ingredients to butter mixture and mix on low speed just until combined. Stir in the coconut (if using).
- Refrigerate for 6-24 hours (the longer the better!)
- Preheat oven to 325 degrees F.
- Form about ¼ cup of dough into a large ball and place onto a parchment lined baking sheet. Repeat 3 more times. An ice cream scoop works very well here. (You can only fit 4 cookies on a standard size baking sheet.) Bake for 17-19 minutes or until the centers of the cookies are set, but still soft. Firmly tap the baking sheet against a flat surface such as a counter top. Cool for 5 minutes before moving to a wire rack.