Crazy Water and Cookies
Another cookbook I have enjoyed drooling over is Plenty by Sarah McLachlan's personal chef Jaime Laurita. When you need a little boost to help you write, these scrumptious cookies do the trick.
Writer's Block Oatmeal Cookies
1 1/2 cups firmly packed brown sugar
1 cup butter, slightly softened
2 large eggs
2 teaspoons water
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 cups quick-cooking oats
1 cup raisins*
1. Heat oven to 350°F. Combine brown sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs, water and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low. Add all remaining ingredients except oats and raisins; beat until well mixed (1 to 2 minutes). Stir in oats and raisins by hand.
2. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.* Substitute chocolate chips.
Makes 4 dozen cookies.