Actually, I have an unreasoning grudge against oatmeal cookies from an incident in third or fourth grade—nothing to do with taste, everything to do with being dragged out of music class to be tested for speech defects. Showed me a picture of something I didn’t recognize, then tried to clue me in by hinting, “Oatmeal…?” She wanted me to say “cookie”—I’d never heard of oatmeal cookies before that.
Been down on ’em ever since. Excuse this autobiographical rant.
I had what I would describe as a non-culture-fair Captcha earlier. “Select all pictures containing taxis.” Hint: taxis aren’t yellow in a lot of countries, including mine. I was squinting trying to spot the roof signs before I cottoned on. So, non-American = robot?
My rule with raisin cookies is simple; always label them. It isn’t the cookie that’s the problem, it’s the expectation of chocolate chip cookies followed by eating a raisin cookie.
To elevate oatmeal raisin cookies: replace the raisins with craisins (dried cranberries), add chopped walnuts and white chocolate or butterscotch chips.
Our local Panera Bread restaurant (and presumably chain-wide) sells cookies that are oatmeal-raisin with cranberries (not dried). They’re actually quite good, I have to say, in spite of my tending to dislike it when someone messes with my “normal” cookies.
Well, now you’ve ruined perfectly good oatmeal raisin cookies. They’re supposed to have raisins, not gross cranberries, and no nuts or weird chips that don’t belong. (Yes, I’m a cookie traditionalist. Don’t mess with the classics!)
My sister makes a particularly awesome variation; slightly upgraded oatmeal cookie batter (replacing half of the flour with finely ground oatmeal) then adding butterscotch chips instead of raisins. She calls them Oatmeal Scotchies. No idea if she found that recipe somewhere or created it herself – don’t really care as long as she sends me a batch every year or so…
The “Mrs. Fields” recipe I got out of one of the “Big Secrets” books had almonds—but when I make ’em I leave out the almonds. (I was pretty alarmed at how much sugar went into them.)
A pacifist Biomass? Sure, that should work out ok – still throws a monkey wrench in Ari’s plans. Are there still surviving A-sig culls that could also be taught the ways of peace? Maybe they could be sent to evangelize their former colleagues, turn the entire organization pacifist.
Will the cookies be made and consumed internally (entirely inside the biomass), or be produced externally to be (re?)consumed (or alternatively, sold at local fairs for a bit of extra income)?
I’m always like: why cookies? I mean, they’re OK, but deal-breaking or deal-sealing? I’d rather have something that is not easy-made, quick made and common.
Generally I’ve always wondered why Americans go so wild about cookies. Not that we don’t like cookies here in Denmark – but basically they’re just considered an hord d’oeuvres for the real cake
You say easy-made, khn0, but have you ever tried to fold chocolate chips into cookie dough? Proper chocolate chip cookie dough is pretty stiff, and it takes quite a bit of muscle and effort to fold the chips into the dough. Personally, I find that last step very tiring. (This is why good pre-made cookie dough is such a boon.)
And, of course, the way you’re supposed to eat chocolate chip or oatmeal raisin cookies is warm and fresh out of the oven. If any cookies survive long enough to make it onto a serving platter and cool off, then, clearly, they weren’t very good.
I was taught by my mother and my grandmother to mix the chocolate chips in before adding the flour. It’s a whole lot easier to mix them in that way. Yes, it still takes a bit of effort to mix in the flour, but if the chips are already mixed in, you only have to expend that effort once.
As for that last bit, yes. I can’t tell you how many times I burned my fingers because I grabbed cookies that were too warm and fresh out of the oven.
And to khn0, bad cookies are easy-made. Good cookies take effort, skill, and time.
The Biomass calling a halt. Collectively, they’re all at fault. But with Madame C’s baking of cookies they’re taking. Better times are here for the gestalt.
My brother’s oven went kaput last year as well, and it was (theoretically) still under warranty. But the supplier and the manufacturer were each telling my brother to go talk to the other one, and generally jerking him around. With a wife and young kids, he needed to have an oven, so he ended up simply buying a new one.
That is what I will do, shortly. But mine’s got twenty-some years on it, and it was the second one I’ve had. Takes me forever to nerve myself to spend that much money.
Two (soon to be three) ovens, four dishwashers, three washers, three dryers, three air conditioners, plus a reroofing and a repiping. Only the refrigerator is the one that came with the house—and the icemaker doesn’t work.
Get a toaster oven. Same functionality, fraction of the cost (and space!) Will hold you over until you’re ready to drop the big bucks on the new full-fledged oven
If it’s just the heating element, those are surprisingly easy to replace. I fixed mine a few years back and I’m as thumb-fingered as they come. https://www.appliancepartspros.com/ is a good source for parts.
Agreed – I had to search around, but eventually found the round, convection-fan-compatible heating element for the Fagor oven in my kitchen. Had to get it shipped from UK to USA, but well worth it.
Oatmeal raison or chocolate chip?
Yes. Especially if she’s got some trick-of-the-trade to elevate the oatmeal cookies somehow. Une raison pour les raisins, if you will.
I actually like oatmeal raisin cookies. I mean, I like chocolate chip, too, but I’ll happily eat oatmeal raisin if I’m offered some.
Ditto! And if they’re soft-frosted-oatmeal-raisin, all the better! Mmm. Now I want cookies for breakfast…
Actually, I have an unreasoning grudge against oatmeal cookies from an incident in third or fourth grade—nothing to do with taste, everything to do with being dragged out of music class to be tested for speech defects. Showed me a picture of something I didn’t recognize, then tried to clue me in by hinting, “Oatmeal…?” She wanted me to say “cookie”—I’d never heard of oatmeal cookies before that.
Been down on ’em ever since. Excuse this autobiographical rant.
I had what I would describe as a non-culture-fair Captcha earlier. “Select all pictures containing taxis.” Hint: taxis aren’t yellow in a lot of countries, including mine. I was squinting trying to spot the roof signs before I cottoned on. So, non-American = robot?
Yeah! I was annoyed when McDonalds stopped offering a variety of cookie types and went all-in on chocolate chip.
My rule with raisin cookies is simple; always label them. It isn’t the cookie that’s the problem, it’s the expectation of chocolate chip cookies followed by eating a raisin cookie.
I know someone who feels the reverse: she prefers oatmeal-raisin and is always a little disappointed when she gets chocolate chip.
To elevate oatmeal raisin cookies: replace the raisins with craisins (dried cranberries), add chopped walnuts and white chocolate or butterscotch chips.
Our local Panera Bread restaurant (and presumably chain-wide) sells cookies that are oatmeal-raisin with cranberries (not dried). They’re actually quite good, I have to say, in spite of my tending to dislike it when someone messes with my “normal” cookies.
Well, now you’ve ruined perfectly good oatmeal raisin cookies. They’re supposed to have raisins, not gross cranberries, and no nuts or weird chips that don’t belong. (Yes, I’m a cookie traditionalist. Don’t mess with the classics!)
My sister makes a particularly awesome variation; slightly upgraded oatmeal cookie batter (replacing half of the flour with finely ground oatmeal) then adding butterscotch chips instead of raisins. She calls them Oatmeal Scotchies. No idea if she found that recipe somewhere or created it herself – don’t really care as long as she sends me a batch every year or so…
Okay…but no almonds.
Agreed – but mainly because I’m allergic to almonds.
The “Mrs. Fields” recipe I got out of one of the “Big Secrets” books had almonds—but when I make ’em I leave out the almonds. (I was pretty alarmed at how much sugar went into them.)
Why not a little of both?
My mother made a mean, er soft, oatmeal chocolate chip cookie.
May I suggest Beacon Hills for the gluten-intolerants? And they’re delicious even if you like gluten!
You can leave out the nuts and don’t really need the vinegar if you’re good at beating egg whites.
https://www.allrecipes.com/recipe/9944/beacon-hill-cookies/
Cooookiiieees
A pacifist Biomass? Sure, that should work out ok – still throws a monkey wrench in Ari’s plans. Are there still surviving A-sig culls that could also be taught the ways of peace? Maybe they could be sent to evangelize their former colleagues, turn the entire organization pacifist.
I mean, internal struggle always shows a monkey wrench into plans
Yay! Mme. des Souhaits can regain her strength, and rehabilitate the Biomass!
I had completely forgotten that was her name until you said that
And maybe she can migrate back down to New Orleans.
nature is healing
+1!
She’s grown since we saw her last.
Will the cookies be made and consumed internally (entirely inside the biomass), or be produced externally to be (re?)consumed (or alternatively, sold at local fairs for a bit of extra income)?
Let’s call it a sixty-forty split.
Sounds like vegan cookies to me.
As apposed to meat cookies?
OK, I’m egging you on…..
I have friends who would totally make meat cookies.
And now – even though I had never even considered meat cookies before – I desperately want to make some.
Jerky-chip cookies can be surprisingly tasty.
First thought was “what kind off cookies?”
Good to see I’m in the norm, if skinhorse has a norm…
I’m always like: why cookies? I mean, they’re OK, but deal-breaking or deal-sealing? I’d rather have something that is not easy-made, quick made and common.
Generally I’ve always wondered why Americans go so wild about cookies. Not that we don’t like cookies here in Denmark – but basically they’re just considered an hord d’oeuvres for the real cake
You say easy-made, khn0, but have you ever tried to fold chocolate chips into cookie dough? Proper chocolate chip cookie dough is pretty stiff, and it takes quite a bit of muscle and effort to fold the chips into the dough. Personally, I find that last step very tiring. (This is why good pre-made cookie dough is such a boon.)
And, of course, the way you’re supposed to eat chocolate chip or oatmeal raisin cookies is warm and fresh out of the oven. If any cookies survive long enough to make it onto a serving platter and cool off, then, clearly, they weren’t very good.
I was taught by my mother and my grandmother to mix the chocolate chips in before adding the flour. It’s a whole lot easier to mix them in that way. Yes, it still takes a bit of effort to mix in the flour, but if the chips are already mixed in, you only have to expend that effort once.
As for that last bit, yes. I can’t tell you how many times I burned my fingers because I grabbed cookies that were too warm and fresh out of the oven.
And to khn0, bad cookies are easy-made. Good cookies take effort, skill, and time.
Fierce cookies.
Come to the Green Side…
The Biomass calling a halt. Collectively, they’re all at fault. But with Madame C’s baking of cookies they’re taking. Better times are here for the gestalt.
“Come over to the darkside, it has cookies”
“Actually we don’t”
“Well then, I have cookies. And I’m going over to the dark side”
I’ve got my cookies over here, too, but I wasn’t the one advertising it.
If they’re baking, they’ll need an oven. (My oven went kaput last summer, haven’t yet replaced it.)
My brother’s oven went kaput last year as well, and it was (theoretically) still under warranty. But the supplier and the manufacturer were each telling my brother to go talk to the other one, and generally jerking him around. With a wife and young kids, he needed to have an oven, so he ended up simply buying a new one.
That is what I will do, shortly. But mine’s got twenty-some years on it, and it was the second one I’ve had. Takes me forever to nerve myself to spend that much money.
Two (soon to be three) ovens, four dishwashers, three washers, three dryers, three air conditioners, plus a reroofing and a repiping. Only the refrigerator is the one that came with the house—and the icemaker doesn’t work.
…I just realized my comment below may be irrelevant
Get a toaster oven. Same functionality, fraction of the cost (and space!) Will hold you over until you’re ready to drop the big bucks on the new full-fledged oven
Been using a microwave with a grilling element to cook steaks. But it’s an inadequate substitute for a real oven.
If it’s just the heating element, those are surprisingly easy to replace. I fixed mine a few years back and I’m as thumb-fingered as they come. https://www.appliancepartspros.com/ is a good source for parts.
Agreed – I had to search around, but eventually found the round, convection-fan-compatible heating element for the Fagor oven in my kitchen. Had to get it shipped from UK to USA, but well worth it.
Somewhere I think I still have a t-shirt from the much-missed comic Bardsworth that reads:
EVERYONE HAS THEIR DEMONS
MINE BAKES ME COOKIES