Jump to Recipe: Farmer Amy's Board Meeting Cookies
oatmeal and raisins mean they're practically breakfast
I’ll admit it, sometimes, these big, craggy oatmeal chocolate chip cookies with chunks of crystalized ginger, walnuts, and a little bit of sorghum molasses were the only thing that could get me to focus at our local farmers market’s board meetings. Eventually, I asked farmer Amy Hicks to share her recipe, which she so graciously did. I made a few modifications and walked away with my forever cookie recipe. These cookies are best when made with fresh dough, but you can refrigerate or even freeze the dough if you need to. Just let it come up to room temp before baking.
Farmer Amy’s Board Meeting Cookies
Ingredients
2 sticks unsalted butter, room temperature
¾ cup brown sugar
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon sorghum molasses (any molasses works here, but don’t skip it!)
1 cup all purpose flour
1 teaspoon kosher salt
½ teaspoon baking soda
2 1/2 cups oats
¾ cups each chopped walnuts, golden raisins, and bittersweet chocolate chips
¼ cup crystallized ginger, chopped
Directions
Preheat the oven to 350 degrees.
In a stand mixer fitted with the paddle, cream butter and sugars thoroughly. Scrape down the mixing bowl, and add wet ingredients. Mix to combine. Scrape down the bowl, and add flour and baking soda, mixing just until combined. Add in oats, walnuts, raisins, chocolate chips, and ginger, and fold in by hand, using a plastic spatula.
Scoop 2-tablespoon-sized mounds of dough onto a sheet tray fitted with a silpat, leaving plenty of space for cookie spreadage.
Bake for about 15 minutes, checking and turning after 10. Allow to cool on a wire rack, and consume freely like a raccoon in the night!
(previously published in The Pandemic Post)