Curcuma Oatmeal Cookies

November 9, 2010

 

I think that my oatmeal cookie recipe wooed my husband.

I sent him a care package, just after we started dating, that contained well over a bakers’ dozen of them – buttery, and packed with oats, butterscotch chips, golden raisins, and pecans. Pretty awesome if I do say so myself.

Its not easy to pull the wool over his eyes, and to get him to be a guinea pig when I stray far from traditional lines, but if it involves oatmeal cookies I can pretty much guarantee he’ll give them a whirl. Which is good because I have been playing with variations on my recipe lately.

These cookies were originally a test run that turned into a favorite when paired with Chocolate a La Taza (drinking chocolate) spiked with punchy Aztec spices one evening. They are made special by pepitas (pumpkin seed, as nature intended them OR roasted and salted. Yum.) and a hint of curcuma or tumeric and it is these ingredients that marry so well with the spicy drinking chocolate. Bright yellow Tumeric, once called “Indian saffron,” is native to cuisines of South Asia, and used in ayurvedic medicine as an anticeptic and antibacterial agent.

Our favorite Thai restaurant, perched overlooking the South China Sea on the southernmost part of Okinawa, is named Cafe Curcuma after the same treasured spice. 

Curcuma Oatmeal Cookies
Ingredients
  1. 1/2 cup butter
  2. 1/2 cup evaporated cane juice
  3. 1/4 cup organic granulated sugar
  4. 2 Tbs ground flax seed + 6 Tbs water
  5. 1/2 tsp vanilla extract
  6. 3/4 cup spelt flour
  7. 1/2 tsp baking soda
  8. 1/2 tsp cinnamon
  9. 1/2 tsp tumeric
  10. 1/2 cup rolled oats
  11. 1/2 cup each pumpkin seeds, plump raisins and dark chocolate chips
Instructions
  1. Preheat the oven to 350F degrees
  2. In the bowl of an electric mixer, fitted with a paddle attachment, cream the living daylights out of the butter, sugar and cane juice (until fluffy and light.) Then add the flax, water, and vanilla and mix till incorporated.
  3. In a separate bowl, combine all of the dry ingredients and mix until well incorporated. Add in stages to the wet mixture with the electric mixer running. Don't forget to scrape down the sides of the bowl!
  4. Lastly, incorporate the raisins, chocolate and pumpkin seeds. Scoop the cookie dough out onto baking sheets using a small ice cream scoop. Leave in healthy little mounds or flatten with the the palm of your hand, then bake for 10-12 minutes or until the cookies are golden and the edges begin to brown lightly.
  5. Let cool on the baking sheets for a moment before transferring to a wire rack to cool before eating.
LentineAlexis http://LentineAlexis.com/

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