These cookies are of the imagination because, well … I made them up. And if you know anything about my baking past, you’ll realize that this is not necessarily a good thing. But here’s the thing … I had this giant plastic container, sent to me at Valentine’s Day by my dear friend Carol (of the famed ButBars), full of these ridiculously brilliant gingerbread sandwich cookies. I mean, it WAS full of them. A LONG time ago. And shortly after I emptied said container of said cookies, I declared I would bake something to refill said container and send it back. A wonderful idea! That took me two months to complete.
Anyway, I was determined, that’s all I’m saying. I was finally going to follow through with this baking scheme, and I was going to do it in time for the ButBar children’s birthdays. But here’s the other thing about Carol’s cookies: they’re always delicious. I mean stupid delicious. But they’re also always whole grain and half sugar and shiny with health-inducing characteristics of all sorts. So I was feeling the pressure. Carol, for the record, would be delighted with any sort of cookie and appreciates all kinds of deliciousness. This pressure is all in my head. Shocker.
But I only have my head and the stuff that’s in it, so I proceeded to invent lemon oatmeal cookies, with applesauce replacing most of the fat and whole wheat flour replacing the all purpose and only half the sugar of a regular oatmeal cookie recipe. I basically just mixed until the batter tasted good. That was my master plan. Trial and error is pretty much my life strategy anyway, so I figured, why not use it to bake?
I baked and baked, and then, just as I took the cookie sheet out of the oven, at the precise moment when ALL cookies taste their IRRESISTIBLE best, I drizzled one with frosting and presented my new creation to my mother. And she said …
Maybe you should make peanut butter cookies too. You know, just in case.
Just in case WHAT, Mom?
Well, probably the ButBars are just being nice to me, but they got their birthday package and they claim to love their cookies. They’ve even asked for the recipe, which why I’m posting it.
Lemon Oatmeal Cookies
Preheat oven to 350 degrees.
1 c old fashioned rolled oats
1 c whole wheat flour
1 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
1 c turbinado sugar (or other raw, brown sugar)
Mix all of these ingredients. This is a highly technical recipe. Pay attention.
1/2 c unsweetened apple sauce
1 lemon, juice and zest
1/4 c skim milk
1 tbs olive oil
All of this goes into the dry ingredients, mix until just combined. Tray up your cookies and bake for 8 minutes. They should be not quite done when you take them out. While they bake, make the icing:
1/3 c skim milk
1 c powdered sugar
When the cookies come out of the oven, drizzle each with a little icing, then – and this is the important part, no kidding – sprinkle each cookie with a tiny bit of sea salt and put the cookies back in the oven to bake for two more minutes.
I don’t really have any idea if this step is important. But Mom DID like the cookies better after this adjustment, and the ButBars claim to be happy, so it must be the salt and the post-bake. It must be.