We cook: Almond, Raisin Biscuits

I know how to cook basics.  I can make pasta or rice, throw a fish fillet in a frying pan, follow directions to make a basic stew, and cook scrambled eggs/grits/pancakes on a moments notice...and that sadly is about it.  I can follow directions reasonably well to cook from recipes, but I do not have practice making many different meals or experience to know what flavors taste good together. My knowledge of vegetables and spices are especially lacking.

In an attempt to eat healthier, stop spending so much money on restaurants and take-out, and not waste all of the new kitchen equipment we received as wedding presents, I am learning to cook!

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For a girls night this past Thursday, I modified an easy oatmeal raisin cookie recipe: http://bakerbettie.com/perfect-oatmeal-raisin-cookies-with-only-6-ingredients/

I love this recipe because it boils oatmeal raisin cookies down to the bare essentials.  I am so happy whenever (1) I can make recipes without going to the grocery store and (2) a recipe actually tells me which ingredients are necessary and which ones are optional.  It makes life so much easier for a minimally experienced cook.  Here, I wanted to make a hearty, slightly healthy version of oatmeal raisin cookies that could potentially be eaten for breakfast instead of dessert.

















They were definitely not super sweet, but they tasted healthy and the almonds made them much heartier.  I ate these for breakfast on a couple of road trips this weekend and they worked rather well : )

Ingredients

• 3/4 STICK SOFTENED BUTTER (3/8 cup) 
• 1/2 CUP SUGAR
• 1/4 CUP HONEY
• 1 EGG
• 1 TSP BAKING POWDER (optional)
• 1 CUP PLUS 2 TBSP FLOUR
• 1 CUP RAISINS
• 1 1/2 CUPS ROLLED OATS
• 1/2 to 1 CUP CHOPPED ALMONDS 

Instructions

1. Preheat oven to 350ºF.
2. Mix the butter and sugar together until completely combined.
3. Add the egg and honey and mix until incorporated. If using, add the vanilla, baking powder, and cinnamon and mix until incorporated.
4. Stir in the flour then the raisins, almonds, and then oatmeal until combined.
5. Drop rounded mounds of dough on greased (she called for ungreased, but that never seems to work out for me) cookie sheets and sprinkle with salt if using. Flatten the dough mounds slightly before baking.
6. Bake at 350ºF until just lightly browned on the edges and middle still looks undercooked, about 9 minutes (it took me about 14 minutes).