![]() Either nut works great in this cookie recipe. I really enjoy the taste of these cookies with a little bit of extra ginger, it seems to give the raisins a bit of a bang. Some people like walnuts in their oatmeal raisin cookies, I happened to have a few almonds stored away and I tossed them into the batter. This is one cookie recipe where you can be a little liberal with the amounts of extra cinnamon, nutmeg, ginger, and vanilla. To add an extra level of nuttiness and flavor, I melted and browned the butter before incorporating it into the cookie batter. My recipe is loosely based on an oatmeal raisin cookie recipe from Alice Medrich’s Chewy Gooey Crispy Crunch Melt-in-your-mouth Cookies cookbook. ![]() I had a hard time finding a recipe that used only buckwheat flour without the addition of any other varieties of flours. I think the first time I can remember trying buckwheat was in a chilled Japanese soba salad and ever since then I’ve baked and cooked with frequently. Buckwheat is also gluten- and wheat-free making it an ideal flour substitute in most dishes for those with related allergies. What could be better than buckwheat? Buckwheat grain gives an amazing flour with a rich and deep earthy texture that fits perfectly in these cookies. There is a special earthiness to oatmeal raisin cookies that needs to be complemented by an appropriate flour to bind and hold it together. The kind that’s almost like a good granola bar without the excess doughy feeling yet with a crispy texture. This also means that when I do have a hankering for a cookie or two, I’ll be scratching the walls of the pantry like a cat. Last week, I had such a craving for one of my favorite cookies, the oatmeal-raisin kind. In a medium bowl, combine the flour, oats, cinnamon, baking soda. Line 2 heavy large baking sheets with parchment paper. The big reason for this is my fondness for cookies to be fresh and warm, right out of the oven. Position a rack in the center of the oven and preheat to 350 degrees F. It was the equivalent of a short pre-dessert session before dinner, since we rarely ate desserts after dinner. These days however things are different, I occasionally indulge in a cup of tea in the evening and I really don’t keep a stash of cookies or desserts stacked away. There would always be some sort of assortment of cookies, sweet buns, pastries, savory chips or crackers that you could dip into your hot chai. By some sort of strange ingrained habit we would drink tea somewhere around 4 or 5pm every evening. One of the many magical moments in an Indian household is tea or chai time.
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