If there was ever a cookie that broke the camels back, it was this one. Taking the post-meeting question and answer period to another level, former Alberta Health Services CEO Stephen Duckett couldn’t stop and answer a few questions when prompted a few days back. If he had, maybe he would still have a job. But like yesterdays post, I’ll leave the political talk for another time. Like say dinner. Right now though, we make the cookie that was too good to put down!
There seemed to be some initial confusion about the recipe when Edmonton Journal’s Paula Simons first posted it. From the mind of Chef Emmanuel David kitchen and the kitchen at Le Persaud Catering, I wonder if scaling the cookie recipe down for readers was the problem. Either way, I knew Chef David was my kind of guy right from the go when his recipe required the use of a scale. I don’t know about you, but baking is a science and having now used a scale for everything in the last 5 years, these recipes come naturally. Oh by the way, did you notice that Le Persaud has a Cookie Of The Month club…
The recipe came together with ease but I couldn’t help notice there was no salt. That really does seem strange. I can understand not using real vanilla (something I put in most baking), but salt? Interesting…very interesting. With the butter and sugar creamed nicely, I continued with the eggs before combing all of the dry ingredients. With my scale out, I donned a set of latex gloves and went about measuring these behemoths. The cookie dough, which is so loaded with butter, made this a messy adventure. I started to think the recipe needed more binder, be it flour or oats. Heaving the giant balls on the pan (don’t flatten), I popped them into a 350 degree oven. The first round scared the bejesus out of me when it started to spread like wildfire.
With the amount of fat in these babies, I figured they would slide off my sheet pan with ease. Boy was I wrong. The first attempt was definitely not the prettiest. What with all the scraping and spatula jamming. Only being able to bake four giant balls at a time gave me lots of practice though. So for round two I put the dough balls in the fridge to stay cool and pulled out the parchment. What a difference that made. It took 30 minutes for the cookies to fully bake, and I still didn’t get the golden brown hue that is visible in the video. Hmmm, I wonder if Chef David wasn’t exactly up front about the recipe. Brown sugar anyone? How do they taste you ask. Not bad, but there was no double rainbow if you know what I mean. They have a great little chewy section in the center for that crowd, and crispy edges for that crowd. Maybe a best-of-both-worlds cookie. The real deciding factor will be tomorrow when they are a day old, as a cookie straight from the oven is hard to turn down for anyone. Seeing as they spread so much, from 11-14 cms, I’ll need a few big eaters to help me conquer the results. Any takers?
Stephen Duckett’s Oatmeal Raisin Cookies (from Paula Simons)
- 500g butter
- 450g sugar
- 4 large eggs
- 200g organic oatmeal
- 100g California Golden Raisins, chopped
- 400g flour
- 5 mL baking powder
- Dash cinnamon, optional <—this is never optional!
1. Cream Butter & Sugar Until Fluffy. Add Egg Gradually
2. Fold Flour, Oatmeal & Raisins Mix Well
3. Shape cookies into small round balls. Do not flatten – place on cookie sheets as balls.
4. Bake 180 degrees C until golden brown.
Yield: Makes approx. 30 – 90g Cookies <—I was able to make 16