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FOOD FOR THOUGHT |
| • | Fresh roasted tomatoes |
These days, it seems like every communication — phone call, e-mail, newspaper, TV news report, Internet site — is bad news. The economy, the environment, you name it.
But some things remain reliable.
Cookies, for example. Cookies will always make you smile. Especially homemade cookies. Warm. Fresh. From the heart.
Of course, you can buy cookies. Good cookies. Really good cookies. (Right now I'm obsessed with an Australian chocolate "biscuit" I found at Walgreen's called Arnott's Tim Tams — trust me, if you value thin thighs, stay away from these.)
But they're not the same as homemade. Even mediocre homemade is sometimes better than premium store-bought, just because of the effort and the love.
So when I got this recipe from Harriet Akana of Honolulu for a cookie that's "good and easy to do," I felt cheered. As though someone had baked me a batch and brought them out, warm and welcoming.
OATMEAL CHOCOLATE CHIP COOKIES
Preheat oven to 350 degrees. In a large bowl, cream butter and sugars until light and fluffy. Add egg; mix well. Add oil and vanilla. In a separate bowl, sift or whisk together flour, salt and baking soda. Add to butter and sugar mixture. Add remaining ingredients and mix well. Drop by teaspoonsful onto ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes. Makes about 60 cookies.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
