People, the weirdest thing has been happening…I’ve been baking!
I’ve been loving it too.
I created these cookies for BetterBatter.org, a wonderful company for gluten free baking products. I am lucky enough to be a monthly recipe contributor for them.
I think the reason baking has been such a challenge for me in the past is my pervasive problem with authority. I have never been one to do anything because someone told me too, especially if they don’t give me a good reason. Cooking works for people like me because as soon as you understand flavors and textures you can simply throw in a bit of this and that, keep tasting, and your dish will turn out perfect. Cooking is about artistic expression for me, so I love the freedom of it. As we all know baking is a bit of a different story.
One part of this girl’s quirky personality is that I love to research. I love to figure stuff out. So, I put two and two together and reasoned that if I sit down to study the science of baking, I could be really into it. It seriously worked out. I have been binge watching Alton Brown’s Good Eats for days and I think I spent three hours this weekend pouring over baking tips and hints on Sallysbakingaddiction.com. Yeah, I get a bit obsessed with things.
I have a feeling me and baking are gonna work together. We might actually be a regular thing. Not sure how that’s going to work with my diet, but maybe I’ll just put everything I bake in the freezer so I can’t get to it when I’m weak.
I had a couple of sources of inspiration for this recipe. A couple of summers ago, I was walking through the Farmer’s Market in O Town, dodging the throngs of people and dogs, when I stopped dead in my tracks. Across the sidewalk at a little booth, I saw the most magnificent red jewels just a glistening in the morning sun. They looked like tiny rubies all clustered together like little grapes on a vine. They were currants. Gorgeous little crimson orbs of fruitiness. I knew I had to figure out what to do with those beauties and I’ve been sprinkling them in stuff ever since.
These cookies are like an amped-up version of the most chewy, soft, delectable oatmeal cookie. This was my second inspiration for the recipe. If I’m craving a cookie, take away those ordinary old chocolate chips. Move over Oreos. Give me a big, delicious, fragrant oatmeal cookie with it’s subtle spices and chewy bits of fruit and a steaming Americano on the side. Oh mercy me!
This is why I have to Zumba several times a week. I can’t calm down about all the deliciousness in the world.
The spices in this cookie are at the forefront in this recipe. In addition to cinnamon, I used a generous amount of cardamon, cloves, and nutmeg. The currants, when they are dried, taste very similar to raisins, but they are much smaller. They give the cookie such chewiness, and an almost molasses-like consistency on the inside. I add a bit of almonds for crunch and for that subtle amaretto flavor that just can’t be beat.
Oh and the white chocolate! That’s just to push the limits of decadence in this delicious cookie.
I took 73 photos of this cookie. Usually when I take 73 photos it’s because I’m having a problem getting the exact shot I want and I’ve done everything but hang from the ceiling fan to get the right composition and lighting. But this time, I was just enjoying the process. Cookies are a breeze to photograph because you can take your time. They aren’t going to cool off and congeal, wilt, dry out, or form a film over them like other foods do after so long. They were just fun to capture.
So go ahead and capture some of these for yourself already. Make this recipe. You won’t regret it.
*Note: For a true gluten free recipe, please be sure to research your brands of oats, baking powder, and white chocolate candy chips to ensure they are in fact, gluten free.