I can't remember a two week period lately that has had more action packed moments. WFMU fund-raising is not for the weak of heart. Begging and pleading is serious business, necessitating hearty fare for all involved. DJ's, phone slaves, listeners: don't take on this job if you are hungry. But so many of us are hungry of heart these days; hungry for a sense of solvency, and a respite from the nonstop talk of doom that is forecast in the dailies.
Unfortunately, I don't hail from a line of people who treasure the intricacies of food. But I do hail from stock who worked hard and long, and knew what foods would sustain and warm in spite of a cold stone floor or damp ship. Seeing as today is the day for 'wearing of the green' I figured i would come clean about my Irish past and pass on a recipe I feel is more in keeping with the enjoyment of the day, rather than the making yourself sick from drinking part of the holiday that gives Ireland a bad name. Oats were once considered a weed, and they grow best in cool moist climates, which is why they fit so well into the Irish diet. I use this cookie recipe annually during the fund-raising marathon to sustain and arm volunteers, MC's and office staff. It's never too early in the morning to begin eating oatmeal chocolate chip nut cookies.
I Couldn't Fit Anything Else in This Oatmeal, Chocolate Chip, Fruit, Nut Cookie
1 1/2 cups rolled oats
8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 tsp vanilla extract
1/2 cup all purpose flour
1/2 cup almond meal (or ground almonds)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut
1/2 cup semi sweet chocolate chips
1/2 cup raisins
1/2 cup slivered almonds or chopped pecans
Preheat oven to 375 degrees F.
Place 1 1/4 cups of the oats in food processor, and process until fine, 1 minute. Beat the butter with both sugars in large bowl with an electric mixer until smooth. Beat in the egg and vanilla. In another bowl, combine the processed oats with the flour, ground almonds, baking powder, baking soda, and salt. Slowly add to the butter mixture. Stir in the remaining 1/4 cup rolled oats, chocolate, coconut, raisins and nuts. Drop the dough by spoonfuls onto ungreased baking sheets, bake until golden, about 10-12 minutes. Cool slightly before removing. Makes about 40 cookies, depending on the size of your spoon.