My baking barrage began before Thanksgiving and hasn’t really stopped.
Banana cake batter with chocolate chips- a favorite of my daughter so I made it a few times the month she was home from college on winter break. Decadent chocolate cookies with kahlua and passion fruit mousse for New Year’s Eve.
And just this weekend, an apple cake and six spice oatmeal cookies.
I’m pretty good about having one portion of dessert. I don’t eat an entire cake or the complete contents of the cookie jar. I avoid bread and limit my carb intake, especially when I’m not biking as much.
What’s unavoidable is the batter. I could make a meal of it.
As a kid, I would alternate with my sister about who got the bowl and who got the wooden spoon after making brownies. We called ourselves “batter buddies.” This is the same sister who requested raw brownie batter brought to her when my mother and I visited her in college. (We took a half pint container on the airplane.)
With no one home, I’m baking alone. There’s always that last bit left in the bowl or on the spatula. Too good to waste. I bask in its bliss and bulge in blubber.
It’s easy to make excuses for consuming extra calories. It doesn’t count if it’s homemade. It doesn’t count if you’re on vacation. Or it’s your birthday. Or you’re just evening off the edges. Or it’s just crumbs. Or you’re depressed. Or you’re elated.
Or it’s the batter.
Trouble is, these all count!
Six- Spice Oatmeal Raisin Cookies
1 ½ cups flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 tsp. cumin
pinch of cloves
pinch of cayenne pepper
½ tsp. baking soda
½ tsp. salt
2 sticks (1 cup) unsalted butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
1 large egg
1 tsp. vanilla
3 cups old- fashioned or quick-cooking rolled oats
1 cup raisins
Preheat oven to 375° F.
Sift flour, spices, baking soda and salt into a bowl. Using electric mixer, beat butter and sugars until light and fluffy; beat in egg and vanilla. Add flour mixture and slowly beat until combined well. Stir in oats and raisins. Dough will be stiff.
Drop by level tablespoons about 2 inches apart on ungreased baking sheets, bake in middle of the oven until golden, about 8-10 minutes. Cool. Makes about 60 cookies.
Note: I cut the sugar to about ¾ cup for each one.