When I was little I didn’t really like cookies. Most likely because
we rarely had them in my family. Cookies weren’t that popular in Russia.
The most popular sweet was candy. We had many different types of
candies, each of them wrapped in a colourful paper. Those types of
candies are not popular here at all. In North America it’s all about big
candy bars, whereas in Russia we had tiny morsels of sweet goodness. We
had our version of truffles, just much denser and harder than the
French truffles. We had little souffle candy dipped in chocolate, they
were about 1 inch by 1/2 inch rectangles and only 1/4 inch thickness –
perfect size for a little pick me up sweet; my favourite was pineapple
flavour, and we also had vanilla, chocolate and orange. There were also a
lot of different candies with layers of wafers and chocolate cream
fillings. There was something magical about those sweets, I think it was
the wrapping, not the typical plastic-like glossy thin paper that we
get here around Snickers or Mars bars, no. Each little candy was first
wrapped in the thinnest layer of wax paper, then came the silver foil
and then the colourful paper wrapping with a picture. Back in USSR we
used to collect those paper wrappings much like people collect post
So, all my childhood I had those candies. There were of course
cookies, but they weren’t as popular and I don’t really remember my mom
baking cookies except for a few times. It took me quite a few years of
living in Canada to fall in love with cookies, but not I absolutely love
them whereas my mom is still not a fan.
This is a very easy and tasty recipe for oatmeal cookies. They keep
fresh for at least a weak in an airtight container and they have this
perfect balance of sugar, so that they are not overly sweet, but sweet
enough. I made 1/3 of the recipe plain, 1/3 with chocolate chips and 1/3
with raisins. I like the raisin cookies most, then the plain and then
recipe from sonulya.livejournal.com
for 4-5 dozens depending on the size of the cookies
- Butter, room temperature – 200 g
- Brown sugar, packed – 1 cup
- White surgar – 1/2 cup
- Eggs – 2
- Vanilla extract – 1 teaspoon
- Flour – 1 1/2 cups
- Baking soda – 1 teaspoon
- Cinnamon powder – 1 teaspoon
- Salt – a pinch
- Oats (rolled or quick oats) – 3 cups
- Raisins – 1 cup (optional)
- Pecans or Chocolate Chips – 1 cup (optional)
– Preheat oven to 350F (180C).
– In a big bowl using a mixer mix togher butter and both sugars until it’s light and fluffy.
– Add eggs one at a time mixing well between each addition. Add vanilla extract.
– Add flour, salt, baking soda, cinnamon and mix until the flour disappears from the mixture.
– Add oats and raisins and pecans if using and mix. Do not overmix.
– Place tablespoons of dough on baking sheet leaving 1 inch space between them.
– Bakie for 10-12 minutes or until the cookies are golden on top.
– Leave the cookies to cool for a minute on a baking sheet and then transfer to a wire rack to cool completely.