Do you like cookies?
Do you like free stuff?
If you answered yes to either of those questions, you should give this recipe a look.
In about the last five or six weeks (I haven’t kept track) I haven’t bought groceries for myself. I’ve tried living off of what I have in my cupboards and capitalizing on free food.
You may have noticed that I italicized free food. I did it for good reason. I want you as a cook/baker/iron chef to capitalize on what is given to you. Free food is the best food. Last week I was given a four-pound bag of oatmeal. I don’t necessarily love oatmeal or oatmeal cookies, but I am willing to use what I am given. So I decided to make cookies.
Free food is the best food.
I found a recipe online. Here is the recipe in my own words. The only ingredients I actually bought for this recipe were the raisins ($1.98 at Walmart) the rest of the ingredients were shared with my roommates (which I consider free).
preheat oven to 375.
Combine butter and both sugars in a large bowl until you get a creamy consistency and a color that is a bit lighter than your average peanut butter.
Add the vanilla and eggs to the mix and combine until the mixture is fluffier.
In a separate bowl, combine the flour, oatmeal, baking soda, salt and cinnamon.
Combine the two bowls gradually into one. I combine the flour mixture into the sugar mixture by thirds. It comes together easier and you don’t make as much of a mess.
Add your raisins and mix evenly.
Put your dough onto a baking sheet and place in the oven for 8-10 minutes.
I roll my dough into little balls so they look better, but my mom says that it’s not necessary. But other sources (the Kitchn) seem to say differently.
Let cool and enjoy.
I always freeze half of my dough. It helps me cut down on the number of cookies that I eat, and who doesn’t like remembering that they have cookie dough in the freezer. It’s a win-win.
I gave a cookie to my ladyfriend and she said the following: “woah. nice work…oofta.”
I don’t necessarily love oatmeal raisin cookies, but this batch is changing my mind. All-in-all it’s always good to capitalize on free ingredients.
If you like the idea of really cheap (practically free) food, check out the 99 Cent Chef. He doesn’t always use free ingredients, but every ingredient he makes is 99 cents or cheaper.