I think I’m so smart. I always think I can improve on a recipe–make it healthier, with less sugar because I’m so much wiser than everyone else, and no one has ever thought of this before, right? Every once in a blue moon it turns out, but most of my cooking experiments blow up in my face. I’ve decided to post more of them. Especially the ones I figured out how to save so you might use them too!
I grabbed this recipe off the Quaker Oats oatmeal box for “Vanishing Oatmeal Raisin Cookies” and decided to ‘fix’ it.
The original recipe:
1/2 cup (1 stick) plus 6 tbsp butter, softened 1/2 cup plus 3 tbsp. olive oil and 9 tbsp. milled flaxseed
3/4 cup firmly packed brown sugar 1/2 cup Splenda
1/2 cup granulated sugar less than 1/4 cup Stevia extract
1 teaspoon vanilla
1 and 1/2 cups
all-purpose flour whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups Quaker Oats (
quick or old fashioned, uncooked)
1 cup raisins 3/4 cup raisins because I didn’t have any more than that.
1. The recipe said heat to 350 degrees. Well, I set it to 375, because everything always cooks at 375. Everyone knows that.
2. The recipe said to beat the butter and sugars on medium speed with an electric mixer until creamy. WELL. I asked my husband, “Do you think I really need to do that since I’m not using butter?” He answered no.
3. I added the eggs and vanilla. It said to mix well. (I didn’t.)
4. I added the flour, baking soda, cinnamon, and salt, but didn’t mix well this time at all. I had way too much dry and not enough wet, and this was not looking anything like any cookie mix I’d ever seen.
5. I added the oats and raisins and it told me to MIX WELL–AGAIN? By the time I finished “following the directions” the wonderful mess wouldn’t stick and I had oil all over my sleeve. I needed more of a sticking agent, more liquid, maybe? Doesn’t liquid help things stick? So I added another 2 tsp. olive oil and…..a splash of milk and I scrunched it together with my hands.
6. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
“Umm. I think you need to come in here and look at this,” I announced to my man. “Maybe we could eat it as brownies?” I offered putting it in the brownie pan.
7. I baked them 10 minutes–just like it said, and when I pulled them out of the oven, they were a crumbly, cinnamon, but yummy…mess that looked more like baked granola!
“Cereal!” My husband exclaimed. “We could eat it as cereal and just add milk.”
Cookies and milk. Cereal and milk.
I leaned in to kiss him. “You’re a genius!” The love of my life ate failed cookies for breakfast the next morning as homemade cereal and reported back it tasted “great!” He even asked me to make more of it when he ran out. How bout’ them apples?
Thinking outside the box, huh? Oh yeah. The Quaker Oats oatmeal box. ha! ha! :)
Please tell me I’m not the only one. Let’s hear some of your “failed” kitchen experiments. Were you able to save any of them and still eat them— able to claim zero waste by not chucking them out?
Cookie recipes that actually worked:
- Oatmeal-Raisin Cookies…for Breakfast (21nogluten.wordpress.com)
- Are Children’s Cereals Good for Kids? (socyberty.com)
- Oatmeal Avocado Cookies (jenawix.wordpress.com)
- Winging it chocolate chip and oatmeal raisin cookies (kerrycooks.wordpress.com)