earlier post, cookies are a new joy of mine since moving to Australia. Not wanting to leave my house, I searched the cupboards to see what they would lead me to. I found a LOT of oatmeal (my dad was visiting and since about half of his diet consists of this hearty grain we had stocked up on it). This naturally made me think of its most famous use – the oatmeal raisin cookie. I wanted the cookies to be chewy and not too sweet. So I tried to find a good recipe but also one that I could easily adapt in order to reinvent the traditional oatmeal raisin cookie.
My search for recipes led me to one by SmittenKitchen – an amazing food blog with lots and lots of tested recipes. The ingredient list sounded good but of course I wanted to change a few quantities and types of products to test out my new take on the classic: I used 1/3 cup sugar, ¾ cup millet flour (instead of plain flour), ½ cup raisins, handful of walnuts and I had to add some chocolate (50g) – always dark.