Why did the cookie cry?

Because his mother was a wafer so long.

I went on an oat kick and decided that I needed oatmeal cookies.

So I made them. I figured, they’re quick and easy and get the craving for something sweet taken care of. I had plans this past weekend to jump onto a tall ship that I used to work on for a few days, and figured that cookies would be a great portable treat. And, being a former crew member, I know just how much tall ship crew sometimes need a bit of sweet. It’s those little homemade touches that we sometimes miss, living and crewing a boat.

Speaking of the boat, if anyone in the CT area is looking for an awesome way to spend an afternoon, or to take an unusual vacation, check out the Mystic Whaler. She does brunch, lunch, and dinner cruises, as well as 3 to 5 day sails. It’s awesome. No, I’m not paid to say that, it’s just that awesome. Good food, great experiences, new friends. You can’t go wrong. And look at her!


Anyway, back to the boat cookies. Today’s recipe comes from the Flour cookbook. They aren’t my regular go-to, but I wanted to try something different, and I’ve made some delicious sweets from the book before.

Of course, I changed the recipe slightly…because why not. I upped the cinnamon for one,  and added vanilla, and some other little things here and there.

Mix. Bake. Om nom nom.

Oatmeal Raisin Cookies


1 c unsalted butter, at room temperature
2/3 c  granulated sugar
1 c packed light brown sugar
2 large eggs, at room temperature
1 3/4 c flour
1 tsp baking soda
1 tsp sea salt
1/4 tsp freshly grated nutmeg
1 tsp ground cinnamon
1 3/4 c old –fashioned rolled oats (not instant or quick-cooking)
1 1/2 cups raisins


  1. In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes.r5
  2. Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda. Stir in the oats and raisins.r4
  3. Add the eggs, one at a time, and beat until thoroughly combined. On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.r3
  4. Chill the batter a few hours or overnight, covered. (This step is optional, although recommended by the author. And it does change the overall shape of the cookie. Do it. I have a comparison at the end.)
  5. To bake the cookies, preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.r2
  6. Drop the dough in balls evenly spaced on the baking sheet and flatten the tops slightly with your hand.
  7. Midway during baking, rotate the baking sheet and tap the tops of the cookies down somewhat firmly with a spatula to flatten the domes.
  8. Bake the cookies for 15 to 20 minutes if you’re making normal sized cookies. If you are making the recommended large, 1/4 c scoop cookies, bake them for 20 to 22 minutes. In either case, bake until the cookies just start to turn brown across the top, but do not over bake.
  9. Allow to cool for 5 to 10 minutes on the baking sheet.
  10. Remove and allow to cool completely (or if you can’t wait, eat a few then)r1 The cookies on the left hadn’t been chilled before baking. How about THAT?

What do you call a peanut in a spacesuit?

An Astronut.

I love peanut butter cookies. I might even be so bold as to say they are my favorite type of cookie. Especially when the dough is rolled in sugar and then baked, creating a wonderful crunch and extra indulgence. I mean, do you really need more sugar in a cookie? While the real answer is no, the answer in this case is YES.

A few weekends ago, I went on a trip to VT Comic Con with some friends and The Hero Army. I wanted to make sure we were going to have something to snack on while we were there. I know I get really cranky when I don’t get to eat,and being cranky while surrounded by kids is not a good look. Don’t want to promote the idea that tantrums are ok…

While working conventions is awesome and extremely fun, it is also a very tiring process. Emotionally, physically, spiritually, ecumenically… There isn’t always time to grab a snack, healthy or otherwise. And not eating for a 7 or 8 hours definitely wearies a Hero’s performance.

Being titled Mommy Molly most of the time, I wanted to make sure my crew was at the very least slightly fed. I wanted something quick and tasty and that appealed to the kid in us. Hence the cookie.

But, I also wanted it to be healthy, filling, have protein, carbs, and healthy fat. Which generally takes cookies off the table. But I really had a craving for peanut butter cookies. And I wanted them. And I would be damned if I wasn’t going to have a healthy(ish) cookie to snack on.

After scouring the internet for some ideas, I came up with this amalgamation. I think it covers the basic points of cookie-dom while also inheriting the benefits of better eating. They came out very tasty.

Hungry Hungry Hero Cookies

Ingredients11 1/2 c rolled oats
1 tsp baking powder
1/2 c shelled pumpkin seeds
1 1/2 tbsp chia seeds
1/4 c butter, room temperature
3/4 c peanut butter
2 eggs
1 tsp vanilla
1/2 c dark or semisweet chocolate chunks or chips


  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. In a medium bowl, whisk together oats, baking powder, pumpkin seeds, and chia seeds. Set aside.
  3. In a separate bowl , whisk together butter, peanut butter, eggs and vanilla.2
  4. Slowly stir the wet mixture into the dry oat mixture. Stir until just combined.3
  5. Stir in chocolate chips.
  6. Place scoops of dough onto cookie sheet. I used a cookie scoop, to keep the cookies uniform, but drop cookies work too. Each scoop was about 2 tbsp of dough.6 57
  7. Bake the cookies in the preheated oven for 10-12 minutes.89
  8. Cool and enjoy.10

How do bees keep their hair looking so nice?

They use a honey comb.

g2What’s fun about this recipe is that once you’ve got the basics down, you can mix and match to create new combinations. Don’t like raisins? Don’t use them! Mix in dried apricots, cherries, or figs! Change it up with pecans. Use pure maple syrup instead of honey. Throw some chia seeds, flax seeds, or hemp seeds in there. The possibilities are endless and oh so delicious.

I love granola with plain Greek yogurt and sliced strawberries. But, it’s equally delicious with milk, or simply by the handful.

Homemade Granola


2 1/2 c oats
1 1/2 combination of mixed nuts, raisins, craisins, chia seeds…or any other combination of  mix-ins you desire
1 c shredded (sweetened) coconut
2 Tbsp grapeseed oil
2 Tbsp to 1/4 c water
1/4 cup native honey (or maple syrup)



  1. Preheat the oven to 350 degrees.
  2. Toss the oats, coconut and nuts together in a large bowl.
  3. In a smaller bowl, whisk together the oil, water, and honey.
  4. Pour the liquids over the oat mixture.  Stir with a wooden spoon until the oat mixture is completely coated.
  5. Pour onto a 18 x 13” baking sheet.
  6. Bake, occasionally stirring with a spatula, until the mixture turns a beautiful golden brown and begins to crisp–about 25-30 minutes. Keep an eye on it as it can go from beautiful to overdone very fast.
  7. Remove the granola from the oven and stir in the dried fruit. (I baked mine with the dried fruit already mixed in. This dried it out even more, and almost over-caramelized it. It tastes pretty good, but would be better if added after the baking process. Just a thought.)
  8. Allow the granola to cool, stirring occasionally.
  9. Serve with yogurt or milk and fruit. Or eat by the handful!