I am not a “baker” by nature — although I can appreciate the poetry in a well-composed sweet.
I prefer improvisation to repetition, prefer free-flying ingredients to carefully measured cups. I’m impatient and easily frustrated. My creative brain wants to move on to the next project and just be done with the one at hand. The process of testing baked things over and over drives me up the wall.
This does not allay my desire — no, NEED — for cookies.
When you need a cookie, there is nothing else on the planet that will do.
And sometimes (of all the cookies in the world) all that will do is an oatmeal raisin cookie loaded with cacao nibs, scented subtly with cardamom and cinnamon.
If you’re here, I’m assuming you get that.
This is when I turn to my stack of beloved cookbooks, scouring for recipes I can trust.
Whenever I bake, I focus on alternative whole grains, low glycemic sweeteners and real food ingredients. And I typically go dairy-free (although I use ghee or goat yogurt occasionally). So it’s hard for me to find recipes that fit all of my criteria and don’t require me to do some tweaking.