~chinese five-spice cookies~
The mind is a beautiful thing. And, the way a mind or brain works especially in creative adventures in the kitchen intrigues me, especially my mind. So, I wake up and have a hankerin’ for oatmeal cookies, but not just a plain ol’ grandma oatmeal cookie, not that there’s anything wrong with grandma’s cookies~~hey, I’m a grandma, so here’s to our power~~but, I wanted something with some allure, some mystique, some magic.
I turned to my stash of spices. I opened one then another~~cardamom, coriander, cumin, Jamaica cinnamon and more~~sniff sniff sniff~~I was getting like a major rush in my head! Then I spied my unopened jar of ‘Chinese Five Spice’, looked at the ingredients…anise, cinnamon, star anise, cloves, ginger…I was deliriously sniffing, didn’t want to put it down~~so, that’s how these cookies were basically concocted. I threw in a few more Oriental ingredients like sesame seeds, and what I ended up with was magic!
These tasty cookies won ‘Honorable Mention’ (yayyyy!) in the Rodelle Vanilla 2013 Scrumptious Spring Sweepstakes!
Makes: 2 ½ dozen large cookies
Preheat Oven to 350
What you need:
1 ½ sticks unsalted butter (room temperature)
¼ cup dark brown sugar
½ cup sugar
2 eggs (room temperature)
1 tbl vanilla (Rodelle Vanilla rocks these cookies!)
2 tsp Chinese 5-spice
1 tsp cinnamon
½ tsp salt
1 tsp baking soda
2 tbl sesame seeds
2 tbl flax seeds
1 ½ cups rice flour
1 cup chopped walnuts
3 cups old-fashioned oats
1 cup raisins
What you do:
In a large mixing bowl, cream the butter, brown sugar and sugar beating with a mixture until creamy. Add the eggs, vanilla, Chinese 5-spice, cinnamon, salt, baking soda, sesame seeds and flax seeds and blend in.
Add the flour and blend in with a spatula or wooden spoon. Add the walnuts and one cup of oats at a time and blend in well. Finally, add the raisins.
Scoop (I used a spring scoop appx 2 tbl of batter.) cookies on a parchment-paper lined cookie sheet. Bake in a preheated 350 oven about 10 minutes. Let cool on a rack. Keep in an airtight container.
©Alice D’Antoni Phillips Ally’s Kitchen