Chinese Five-Spice Cookies

~chinese five-spice cookies~

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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!
~chinese five-spice cookies~
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
Chinese Five-Spice Cookies
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.
~chinese five-spice cookies~
©Alice D’Antoni Phillips   Ally’s Kitchen

 

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