Starts with C: Chewy Oatmeal Raisin Cookies

I discovered this recipe for low(er) fat oatmeal cookies in a roundabout way, a cooking blog on the Washington Post's website that linked to awesome pastry chef and expat David Lebovitz's blog. This recipe is David's adaptation of a recipe from Nick Malgieri's Perfect Light Desserts, and available under recipes on his blog, to which there is a link on the main page. But no matter how many twists and turns this recipe took on its way to my kitchen, one this is for sure: these cookies are delicious.
The first time I made these cookies, I was in a situation much like David's; I had two small apples going soft and no plans to make a pie. My finding the recipe was serendipitous. I knew that I would want to make the cookies again, so I bought the small go-packs of all natural, no sugar apple sauce. While the cookies were definitely better with my own applesauce, they are still terrific with store bought. I recommend adding a few spices such as cinnamon, nutmeg, and allspice if you are using store bought applesauce. Just play around with the combination until you have it right. I'm mostly into cinnamon, so that's what I'll be using in the future.

I have always had problems with cookies. No matter how much I paid attention and hovered near the oven, they were always burnt or raw. Moving and having different ovens made no difference, but then I had a brilliant idea. My husband had turned me onto using baking stones for bread. They spread the heat and you never get a burnt bottom. So, I used the baking stone for these cookies. It worked perfectly. What you do is this: preheat the stone in the oven, and only take it out when you're ready to use it. Yes, the stone and its handles will be incredibly hot and it is sometimes tricky to maneuver sticky dough. My husband uses the pizza peel (the wooden paddle no one uses that comes along with the pizza stone), but I prefer to just slap the dough down. Sprinkle the stone with cornmeal to keep the dough from sticking, and then get it ready. I find that, using the stone, I don't have to worry about burning unless I totally forget about the oven. Also, if the recipe calls for turning the baking sheet, as this one does, you usually don't have to do that. When the cookies come out, you will have to scrape them off. Remember to use a thin metal spatula. Some cookie residue will be on the stone, but it came off easily with hot water and a plastic scrubber. Remember, no soap on the stone, or your baked good will taste like soap! I'd say that and the round shape are the only drawbacks to using a pizza stone. But I've got my eye on a rectangular baking stone and with any luck, will have one soon.
The post-baking process was an interesting one for these cookies. When I took them off the stone, they were incredibly soft. After cooling on the rack, they were pretty crispy. Though there were still delicious, I doubted the recipe's name. After a few hours though, the cookies were soft and chewy, a perfect texture and weight. These are my oatmeal cookies. I hope they become yours.