Listen. I'm basically poor. I've got to buy eleven dollar agave nectar and seven dollar gluten-free waffle mix and three dollar organic apples because I'm afraid everything's going to give me cancer. What I'm saying is my budget's blown pretty early into a grocery trip.
I wouldn't dream of spending any extra dough on exotic extracts like rose or banana (banana!!!) or anise. I will however raid your cabinets and bake you cookies if I find something interesting. Which is exactly what happened when I found maple extract in a friend's kitchen.
Incidentally, the maple extract is optional here, because this is a pretty solid recipe without it. But it sure is tasty added in!
Ingredients
Makes 2 to 3 dozen small cookies
1/2 cup non-dairy butter (I like Earth Balance)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 "egg", prepared (I like Ener-g. If no egg replacers are available by you, you can use 4 tablespoons apple sauce, but your cookies won't be as crispy)
1 teaspoon vanilla extract
1 teaspoon maple extract (optional)
1 cup all purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg or cardamon
1 pinch Kosher salt
1/2 cup raisins, coarsely chopped
1/2 cup walnuts, coarsely chopped (optional)
Method
Preheat oven to 375 degrees/gasmark 5 and lightly grease cookie sheet.
Cream butter and sugars with a hand mixer until light and fluffy. Add "egg" and extracts and beat until incorporated.
In a separate bowl, mix together flour, oats, baking soda, powder, spices, salt, raisins and walnuts.
Add dry ingredient mixture into wet in three batches, mixing between each batch.
Scoop rounded teaspoon portions onto greased cookie sheet and flatten out a bit with your palm.
Bake for 8 to 10 minutes or until beautifully golden brown.
Image © Yvonne Penzakov for BitchBuzz.com