I make - Oatmeal raisin cookies

Starting from last year, I've been increasingly more into cookies (and candies) than cakes. Preparation wise, it's less demanding. No beating the eggs until the volume has tripled that kind of thing. Most cookies are also quite amenable for variations. I wouldn't say more than cakes but let's say I am catching up my lost cookie time lately. I've been having fun.

According to this, the first ever recorded oatmeal raisin cookies recipe was dated back in 1896. It was labelled as "health food". Well, who am I to object? It's got the cholesterol lowering oat, good-for-you nuts and naturally sweet raisins. Any time, any day, please.

As you can see, my cookies are actually disguised as blondies, but you know what Shakespeare says about a rose.

Oatmeal raisin cookies, based on this

1/2 cup (un)salted butter, melted
1/3 cup light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
pinch of ground nutmeg
1/4 teaspoon salt (optional if unsalted butter is used)
1 large egg
1 1/2 cups rolled oats, quick cooking or old-fashioned
1/2 cup dried fruits (sultanas and sour cherries are my favorite)

1/2 cup broken nuts (walnuts or pecans are great)

1/2 teaspoon baking powder
3/4 cup all-purpose flour

Preheat the oven at 180C.

In a large bowl beat together butter, sugar, vanilla, spices, salt (if using) and egg until sugar melts completely into the mixture. Stir in oats, dried fruits and nuts. Use a rubber spatula to mix thoroughly. Finally, sift in flour and baking powder. Stir to combine.

If baking the traditional way, shape the dough into individual small balls, roughly at golf ball size. Put them on a baking trays (you may need two trays) and bake for 12-15 minutes.

If baking as blondies, pour the whole oat mixture into a round or square cake tin (20cm should do). Smooth the top with a rubber spatula or back of a spoon. Bake for 25-30 minutes.

Either way, let the cookies cool in the pan for 30 minutes before serving or cutting.