A five-storey, 600,000 cubic feet industrial space is transformed for this walkthrough exhibit.
When I was researching my cookbook, One Smart Cookie, back in the late nineties (when I also had a cookie bakery in downtown Calgary), I’d often ask people for their favourite type of cookie. The majority of the time, the answer was oatmeal chocolate chip.
Our minds tend to go to raisins when we think of oatmeal cookies, but chocolate is my preferred pairing with nutty, tweedy oats. You can add everything from dried fruit to chocolate to nuts and seeds.
In celebration of Oatmeal Cookie Day on April 30 (yes, it’s a thing!) here’s my go-to chewy oatmeal cookie recipe. It doesn’t make a huge batch but it is easily doubled. Make sure you don’t over-bake them if you want them chewy. They should be golden around the edges, but still soft in the middle as they will firm up as they cool.
Dad’s Chewy Oatmeal Cookies
Makes about a dozen cookies.
1/4 cup butter, softened
1/4 cup canola oil
1/2 cup packed dark brown sugar
a good shake of cinnamon
1 large egg
1 tsp. vanilla
3/4 cup all-purpose flour
1 1/2 cups old-fashioned oats
1/2 tsp. baking soda
1/2 tsp. salt
1/2 to 1 cup chocolate chips, raisins or other dried fruit
1/3 cup coconut (optional)
Preheat the oven to 350°F. In a large bowl, beat the butter, oil, brown sugar and cinnamon until creamy. Beat in the egg and vanilla.
Add the flour, oats, baking soda and salt, and stir until almost combined. Add the raisins or other dried fruit and stir until blended.
Drop large blobs of the cookie mixture on an un-greased baking sheet and bake for 12 to 14 minutes until set around the edges, but still soft in the middle.