People have come and go in my life and some people really stay in my heart forever. One of these people I met about 16 years ago while my husband was learning to speak Arabic at the defense language institute in Monterey California. Laura and her husband John were our great friends and we had some pretty fun times together. They make me laugh. Especially Laura’s husband John. This guy is seriously funny and I am tough customer on this issue since I dated a professional comedian and worked as the chef at a comedy club for years. I can remember hanging out that their apartment and laughing the entire time we were there. You know the kind of laughing that you stomach muscles are sore the next day. Tears streaming down your face and gasping for breath type of laughing.
As young married women Laura and I had some pretty good heart to heart discussions that helped me deal with being newly married. I guess I am thinking a lot about these things because of my recent separation from my husband. I love the quote from Dr Suess “don’t cry because it is over but smile because it happened.”
One particular memory I have is when Laura and John came over to see my daughter when we brought her home from the hospital. John made some comment about her being an alien but Laura just picked her up and held her with such tenderness that I knew she would be an amazing mother. She is, by the way, and so I was right. I love to say that…..I was right.
Laura and John now live in Baku Azerbaijan. I think it is very cool and impressive to pick up your family and move to a foreign county and those two seem to roll like that.
About the cookies now….I posted a picture of some cookies I had made at Cal-Wood and Laura asked if I shared my recipes….really? She needs to get with the program and read my blog! This is be a good way to get her started.
I made these cookies one afternoon because the kids at Cal-Woood come and go but the staff is there all year. They may have been getting a bit tired of the same treats so I decided to create a cookie that was easy to make but appealed to a more adult palate.
These buttery darlings are easy to make and have a subtle cardamom flavor that brings out the earthy oats and sweet dried apricot.
Do not overbake these cookies. Take them out of the oven when the edges are browned but the center is light in color.
1 1/2 cups all-purpose flour (7 1/2 oz)
1/2 teaspoon baking powder
1/4 teaspoon good quality cardamom, ground
1/2 teaspoon sea salt
2 sticks of unsalted butter (4 oz)
1 cup packed brown sugar (7 oz)
1 cup granulated sugar (7 oz)
2 large eggs
3 cups rolled oats (not the instant kind but the good old fashioned stuff)
1 cup finely diced dried apricots
Pre-heat oven to 350 degrees and adjust oven racks to the low and middle of your oven. I use parchment sheets to line my baking try but you can also use non-stick spray.
Whisk your dry ingredients together. Flour, salt, baking powder and cardamom should go in a seperate bowl and whisk until combined.
With a stand mixer or hand held mixer beat butter for about 1 minute and then add sugars and beat until the mixture is light and fluffy. Add eggs to fluffy butter and sugars one at the time and beat for about 2 minutes.
Stir the butter mixture into your dry ingredients. Add oats and apricots. Mix until combined.
Scoop dough onto sheet pan keeping the cookies at least 2 inches apart and bake for 20-25 minutes.
After baking let the cookies cool for about 5 minutes and then transfer them to a baking rack to cool completely. Enjoy!