a simple turn of phrase

I don't think I've ever tried to hide the fact that I like my cookies chewy in the middle (not jaw-achingly chewy, mind you...although that does tend to deter second helpings) and a bit crispy on the outside. Cake-like cookies have no place in my kitchen or belly. (My hollow leg is reserved for such less-than-ideal things.)


A cookie-like cake, on the other hand, is apparently welcome. I didn't realize how acceptable, nay, amazing such a creation would be until now.

I found a recipe for oatmeal raisin muffins that I felt had the potential to make interesting and unique mini-loaves and I was right. Yes, the texture was enjoyable (hearty yet still fluffy and light) and the preparation couldn't have been simpler, but what excited me most of all was that the stuff that came out of my oven tasted exactly like an oatmeal raisin cookie.


It's the little things, folks. The little things.

Oatmeal Raisin Cookie-Like Cake
(adapted from this recipe)

1 cup quick oats
1 cup buttermilk
3/4 cup all-purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 eggs, beaten lightly
1/3 cup packed brown sugar
6 tablespoons butter, melted
1 cup raisins

Combine the oats and buttermilk in a large bowl and let stand about 30 minutes. Preheat the oven to 400ºF. Spray or line your baking vehicle of choice.
Add the eggs to the oatmeal mixture one at a time, whisking thoroughly after each addition. Whisk in the sugar, then the butter.
In a smaller bowl, combine the flour, baking powder, salt, baking soda, cinnamon, and nutmeg. Fold this dry mixture into the wet ingredients. Once the flour is dispersed, but not completely moistened, gently stir in the raisins.
Divide the batter evenly between the molds. Bake until a toothpick inserted into a muffin comes out clean, 25-30 minutes for mini-loaves or 13-18 minutes for muffins.