These are the best cookies I’ve ever baked, though they definitely have
an adult tinge to them. My other half wants me to bake a big batch for Chinese
New Year at her folks—something to talk about.
Preheat
oven to 350°F/170°C (more or less, with some of these
computerized ovens, not much choice).
INGREDIENTS
A-Mix (dry)
First
combine in mortar and pestle:
- 2-3 tablespoon juniper berries
- ¾ cup / 100g cane sugar
Begin with small amount of sugar to use as a
grinding powder for the moist dry berries.
Then
mix together with:
- 1 cup / 125g cake flour
- 1 cup / 125g quick oats
- 1 cup / 125g slivered almond
- 1 cup / 125g roughly chopped cranberries
- ½ cup / 60g raisins
- ¾ teaspoon salt
- 1½-2½ teaspoon cinnamon
B-Mix (wet)
Whisk until opaque and almost fluffy:
- 1 egg (medium-large to large) beaten
- 1 cup / 125g olive oil
- 1 teaspoon baking powder
Mix
A-Mix and B-Mix with a strong big spoon (I used a steel ladle-like one to press
down on the oat-and-flour mix to make sure the olive oil is absorbed).
Squish tight into balls (of equal size) for coherency
and squish down on buttered cookie sheet or baking paper.
Bake for 10-15 minutes, depending on the size of your
cookies, until slightly brown or to taste.
Cool on rack.
(References: https://sortedfood.com/recipe/12862/
and https://prettysimplesweet.com/chewy-oatmeal-cookies/)
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