On Thursday, I stopped into Dark Horse Espresso Bar on Queen West, and two things happened; first I ran into the lovely Derek Easton, of Easton’s in Toronto’s Kensington Market, and then I ate the best oatmeal cookie out there.
This post is about the cookie, but I should mention that Derek told me about the dry chorizo the venison sausages that he now has in the shop. He convinced me, and now both types of sausages are at my house.
But the cookie! It’s an oatmeal, pistachio, and fig cookie, which I’ve replicated, more or less. Happily, I share with you my version of the cookie.
Oatmeal, Pistachio and Fig Cookies
Makes about two dozen cookies
1 1/3 cups unbleached all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 cup salted butter, softened
1 cup brown sugar, packed
¼ cup granulated white sugar
2 teaspoons Bourbon (or vanilla)
¼ cup water
2 ¾ cups rolled oats (not quick oats)
¾ (100g) cup pistachios, roasted at 300F for ten minutes, and coarsely chopped
10 dried figs ( about 100 g), with the “twig” removed, and chopped into raisin-sized chunks.
Pre-heat the oven to 375F.
In a small bowl, combine the flour, baking powder, and salt. Set aside. In a larger, bowl, combine the butter and the sugar. Blend with an electric mixer for a minute. Add the egg and Bourbon. Continue mixing until the mixture is light and fluffy.
Add the flour mixture into the butter mixture, stirring with a wooden spoon, and alternating with the water. Stir in the oats, nuts and fruit.
On a greased cookie sheet, drop well-rounded teaspoons, flattening each cookie with the back of the spoon. Bake for ten minutes. Cool on a rack.