From the kitchen of Our Top Chef Canada in The Chef's Inn B&B in downtown St.John's comes this recipe for a classic cookie.
Todd Perrin sent us this delightful favourite when we asked for something he loves to make. Todd's always got something yummy cookin' - including plans for a brand new restaurant in a very old spot. We'll have more on his Mallard Cottage project in the not too distant future, but in the meantime bake up some of the very best kind of cookies from the finest kind of NL fella!
1 c. butter
1c. brown sugar
½ c. white sugar
1 tsp vanilla
1 ½ c flour
1 tsp. baking soda
½ tsp. salt
2 c. rolled oats
½ c raisins
½ c roasted almonds
½ c chocolate chips
¼ c flaxseed
Cream butter and sugar. Add eggs one at a time, add vanilla and mix well.
Combine flour, baking soda and salt and add to creamed butter, sugar and egg mixture. Mix on low with paddle attachment until combined.
Combine remaining ingredients and fold into wet mixture.
Roll batter into logs (in parchment makes it easier) and chill for an hour.
Cut logs into 1 inch circles, place on parchment on baking sheet and bake 8-10 minutes at 375
Cool on rack until crisp.
My house is nut free so we left out the almonds, and as it turns out... I was out of raisins so I just used currants instead...but if I'd have had any dried cranberries I probably would have used those. Might just do that next time and use white chocolate chips instead. Bottom line - this is one customizable cookie everyone's going to LOVE! sb
For more with Todd Perrin check out: At The Chef's Inn with Chef Todd Perrin, Roots, Rants & Roars – Food, Friendship & Fun, INsights IN 10, Cool People Profile, Our Top Chef Canada, Recipe for Gingerbread & Blueberry Steamed Pudding
For more information on Todd’s B&B visit www.thechefsinn.ca