Irresistibly rich and savory
By Ron Mendoza
Photography By Margaux Gibbons
8 ounces butter
1 bay leaf
¼ cup sugar
½ cup brown sugar
2 eggs
¼ cup flour
½ cup whole wheat flour
¼ cup spelt flour
½ cup oats
1 teaspoon sea salt
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
In a medium pan, melt the butter with the bay leaf. Continue to cook butter over a medium-low heat until the butter becomes a light brown color and smells nutty. Remove from heat and set aside.
In a bowl, whisk together the sugars and eggs until slightly fluffy. Remove bay leaf from the butter and pour butter into sugar mixture. Whisk until combined. Sift in dry ingredients and fold by hand using a spatula. Let dough rest for 20 minutes. Roll into golf ball-sized balls and chill overnight.
Bake in a 350° F oven for 8–10 minutes.
This cookie works well with the addition of dried cranberries, walnuts or dark chocolate chips. Makes about 18 cookies.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
