Hello, it’s me…..the slacker who used to contribute regularly to this blog. I know, it’s been about a year since I’ve written any recipes. What can I say?
So yeah, Caribbean life is really good, and sometimes I feel like we landed in paradise. Sure, traffic tends to be crazy, work can get hectic, and there are lots of things yet to be done around the house. But I do like my new island home, especially the kitchen. It’s smaller than our last one, but after almost eleven years in Germany, I enjoy having a full-size refrigerator and oven again. One reason I’m so happy with the kitchen is the way some of our furniture found its way in here and works really well. For example, check out how my cookbooks and Polish and Italian pottery fit into these two stacked Ikea shelving units.
Even better, what about this island Jerry made out of another shelving unit and the oak butcher block that used to serve as an office work table when it topped a couple of small filing cabinets in our old house?
Yes, indeed, the kitchen island is perfect for cookie production, and I have a perfect island-inspired cookie recipe to share. I first made these cookies last spring as an experiment when I wanted to take a treat to work. They’re really a basic oatmeal cookie, but instead of the typical cinnamon and raisins, I stirred in cubed guava paste, a sure bet to appeal to Puerto Rican tastes, and sure enough, the cookies prompted several requests for the recipe. I’ve actually developed sort of a reputation among my colleagues as a baker, and it all started with these cookies.
Oatmeal and Guava Cookies
- 1 cup butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups old-fashioned rolled oats (quick-cooking oats will work, but I like old-fashioned better)
- About 7 ounces guava paste, cut into small cubes (I used a third of a 21-ounce container of Goya guava paste, available from Amazon if it is not in your local store)
Cream together the butter and sugars, then mix in the egg and vanilla. Stir the flour, baking soda, and salt together, then blend this mixture into the creamed mixture. Mix in the rolled oats and gently fold in the guava cubes. Refrigerate the dough for an hour or more (I’ve left the dough in the fridge for close to a week and it was fine).
When you are ready to bake the cookies, preheat the oven to 350 F. Drop the dough by tablespoonsful onto a parchment-lined baking sheet and flatten slightly with the back of the spoon. Bake for about 10 minutes, or until the cookies are just starting to brown around the edges. Let the cookies cool on the baking sheet for a couple of minutes, then slide the parchment onto a rack to cool completely. Store in an airtight container for two or three days, or freeze for longer storage.
Yield: about 4 dozen cookies