Cornmeal Thyme Cookies

The recipe called for currants, which I did not have so I left them out. These cookies are really good! The thyme is very subtle and the cornmeal gives the cookie bulk and texture.

Recipe:
1 3/4C flour
1C cornmeal
1t baking soda
1T + 1/2t thyme, finely chopped

1C butter
1 1/4C sugar
2 eggs

350 degrees, 10-12 minutes

I love cookies

I know cupcakes are my "thing" but I really enjoy a good cookie. I bought Martha Stewart's cookie book and it is amazing. I have been slowly working my way through it, and made a promise that if its a cookie I have made before (chocolate chip, oatmeal, sugar, etc) that I would alter the recipe some way to try to improve it or to introduce new flavors to an old classic. Today I made oatmeal cookies. It was a pretty standard recipe, oatmeal, raisins, and cinnamon. I changed the butter, added toasted pecans, and added a whole banana to the recipe. I also used Splenda for the white sugar, and Splenda Blend for the brown sugar.  Not SUPER original changes but by browning the butter, toasting pecans, and adding a banana  it definitely gave the cookies a little more personality. Here is the recipe:


3C rolled oats
1C flour
1t baking soda
1t baking powder
1/2t cinnamon
1/2t salt

1C butter (browned and cooled)
1C sugar
1C brown sugar
2 eggs
1t vanilla

1C toasted pecans
1 mashed banana

Mix butter and sugars until pale and fluffy (took about five minutes)
Add egg and vanilla
Add banana

Add all dry ingredients
Bake it at 350.