I know you’re looking at that heading and thinking “oh, no she didn’t!” But I’d like to counter that with “oh, yes I did!” See?!
I was actually trying to figure out how to use the last of this round of okra in some sort of dessert or sweet when our CSA posted this link on their website. Perfect – exactly what I was looking for. So I set to work. I changed the recipe up from what the original suggested. The recipe I ended up with follows down below. In the end, these cookies were amazing. And I don’t mean “amazing for cookies that contain okra,” I mean amazing for cookies, end of sentence. These are some of the best cookies I’ve ever had. They’re cakey, which my husband didn’t enjoy, but the flavors are so complex. You taste so many different layers of flavor as you eat them, and none of those layers is “ewww, okra.” My okra was a little bit old, so it had gone a little slimy, but this was the perfect use. The slime disappeared in the batter and in no way translated to the final product. So if you’ve got a sweet tooth and some slightly be-slimed okra, this is the perfect use.
1/2 c (1 stick) unsalted butter, softened
1/2 c brown sugar
1/4 c granulated sugar
1 c flour
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 t cinnamon
1 c oatmeal (not instant or 1 minute)
1 c chocolate chips
1 c raw okra processed in the food processor to resemble coarse chunks
Preheat oven to 350. Cream together butter and sugars until fluffy. Add egg and mix until combined. Sift in flour, soda, powder, salt, and cinnamon. Mix to combine. Stir in oatmeal, chocolate chips, and okra. Scoop by 1/4 c scoops onto a greased or lined baking sheet. Bake 16 minutes or until golden brown around the edges. Let cool before removing from cookie sheet. Yielded 14 cookies.