Take a great cookie recipe, add dandelion petals—and voila, you’ve got a dandy delivery vehicle. On the over-under I usually go with old standby chocolate chip, but this oatmeal cookie recipe from a woman who goes by Crescent Dragonwagon (good name, huh) is really a thing of transcendental beauty. Piling in a bunch dandelion petals detracts nothing and adds the salubrious goodness of the hated weed. But be warned: it ain’t Easy-Bake OvenTM material.
This is a whopper of a recipe, requiring a coupla giant bowls and mucho measuring; I always halve it.
1 1/2 cups white sugar
1 1/2 packed cups dark brown sugar
1 1/2 cups (3 sticks) butter, softened
3 large eggs
1 1/2 tsp vanilla extract
4 1/2 cups rolled oats
3 cups unbleached flour
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp baking powder
3/4 tsp salt
1 1/2 cups chopped walnuts (or pecans)
1 1/2 cups raisins (optional)
2 cups dandelion petals
1. Cream sugars and butter in large bowl. Beat in egg, one at a time. (If halving recipe, one egg is enough.) When blended, stir in vanilla.
2. Combine oats, flour, baking soda, cinnamon, baking powder, and salt in a second large bowl. Mix in dandelion petals, carefully separating clumps. Stir in nuts (and optional raisins).
3. Stir dry ingredients into wet. If you’re doing the full recipe, your wet bowl better be big.
4. Grease baking sheet. Scoop gobs of desired size onto sheet. You can make uncommonly huge cookies with this recipe. Bake at 375 degrees for 8-10 minutes (or less for conventionally sized cookies) until light brown. Cookies are best if slightly chewy.