Bake In Case of Emergency

Being hungry serves two purposes in life: to give song writers access to awesome lyrics such as Duran Duran's Hungry Like the Wolf ; and so Milton Bradley can make a game involving hippos (because Starving Starving Hippos would just be cruel). Otherwise, being hungry is like the other two members of the Black Eyed Peas: they're there to complete the picture but otherwise they're kinda worthless.

Tackling hunger while in university is tough regardless of whether there are classes going on or not. Summertime for many of us means the 9-5 grind and sure; you're getting paid but a 40 hour work week takes its toll faster than a week of class. Factor in those of us bold enough to take on summer school as well as a full-time job and pretty soon hunger starts looking like the biggest inconvenience since pay phones started charging 50-cents instead of a handy 25 pennies. (Seriously, who carries two quarters to make phone calls anymore?)

Well, here's the solution to your hunger: make sure you always have food.

Yes, this isn't groundbreaking information by any stretch of the imagination but it hi-lights an easy way to stave of starvation: preparation. We all cook, so if we cook just a bit more and save it for later then we'll have more food for when hunger comes knocking. Case in point: The Otiena Cookie.

This recipe is good for two dozen cookies and easily doubles if you want to make more. By freezing half of the dough you'll have access to a dozen cookies in 15 minutes. They're sweeter than your store-bought variety thanks to the added coconut and deceptively filling thanks to the oats. Be sure to pair a handful of these cookies with some milk to round out a snack so you can get back to work or school.



The Otiena Cookie

What's In It:

-1 cup of raisins
-3/4 of a cup of granulated sugar
-3/4 of a cup of packed brown sugar
-1/2 a cup of shredded sweetened coconut
-1 and 3/4 cups of all-purpose flour
-2 cups of quick cooking rolled oats
-3/4 cups of butter, cubed and left at room temperature
-2 large eggs
-1 tsp of baking soda
-2 tsp of ground cinnamon

Makes two dozen cookies



1. Begin by adding the cubes of butter and sugars in a large bowl.



2. With an electric mixer, creme the the ingredients until smooth. Add one egg and mix until fully incorporated. Repeat once again for the other egg. Now mix in the raisins. Set aside.



3. In a smaller bowl, mix together the flour, oats, coconut and baking soda.



4. Here's the fun part: combine your wet ingredients with your dry and mix thoroughly with your hands until this:



Turns into this:



5. On a separate space, lie out a 12-inch sheet of cling wrap followed by a 12-inch sheet of parchment paper. Set aside. Break the dough into two mounds and place on a clean surface. Roll the dough until you have a log that's about a 12 inches in length. Repeat for the remaining dough.



6. Place your log of cookie dough onto the parchment paper and roll until completely covered. Twist one end of the parchment paper clockwise and the other end counter-clockwise to completely seal. Now, cover your roll in cling wrap. Repeat for the other roll if not baking immediately.



7. If baking immediately preheat the oven to 350°F (180°C). Slice the log of dough into inch thick rounds. Flaten the round on a clean and flat surface and place the round of dough on a baking sheet lined with parchment paper. Bake for 15 minutes or until the cookies are golden brown.



8. Freeze any unused dough and savour your cookie with a nice cold glass of moo moo juice.