An oatmeal raisin cookie was the beginning of the end for Stephen Duckett, and Edmontonians agree that while the cookie is a good one, it isn’t worth losing their jobs over.
“It tastes good,” said Mike Monaghan, who tried one of the now-famous oatmeal raisin cookies from a local caterer, La Persaud, adding that it’s not tasty enough to risk his day job.
Melody Lepine tried a different flavour yesterdday than the Alberta Health Services former head honcho did last week.
“Oh it’s good, very good,” she said between bites, adding that Duckett should have stopped to talk. “Given he’s … in a pretty important position, he should always have time for comment.”
Last week, Duckett refused to talk to the media following a meeting about hospital wait times, telling them he was too busy eating his cookie.
The meeting was at the Matrix Hotel downtown, and the cookies were catered from La Persaud.
“The cookie is a basic oatmeal raisin cookie,” said Emmanuel David, head chef.
“With cinnamon, a little bit of baking soda — and lots of oatmeal.”
Oatmeal raisin cookies – courtesy La Persaud
• 3/4 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 3/4 cups rolled oats
• 1 cup raisins
Preheat oven to 375 degrees F (190 degrees C).
In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins.
Drop by teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden brown.
Cool slightly, remove from sheet to wire rack. Cool completely.