We were among the thousands of Los Angeles area residents without power after the massive windstorm Thursday night so I finally got to use my Sun Oven in an emergency situation. What did I make? Cookies, of course. I thought, based on the estimate given to us by the power company, that the outage would be fixed by early evening. If I’d known we’d be without power until the following day I might have rustled together something for dinner instead, but cookies were on my schedule so that’s what I made. We had just enough sunshine to get the job done.

Big Sun Oven Oatmeal Cookies


3/4 cup unbleached all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon freshly ground nutmeg

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, softened

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg

1 1/2 cups old-fashioned rolled oats

3/4 cup raisins (optional)


Set Global Sun Oven out to preheat. If using dehydrating racks line with parchment paper or silpat mats, otherwise line 3 rimmed baking pans with parchment paper or spray with cooking spray.

Whisk together the flour, baking powder, nutmeg, and salt in a medium bowl. Set aside. Beat the butter until creamy, by hand or with an electric mixer on medium speed. Add the sugars and beat until fluffy. Beat in the egg. Using a wooden spoon or a rubber spatula, stir in the flour mixture. Stir in the oats and raisins (if using). Roll the dough into 2-inch balls. Place balls on prepared baking racks or pans about 2 inches apart. Flatten the balls slightly. Bake in Sun Oven 30 to 40 minutes. Remove top layer, if lower layers are not done continue baking an additional 5 to 10 minutes. Cool cookies on baking pans or racks for 2 minutes, then transfer to racks and cool completely. Store in air tight containers.

Makes 9 t0 12 cookies

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