Oatmeal Raisin Cookies

For spiritual usage through endurance of liminality, or to temper compulsion towards Raising Cane's Chicken Fingers.

Reagents

Raising Cane's

- Four Raising Cane's Chicken Fingers
- Two slices Cane's Texas Toast
- One 22oz cup Cane's Sauce
- One 32oz cup Cane's Sweet Tea

Dough Drys

- One and three quarters cup flour
- Half teaspoon baking soda
- Quarter teaspoon cinnamon

Dough Wets

- Three quarters cup softened butter
- Three quarters cup brown sugar
- Quarter cup white sugar
- One egg
- One tsp vanilla

Minor Reagents

- One cup rolled oats
- Brown sugar
- Powdered sugar

Rites

Candied Cane's

1. Roughly chop chicken fingers into raisin-sized bits.
2. Dehydrate until above leathery, ~45 minutes at 225F.
3. Coat with mixture ~3tbsp brown sugar and ~2tsp Cane's sauce.
4. Bake until caramelized , ~10 minutes at 275F.
5. Cool until fully set.

Toast Crumble

1. Cut toast lengthwise.
2. Dehydrate alongside chicken bits until dry through, ~60 minutes.
3. Crush into coarse crumble.

Tea Reduction

1. Empty into adequate pot.
2. Reduce on stovetop until light syrup, ~90 minutes on medium-low.
3. Let cool to room.

Cane's Swirl

1. Mix ~2tbsp Cane's Sauce and ~5tbsp powdered sugar until smooth.
2. Refrigerate until use.

Oatmeal Raisin Cookies

1. Cream butter and sugars.
2. Mix in egg, vanilla, ~2tbsp Tea Reduction.
3. Mix Dough Drys separately, then slowly mix in with dough until proper texture.
4. Fold in rolled oats, half cup Toast Crumble, and half cup Candied Cane's bits.
5. Rest, ~20 minutes.
6. Fold in Cane's Swirl to marble.
7. Bake 13 minutes at 350F.
8. Create glaze with remaining Tea Reduction and powdered sugar to texture, drizzle over cooled cookies.