Last night, after my company declared it would be closed today in anticipation of the severe snow, I decided to engage in the best activity one can do when snowed in: bake! After flipping eagerly through my collection of cookbooks, I came to the realization that a. I was missing a lot of ingredients needed to make these decadent desserts, but b. had everything I needed for what I was truly craving: oatmeal raisin cookies.
Taking the recipe straight off my Quaker Oatmeal top, I made a delicious batch of Vanishing Oatmeal Raisin Cookies. While usually I would substitute half the butter for applesauce to lower the calories, I didn't have any at my disposal, so full butter it was! I did, however, use whole wheat flour and a generous tablespoon of ground flax seed: it not only added a wonderful nutty flavor to the cookie, but also adds fiber, lignans (natural antioxidants), and omega-3s.
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins
1. Heat oven to 350 degrees.
2. Beat together margarine and sugars until creamy.
3. Add eggs and vanilla, beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and raisins; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on cookie sheetl remove to wire rock.
(makes about 4 dozen)
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