Healthy and hearty cookies
Jan. 19, 2012
By Ginger Isham
Oatmeal cookies have been around for years, and are a favorite of most children and adults. You can add any combination of chocolate chips, Craisins, raisins and/or nuts. I like to press one-half a nut on top of the cookie in case someone doesn’t like nuts. These are healthy, hearty and — when hot from the oven — make you want more than one. They are made without flour.
2/3 cup melted butter (I use 1/3 cup olive or canola oil, and 1/3 cup butter or any combination)
1 1/4 cup brown sugar (I use 1 cup)
3/4 cup white sugar (I use 1/2 cup)
3 eggs (can use 2 eggs and 1 egg white)
1 1/2 cup peanut butter (room temperature, may use chunky style)
6 cups oatmeal (quick or old-fashioned oats)
2 teaspoons baking soda
1 1/2 cups raisins (I use 3/4 cup Craisins)
1 package chocolate chips (I use dark chocolate chips)
Beat butter, sugars, eggs and peanut butter together until well blended and smooth. Mix in oatmeal gradually with rest of ingredients. Using a generous tablespoon of dough, form gently with hands into about a 3-inch ball and gently press down a little. Place on lightly greased cookie sheet and bake at 350 degrees for 12 -15 minutes. Makes about 36 big cookies.
THE GREAT PUMPKIN COOKIES
3 1/2 cups flour
2 1/3 cups quick or old-fashioned oats
1 3/4 teaspoon baking soda
2 teaspoons cinnamon
Pinch of salt
3 1/2 sticks of butter (I use 2 sticks of butter and 1/2 cup canola or olive oil)
1 3/4 cups white sugar (I use scant 1 1/2 cups)
1 3/4 cups brown sugar (I use scant 1 1/2 cups)
1 can pumpkin (15-ounce size)
1 1/2 teaspoons vanilla
1 1/3 cups chopped nuts
1 1/3 cup raisins
Beat butter, sugars, pumpkin, eggs, and vanilla together until batter is smooth. Add flour, baking soda, salt and mix well. Stir in nuts and raisins. With large tablespoon, drop batter onto lightly greased cookie sheet and spread to about a 3-inch circle. Bake at 350 degrees for 12- 15 minutes. Cool on baking sheet 2 minutes before removing to cooling rack. May decorate with icing. Enjoy cookies with hot tea on a cold day.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.