Oatmeal Raisin Cookies Moosewood New C + note to Karen, Eruna

[Guest guest]

At 05:20 PM 1/27/2002 -0500, Karen C. Greenlee wrote:

>Brenda:

>

>$40???? What the heck? You must have paid full price for the hardback

>version. (?). FYI to you and all: I got my copy of this cookbook

>(paperback) from Jessica's Biscuit for $18.17. Their website is:

>http://www.ecookbooks.com. When you place an order for $40 or more, you

>can select a free cookbook or t-shirt from the selection they offer.

>I'm not affiliated with this company in any way -- just a long-time

>happy customer.

>

>This is one of the best cookbooks I've seen in a long time. I haven't

>made anything from it yet, but I LOVE the sound of lots of the recipes!

 

Karen & all (recipe follows),

 

It does look like a nice cookbook -- so many new things in it...but lots of

fish, too. Thanks for telling me - back it goes to Powell's! (Bye the

way, just in case you noticed, I do know that the word should have been

'An' rather than 'A' in that post of mine. How I hate it when my fingers

embarrass me and it happens all the time.)

 

I see you are lusting after desserts and sweets at the moment. hehe Me

too! So, hope you haven't done up the Oatmeal Cookies because here

they are!

 

PS: I am still laughing about Eruna's duplicate book she almost went crazy

to have. It feels so familiar. Here I thought it was just *my* own

personal little (secret) problem.

 

Brenda

 

 

* Exported from MasterCook *

 

Wholesome Oatmeal Raisin Cookies

 

Recipe By :Moosewood Restaurant New Classics by The Moosewood Collective

Serving Size : 12 Preparation Time :0:15

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup light brown sugar -- packed

1/4 cup sugar

1/2 cup butter -- preferable unsalted

- at room temperature

1 large egg

1 teaspoon pure vanilla extract

1 1/4 cups rolled oats

1/2 cup unbleached all-purpose white flour*

1/2 cup oat bran

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup raisins

 

It's important to use all-purpose flour, not pastry flour. With pastry

flour, the cookies spread out all over the pan---nice and lacy, but out of

control.

 

Preheat the oven to 350 degrees. Lightly oil two baking sheets.

 

In a large blow, cream together the brown sugar, granulated sugar, and

butter with an electric mixer or by hand until light and fluffy. Add the

egg and vanilla and mix until well combined.

 

In a separate bowl, combine the oats, flour, oat bran, cinnamon, baking

powder, baking soda, and salt. Add to the butter mixture and stir just

until blended. Mix in the raisins.

 

Drop the dough in scant 1/4-cup mounds about 3-inches apart, and flatten

slightly with moistened fingers. Each sheet will hold six cookies. Bake

for about 15 minutes, until golden and just firm to the touch. When the

cookies first come out of the oven, they're soft and a little delicate, so

carefully transfer them to racks. Cool for 15 minutes.

 

Notes: One of these cookies is big enough to share with a friend, and with

the combination of oats and oat bran, you'll still respect yourself in the

morning when they beckon at breakfast time. They are officially

kid-approved by Moosewood's Ned Asta's son Taz and his friends--the second

generation of Moosewood taste-testers and fans! Remember to take the butter

out of the fridge ahead of time so that it can soften. (Or zap for a few

seconds in microwave.)

 

Nutrition according to Moosewood: per 2.2.5-ounce serving: 243 calories,

4.7 g protein, 9.6 g fat, 37.8 g carbos, 5.2 g saturated fatty acid, 42.7

mg cholesterol, 121 mg sodium, 2.9 g total dietary fiber.

 

Yields: 10 to 12 cookies

 

Typos by Brenda Adams

 

 

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