Friday, July 8, 2011

Outstanding Oatmeal Raisin Cookie Recipe

Does anyone have a cookbook that looks overly used as this one does? (I lay claim to this one ... testifying that it's recipes have graced my family table for well over two decades). Can I see a raise of hands for all those who have similarly LOVED cookbooks?

Not only can you find time-honored, taste-tested family favorites, but you can sometimes try a recipe you've never made and be utterly satisfied and surprised by the flavor.

That's what happened when I tried this Oatmeal Raisin Cookie last week ... everyone in the family ABSOLUTELY loved it! And the fact that it's semi-nutritious doesn't hurt either ... BTW, you'll find a link for Amazon for this book (yes, it's still being made) at the bottom of this post. Through the years (25+ to be exact), I've used a plethora of the recipes from this book and ALWAYS been more-than-pleased with the dishes.

OATMEAL RAISIN COOKIES (Even if you don't like raisins, which my daughter doesn't)

3/4 cup shortening
1 cup brown sugar (packed)
1/2 cup Splenda (I use Splenda to cut calories)
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cloves
1 cup raisins
1 cup chopped nuts (optional)
3 cups Quaker oats

Heat oven to 350 degrees. Mix thoroughly shortening, Splenda, egg, water, and vanilla. Stir in remaining ingredients.

Drop dough by rounded teaspoonfuls 1 inch apart onto greased backing sheet. Bake 12-15 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet. Store in tightly covered container.

Makes about 5 dozen cookies.  If using self-rising flour, omit salt and baking soda.

Now go get some milk or a cup of tea to enjoy with your scrum-diddly-umpsious cookies!

And for more great recipes you should visit All Recipes (dot) Com

Oh yeah, here is my shameless plug for my recipe book also: Recipes Sure to Please

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