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Published On: Apr 26, 2006 10:02 PM
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Published On: Apr 26, 2006 10:02 PM
Facing your Fears -- Oatmeal Raisin Craisin Cookies
I have a fear of
cookies.
I don't know what you call that -- biscophobia, probably. And to be perfectly clear, I'm not frightened of the finished product. My eating skills with cookies are among the best. It's the creative process which causes me problems.
You see, I used to be a complete failure when it came to cookies. No matter what, they would come out burnt black on the bottom or raw in the middle. Nothing could help my cookies, and it was frustrating. I put a lot of time and energy into the things that I cook, and I expect and desire something tasty out of it.
Suddenly, one day my cookie curse just ended. I was staying with Erich in Albuquerque, and decided to make some nice healthy low-fat oatmeal-raisin cookies. They came out perfect -- neither bottom-burnt nor center-mooshy, and they were amazingly tasty.
The other day Erich and I were chatting about the miracle cookies, and he suggested I post the recipe and release it out into the world. There was only one problem, the same problem I run into a lot: the recipe wasn't mine.
So I made some changes. I took an amazingly healthy, amazingly good cookie recipe and made it even healthier and (surprisingly) even better. Without further ado, I give you the oatmeal raisin craisin cookie.
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking soda
2 tsp baking powder
1 tsp low-sodium salt (such as Morton Lite salt)
1/2 cup applesauce (or other pureed fruit)
1/4 cup butter flavored Crisco shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs, beaten
1 tsp vanilla extract
1 tsp almond extract
2 3/4 cups oats
1 cup golden raisins
1cup craisins (dried cranberries)
Preheat oven to 375 degrees. Spray cookie sheets with Pam or other (non-flour) baking spray, or (LIGHTLY) grease with extra shortening.
Sift together dry flours with baking powder, baking soda and salt in large bowl. In medium bowl cut chunks of shortening into applesauce. Stir in sugar and brown sugar, eggs, and vanilla and almond extracts. As you stir, the shortening will break into small clumps.
Pour the applesauce mixture into the large bowl with the flour and combine until thorughly mixed. In the medium bowl, mix together oats and fruits, and then gradually add the fruit to the batter, stirring constantly to univorm consistency.
Using a tablespoon, Scoop out chunks of dough and place them on your greased cookie sheets. Bake for 10 minutes, or until cookies are brown on top but still slightly soft. Remove from oven, let cookies stand for a couple of minutes, and remove from sheets. Spray cookie sheets if you need to re-use them for another round of cookies.
Makes 32 large cookies.
As I mentioned before, this is a very healthy cookie (except for the sugar and shortening); it's probably healthier than most of the breakfast cereals in your house. Cranberries are a rich source of antioxidants; oatmeal is good for cardiovascular health, and whole-wheat flour will help keep you regular, as will the raisins. So there's no reason whatsoever for ANY of us to fear this cookie. Enjoy!
I don't know what you call that -- biscophobia, probably. And to be perfectly clear, I'm not frightened of the finished product. My eating skills with cookies are among the best. It's the creative process which causes me problems.
You see, I used to be a complete failure when it came to cookies. No matter what, they would come out burnt black on the bottom or raw in the middle. Nothing could help my cookies, and it was frustrating. I put a lot of time and energy into the things that I cook, and I expect and desire something tasty out of it.
Suddenly, one day my cookie curse just ended. I was staying with Erich in Albuquerque, and decided to make some nice healthy low-fat oatmeal-raisin cookies. They came out perfect -- neither bottom-burnt nor center-mooshy, and they were amazingly tasty.
The other day Erich and I were chatting about the miracle cookies, and he suggested I post the recipe and release it out into the world. There was only one problem, the same problem I run into a lot: the recipe wasn't mine.
So I made some changes. I took an amazingly healthy, amazingly good cookie recipe and made it even healthier and (surprisingly) even better. Without further ado, I give you the oatmeal raisin craisin cookie.
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking soda
2 tsp baking powder
1 tsp low-sodium salt (such as Morton Lite salt)
1/2 cup applesauce (or other pureed fruit)
1/4 cup butter flavored Crisco shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs, beaten
1 tsp vanilla extract
1 tsp almond extract
2 3/4 cups oats
1 cup golden raisins
1cup craisins (dried cranberries)
Preheat oven to 375 degrees. Spray cookie sheets with Pam or other (non-flour) baking spray, or (LIGHTLY) grease with extra shortening.
Sift together dry flours with baking powder, baking soda and salt in large bowl. In medium bowl cut chunks of shortening into applesauce. Stir in sugar and brown sugar, eggs, and vanilla and almond extracts. As you stir, the shortening will break into small clumps.
Pour the applesauce mixture into the large bowl with the flour and combine until thorughly mixed. In the medium bowl, mix together oats and fruits, and then gradually add the fruit to the batter, stirring constantly to univorm consistency.
Using a tablespoon, Scoop out chunks of dough and place them on your greased cookie sheets. Bake for 10 minutes, or until cookies are brown on top but still slightly soft. Remove from oven, let cookies stand for a couple of minutes, and remove from sheets. Spray cookie sheets if you need to re-use them for another round of cookies.
Makes 32 large cookies.
As I mentioned before, this is a very healthy cookie (except for the sugar and shortening); it's probably healthier than most of the breakfast cereals in your house. Cranberries are a rich source of antioxidants; oatmeal is good for cardiovascular health, and whole-wheat flour will help keep you regular, as will the raisins. So there's no reason whatsoever for ANY of us to fear this cookie. Enjoy!
Before shot of cookie dough on tray. Lots of cookie recipes call for "rounded teaspoons of dough." I'm not that selfish; when I give you a cookie, it's going to be of a suitable size!
After shot, of a plate of Oatmeal Raisin Craisin cookies. Very tasty, and healthy!
Posted: Sun - October 9, 2005 at 01:11 AM