Old Fashioned Oatmeal Cookies
By Charlie Burke
By Charlie Burke
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When our grown sons were young, these oatmeal cookies replaced chocolate
chip cookies as the family favorite. The source of the recipe was a magazine,
although we cannot recall which, although we still have the cut-out recipe
which had been submitted by a reader from North Carolina.
Originally calling for trans fat laden shortening, the recipe has been modified by
my wife, Joanne, over the years. Currently it is done with Earth Balance, a
remarkable butter substitute containing no cholesterol, saturated fat or trans
fats. It was developed by nutrition researchers at Brandeis University in
Waltham, Massachusetts and is high in omega – 3. If cholesterol is not a concern,
however, feel free to use fresh local butter.
A lower fat version, using ground flax seed, will also be given. Whichever
recipe you choose is likely to be a family favorite.
Approximately three dozen cookies:
1 ½ cups all purpose flour (we use King Arthur)
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon (preferably Saigon cinnamon)
2 teaspoons ground cloves
2 teaspoons allspice
1 ½ teaspoon ground ginger
1 cup butter or butter substitute
1 cup firmly packed dark brown sugar
1 cup sugar
2 large eggs
1 cup raisins
1 teaspoon vanilla extract
3 cups quick cooking rolled oats (regular rolled oats can be used, but do not
become as moist)
1 cup chopped walnuts (optional)
Combine flour, soda, spices and salt. In a separate bowl, combine sugar and
butter using an electric mixer until creamy; mix inn vanilla and eggs. Add flour
and mix until combined. Stir in oats, nuts and raisins.
Lightly grease cookie sheets; use approximately ¼ cup of dough per cookie and
place on sheet 4 – 5 inches apart. Bake in a preheated 375 degree oven until
slightly browned (12 – 14 minutes). Let cool a few minutes on the sheet, and
then transfer to a rack until cooled.
Lower fat version:
Substitute ¾ cup ground flax seed for ¾ cup flour.
Use only ½ cup butter or butter substitute
Add 1 ½ tablespoon egg substitute if using large eggs, none if using jumbo
eggs.
When our grown sons were young, these oatmeal cookies replaced chocolate
chip cookies as the family favorite. The source of the recipe was a magazine,
although we cannot recall which, although we still have the cut-out recipe
which had been submitted by a reader from North Carolina.
Originally calling for trans fat laden shortening, the recipe has been modified by
my wife, Joanne, over the years. Currently it is done with Earth Balance, a
remarkable butter substitute containing no cholesterol, saturated fat or trans
fats. It was developed by nutrition researchers at Brandeis University in
Waltham, Massachusetts and is high in omega – 3. If cholesterol is not a concern,
however, feel free to use fresh local butter.
A lower fat version, using ground flax seed, will also be given. Whichever
recipe you choose is likely to be a family favorite.
Approximately three dozen cookies:
1 ½ cups all purpose flour (we use King Arthur)
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon (preferably Saigon cinnamon)
2 teaspoons ground cloves
2 teaspoons allspice
1 ½ teaspoon ground ginger
1 cup butter or butter substitute
1 cup firmly packed dark brown sugar
1 cup sugar
2 large eggs
1 cup raisins
1 teaspoon vanilla extract
3 cups quick cooking rolled oats (regular rolled oats can be used, but do not
become as moist)
1 cup chopped walnuts (optional)
Combine flour, soda, spices and salt. In a separate bowl, combine sugar and
butter using an electric mixer until creamy; mix inn vanilla and eggs. Add flour
and mix until combined. Stir in oats, nuts and raisins.
Lightly grease cookie sheets; use approximately ¼ cup of dough per cookie and
place on sheet 4 – 5 inches apart. Bake in a preheated 375 degree oven until
slightly browned (12 – 14 minutes). Let cool a few minutes on the sheet, and
then transfer to a rack until cooled.
Lower fat version:
Substitute ¾ cup ground flax seed for ¾ cup flour.
Use only ½ cup butter or butter substitute
Add 1 ½ tablespoon egg substitute if using large eggs, none if using jumbo
eggs.
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