Oatmeal Cookies: Nutritious Comfort FoodOatmeal Cookie Recipes
by Sidney Carlisle
Oatmeal cookies get two big points on my food list. First, they contain oats, a high fiber food rich in selenium, potassium, B vitamins and iron. Second, since they are a cookie and contain sugar, they meet all my criteria for dessert. What could be better? It's a plausible reason to eat cookies while rationalizing that the health benefits outweigh the calories.
And if the recipe contains mineral-laden raisins, which just happen to be fat-free, the cookies deserve extra points. Perhaps we're stretching things a bit, but oatmeal cookies do seem to be a healthier choice than, say, a chunk of chocolate cake loaded with butter-cream frosting.
The other recipe is a family favorite and has been in my collection for at least twenty years. It contains raisins, but specifies that the raisins be chopped into pieces. Believe it or not, this makes a big difference in the taste of these cookies. I admit that chopping raisins is tedious, but worth the effort. It also means that sworn raisin-haters won't get a big soft bite of a whole raisin all at once. It has always seemed to me that most of the people who claim they can't stand oatmeal cookies have oatmeal-raisin cookies in mind, and it may actually be the raisins that offend these folks.
Both these recipes deserve a try. Serve with a big glass of milk, of course.
Preheat the oven to 350°F. Lightly grease two baking sheets. Roll the dough into walnut-sized pieces and place 2 inches apart on a baking sheet. Butter the bottom of a small glass, dip it in white sugar and flatten the cookie pieces slightly. No need to re-butter the glass, just keep dipping it in the sugar each time.
Bake the cookies 8 to 10 minutes until lightly browned. Cool 1 minute on the baking sheet and remove to a wire rack to cool completely. These cookies freeze well. Yields about 4 dozen cookies.
Drop by teaspoonfuls on the baking sheets, leaving about 2 inches between the cookies. Bake about 12 minutes, until lightly browned. Remove from the pan at once and cool on a wire rack. Yields about 5 dozen cookies.
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