| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Cookies |
48 |
servings |
INGREDIENTS
| 3/4 |
c |
Vegetable oil |
| 1 |
c |
Brown sugar; firmly packed |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Rolled oats |
| 1 1/2 |
c |
Oat bran |
| 1 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Raisins; OR semisweet chocolate chips |
| 1/2 |
c |
Chopped walnuts; OR chopped pecans |
INSTRUCTIONS
1. Beat together oil, sugar, eggs and vanilla. Add oats, oat bran, flour,
salt and baking soda. Stir to mix well.
2. Add raisins [or chocolate chips] and nuts, and blend evenly.
3. Drop by tablespoonfuls onto an ungreased cookie sheet.
4. Bake for 12 to 15 minutes at 350 F (180 C); the cookies should not brown
very much. Remove to a wire rack to cool.
Makes 4 dozen cookies.
NOTES : If spicy cookies are desired, add 1 teaspoon (5 mL) cinnamon, 1/2
teaspoon cloves, and 1/2 teaspoon allspice to dry ingredients. Make sure
the vegetable oil is fresh and mild. [I would use a newly opened bottle of
canola oil.] Formatted in MasterCook 4 by Ellen Pickett <ellen@qnetix.ca>
January 1999.
Recipe by: The Best of Pantry (Harrowsmith), p. 189
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jul 7,
1999, converted by MM_Buster v2.0l.
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