Preparation time: 25 minutes
Bake: 12 to 15 minutes
Yield: 4 dozen cookies
I. Cinnamon-Raisin-Walnut Oatmeal Cookies
3/4 cup (1 1/2 sticks) soft butter
3/4 cup (packed) brown sugar
1 teaspoon vanilla extract
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 1/2 cups rolled oats
5 to 6 tablespoons water or orange juice
1 teaspoon cinnamon
1 cup (packed) raisins
3/4 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease a cookie sheet.
Cream together butter and brown sugar with an electric mixer at high speed.
Beat in the egg; stir in the vanilla.
Sift together flour, baking soda, and salt.
If you are using thick-cut rolled oats (the kind that is sold in bulk at natural food stores), grind the oats slightly in a blender or food processor, using a few quick spurts. If you are using a more refined product, like Quaker Oats, this step is unnecessary.
Stir flour mixture into the butter mixture, and add all remaining ingredients. Mix until everything is well combined.
Drop by rounded teaspoons onto a lightly greased cookie sheet, and flatten each cookie slightly with the back of the spoon.
Bake 12 to 15 minutes. Remove from the sheet while still hot, and cool on a rack.
II. Chocolate-Chocolate Chip Oatmeal Cookies
Follow the above recipe with these changes:
Substitute 5 to 6 tablespoons black coffee for the water or orange juice.
Omit cinnamon, raisins, walnuts.
Add 1 cup ground chocolate chips (ground to a coarse meal in a blender, using quick spurts) and 1 cup whole chocolate chips. Stir these in at the end.
–Mollie Katzen’s Still Life With Menu Cookbook, Mollie Katzen, 1988