Oat Bran Raisin Cookies
- 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
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
January 1999.
Recipe by: The Best of Pantry (Harrowsmith), p. 189
Posted to EAT-LF Digest by "Ellen Pickett" on Jul 7,
1999, converted by MM_Buster v2.0l.
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
January 1999.
Recipe by: The Best of Pantry (Harrowsmith), p. 189
Posted to EAT-LF Digest by "Ellen Pickett"
1999, converted by MM_Buster v2.0l.
