Wednesday, July 30, 2008

Oh-So-Good Oatmeal Cookies

Oh-So-Good Oatmeal Cookies
  • 4 tablespoons (1/2 stick) organic butter, softened
  • 3 tablespoons organic canola oil
  • 1/2 cup organic Sucanat, evaporated cane juice
  • 1 organic egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt
  • 1 cup organic rolled oats, either quick-cooking or regular (quick cooking will make a finer textured cookie)
  • 1/4 cup organic wheat germ, preferably toasted
  • 1 cup organic whole wheat pastry flour
  • 3/4 teaspoon baking powder
  • 1/2 cup organic raisins or chocolate chips or carob chips
  • 1/2 cup toasted pecans, finely chopped

Preheat oven to 375°°F.

With a wire whisk, combine the softened butter with the canola oil until completely blended. Whisk in the Sucanat, egg, vanilla and salt. Set aside.

In a separate bowl, combine the oats, wheat germ, pastry flour and baking powder.

Add the dry ingredients to the liquid ingredients and stir well to combine thoroughly. Stir in the raisins or chips and the pecans.

Drop by rounded spoonfuls onto 2 baking sheets, either sprayed or lined with parchment paper. Bake the cookies, one sheet at a time, for 10 to 12 minutes. Cool on wire racks.

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