When I was pregnant with my first daughter, I seemed to receive an inordinate number of earnestly healthy recipes from friends.
Quite a number of them were for oatmeal “cookies” that were so virtuous they deserved halos.
These are most decidedly not my type of cookie.
I think this recipe – gleaned and adapted from my grandmother’s notebook – strikes a reasonable balance. I don’t know the original date, but it strikes me as a wartime or depression recipe due to the lack of eggs and dairy.
These are honest oatmeal raisin cookies, but not overly pious. They are quick to mix and bake, and good for car trips or after school snacks.
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- ½ teaspoon salt
- 2 cups quick cooking oats
- 1 cup raisins
- ½ cup coconut (optional)
- ¾ cup vegetable oil
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ cup boiling water
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F.
- Line cookie sheets with parchment paper.
- In medium bowl, stir together flour, salt and oats.
- Add raisins and coconut and mix thoroughly.
- In separate bowl, mix oil and sugar with an electric mixer until thoroughly blended. Add vanilla.
- Add oil mixture to dry ingredients. It will be very crumbly.
- In small bowl, mix baking soda and boiling water. Pour over cookie mixture and stir until blended.
- Form 1-inch balls with dough and place on prepared sheets. Flatten balls as the cookies will not spread a lot during baking.
- Bake for 10-12 minutes, or until lightly browned. Do not overbake or they will become very dry.
- Remove cookies from tray and cool on wire rack.
image from: thegraphicsfairy.com