Friday, December 19, 2008

Oatmeal-Raisin Cookies

Soft and chewy with plump raisins and lots of spices, these cookies are simply delish.

yield: 4 dozen

1 1/2 cups flour
1/4 cup wheat bran
2 Tbsp flaxseed
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
1 1/4 cups brown sugar
6 Tbsp stick butter, melted
2 Tbsp corn syrup
1 Tbsp vanilla
1 Tbsp water
1 egg
1 egg white
1 2/3 cups oats
1 2/3 cups raisins
1/3 cup chopped pecans, toasted (optional)

1. Preheat oven to 350°.
2. Place raisins in a small bowl; cover with water. Let sit 5 minutes or until plump. Drain water off and squeeze excess water off.
3. Combine flour through nutmeg in a bowl, sifting together or stirring with a whisk. In a large bowl beat brown sugar through egg white together at medium speed of a mixer until well blended. Stir in oats, raisins, and pecans. Stir in four mixture.
4. Drop dough by tablespoonfuls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until almost set. Cool on pans 2 minutes or until firm; transfer to wire racks and let cool completely.

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