Old Fashioned Oatmeal Cookies - New England



Old Fashioned Oatmeal Cookies

By Charlie Burke



When our grown sons were young, these oatmeal cookies replaced chocolate chip cookies as the family favorite. The source of the recipe was a magazine, although we cannot recall which, although we still have the cut-out recipe which had been submitted by a reader from North Carolina.

Originally calling for trans fat laden shortening, the recipe has been modified by my wife, Joanne, over the years. Currently it is done with Earth Balance, a remarkable butter substitute containing no cholesterol, saturated fat or trans fats. It was developed by nutrition researchers at Brandeis University in Waltham, Massachusetts and is high in omega – 3. If cholesterol is not a concern, however, feel free to use fresh local butter.

A lower fat version, using ground flax seed, will also be given. Whichever recipe you choose is likely to be a family favorite.

Approximately three dozen cookies:

1 ½ cups all purpose flour (we use King Arthur)

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons cinnamon (preferably Saigon cinnamon)

2 teaspoons ground cloves

2 teaspoons allspice

1 ½ teaspoon ground ginger

1 cup butter or butter substitute

1 cup firmly packed dark brown sugar

1 cup sugar

2 large eggs

1 cup raisins

1 teaspoon vanilla extract

3 cups quick cooking rolled oats (regular rolled oats can be used, but do not become as moist)

1 cup chopped walnuts (optional)

Combine flour, soda, spices and salt. In a separate bowl, combine sugar and butter using an electric mixer until creamy; mix inn vanilla and eggs. Add flour and mix until combined. Stir in oats and nuts.

Lightly grease cookie sheets; use approximately ¼ cup of dough per cookie and place on sheet 4 – 5 inches apart. Bake in a preheated 375 degree oven until slightly browned (12 – 14 minutes). Let cool a few minutes on the sheet, and then transfer to a rack until cooled.

Lower fat version:

Substitute ¾ cup ground flax seed for ¾ cup flour.

Use only ½ cup butter or butter substitute

Add 1 ½ tablespoon egg substitute if using large eggs, none if using jumbo eggs.

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