Thursday, September 5, 2013


Back to school baking resumes.  Pie for breakfast, anyone? And chewy rolled oat cookies, adapted from a Martha Stewart recipe. My friend prefers them wheatless but I add 3 tblspoons of flour; it seems
to help them hold together.

1 and 1/2 cups old fashioned rolled oats (not quick-cook), 6 tblsp butter (approx 1/3 cup), 1 egg, a big dash of vanilla, 1/2 tsp baking soda and salt, 1/2 cup raisins and/or dried cranberries, 1/4 cup white sugar, 1/3 cup packed brown sugar, 3 tblsp ground flax meal, 3 tblsp flour.

Grind 1/2 cup of the oats in food processor into coarse flour, (I also pulse the raisins into small bits for a nicely unlumpy cookie). Cream the room temp butter and sugars, add remaining ingredients. Chill for at least half an hour, drop balls or slice off a chilled dough log onto parchment lined sheet. Bake at 375 for about 10-12 minutes, watch closely as these are flattish cookies and the edges will burn if you don't keep an eye out.  Let cool completely before lifting them off the sheet.

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