Phyllis Lewis, Satanta, Kansas, is looking for a recipe for an oatmeal raisin cookie that uses cooking oil and raisins soaked in pineapple juice.
Mildred Hollibaugh, Eddyville, Nebraska, sends a recipe she adapted from a family recipe. She says lard can be used in place of the oil (1 cup lard equals 1 short cup oil), and that when she uses peanut butter she cuts back the oil to 1?3 cup. She also prefers the version with honey and brown sugar.
GRIT Recipe Box: January/February 2011
Fruity Oatmeal Cookies
1 cup raisins or dates1?4 cup orange or pineapple juice1 2?3 cups sugar, or 1 cup honey and 1?3 cup brown sugar1?2 cup cooking oil1?2 cup peanut butter2 eggs, beaten1 teaspoon vanilla or orange flavoring1?2 teaspoon salt2 1?2 cups flour1 teaspoon baking soda1?2 teaspoon baking powder2 cups finely chopped oatmeal
Heat oven to 350°F. Lightly grease baking sheet; set aside.
In microwaveable bowl, combine raisins and juice. Microwave 30 seconds. Cool, then run through food processor or chop fine.
In large bowl, combine sugar, oil, peanut butter, eggs, raisin mixture, vanilla and salt. Mix well.
Add flour, baking soda and baking powder. Mix well.
Add oatmeal. (To chop fine, use food processor.) Mix well. Should be a stiff dough; add a little additional flour if needed.
Drop dough by walnut-size balls onto prepared baking sheet. Press down slightly with fork.
Bake about 10 to 12 minutes; flip over with spatula when done and leave on hot baking sheet for a few minutes. Yields about 60 cookies.
NOTE: Mildred writes, “This is a soft cookie and keeps well.”