Lori Dunn
Fruity Oatmeal Cookies are perfect for dessert or as an afternoon snack.
60
SERVINGS
Ingredients
- 1 cup raisins or dates
- 1/4 cup orange or pineapple juice
- 1-2/3 cups sugar, or 1 cup honey and 1/3 cup brown sugar
- 1/2 cup cooking oil
- 1/2 cup peanut butter
- 2 eggs, beaten
- 1 teaspoon vanilla or orange flavoring
- 1/2 teaspoon salt
- 2-1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups finely chopped oatmeal
Directions
- 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.
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.
Main Story:
GRIT Recipe Box: January/February 2011
NOTE: Mildred writes, “This is a soft cookie and keeps well.”
