Rosie Daley's Orange Oatmeal Cookies
These cookies are excellent because of the orange flavor, the banana mixed into the batter and the clumps of raisins or chocolate chips. They taste less like just a sugary mass of oatmeal and more like a real cookie: dense with genuine flavor and satisfying. Try freezing these cookies in a sealed plastic bag—they are refreshing and delicious when cold!
Servings: Makes 16 large cookies
Ingredients
Directions
Preheat oven to 350°F. Cream the butter and egg together until it is well blended and smooth. Gradually beat in the banana, vanilla and brown sugar. Add the orange zest. Mix well with a wooden spoon until all the ingredients are thoroughly blended.
In a large bowl mix the flour, salt, baking powder, oats or 4-grain cereal, coconut, walnuts and raisins or chocolate chips. Use a wooden spoon to combine the dry ingredients until they are blended well and evenly distributed. Stir the dry ingredients into the wet ingredients and mix thoroughly until there is no sign of dryness.
Smear 1/4 teaspoon of butter on a baking sheet, drop heaping tablespoonfuls of the dough onto the greased baking sheet 2 inches apart, and press down lightly against the dough to flatten. Bake for 20 minutes until lightly browned. Cool on a wire rack.
Tips from Rosie's Kitchen: If you want to turn these cookies into a treat that provides more roughage, replace 1/2 cup of the rolled oats with 1/2 cup of 4-grain cereal. Rolled oats are included in the 4-grain cereal so you don't lose the benefits of vitamins E, B1 and B2 that oats provide. Cracked wheat, cracked rye and cracked barley make up 3 grains that pack a lot of fiber.
Packaged coconut is available sweetened or unsweetened. I like to use the unsweetened because it adds enough flavor and a bit of texture without the extra sugar.
From the book, The Healthy Kitchen
In a large bowl mix the flour, salt, baking powder, oats or 4-grain cereal, coconut, walnuts and raisins or chocolate chips. Use a wooden spoon to combine the dry ingredients until they are blended well and evenly distributed. Stir the dry ingredients into the wet ingredients and mix thoroughly until there is no sign of dryness.
Smear 1/4 teaspoon of butter on a baking sheet, drop heaping tablespoonfuls of the dough onto the greased baking sheet 2 inches apart, and press down lightly against the dough to flatten. Bake for 20 minutes until lightly browned. Cool on a wire rack.
Tips from Rosie's Kitchen: If you want to turn these cookies into a treat that provides more roughage, replace 1/2 cup of the rolled oats with 1/2 cup of 4-grain cereal. Rolled oats are included in the 4-grain cereal so you don't lose the benefits of vitamins E, B1 and B2 that oats provide. Cracked wheat, cracked rye and cracked barley make up 3 grains that pack a lot of fiber.
Packaged coconut is available sweetened or unsweetened. I like to use the unsweetened because it adds enough flavor and a bit of texture without the extra sugar.
From the book, The Healthy Kitchen
Nutritional Information
205.3 calories, 14.2g fat, 6g saturated fat (53.9% of calories of fat), 3.1g protein, 24.1g carbohydrate, 29mg cholesterol, 2.9g fiber
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