Saturday, February 5, 2011

Fun With Eggs In The Kitchen: Oatmeal Current Pecan Cookies

It got too windy to work outside so I'm taking a baking break. This oatmeal cookie recipe I adapted from a couple I found on the intranet, then added a few of my own favorite ingredients. I like to keep the batter on hand for a quick and healthy bedtime snack. Later if you're lucky I'll let you know what I was working on outside!

    1/2 lb. butter (Humboldt Creamery's organic is the best)
    3/4 c. sugar
    1 c. dark brown sugar
    1 t. vanilla
    2 free range organic eggs
    1 1/2 c. white flour
    1 t. sea salt
    1 t. baking powder
    1/2 t. cinnamon
    1/4 t. freshly ground nutmeg (optional)
    3 c. any combo of rolled oats, rye, barley, and wheat (If you can't find these in bulk at your local natural foods store, you can get Bob's Red Mill 5 Grain Rolled Hot Cereal)
    1 c. coarsely chopped toasted pecans (a necessity!)
    1 t. flaxseed
    1 c. currants

In a big bowl beat together the butter and sugars until well blended. Then add eggs and vanilla and blend again. Combine flour, salt, baking powder, cinnamon and nutmeg in another bowl, mix well with your fingers and then blend it into the butter mixture. Finish it off by adding the oat combo, pecans and currants and mix with a wooden spoon (OK you can use your hands for this too but they get really sticky and require licking off when you are finished).

Place generous tablespoon sized dollups on a sprayed baking sheet and bake for approximately 14 minutes at 350 degrees.

Serving these at bedtime with a tall glass of milk ensures sweet dreams.


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