2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12 oz pkg.) Toll House Semi-sweet chocolate morsels
1 cup chopped nuts
Preheat oven to 350 degrees
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Graduallly beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 min. or until golden brown. Cool on baking sheets for two min. Remove to wire racks to cool completely.
Wednesday, December 22, 2010
Monday, November 22, 2010
Hot Chicken Salad
1 1/2 cups crushed potato chips
4 cups chopped chicken (cooked)
2 cups finely chopped celery
3/4 cup mayonnaise
2 T lemon juice
1 tsp. minced onion
1 tsp. salt
3/4 cup cream of chicken soup
1 cup grated cheese
2/3 cup crushed almonds
Mix all ingredients (except grated cheese, almonds, and potato chips) together and place them in a large greased baking dish. Let it stand in the refrigerator, covered over night. Spread potato chips, grated cheese, and crushed almonds on top. Bake for 20 to 25 min. in 400 degree oven. Serves 6-8
4 cups chopped chicken (cooked)
2 cups finely chopped celery
3/4 cup mayonnaise
2 T lemon juice
1 tsp. minced onion
1 tsp. salt
3/4 cup cream of chicken soup
1 cup grated cheese
2/3 cup crushed almonds
Mix all ingredients (except grated cheese, almonds, and potato chips) together and place them in a large greased baking dish. Let it stand in the refrigerator, covered over night. Spread potato chips, grated cheese, and crushed almonds on top. Bake for 20 to 25 min. in 400 degree oven. Serves 6-8
Sunday, November 21, 2010
Classic Meat Loaf
1 slice of white bread
2 T. fat-free milk
1/2 cup ketchup
2/3 lb. ground beef
1/2 lb. lean ground veal
1/2 lb. lean ground pork
1/2 cup chopped onion
1/2 cup chopped parsley
1 T. spicy mustard
1 tsp. dried basil
3/4 tsp. salt
1/4 tsp. black pepper
2 large egg whites
cooking spray
Preheat oven to 350 degrees
Chop bread to 1 1/2 cups of crumbs. Combine breadcrumbs and milk in a large bowl; let stand for 5 min. Add 2 T. of ketchup over top of meatloaf and remaining ingredients. Shape meat mixture into a 9 X 5 inch loaf of a broiler pan coated wit cooking spray. Spread remaining 6 T of ketchup over top of meat loaf. Bake at 350 degrees for 1 hour. Let stand for 10 min.
from Cooking Light (myrecipes.com)
2 T. fat-free milk
1/2 cup ketchup
2/3 lb. ground beef
1/2 lb. lean ground veal
1/2 lb. lean ground pork
1/2 cup chopped onion
1/2 cup chopped parsley
1 T. spicy mustard
1 tsp. dried basil
3/4 tsp. salt
1/4 tsp. black pepper
2 large egg whites
cooking spray
Preheat oven to 350 degrees
Chop bread to 1 1/2 cups of crumbs. Combine breadcrumbs and milk in a large bowl; let stand for 5 min. Add 2 T. of ketchup over top of meatloaf and remaining ingredients. Shape meat mixture into a 9 X 5 inch loaf of a broiler pan coated wit cooking spray. Spread remaining 6 T of ketchup over top of meat loaf. Bake at 350 degrees for 1 hour. Let stand for 10 min.
from Cooking Light (myrecipes.com)
Tuesday, July 6, 2010
Caramel Cake
Ingredients
1 c butter, room temperature
2 c granulated sugar
4 eggs
3 c self-rising flour, sifted
1 c milk
1 tsp pure vanilla extract
FILLING
1/2 c butter
1 c packed light brown sugar
1/4 c milk
1 tsp pure vanilla extract
FROSTING
1/2 c butter
1 c packed dark brown sugar
1/3 c heavy cream, or more if needed
1 oz (16 ounce) box confectioner sugar
1 tsp pure vanilla extract
1 c chopped nuts, optional
Directions
1 Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy, then add granulated sugar and continue to cream well for 6 to 8 minutes.
2 Add eggs 1 at a time and beat well after each addition; add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
3 Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
4 FILLING: While cake is baking combine butter, brown sugar and milk in a saucepan. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
5 Remove cake layers from oven and allow cake to remain in pan as you prepare to stack and fill. Remove first layer and invert onto cake plate.
6 Pierce cake layer with toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer then repeat process; top with last layer and repeat process again.
Cook notes: As you stack layer together, stick with toothpicks to prevent cake from shifting.
7 FROSTING: Melt butter in a sucepan over medium heat and stir in brown sugar and cream; bring to a boil and transfer to mixing bowl.
8 Add confectioner's sugar and vanilla; beat until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Frost cake and sprinkle top with pecan or chopped nuts, if desired.
http://www.justapinch.com/recipe/mamas-caramel-cake-by-telisia-dodd-mstexas1-feature
1 c butter, room temperature
2 c granulated sugar
4 eggs
3 c self-rising flour, sifted
1 c milk
1 tsp pure vanilla extract
FILLING
1/2 c butter
1 c packed light brown sugar
1/4 c milk
1 tsp pure vanilla extract
FROSTING
1/2 c butter
1 c packed dark brown sugar
1/3 c heavy cream, or more if needed
1 oz (16 ounce) box confectioner sugar
1 tsp pure vanilla extract
1 c chopped nuts, optional
Directions
1 Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy, then add granulated sugar and continue to cream well for 6 to 8 minutes.
2 Add eggs 1 at a time and beat well after each addition; add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
3 Divide batter equally among prepared pans. Level batter in each pan by holding pan 4 inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
4 FILLING: While cake is baking combine butter, brown sugar and milk in a saucepan. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
5 Remove cake layers from oven and allow cake to remain in pan as you prepare to stack and fill. Remove first layer and invert onto cake plate.
6 Pierce cake layer with toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer then repeat process; top with last layer and repeat process again.
Cook notes: As you stack layer together, stick with toothpicks to prevent cake from shifting.
7 FROSTING: Melt butter in a sucepan over medium heat and stir in brown sugar and cream; bring to a boil and transfer to mixing bowl.
8 Add confectioner's sugar and vanilla; beat until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Frost cake and sprinkle top with pecan or chopped nuts, if desired.
http://www.justapinch.com/recipe/mamas-caramel-cake-by-telisia-dodd-mstexas1-feature
Wednesday, June 30, 2010
Macaroni and Cheese
5 cups cooked macaroni - well-drained (7 oz. uncooked)
2 cups small curd cottage cheese
1 cup sour cream
1 egg, beaten
3/4 tsp. salt
1/8 tsp. pepper
8 oz. sharp Cheddar cheese, grated
1/4 cup Parmesan cheese (for topping)
1/8 tsp. paprika (for topping)
1/8 tsp. cayenne pepper (for topping)
Preheat oven to 350 degrees. Combine cottage cheese, sour cream, egg, salt, pepper. Stir in sharp cheese. Gently add cooked macaroni. Spoon into greased 3 qt. baking dish. Top with Parmesan, paprika, and cayenne. Bake approx. 40 min. or until set. Do not overbake. Serves 8 - 10.
(I think.... 1/2 c. serving has 152 cal., 19 carb., 5 gr. fat, 10 gr. protein)
2 cups small curd cottage cheese
1 cup sour cream
1 egg, beaten
3/4 tsp. salt
1/8 tsp. pepper
8 oz. sharp Cheddar cheese, grated
1/4 cup Parmesan cheese (for topping)
1/8 tsp. paprika (for topping)
1/8 tsp. cayenne pepper (for topping)
Preheat oven to 350 degrees. Combine cottage cheese, sour cream, egg, salt, pepper. Stir in sharp cheese. Gently add cooked macaroni. Spoon into greased 3 qt. baking dish. Top with Parmesan, paprika, and cayenne. Bake approx. 40 min. or until set. Do not overbake. Serves 8 - 10.
(I think.... 1/2 c. serving has 152 cal., 19 carb., 5 gr. fat, 10 gr. protein)
Tuesday, June 8, 2010
Chicken & Spinach Soup with Fresh Pesto
EatingWell.com
This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.
Makes 5 servings, about 1 1/2 cups each
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/2 cup carrot or diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
1 large clove garlic, minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed
1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
3/4 cup plain or herbed multigrain croutons for garnish (optional)
Directions
Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.
Nutrition Information
Per serving: 204 calories, 8g fat, 18g protein, 6g fiber, 691mg sodium
This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.
Makes 5 servings, about 1 1/2 cups each
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/2 cup carrot or diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
1 large clove garlic, minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed
1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
3/4 cup plain or herbed multigrain croutons for garnish (optional)
Directions
Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.
Nutrition Information
Per serving: 204 calories, 8g fat, 18g protein, 6g fiber, 691mg sodium
Friday, June 4, 2010
QUICK Roasted Chicken with Greek Flavors
Rotisserie chicken (buy at the grocery store or bake breasts at home)
Dressing
1 cup of red wine vinaigrette (such as Wish Bone)
1 tablespoon of chopped fresh oregano
1/2 tsp. salt
1/2 lb. of cherry tomatoes (cut in half)
1 1/2 oz. feta cheese, crumbled
Slice roasted chicken from the bones. Put chicken in a cooking dish with tomatoes. Spread dressing over chicken and tomatoes. Bake for 10 - 15 min. Sprinkle with feta and more torn oregano.
Optional - Add chunks of mozzerella and black olives.
Dressing
1 cup of red wine vinaigrette (such as Wish Bone)
1 tablespoon of chopped fresh oregano
1/2 tsp. salt
1/2 lb. of cherry tomatoes (cut in half)
1 1/2 oz. feta cheese, crumbled
Slice roasted chicken from the bones. Put chicken in a cooking dish with tomatoes. Spread dressing over chicken and tomatoes. Bake for 10 - 15 min. Sprinkle with feta and more torn oregano.
Optional - Add chunks of mozzerella and black olives.
Tuesday, May 18, 2010
Meat Loaf
Ingredients:
1 slightly beaten egg
1 cup Heinz Ketchup ®
1 tablespoon vegetable or olive oil
1-1 ½ pounds lean ground beef
½ cup dry bread crumbs
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
½ teaspoon salt
¼ teaspoon pepper
Preparation:
In saucepan, cook onion, celery and bell pepper in oil until tender-crisp; stir in ketchup. Combine ½ cup ketchup mixture with ground beef, bread crumbs, egg, salt and pepper. Shape into a loaf (8” x 4”) in shallow baking pan. Bake in 350°F oven for 1 hour. Let stand 5 minutes before slicing. Pour remaining ketchup sauce, cold or heated, over meat loaf.
1 slightly beaten egg
1 cup Heinz Ketchup ®
1 tablespoon vegetable or olive oil
1-1 ½ pounds lean ground beef
½ cup dry bread crumbs
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
½ teaspoon salt
¼ teaspoon pepper
Preparation:
In saucepan, cook onion, celery and bell pepper in oil until tender-crisp; stir in ketchup. Combine ½ cup ketchup mixture with ground beef, bread crumbs, egg, salt and pepper. Shape into a loaf (8” x 4”) in shallow baking pan. Bake in 350°F oven for 1 hour. Let stand 5 minutes before slicing. Pour remaining ketchup sauce, cold or heated, over meat loaf.
Saturday, April 3, 2010
Southern Living Hummingbird Cake
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting
1/2 cup chopped pecans
Preparation
~Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
~Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
~Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
Nutritional Information
Calories:
642
Fat:
34.2g
Cholesterol:
71mg
Sodium:
312mg
Pecan Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
1 pound box (454 grams) (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
1/2 cup (55 grams) finely chopped pecans
Garnish: (Optional)
pecan halves
Frosting:
In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.
To assemble: place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.
Serves 10 - 12 people
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting
1/2 cup chopped pecans
Preparation
~Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
~Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
~Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
Nutritional Information
Calories:
642
Fat:
34.2g
Cholesterol:
71mg
Sodium:
312mg
Pecan Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
1 pound box (454 grams) (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
1/2 cup (55 grams) finely chopped pecans
Garnish: (Optional)
pecan halves
Frosting:
In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.
To assemble: place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.
Serves 10 - 12 people
Monday, February 15, 2010
Apple Pancake Pie
Butter or margarine
4 tart cooking apples, peeled, quartered, cored, and thinly sliced lengthwise
10 tablespoons sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
2 eggs
1/2 cup milk
1/4 tsp. salt
1/2 cup flour
Melt 6 T butter in large skillet over medium heat and saute apples 5 min. Mix 6 T sugar with cinnamon and nutmeg, sprinkle over apples, cover and cook over low heat 10 min. turning once or twice. Beat eggs, then beat in milk and salt; add flour and beat just until batter is smooth. In separate heavy 10 to 11 in. frying pan, melt 1 T butter to coat bottom of pan. Pour in batter. Bake in preheated 450 degree oven 15 min. (When batter puffs in center, prick with fork; repeat when necessary). Reduce heat to 350 degrees and bake 10 min. more. Spoon 2 T melted butter evenly over pancake and then fold other half over top. Sprinkle with remaining two T sugar. Cut in 6 wedges with kitchen shears and serve immediately. Note: if desired, sprinkle confectioner's sugar, instead of granulated, over pancake.
4 tart cooking apples, peeled, quartered, cored, and thinly sliced lengthwise
10 tablespoons sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
2 eggs
1/2 cup milk
1/4 tsp. salt
1/2 cup flour
Melt 6 T butter in large skillet over medium heat and saute apples 5 min. Mix 6 T sugar with cinnamon and nutmeg, sprinkle over apples, cover and cook over low heat 10 min. turning once or twice. Beat eggs, then beat in milk and salt; add flour and beat just until batter is smooth. In separate heavy 10 to 11 in. frying pan, melt 1 T butter to coat bottom of pan. Pour in batter. Bake in preheated 450 degree oven 15 min. (When batter puffs in center, prick with fork; repeat when necessary). Reduce heat to 350 degrees and bake 10 min. more. Spoon 2 T melted butter evenly over pancake and then fold other half over top. Sprinkle with remaining two T sugar. Cut in 6 wedges with kitchen shears and serve immediately. Note: if desired, sprinkle confectioner's sugar, instead of granulated, over pancake.
Wednesday, January 6, 2010
Crockpot Chili
2 lbs. ground chuck
1 cup chopped onion
1 green pepper, chopped
2 to 3 ribs celery, chopped
2 cans of chopped tomatoes, onions, peppers
1 jars of Classico, hot pepper spagetti sauce
2 cans chilli beans
1 tsp. pepper
3 tsp. chili powder
hot pepper, to taste, cayenne
1 tsp. garlic salt
shredded, mild cheddar
sour cream
In a large skillet, brown the ground beef. Add chili, onions, celery, and green peppers. Drain well. Combine all ingredients in a slow cooker; cover and cook for 4 to 6 hours on LOW, or until done. Serve with sour cream and mild cheddar.
1 cup chopped onion
1 green pepper, chopped
2 to 3 ribs celery, chopped
2 cans of chopped tomatoes, onions, peppers
1 jars of Classico, hot pepper spagetti sauce
2 cans chilli beans
1 tsp. pepper
3 tsp. chili powder
hot pepper, to taste, cayenne
1 tsp. garlic salt
shredded, mild cheddar
sour cream
In a large skillet, brown the ground beef. Add chili, onions, celery, and green peppers. Drain well. Combine all ingredients in a slow cooker; cover and cook for 4 to 6 hours on LOW, or until done. Serve with sour cream and mild cheddar.
Martha's Oatmeal Raisin Cookies
Ingredients
Makes about 5 dozen
3 cups old-fashioned rolled oats
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/2 cup toasted wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups raisins
Directions
Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
From Holiday Cookies 2005
Makes about 5 dozen
3 cups old-fashioned rolled oats
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/2 cup toasted wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups raisins
Directions
Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
From Holiday Cookies 2005
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