Complete CL Giant Oatmeal Raisin Cookies

[jd]

Has anyone tried these? DSO loves oatmeal raisin cookies so I thought I'd give them a try. The recipe calls for pumpkin pie spice - is there a substitute? TIA!

[Vanessa]

pumpkin pie spice To make your own: Combine 4 parts cinnamon + 2 parts ginger + 1 part allspice + 1 part nutmeg, all ground OR equal parts cinnamon, ginger, nutmeg, mace, and cloves, all ground

[catharine]

I have never tried those, but I have another recipe that I love and thought I would share it. My mother claimed not to like oatmeal cookies, but after I made these she asked for the recipe (and she never does that). I believe it is from Eating Well (I am one of those photocopy people) from an article about lightening famous recipes (toll house, philadelphia brand cheesecake). IMHO this one is the best of the bunch.

Revamped Vanishing Oatmeal Raisin Cookies
Makes 48 cookies (so they say http://www.cookinglight.com/bbs/smile.gif )

Nonstick cooking spray
1/2 cup butter, softened
1/4 cup fruit-based fat substitute [I use Smuckers brand- found near shortening]
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 t. vanilla extract
1 1/2 cups all-pupose flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 cups Quaker Oats (quick or old-fashioned) uncooked
1 cup raisins

Prep time: 15 min; cook: 10 min.
Preheat oven to 350 degrees. Lightly coat cookie sheets with cooking spray. In a large bowl, beat together butter, fat substitute and sugars. Add eggs and vanilla extract, and mix to combine.

In a small bowl, combine flour, baking soda, cinnamon and salt. Stir flour mixture into butter mixture. Stir in oats and raisins. Drop by rounded tablespoons onto cookie sheets. Flattens lightly with the back of a spoon. Bake about 10 minutes, until slightly golden. Cool on wire racks.
Per serving (1 cookie); 86 calories (26% fat); 1.2 unsat. fat, 1.3 g. sat. 67% carb., 7% prot., 0.8 g. fiber.

ENJOY!

[This message has been edited by catharine (edited 04-07-2001).]

[Lisa C]

I have a recipe for "Great Big Oatmeal-Spice" cookies in my CL Low Fat Low Cal Quick & Easy Cookbook that is wonderful. These call for pumpkin pie spice too (as well as baby food prunes). The only problem I had is that they were really sticky (on parchment and on my baking stone). Otherwise, they were quite yummy!

[Norma]

Catharine, your cookies sound great. I'm going to make some. I was just wondering about the amount of butter. Is it really 1/2 cup? I was hoping it was maybe 1/2 stick. I have some of that fruit fat substitute to use up and this sounds like a delicious way to do it.

Norma

[catharine]

Originally posted by Norma:
Is it really 1/2 cup? I was hoping it was maybe 1/2 stick.
Norma

Unfortunately it is 1/2 cup. I double-checked. If you tinker with the amount and it works let me know. 1.3 g sat. fat is a bit high - especially for one cookie, but is way better than the original recipe (2.5 g sat. 1.0 g. unsat. with 39% cal. from fat.

I hope you like the cookies. I won't tell my DH that you are making them or you might find him on your doorstep http://www.cookinglight.com/bbs/smile.gif

[Mamasue]

Lisa G,

I would be interested in seeing your recipe. They sound interesting with the prunes. Thanks http://www.cookinglight.com/bbs/smile.gif

[JJeannette]

Lisa G,

I, too, would love to see your recipe---.

[jd]

We had an oatmeal raisin cookie bake off this morning. The results, as should have been expected, depend on personal preference - that is, DSO and I didn't agree on any!! Here were the contendors, with our comments:

1. catharine's Revamped Vanishing Oatmeal Raisin Cookies from this post
- I liked this one tied for first, it was DSO's tied for second, too oatmealy for DSO

2. lorilei's No Egg, No Fat Oatmeal Cookies from an archived thread called "oatmeal raisin cookies" (sorry, I don't know how too make the link)
- DSO liked this one best, I had it last, it was more cakey, I found it chewy with a strange texture

3. Complete CL Giant Oatmeal Raisin Cookies, page 147
- I had this one third and DSO had it last, it was the cakey-est, very little oatmeal and very little flavour

4. jillmayre's Oatmeal Bars from a recent thread called "MMMMM! -- Oatmeal Cookie Bar Recipe" http://www.cookinglight.com/bbs/Forum1/HTML/004519.html
- I liked this one tied for first, DSO was tied for second, soft and chewy in the middle, I liked the oatmeal texture

Thanks for the comments and recipes. I made my own pumpkin spice using Vanessa's instructions, made the buttermilk using 56grapeape's instructions using lemon juice and milk. Next time, I'll try Curleytop's version of Mott's cookies and the CL recipe that Grace posted from Sept 97 p. 119.

Now, two banana breads are baking for comparison!

[Grace]

WOW!! JD!! How impressive! You spent a lot of time baking! Thank you so much for the reviews. You should start your own Cook's Illustrated type magazine now. That's what they do, try a whole bunch of different ways to make one recipe and then tell you about each one, and which one they thought was best. I must say that I am surprised that the CL recipe came in last. I've never made it, but their recipes are usually pretty good. But now you have me wanting the oatmeal bars! Guess that's what I'll be making today!

I enjoy these kinds of posts best. Thanks for sharing!

[jd]

Thanks, Grace! It's much easier making four versions of the same thing using similar ingredients than to make four different things!

I know I've used your reviews and comments many times in the past, so am happy to be able to contribute. Hope you like the squares!

[Karen from VA]

jd, just out of curiosity, what do two people do with 4 batches of oatmeal cookies and 2 of banana bread??? I would bake all day every day if there were someone to eat it (besides me). DH does not have a sweet tooth and grown children with grandchildren are way across the country.

Karen

[Grace]

Well, I made the Oatmeal Bars this afternoon, and they are great! I will definitely make these again. They were so easy, too. I did put 1/2 raisins and 1/2 mini chocolate chips. Only problem is I could eat the whole pan, so 24 servings around me is dangerous!

I want to Catherine's "Revamped Vanishing Oatmeal Cookies" next - but I have to say, I liked the speed and ease of the bars (throw them together in the food processor in 3 minutes, throw them in the pan, set the timer, walk away!) Much easier than dropping cookies by the spoonful, and standing over the oven for 45 minutes while you wait for each batch.

Thanks again everyone, for the recipes, ideas and reviews! And my husband thanks you too.... http://www.cookinglight.com/bbs/biggrin.gif

[catharine]

Originally posted by Karen from VA:
I would bake all day every day if there were someone to eat it (besides me). DH does not have a sweet tooth and grown children with grandchildren are way across the country.


Karen,

I don't know where in VA you are, but I am in Northern VA (Alexandria) and would love to help you out when you have the desire to bake all day http://www.cookinglight.com/bbs/biggrin.gif he, he, he. Just drop off your cookies, cakes, etc., and I will find something to do with them.

Acutally, I have the same problem. Since I began my baking kick and got a new Kitchen Aid mixer last month, I have been baking like a mad woman. Unfortunately, my DH doesn't eat many sweets (although he has been eating extra lately) and my freezer is packed.

It is actually kind of funny, but, I feel embarassed bring my goodies to school (law school). I know I should be studying but am baking instead, and while everyone thoroughly enjoys my goodies, someone always says something about how I found the time. I know, I am too sensitive. Everyone has their own way of de-stressing, and cooking and baking (and being addicted to this BB) are mine.

Anyhow, I know what you mean Karen. I would probably all day every day if I knew what do you with everything http://www.cookinglight.com/bbs/smile.gif

[jd]

Karen, good question! I haven't baked in more than seven months, as I have been on Weight Watchers. I guess I was catching up. The cookies were to determine DSO and my personal preference and all but the bars went into the freezer. I should note that I only made a 1/2 batch of each. Now I can take one cookie every day for, oh, three months or so!! The two banana breads are also in the freezer for the taste test this weekend with family. If I didn't do that, I would eat them both! Cheers!

Grace, I agree, the pan is very easy. I'll be making it again.

[Lisa C]

Here it is... I'm typing it directly because I don't have this one in MasterCook - so please forgive any typo's!

Great Big Oatmeal-Spice Cookies
(from CL Low-Fat, Low-Cal Quick & Easy cookbook)
1 cup sugar
1 cup firmly packed brown sugar
1/3 cup water
1/3 cup fat-free milk
1 Tbsp vanilla extract
1 Tbsp vegetable oil
2 (2 1/2 oz) jars baby food prunes
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 Tbsp pumpkin pie spice
3 cups quick-cooking oats, uncooked
1 cup raisins or dried cranberries
Vegetable cooking spray

Combine first 7 ingredients in a large bowl, stirring well with a wire whisk. Combine flour and next 3 ingredients; add to sugar mixture, stirring just until blended. Stir in oats and raisins.

For each cookie, pack dough into a 1/4 cup measure. Drop dough, 3 inches apart, onto cookie sheets coated with cooking spray. Bake at 350 for 16-18 minutes or until lightly browned. Let cool completely on wire racks. (Cookies will be soft.)

Store in an airtight container.

Yield: 2 dozen cookies

Calories: 178 (7% from fat), Fat 1.4G (Sat 0.3G)

FYI - I tried making these both on a baking stone and with parchment paper (just because I didn't want to spray my cookie sheets) - neither worked. Next time I will risk the stickies on my sheets!

Enjoy! http://www.cookinglight.com/bbs/smile.gif

[Lisa D]

Originally posted by Lisa C:


FYI - I tried making these both on a baking stone and with parchment paper (just because I didn't want to spray my cookie sheets) - neither worked. Next time I will risk the stickies on my sheets!




Lisa C, may I suggest using a Silpat for your next batch of cookies? They are a bit of an investment (26.00 at williams-sonoma; I am sure they could be found cheaper). However they eliminate the need for the sticky stuff and still produce perfect cookies! They can also be used immediately on the same or another cookie sheet if you are baking a lot.
Lisa D

[MrsReber]

jd, I'm sure you have PLENTY of cookies, but these were really really good. I will make them again- perhaps very soon since we could use some cookies. They were posted by Laura B last year. As you can see, they're not all that light, but it may be possible to lighten them some. Moderation is the key with these. Be warned, the full recipe makes ALOT of cookies.

Orignally posted by Laura B: These cookies are SO good. I like to make them kind of fat so that they come out chewy. My mom makes them smaller and bakes at a higher temperature so that they are crispy. You can play around with it to see how you like it. Be warned, the batter makes a ton of cookies! You may want to half or even quarter it while you are figuring out how you like them! Let me know what you think when you try them.

* Exported from MasterCook *
Mom's Coconut Chocolate Chip Cookies

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar
1 cup granulated sugar
1 cup shortening
2 large eggs
2 cups coconut
2 cups oatmeal
1 bag chocolate chips
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract

Combine ingredients in order listed.

Shape dough into balls and place on cookie sheets.

Bake at 350 degrees for 10-12 minutes until golden.

Description:
"These are the cookies Mom always makes at Christmas."
Source:
"Mom"
Yield:
"5 dozen"

- - - - - - - - - - - - - - - - - - -

Per serving: 107 Calories (kcal); 6g Total Fat; (46% calories from fat); 1g Protein; 13g Carbohydrate; 6mg Cholesterol; 43mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : Depending on how much batter per ball you use and how tightly you pack it, you can make small crispy cookies or larger soft ones. I prefer the larger soft ones.




[This message has been edited by MrsReber (edited 04-10-2001).]