By Request

By Catherine Kekoa Enomoto

Wednesday, February 11, 1998

Dole Food Co.
Sink your teeth into yummy oatmeal cookies,
with of course, milk to wash it down.

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Fruit-filled
cookies to chew on

Lots of add-ins and a shorter
baking time give oatmeal cookies a
satisfying, chewy texture

A Kaneohe reader wants a recipe for chewy oatmeal cookies.

Chewy is as chewy does. So, to the cookie dough add chewy coconut or dried fruits, such as raisins and diced apricots, mango and papaya. The more the chewier.

A Quaker hotline advisor chewed on the request a bit and said, "I suggest that if the recipe calls for 12 minutes of baking time, then after 10 minutes, take it out." Call the hotline at (800) 367-6287.

When cookies finish baking, remove them immediately from cookie sheets to a rack, or they will continue to cook.

Two recipes follow; the second features toasted oats and only one gram of fat per morsel, since applesauce replaces some of the fat. If desired, add a cup of flaked, grated or shredded coconut to either recipe.

Chewy oatmeal trail mix cookies

From the Crisco kitchens

3/4 cup butter-flavored shortening
1-1/4 cups firmly packed light brown sugar
1 egg
1/3 cup milk
1-1/2 teaspoons vanilla
2-1/2 cups quick oats, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup semisweet or milk chocolate chips
3/4 cup raisins
3/4 cup coarsely chopped walnuts, pecans or peanuts
1/2 cup sunflower seeds

Heat oven to 375 degrees. Grease baking sheets with shortening.

Combine shortening, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.

Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips, raisins, nuts and sunflower seeds.

Drop rounded tablespoonfuls of dough 2 inches apart onto prepared baking sheet.

Bake 1 baking sheet at a time at 375 degrees for 10 to 12 minutes, or until lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely. Makes about 3 dozen cookies.

Note: Three cups of prepared trail mix (found in grocery or health food stores) may be substituted for the chips, raisins, nuts and sunflower seeds.

Approximate nutritional analysis per cookie: 170 calories, 9 grams total fat, 2.5 grams saturated fat, 5 milligrams cholesterol, 55 milligrams sodium.*

Oatmeal raisin cookies

From "American Medical Association Family Health Cookbook"
by Melanie Barnard and Brooke Dojny, Pocket Books, 1997, $30

3 cups rolled oats, regular or quick
Vegetable oil spray
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsweetened applesauce
2 eggs
1/4 cup vegetable oil
1 cup raisin

Preheat oven to 375 degrees. Spread oats on a baking sheet and toast, stirring often, until they turn a shade darker and become mildly fragrant, 5 to 8 minutes. Let oats cool. Do not turn the oven off.

Coat 2 baking sheets with vegetable oil spray. (If you have only 1 baking sheet, make cookies in several batches, but let the sheet cool in between each batch.)

In small bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. Set aside.

In large mixing bowl, use an electric mixer to beat granulated and brown sugars, applesauce, eggs and oil until fluffy. By hand or with the mixer on low speed, blend in dry flour mixture. Stir in oats and raisins until well blended.

Drop the dough by rounded teaspoons, 1-1/2 inches apart, onto prepared baking sheets. Bake until lightly browned, 10 to 12 minutes. Transfer cookies to a rack to cool completely.

The cookies are best served on the day of baking, but can be frozen for up to a month. Makes about 5 dozen cookies.

Approximate nutritional analysis per cookie: 69 calories, 1 gram total fat, no saturated fat, 7 milligrams cholesterol, 45 milligrams sodium.*