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By Request

By Betty Shimabukuro

Wednesday, February 23, 2000

Quaker Oats
Marshmallows peek out from the coffee-flavored, oatmeal
and chocolate chip Millennium Mocha Rocky Road cookies.

Sweets help you
feel your oats

THE best thing about oatmeal: Even when it's bad for you, it's good for you. Or at least you can tell yourself that.

An oatmeal cookie packed with butter and sugar is still redeemed by the fact that it's made of fiber-packed oatmeal. Do the 2 grams of fiber balance out the 200 calories and 5 grams of fat in each cookie? That's between you and your dietary conscience.

At Alan Wong's Pineapple Room, they serve a simply fabulous lunchtime dessert -- an oatmeal crumble with a filling of apple bananas. It's chewy and sweet and more than satisfying.

Tom and Ruth Bingham sought out the recipe, which they said reminds them of Ruth's grandmother's oatmeal crisps.

"Unfortunately, she's gone now and I can't ask her for her recipe," Ruth said.

"Grandma grew up with the saying, 'If you don't eat your oatmeal, you'll just stop right up -- everybody knows that.' "

Once again, fiber.

Also included here is the grand-prize-winning recipe in Quaker Oatmeal's "Bake it Better with Oats" contest. Julie Veith of Wichita, Kan., won $10,000 with a mega-cookie that incorporates Rocky Road flavors with mocha.

Veith's recipe was judged tops in meeting Quaker's challenge to "create the oatmeal cookie of the new millennium."


Alan Wong's Pineapple Room

Bullet Crust and topping:

1-1/2 cups rolled oats
1-1/2 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar
1 teaspoon cinnamon
3/4 cup melted butter

Bullet Filling:

3 cups peeled and sliced apple bananas
1/4 cup butter
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
Juice of 1 lemon
2 tablespoons cold butter, diced

Combine ingredients for crust and topping thoroughly. Press half the mixture into the bottom of a 9-inch square baking pan.

To make filling: Saute bananas with butter; add brown sugar and cinnamon. Add lemon juice to filling and mix well. Do not overcook.

Spread filling over crust. Sprinkle remaining oat mixture over filling. Dot with butter. Bake at 350 degrees for 35 minutes or until golden.

Cool and cut into 9 squares.

Nutritional information unavailable.*


Quaker Oats

1 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1-1/2 teaspoons vanilla
1 tablespoon instant coffee granules dissolved in 1 tablespoon hot water
1-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2-1/2 cups rolled oats
1-1/2 cups semisweet chocolate chips
1-1/2 cups coarsely chopped toasted walnuts
1-1/2 cups miniature marshmallows

Beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add dissolved coffee to butter mixture; mix well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate chips and walnuts.

To shape cookies: Flatten 1 heaping tablespoon of dough in palm of hand. Arrange 4 marshmallows in center; wrap dough around marshmallows to cover and reshape. Space cookies 2 inches apart on cookie sheets coated with cooking spray.

Bake at 350 degrees for 10-12 minutes, or until edges are golden brown. Centers of cookies should be soft. Let stand 2 minutes on sheets, then return to wire racks. Cool.

Makes about 3 dozen.

Approximate nutritional information, per cookie: 200 calories, 11 g fat, 5 g saturated fat, 25 mg cholesterol, 120 mg sodium, 22 g carbohydrates.*

Food Stuffs: Morsels

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to

Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.

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