Digital Edition

2010-01-28 digital edition

Special Sections

 


2010-01-28 / Community News

From the Chef’s Corner

Loaded Oatmeal Cookies
by Chef Deedle

My wife is a cookie-holic. She’s not much on desserts, but when it comes to cookies, she’s something else. This is one of her favorites.
1 cup butter, softened
½ cup packed brown sugar
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp baking soda
½ tsp salt
1 egg

2 tsp. vanilla
¾ cup flour
¾ cup rolled oats
¼ cup flax seed meal
¼ cup wheat germ
½ cup dried cranberries
1 c. chopped walnuts, toasted

Preheat oven to 350 degrees. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Stir in rolled oats, flax seed meal, wheat germ, cranberries, and walnuts. (Dough will be a little crumbly).

Drop dough by rounded teaspoon 2 inches apart onto lightly greased cookie sheets. Bake for 9 – 11 minutes or until tops are lightly browned. Let cookies cool on cookie sheets for a couple of minutes. Transfer cookies to wire rack. Makes about 30 cookies.

Return to top














Today's Special Links