GMZ’S Cookies
Adapted from Craisins recipes
Makes 21 to 22 large cookies using a medium ice cream scoop. [About 2 tbs. Batter per cookie.
Ingredients:
2/3 C Smart Balance or Benecol or butter
2/3 C Brown sugar
2 Egg Beaters or eggs
1 to 2 tsp pure vanilla
1 1/4 C Old fashioned rolled oats. You have to use old fashioned oats
1 1/4 C all purpose flour
½ C Oat Bran [Hodgson’s Mill]
1 t baking soda
½ tsp salt
1 tsp Cinnamon
½ t pumpkin pie spice or the like
2/3 C water
16 oz pkg of Craisins Sweetened Dried Cranberries
1/4 C Chopped Dried Plums [better known as prunes]
1/8 to 1/4 C chopped dried apricots
1 3 oz. Pkg of Golden Raisins [snack pack size]
1 ½ to 2 C pecan halves
Heavy non-stick baking sheet I use a Chicago ware type pan as it is very heavy.
Cooking Instructions.
Preheat oven to 375 Degrees.
In a small sauce pan, combine water, craisins, "Plums", apricots, and raisins and simmer for 10 minutes. Cool somewhat. While this is simmering, in a large mixing bowl, using an electric mixer, beat/cream butter or butter substitute and sugar together until light and fluffy. Add egg substitute or eggs and vanilla and mix well. Combine oats, flour, baking soda, salt and spices in a separate mixing bowl. Add to creamed mixture in several additions, mixing well after each addition. Add simmered dried fruit, stirring well. Add pecan halves and mix well.
Drop by rounded scoop or large tablespoon onto ungreased cookie sheets. Bake for 14 minutes or until golden brown. Remove from oven and let set on pan for 2 minutes to finish cooking. Remove and place on rack or whatever to let cool. Soon thereafter, I bag the cookies in a Ziploc bag and freeze them, eating them from the freezer. I prefer the cookie after it has cooled and flavors melded; however, warm with milk is quite tasty.
You can adjust upwards or downwards the various spices, dried fruits and nuts; however, try the full recipe first to get an idea of what to expect.
Enjoy! GMZ October 16, 2001
From the kitchen of William D. Gregory