I appreciate trying to live within ones means.
What does this have to do with cookies? My nephew was married last week and, besides the wedding cake, the reception was cookies and punch, supplied by family and friends.
I hope the trend away from the extravagant wedding that starts a couple off with debt or which bankrupts the couple’s parents lasts beyond the recession. I applaud my nephew and his lovely bride for their decision to keep it simple and sweet (and it was).
That said, there are people, including the mother of the groom, who don’t eat refined sugar and I wanted to give them something to nibble on besides the napkins. This is what I came up with. They get their sweetness from pureed golden raisins. They’re wheat-free as well. If you want to make them dairy-free, try oil in place of the melted butter.
Oatmeal Raisin Walnut Cookies
makes at least 2 dozen
1 1/2 cups oatmeal
1/2 of a 15 oz. box golden raisins
1/2 lb. walnuts
1/4 cup butter, melted
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
2 tsp. baking powder
1 large egg
This recipe requires a food processor or a food mill. The oatmeal and walnuts could be done in a blender, but I believe the raisins need the food processor or a food mill to keep you from killing yourself.
Lightly toast the oatmeal in a dry skillet until fragrant. Place in food processor and process to a coarse flour. Remove from processor.
Put walnuts in processor and pulse until finely ground. Remove from processor.
Combine with the oatmeal, spices, baking powder and salt in a large mixing bowl.
Place the raisins in the processor and puree until they form a paste.
Add butter and egg and blend well.
Combine wet and dry ingredients and stir to combine.
Drop by small spoonfuls onto ungreased baking sheet.
Bake in a 325 degree F. oven for 12-14 minutes. Check after 8-10 minutes because they tend to get extra brown on the bottom very fast.
Remove from cookie sheet and cool.