RAISINS AND OATMEAL COOKIES

January 16, 2008  --  Got something to say?
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Evelyn's Kitchen By Evelyn S. BunoanBy Evelyn S. Bunoan
This recipe is tailored to the very young or to youngsters (10 years and below) who are interested or who love to bake. The above recipe is healthy and simple to make with the help of an adult. No experience is necessary for an adult to assist their children. All that is needed is the patience and ability to keep them interested or to stay focused. Let them try their cookies afterwards and watch the excitement and pride of a job well done. My family loves these low-fat/low-sugar cookies and we have them as a snack and even as a dessert.

I have attached a photo of my 2 grandchildren Keanu (3 1/2 years old) and Kayla (1 1/2 years old) to illustrate that culinary interest can start at a very young age. They were both very excited, and holding their interest was never a problem. Doing it during the Christmas holiday added to a festive mood. They came complete with kids aprons, toques (hats) and potholders my gifts to them. It was a very satisfying experience to feel and see their excitement, and the memories will forever remain. The episode will also be included in a special edition of Evelyns Kitchen Cooking with Friends to be aired on Channel 58.

Yields 20-24 pieces
Ingredients:

  • 3/4 cup Smart Balance buttery spread
  • 2 tablespoons demarara sugar (or dark brown sugar)
  • 2 eggs
  • 2 teaspoons lemon juice
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups raisins
  • 2 cups oatmeal

Utensils:

  • Mixing bowls
  • Measuring spoons
  • Measuring cups for dry ingredients
  • Table knife or rubber scraper
  • Whisk, Dinner spoon
  • 2 cookie sheets or pans lined with wax paper

Methods:

  1. Preheat oven at 325 degrees Fahrenheit.
  2. In a mixing bowl, combine buttery spread, sugar, eggs and lemon juice and mix with a table knife or rubber scraper for 2-3 minutes. No need for these ingredients to be well blended.
  3. Combine and whisk the flour, baking powder and salt. Add gradually these dry ingredients to the wet ingredients above.
  4. Blend in the raisins and oatmeal this becomes your cookie dough. Scoop about 2 tablespoons of the cookie dough onto cookie sheets or pans, then slightly flatten and round the dough with the back of the spoon or your fingers. Bake the cookies for 14-16 minutes or until done. (Note: You can make your cookies big or small depending on the size of the dough you put on the cookie sheet or pan.)
  5. Let cool and transfer to a cookie platter or jar.

Kitchen Tips:

  • Before starting the recipe, everyone should wash their hands with soap and water and dry them with paper towel. Wet hands become slippery when handling utensils, etc.
  • Wear an apron to avoid spills on good clothes. Clean as you go. For example, wipe spills as they happen. Dough spills are hard to clean if left dry on the counter.
  • Let the adult preheat the oven and also have them check for doneness of the cookies.
  • Use potholders before touching anything hot. This should also be done by an adult.

Editors note: Mrs. Evelyn S. Bunoan is Owner/Master Chef, Philippine Oriental Market & Deli (with more than 29 years of service to the Filipino-American community) - 3610 Lee Highway, Arlington, Virginia; (703)528-0300; Master Chef (French cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, food stylist, cake designer, and culinary writer; kitchen-tested and mastered more than 400 recipes, and counting. Host of the cooking show Evelyns Kitchen Cooking with Friends.

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