Raisin Oatmeal Walnut Chewies |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 24 |
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Mellow Mushroom, a Southern Pizza chain- did give out this recipe from a local mellow Mushroom resturant Good news for people with gluten allergies: The cookie recipe is wheat-free. It uses soy flour, which can be found in the health food section of grocery stores and in natural food stores. Ingredients:
2 cups chopped walnuts |
1 cup rolled oats |
1 cup granulated sugar |
1 cup packed brown sugar |
1 cup margarine, softened |
2 eggs |
1 teaspoon vanilla extract |
1 2/3 cups soy flour |
1/2 teaspoon salt |
2 cups raisins |
1/2 cup flaked sweetened coconut |
Directions:
1. Preheat oven to 375 degrees.
2. Spread walnuts and oats on a baking sheet and cook for 2 minutes.
3. Stir, and cook 2 minutes more, or until lightly toasted.
4. Remove from the oven and pour into a large mixing bowl.
5. Set aside.
6. Coat 2 large baking sheets with baking spray and set aside.
7. In the bowl of food processor fitted with a steel blade (or in a mixer), combine both sugars, margarine, eggs and vanilla.
8. Process until smooth and creamy, about 30 seconds. In a small bowl, combine the soy flour and salt.
9. Spoon the soy flour mixture on top of the batter.
10. Pulse 3 or 4 times to mix.
11. Scrape the batter into the walnut-oatmeal mixture.
12. Add the raisins and coconut.
13. Fold the ingredients together.
14. Drop the dough 2 inches apart onto prepared sheets, using 2 tablespoons of dough for each cookie.
15. Bake for 12 to 15 minutes, until the tops are just beginning to brown but the middles still look a little soft.
16. Cool on the baking sheets for a few minutes and then transfer to a rack to cool.
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