Oatmeal Raisin "Ant" Cookies |
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| Pretend the rasins in this recipe are large ants. (There are people who actually eat chocolate covered ants as well as crickets, worms, grasshoppers, beetles, and other insects!) For variety, mix 1/2 cup dark and 1/2 cup light raisins. They might be less crunchy than your local insect, but I'd rather go with the raisins. If you like crunchiness, add chopped walnuts! | ||||
| 1 cup (2 sticks) butter, softened 1 cup brown sugar 1/2 cup granulated sugar 2 large eggs, beaten 1 teaspoon vanilla extract 1 teaspoon maple syrup 1 1/2 cups unbleached flour |
1 teaspoon baking soda 1 teaspoon cinnamon Pinch of salt (optional) 3 cups uncooked oats 1 cup raisins 1/2 cup chopped walnuts |
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| 1. | Preheat oven to 350 degrees. | |||
| 2. | Cream butter and sugars with an electric mixer. Add eggs, vanilla, and maple syrup into the mixture. | |||
| 3. | In another bowl, combine flour, baking soda, cinnamon, and salt. Add to batter mixture. Stir in oats, raisins, and | |||
| walnuts. | ||||
| 4. | Line cookie sheets with parchment baking paper. Drop a tablespoon of batter for each cookie, about 1 dozen | |||
| drops on each cookie sheet. |  |
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| 5. | Bake about 15 minutes or until the edges are a light golden brown. | |||
| 6. | Cool 2 minutes on a rack. Place on dessert plate or in cookie jar. | |||
Yield: 4 dozen cookies |
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