Title: Fruit Sweet and Sugar Free - Old Fashioned Oatmeal Cookie
Categories: Dessert Diabetic
Yield: 3 Dozen
| 3/4 | c | Walnuts |
| 3/4 | c | Raisins |
| 1 | c | Butter |
| 3/4 | c | Fruit sweetener |
| 2 | | Eggs |
| 1 | ts | Vanilla extract |
| 1 | ts | Cinnamon |
| 1 | ts | Baking soda |
| | pn | Salt |
| 1 1/2 | c | Unbleached white flour |
| 1 1/2 | c | Rolled oats |
Preheat the oven to 350 degrees. Toast the walnuts in the preheated oven
for 7-10 minutes, stirring occsionally. Allow the nuts to cool. Then
process in a food processor, using the pulsing action, until they are
coarsely choped. Bring 1 cup water to a boil, and add the raisins. When the
water returns to a boil, turn the heat off, and let the raisins plump in
the water for at least 10 minutes. Drain the raisins, saving any raisin
water for another use. Cream the butter and sweetener together. When light
and fluffy, add the eggs one at a time, beating well after each addition.
Stir in the vanilla, cinnamon, baking soda, and salt. When mixed, add the
flour, oates, chopped nuts, and plumped raisins. Cover the dough and
refrigerate it for 30 minutes to make it easier to handle. Preheat the oven
to 325 degrees, line baking sheets with parchment paper. Using a #12 scoop
(or a 1/2 cup measure) for giant cookies or a #24 scoop (2 tablespoons) or
a spoon for regular size cookies, scoop out the dough and place the balls 1
inch apart on insulated cookie sheets. With lightly moistened finers,
flatten the cookies to a thickness of 1/3 inch. Bake until a light golden
brown. Giant cookies bake for 20-24 minutes, and regular sized cookies bake
for 12-15 minutes. Remove the cookies to a wire rack to cool.