At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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Oatmeal raisin cookies help songwriter Sarah McLachlan get past her writer's block. She shares her scrumptious oatmeal raisin cookies recipes here.
Dietary Fiber: <1g
I am so excited that you have this recipe online!!! I lost my Sarah MacLachlan cook book in a house fire, and just recently started to replace the books - and I was thrilled to find this. I've yet to see if you have the Coconut chocolate chip cookies. These cookies are amazing. My family loves them especially during the holidays. Thanks again.
This has been my go-to recipe for oatmeal raisin cookies for years. When I'm feeling more health-concious, I will substitute applesauce for half the butter a 1:1 swap, which also results in a more cake-like cookie. I also plump the raisins beforehand by pouring boiling water from a kettle over the raisins until covered.
Replace the 1 1/2 cups brown sugar with 3/4 cup brown sugar and 3/4 cup white sugar. Using all brown sugar masks the flavour of the spices and makes the cookies appear overly dark. The white sugar would also make the cookies more tender. This recipe resulted in 5 dozen cookies using a 1 Tbsp disher.
I substituted chocolate chips for the raisins and omitted the ground cloves, and these were fantastic. Next time I make these I'll have to bake a double batch.
These are by far the best oatmeal cookies I have ever tasted. I added about 1 cup of broken pecan pieces to one batch and they were to die for. I also made them without raisins or pecans for my son-in-law and they were just as good. A real keeper!!
I have the same exact recipe that my Grandma used to make. The trick to keeping the raisins so soft and yummy is to boil them in water. I put the raisins in a microwave safe bowl and fill it to the top of the raisins with cold water. You just need to heat them a few minutes till they soften up. Pour the whole mixture into the mixing bowl when you are prompted to and mix in like usual. They will be hard to resist!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/732
© 2014 Land O'Lakes, Inc.
Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Fondant isn’t just for pastry chefs anymore. You can easily achieve impressive cakes and decorations by taking a little time and making marshmallow fondant. Marshmallow fondant is much simpler to make than traditional fondant, and tastes so good you won’t need to peel it off before eating the cake. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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