Makes: 10 to 15 cookies
This recipe is from "A Passion for Baking," by Marcy Goldman (Oxmoor House, $29.95).
1 1/3 cups firmly packed brown sugar
½ cup water or orange juice
1½ teaspoons vanilla extract
½ cup canola oil
¾ cup spelt flour
2 tablespoons cornstarch
3 cups rolled oats
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
1 cup raisins, plumped and dried (see note)
1 cup Bran Flakes cereal
Preheat oven to 350 degrees.
Stack two baking sheets together and line top sheet with parchment paper. In a mixer bowl, blend brown sugar, water or orange juice, vanilla and oil. Fold in spelt flour, cornstarch, oats, baking soda, salt, allspice and cinnamon. Fold in raisins and cereal.
You will have a thick, gloppy batter. Deposit ª-cup mounds of batter 2 inches apart on prepared baking sheets, pressing down slightly with wet hands. Bake until nicely browned and dry or set to the touch, 15 to 20 minutes. Cool on baking sheets 15 minutes before removing.
The longer you bake these, the more crisp they'll be. They will further crisp as they cool.
Note: Cover the raisins with very hot water, and let stand five to 10 minutes. Drain and pat dry with paper towel.